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Heat the olive oil in a medium sauce pot (I use a 3-quart saucepot) over medium heat. Add the onion and sauté, stirring occasionally, until the onions begin to soften.
Add the garlic and sauté, stirring frequently, for another minute.
Combine the roasted chicken base and water in a bowl or large measuring cup and add the mixture to the pot. Increase the heat and bring to a boil.
Once the broth comes to a boil, add the orzo and give it a quick stir.
Reduce the heat, cover the pot, and simmer for 15 to 20 minutes or until the orzo is tender and most of the liquid has been absorbed.
Stir in the peas.
Add the parmesan cheese and heavy cream. Stir to combine.
Continue to cook over very low heat just until the cheese is melted and the peas are heated through. Taste and season with salt and pepper if needed.