Gather all your ingredients before starting. Chop the broccoli into small florets, dice the chicken breast into bite-sized pieces, and finely chop the onion. Grate cheddar cheese and set everything aside in separate bowls.

In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic and sauté until fragrant and translucent, about 3-4 minutes.

Add diced chicken breast to the pot and cook for 5-7 minutes, stirring occasionally, until golden brown and no longer pink.

Add orzo, chopped broccoli, and chicken broth to the pot. Stir to combine, ensuring the orzo is submerged in the broth.

Bring to a boil, then reduce heat to low and simmer uncovered for about 10-12 minutes, stirring occasionally.

Once the orzo is tender, reduce heat to low and stir in cream and grated cheddar until fully melted.

Season with salt, pepper, and red pepper flakes. Serve hot, garnished with additional cheese or fresh herbs if desired.