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Cut 1 pound boneless skinless chicken breast into 1-inch cubes.
Heat 2 tablespoons olive oil in a large, deep skillet (12-inch or larger) over medium-high heat. Add in cubed chicken and season with 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken starts to brown.
Add 4 cups chicken broth, ¼ cup lemon juice, 16 ounces orzo, and 2 tablespoons dried basil. Turn the heat to high and bring to a boil.
Once boiling, reduce the heat to medium, cover the skillet with a lid, and cook the orzo until it is al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pan. Cooking time will vary depending on the brand of orzo; refer to package instructions (typically about 9 to 10 minutes).
Once the orzo is cooked, turn off the heat. Add ½ cup grated Parmesan cheese and ¼ cup salted butter and stir until it has completely melted. Serve hot.