Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-9 minutes. Drain and set aside.
While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add the asparagus pieces to the skillet and cook for 3-4 minutes until tender-crisp.
Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine and cook for another 2 minutes to allow the flavors to meld.
Return the cooked chicken to the skillet and add the drained orzo. Stir well to combine all ingredients.
Sprinkle the Parmesan cheese, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper over the mixture. Stir until the cheese melts and everything is evenly coated.
Remove from heat and garnish with chopped fresh parsley before serving.