Cook orzo according to package directions, drain, and set aside without rinsing.
Season chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Cook in a heated skillet over medium-high heat for 5 to 6 minutes per side until internal temperature reaches 165°F. Remove, rest, and dice.
Melt butter with olive oil in the same skillet over medium heat. Add onion, carrots, and celery, cooking 5 to 7 minutes until softened.
Sprinkle flour over vegetables and stir to create a paste. Cook for 2 to 3 minutes.
Whisk in chicken broth and heavy cream slowly until smooth. Add chicken bouillon powder and continue whisking until sauce thickens.
Add diced chicken and cooked orzo to the skillet. Stir and simmer gently for 3 to 5 minutes until everything is heated through and well combined.
Garnish with fresh parsley if desired and serve immediately.
