1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil and cook the orzo until slightly underdone according to package instructions. Drain and set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with paprika, onion powder, salt, and pepper. Cook until golden and fully cooked through.

4. Remove the chicken from the skillet and set aside.

5. In the same skillet, cook the diced onion for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.

6. Melt the butter in the skillet and whisk in the flour to create a roux. Cook for 1 minute while stirring continuously.

7. Slowly whisk in the chicken broth, milk, and heavy cream until smooth and slightly thickened.

8. Stir in Italian seasoning, cheddar cheese, mozzarella cheese, and Parmesan cheese until fully melted and creamy.

9. Add the broccoli florets to the sauce and cook for 2 to 3 minutes.

10. Stir the cooked orzo and chicken into the cheese sauce until evenly combined.

11. Transfer the mixture into the prepared baking dish and spread evenly.

12. Sprinkle extra mozzarella cheese over the top if desired.

13. Bake uncovered for 20 to 25 minutes until bubbly and golden around the edges.

14. Let the casserole rest for 5 to 10 minutes before serving.

15. Garnish with fresh parsley and serve warm.