Gather all your ingredients and chop the chicken into bite-sized pieces. Cut broccoli into florets if using fresh, or ensure frozen broccoli is thawed.

In a large pot, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and cook for 5-7 minutes until no longer pink and starting to brown.

Add 2 minced garlic cloves to the chicken and sauté for an additional minute until fragrant.

Stir in 1 cup of orzo pasta and 4 cups of broth. Bring to a boil, then reduce heat to low and simmer uncovered for 10-12 minutes.

Add the broccoli florets 5 minutes before the orzo finishes cooking.

Once cooked, pour in ½ cup of heavy cream and 1 ½ cups of cheddar cheese, stirring over low heat until melted and creamy.

Taste and adjust seasoning with salt and pepper. Serve hot.