Bring a large pot of salted water to a boil. Cook the orzo according to package directions until just al dente. Drain and set aside.
Pat the chicken breasts dry and season both sides with onion powder, garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and cooked through to 165°F. Remove from heat, let rest for a few minutes, then dice into bite-sized pieces. Set aside.
In a large skillet or Dutch oven, melt the butter with olive oil over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.
Reduce heat to medium-low. Sprinkle the flour evenly over the vegetables and stir constantly to create a paste. Cook for 2-3 minutes, stirring frequently, to eliminate the raw flour taste.
Slowly whisk in the chicken broth, followed by the heavy cream, whisking constantly until smooth and lump-free. The sauce will begin to thicken as it heats.
Stir in the chicken bouillon powder and the diced chicken. Simmer gently until the sauce reaches your desired consistency, coating the back of a spoon.
Fold in the cooked orzo, stirring gently until every piece is coated in the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
Serve hot in bowls, garnished with fresh parsley if desired. Enjoy immediately.
