Dice the cooked chicken into bite-sized pieces and wash the broccoli florets under cold water.

In a large pot, heat the olive oil over medium heat. Add the broccoli and sauté for 2 to 3 minutes until bright green and slightly tender.

Stir in the orzo and let it cook for an additional minute.

Pour in the chicken broth and stir briefly. Bring the broth to a boil.

Once boiling, reduce heat and let it simmer for 8 to 10 minutes, or until orzo is cooked al dente and most of the broth is absorbed.

Add the diced cooked chicken into the pot and gently stir to combine.

Pour in the heavy cream and stir until fully combined, creating a creamy sauce.

Season with salt and pepper to taste and serve warm, topped with grated Parmesan cheese.