Cut the boneless, skinless chicken breasts into bite-sized pieces, drizzle with olive oil, and coat with garlic powder, onion powder, salt, pepper, and smoked paprika.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of salted butter over medium heat until bubbly. Add the seasoned chicken and cook for 6–8 minutes until golden brown. Remove and set aside.

In the same skillet, melt the remaining butter, add diced carrots and chopped yellow onion, and sauté for about 7 minutes. Stir in minced garlic and cook for 1 more minute.

Add the orzo to the skillet, stirring to coat, and toast for 1 minute. Then sprinkle chicken bouillon powder and pour in the water or broth.

Incorporate the broccoli and bring to a boil. Reduce heat, cover, and simmer for 11–12 minutes, stirring occasionally.

Lower the heat, stir in heavy cream, cheddar, and Parmesan, and mix until cheeses melt into the sauce.

Return chicken to the skillet and heat for another 2 minutes. Serve hot.