Lemon Chicken Orzo Pasta

Cut the chicken into bite-sized pieces and place them in a medium bowl.
1 pound boneless skinless chicken breasts
Mix the lemon zest, salt, black pepper, thyme, paprika, and garlic powder in a small bowl. Sprinkle the seasoning mix over the chicken pieces and toss to coat each piece.
1 teaspoon kosher salt, ½ teaspoon lemon zest, ½ teaspoon dried thyme leaves, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon black pepper
Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken (cook in batches if needed) and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
1 tablespoon olive oil
Reduce heat to medium and add the butter to the same pan. Stir in garlic and cook for 30 seconds until fragrant. Add orzo and toast for 1-2 minutes, stirring frequently.
2 tablespoons butter, 4 cloves garlic, 2 cups orzo pasta
Pour in the chicken broth and bring to a simmer. Cook uncovered for 9-11 minutes, stirring occasionally until the orzo is al dente and most of the liquid is absorbed.
3 cups low-sodium chicken broth
Add the cooked chicken back into the pot, then add heavy cream and Parmesan, cooking for 2-3 minutes until the sauce thickens slightly.
¾ cup heavy cream, ¾ cup grated Parmesan cheese
Remove from heat and stir in the lemon juice. Taste and adjust the seasonings if needed.
2 teaspoons lemon juice