Begin by dicing boneless, skinless chicken breasts into bite-sized pieces. In a large pot, heat two tablespoons of olive oil over medium-high heat. Add the chicken cubes and sear them for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set aside.

In the same pot, add the diced onions and sauté for about 3-4 minutes until translucent and aromatic. Stir in 2 cloves of minced garlic and, if desired, a chopped bell pepper. Cook for an additional 2-3 minutes until the garlic is fragrant.

Add 1 cup of orzo pasta to the pot, stirring to combine with the sautéed vegetables. Pour in 3 cups of chicken broth and bring to a gentle simmer. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the orzo is al dente.

Once the orzo is cooked, remove the pot from heat. Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until smooth. Adjust seasoning with salt and pepper.

Fold in the seared chicken to coat in the creamy sauce. Optionally, chop fresh parsley for garnish and serve immediately.