Step 1: Cook the Chicken

1. Slice the chicken breasts in half lengthwise (if large) to create thin cutlets.
2. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken and sear for 4-5 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.

Step 2: Make the Creamy Orzo

1. Reduce heat to medium, then melt butter in the same pan.
2. Stir in the garlic and cook until fragrant (about 30 seconds).
3. Add the orzo pasta, stirring frequently, and cook for 1-2 minutes until lightly toasted.
4. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan.
5. Let the orzo simmer for 7-8 minutes, stirring occasionally, until most of the liquid is absorbed.

Step 3: Bring It All Together

1. Stir in the heavy cream, Parmesan cheese, salt, and black pepper.
2. Return the chicken to the pan, nestling it into the orzo mixture.
3. Let it simmer for 2-3 more minutes to thicken and meld flavors.
4. Sprinkle with red pepper flakes, lemon zest, and fresh parsley before serving.