Heat olive oil in a large pot over medium heat, then add the chicken pieces, seasoning with salt and pepper, and cook until they are browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
Add the chopped onion to the same pot and sauté until translucent and fragrant, about 3 minutes, letting it soften and release its aroma.
Stir in the minced garlic and cook for another 30 seconds until it turns fragrant, filling the kitchen with warm aroma.
Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pot for flavor.
Add the orzo pasta to the simmering broth, stirring once to prevent sticking, then cover the pot and cook for about 10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
Stir in the cooked chicken and heavy cream, then continue cooking over low heat, stirring gently, until everything is heated through and the sauce thickens slightly, about 3–5 minutes.
Taste and adjust seasoning with additional salt and pepper as needed, then serve hot with a sprinkle of fresh herbs if desired.
