1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes until the chicken is lightly browned on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will finish cooking with the pasta.

2. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. This adds extra flavor to your dish. Stir in the orzo pasta.

3. Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, or until the orzo is almost tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom.

4. Uncover the skillet and stir in the chopped asparagus. Continue to cook for another 3-5 minutes, stirring gently, until the asparagus is tender-crisp and the orzo is fully cooked. The liquid should be mostly absorbed, leaving a slightly saucy consistency.

5. Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and the sauce is creamy. The residual heat will melt the cheese and thicken the sauce.

6. Taste the dish and adjust seasonings if necessary, adding more salt or pepper as desired. Garnish with fresh chopped parsley, if using, and serve immediately.