Prepare Ingredients: Cut chicken into bite-sized pieces. Dice onion, celery, and carrots into small, even pieces.

Cook Chicken: Heat olive oil in a large pot over medium-high heat. Add chicken, season with salt and pepper, and cook for 5 minutes until browned and cooked through. Remove and set aside.

Sauté Vegetables: Add butter to the same pot. Once melted, add onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.

Make Roux: Sprinkle flour over vegetables and stir to coat. Cook for 1 minute, stirring constantly.

Add Liquids: Slowly pour in chicken broth while stirring. Add chicken bouillon powder and stir until dissolved. Bring to a simmer.

Cook Orzo: Add orzo to the pot. Stir well and simmer for 8-10 minutes, stirring occasionally, until orzo is tender.

Finish Dish: Return chicken to pot. Pour in heavy cream and stir. Simmer for 2-3 minutes until sauce is creamy and thick. Taste and adjust seasoning.

Serve: Ladle into bowls and garnish with fresh parsley if desired.