Cook the orzo according to package directions until just barely al dente, usually about 7-8 minutes. Drain thoroughly and set aside.

Pat the chicken breasts completely dry with paper towels, then season both sides generously with onion powder, garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Let it rest for 5 minutes, then dice into bite-sized pieces.

In your largest skillet or Dutch oven, melt the butter with olive oil over medium-high heat. Add the diced onion, carrots, and celery, then sauté for 4-5 minutes until the vegetables start to soften and the onion becomes translucent.

Reduce the heat to low and sprinkle the flour evenly over the softened vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste and create a smooth roux.

Still on low heat, slowly pour in the chicken broth while whisking constantly, followed by the heavy whipping cream. Keep whisking until you achieve a smooth, lump-free sauce that begins to thicken, about 3-4 minutes.

Sprinkle in the chicken bouillon powder and stir well. Add your diced chicken and let the mixture simmer gently for 3-4 minutes until the sauce reaches your preferred thickness. Finally, fold in the cooked orzo and stir everything together until creamy and well combined. Heat through for 2 minutes, then serve immediately.