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In a large skillet heat 1 tbsp olive oil over medium heat.
Add the chicken with minced garlic to the pan season with garlic powder, paprika, smoked paprika, dried chives, chili flakes (if using), salt, and pepper. cook for 5–6 minutes, until golden brown and cooked through. Set aside
In the same pan, melt 2 tbsp butter. Add the finely chopped onion and cook for 2–3 minutes until soft and translucent.
Stir in the uncooked orzo and toast for 1–2 minutes to build flavor.
Pour in the chicken broth and bring to a gentle simmer. Stir occasionally, letting the orzo cook for 8–10 minutesuntil tender and most of the liquid is absorbed.
Lower the heat and stir in the heavy cream, parsley, Italian seasoning, paprika, salt, and pepper. Let simmer for 2–3 minutes.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked chicken back into the pan. If the mixture is too thick, add a splash of broth or cream to loosen.
Garnish with fresh chopped parsley and extra Parmesan if desired.
Serve warm and enjoy the cozy, cheesy goodness!