Let’s bring this delicious dish to life with simple, guided steps:

1. Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same skillet, add the carrots, celery, and onions. Sauté for about 5 minutes until the vegetables are tender. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the orzo, allowing it to lightly toast for about 2 minutes. This step adds a nutty flavor that deepens the dish.
4. Pour in the chicken broth and bring the mixture to a simmer. Cook the orzo, stirring occasionally, for about 10 minutes or until it is al dente and the broth is mostly absorbed.
5. Reduce the heat to low and stir in the heavy cream, thyme, and frozen peas. Return the chicken to the skillet and cook until everything is heated through, about 5 minutes.
6. Finish by stirring in the Parmesan cheese, allowing it to melt into the sauce. Taste and adjust the seasoning with more salt and pepper if needed.

Cooking with intuition, as my abuela taught me, is key here. Feel free to adjust the seasoning as you go, trusting your senses to guide you.