Follow these steps, and you’ll have this delightful dish ready in no time:

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 from the skillet and set aside.
2. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the carrots and peas, sautéing them until the carrots are tender, approximately 5 minutes.
4. Pour in the chicken broth and bring it to a simmer. Stir in the orzo, thyme, and rosemary, cooking until the orzo is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
5. Reduce the heat to low, and add the heavy cream, stirring until well combined. Return the cooked chicken to the skillet, allowing everything to heat through.
6. Stir in the Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning as needed.
7. Garnish with fresh parsley before serving.

Cooking this dish reminds me of the patience my grandmother taught me in her kitchen, where every stir and simmer was an act of love.