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In a large pan or dutch oven, heat olive oil over medium heat. Add chicken breast and season with salt and pepper, to taste. Cook until no longer pink in the middle, about 6-8 minutes per side. Remove from heat and shred.
In the same pan, add garlic, onions, and carrots and cook for about 5 minutes until aromatic. Add in sage, parsley, oregano, salt, and pepper and cook until onions are translucent, another 3-5 minutes.
Pour in chicken broth and water and bring to a boil. Add in orzo and cook on a low boil for about 10 minutes until orzo is tender. Lower heat and add chicken back in, and heavy cream. Let simmer 5 minutes until bubbly and thickened.
Top with green onions and serve warm!