Heat olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken pieces with kosher salt, black pepper, garlic powder, and onion powder.
Add the seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the skillet and toast it for 1-2 minutes, stirring frequently.
Pour in the chicken broth and water, then bring the mixture to a boil.
Reduce heat to medium-low and simmer for 8 minutes, stirring occasionally.
Add the chopped broccoli florets to the skillet and continue to cook for an additional 5 minutes, or until the orzo is tender and the broccoli is bright green and cooked through.
Return the cooked chicken to the skillet and stir to combine.
Add the heavy cream, shredded cheddar cheese, grated Parmesan cheese, unsalted butter, and crushed red pepper flakes to the skillet.
Stir gently until the cheese is melted and the sauce is creamy and well combined.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra shredded cheddar cheese if desired.