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Season the chicken with garlic powder, paprika, smoked paprika, dried chives, red chili flakes (if using), salt, and pepper.
Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the uncooked orzo pasta and stir to coat with the butter and onion mixture. Pour in the chicken broth (or water) and bring to a simmer.
Reduce the heat to low, cover the skillet, and cook the orzo for about 12-15 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
Stir in the heavy cream, dried parsley, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and well combined.
Add the cooked chicken back to the skillet and stir to combine.
Serve the Chicken Alfredo Orzo warm, garnished with fresh parsley.