Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with garlic powder, paprika, salt, and pepper. Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.

Prepare the Orzo:
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.

Cook the Orzo:
Add the orzo pasta to the skillet and stir to coat it in the butter and aromatics. Pour in the chicken broth, bring to a simmer, and cook for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.

Make the Creamy Sauce:
Reduce the heat to low, then stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.

Combine Chicken and Orzo:
Slice the cooked chicken breasts into strips and return them to the skillet, laying them over the creamy orzo. Stir everything together to combine, ensuring the chicken is coated with the sauce.

Serve:
Garnish with fresh parsley and serve warm.