Cook the orzo per the package instructions.

Season the chicken breasts with onion powder, garlic powder, paprika, salt and black pepper.

Add a splash of olive oil to the skillet and cook the chicken over medium high heat until it reaches 165°F internal temperature. Dice it into bite sized pieces.

In a large skillet over medium high heat, add the butter and olive oil. Once the butter is melted, add in the diced onion, carrots, and celery. Sauté for 4-5 minutes until veggies start to soften.

Reduce the heat to low and sprinkle the all-purpose flour over the veggies and whisk together until it forms a paste/roux.

While stirring constantly, allow the roux to cook for 2-3 minutes then pour in the chicken broth and heavy whipping cream. Whisk until no clumps are present, and the mixture starts to thicken.

Add in the diced chicken and allow the mixture to simmer until it reaches desired thickness.

Pour in drained orzo and stir to combine. Serve & enjoy!