In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of diced boneless skinless chicken breasts, along with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Once the chicken is browned, carefully pour in 4 cups of chicken broth, scraping any browned bits from the bottom of the pot for extra flavor. Increase the heat to bring the broth to a boil.

Once boiling, stir in 1 cup of orzo pasta and 2 cups of broccoli florets. Reduce the heat to a simmer and cover the pot with a lid. Let this mixture cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Remove the pot from heat and stir in 1 cup of shredded cheddar cheese, 1/2 cup of grated Parmesan cheese, 1/2 cup of heavy cream, and 1 tablespoon of lemon juice. Mix until all the cheese is melted and well combined.

Allow the dish to sit for 5 minutes before serving. This resting period will enable the orzo to absorb any remaining liquid, thickening the creamy consistency.