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Pour broth into a large saucepan and bring to a boil over high heat.
Add uncooked orzo, garlic, salt and pepper.
Cover and reduce heat to medium-low and simmer, stirring often. Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
Stir in cream, Parmesan and parsley. Serve.
*Note: the pasta will thicken quickly as it sits -- add more broth or cream to thin the sauce as desired.