1. Season chicken breasts with salt, pepper, and Italian seasoning.

2. Heat olive oil and butter in a large skillet over medium heat.

3. Sear chicken for 4–5 minutes on each side until golden and fully cooked. Remove and set aside.

4. In the same skillet, add garlic and sauté for 30 seconds until fragrant.

5. Add orzo and toast for 1 minute, stirring continuously.

6. Pour in chicken broth and bring to a gentle simmer.

7. Cook orzo for 8–10 minutes, stirring occasionally, until al dente and most liquid is absorbed.

8. Reduce heat to low and stir in heavy cream and Parmesan cheese.

9. Stir until cheese melts and sauce thickens to desired consistency.

10. Slice or cube cooked chicken and return it to the skillet.

11. Simmer together for 2–3 minutes, then top with chopped parsley.

12. Serve hot, optionally with a side salad or roasted vegetables.