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In a large skillet, melt the butter over medium high heat. Add the minced garlic and sauté for 1 minute or until the garlic is fragrant
Add the orzo and stir it into the butter and garlic for about 3 minutes to toast up.
Stir in the chicken broth and bring to a boil over medium high heat. Reduce the heat to a simmer. Cover the skillet and cook until the orzo is tender and most of the liquid has been absorbed (about 10-12 minutes). Stir occasionally.
Stir in the heavy cream and parmesan cheese.
Season the orzo with salt, pepper and garlic powder. If there’s a little too much liquid, cook the orzo uncovered for a couple extra minutes.
Garnish with parsley (optional), serve warm and enjoy.