Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo in a colander and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Pour in the chicken broth and bring to a simmer. Let it cook for about 3-4 minutes.

Stir in the heavy cream and bring to a gentle simmer. Cook for another 2-3 minutes.

Add the grated Parmesan cheese, salt, and black pepper, stirring until the cheese is melted and the sauce is creamy.

Add the cooked orzo to the skillet with the sauce and stir to combine, ensuring the orzo is well coated.

Garnish with chopped parsley before serving.