In a large heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add finely chopped onions and minced garlic, sautéing for about 3–5 minutes until they turn translucent and fragrant.

Next, stir in the shredded chicken, Italian seasoning, and Worcestershire sauce. Cook for an additional 2–3 minutes until the chicken warms through.

Add the orzo pasta, followed by chicken broth and heavy cream. Bring to a gentle boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally.

Once the orzo is cooked, add the broccoli florets and shredded cheddar cheese. Stir until the broccoli becomes tender and the cheese melts into the sauce, about 5 minutes.

Taste and adjust seasoning with salt and pepper. Serve hot, garnishing with extra cheese or herbs if desired.