In a large pot, bring 4 cups of chicken broth to a rolling boil over medium-high heat, then reduce the heat slightly to maintain a gentle boil.

Add 1 cup of orzo to the boiling broth and cook according to package instructions, usually around 8-10 minutes, until al dente.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Season 1 pound of chicken breasts with garlic powder, salt, and pepper. Cook for 5-7 minutes until golden and cooked through.

Using the same skillet, add the trimmed asparagus and sauté for about 3-4 minutes until tender yet crisp.

Lower the heat and return the cooked chicken to the skillet with asparagus. Pour in 1 cup of heavy cream and stir in 1 cup of grated Parmesan cheese until creamy.

Add the drained orzo to the skillet, mixing thoroughly. Squeeze in lemon juice and adjust seasoning with salt and pepper to taste.

Plate the orzo mixture hot, garnishing with freshly chopped parsley before serving.