Begin by bringing a large pot of chicken broth to a boil over medium-high heat. Once boiling, add the orzo pasta and cook according to the package directions until al dente, about 8-10 minutes. Stir occasionally to prevent the orzo from sticking together. Once cooked, drain the pasta in a colander and set aside, ensuring it retains a bit of broth for added flavor.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. While the oil heats, season the boneless skinless chicken breasts with garlic powder, salt, and pepper. Once the oil is shimmering, add the chicken to the skillet and sauté for about 5-7 minutes, turning occasionally until golden brown and fully cooked through. Remove the chicken from the skillet and set aside, allowing it to rest before slicing.

With the same skillet still on medium heat, add the chopped asparagus. Sauté the asparagus for about 3-4 minutes until tender yet vibrant green, stirring often to ensure even cooking. The asparagus should have a slight crunch left to it, providing a nice contrast in texture. Remove from heat once cooked and ready for the next step.

Lower the heat to medium-low and return the diced chicken to the skillet with the asparagus. Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce becomes creamy and smooth, about 2-3 minutes. The mixture should be bubbling softly, blending all the flavors together.

Add the cooked orzo to the skillet, mixing it gently with the creamy chicken and asparagus mixture. Squeeze in fresh lemon juice and season with additional salt and pepper to taste, ensuring all components are well combined and coated. Serve the Creamy Parmesan Orzo with Chicken hot, garnished with freshly chopped parsley for an appealing finish.