Fill a pot with water and bring it to a boil. Add a generous pinch of salt and cook the orzo pasta according to the package instructions until al dente. Once cooked, drain the orzo and set it aside. I like to toss the drained orzo with a tiny bit of olive oil to prevent sticking.

Season the chicken breasts on both sides with onion powder, garlic powder, paprika, as well as a pinch of salt and black pepper. Heat a splash of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until golden brown and the internal temperature reaches 165°F, about 6-8 minutes per side. Remove from heat and allow to cool slightly, then chop into bite-sized pieces.

In a large skillet, melt the butter with 1 tablespoon of olive oil over medium-high heat. Add the minced yellow onion, celery, and carrots. Sauté for 4-5 minutes until the vegetables start to soften. Reduce the heat to low and sprinkle the all-purpose flour over the vegetables, whisking constantly to form a paste or roux. Continue to stir and allow the roux to cook for an additional 2-3 minutes to get rid of any raw flour taste.

While stirring the roux and vegetables, slowly pour in the chicken broth and heavy cream. Add the chicken bouillon powder and whisk everything together until the mixture is smooth with no clumps. Continue cooking, stirring often, until the sauce thickens to your desired consistency. For extra richness, I sometimes add a splash more cream at the end.

Add the chopped cooked chicken from Step 2 into the sauce and let everything simmer together for a few minutes so the flavors meld and the sauce thickens further. Then gently fold in the cooked orzo from Step 1, stirring until well combined and heated through. Serve immediately and enjoy!