In the same pan, add remaining tablespoon of olive oil. Add diced onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.

Add dry orzo pasta to the pan and toast for 1-2 minutes, stirring frequently. This step enhances the pasta’s nutty flavor and helps it maintain structure during cooking.

Pour in chicken broth, add dried Italian seasoning and paprika, then stir to combine. Bring the mixture to a boil, then reduce heat to medium-low and simmer, uncovered, for about 8 minutes, stirring occasionally to prevent sticking.

When the orzo has been cooking for about 5 minutes, add the broccoli florets and the partially cooked chicken back to the pan. Continue cooking for 3-4 more minutes, until the orzo is tender but still has a slight bite, the chicken is fully cooked, and the broccoli is bright green and tender-crisp.

Reduce heat to low. Add heavy cream and stir to combine. Gradually add the shredded cheddar and Parmesan cheeses, stirring until completely melted and smooth. This gradual addition prevents the cheese sauce from becoming grainy.

Taste and adjust seasoning with salt and pepper as needed. If the mixture seems too thick, add a splash of chicken broth or milk to reach your desired consistency.

Remove from heat and let stand for 2-3 minutes before serving, which allows the sauce to thicken slightly and the flavors to meld.