In a large stock pot, heat 2 tablespoons of olive oil over medium heat until it shimmers. Add chopped onion, celery, carrots, and minced garlic, cooking for 5-7 minutes until softened.

Add the bite-sized pieces of boneless, skinless chicken breast to the pot. Stir and cook for 5-6 minutes until the chicken is lightly browned.

Pour in 4 cups of chicken broth and bring to a boil. Add 1 cup of orzo and stir, then cover and simmer for 10-15 minutes until al dente.

Reduce heat to low and stir in ½ cup of heavy cream and ½ cup of grated Parmesan cheese, blending until smooth.

Mix in 1 cup of frozen peas and a handful of chopped fresh parsley, stirring until well combined. Taste and adjust seasoning if needed.

Ladle portions into bowls while warm, ensuring each serving is filled with chicken, orzo, and peas.