1-Season the chicken breasts: with ½ teaspoon salt (or to taste), ½ teaspoon pepper (or to taste), and 1 tablespoon paprika on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken for about 5 minutes per side until golden brown and cooked through. Transfer the chicken to a warm plate and set aside.

2-Add 1 cup chopped asparagus: to the same skillet and sauté for about 3 minutes until slightly softened and browned. Transfer to a plate and set aside.

3-Sauté 1 large chopped onion and 4 cloves minced garlic: in the skillet for about 3 minutes until the onion is translucent and the garlic is fragrant. Add more olive oil if needed.

4-Add 2 cups uncooked orzo pasta: to the skillet and sauté for 1 minute to toast it slightly.

5-Pour in 2 cups half and half and 3 cups low sodium chicken broth (or water): stir, and bring to a boil. Reduce heat to medium-low, cover, and cook for 10 minutes.

6-Remove the lid: stir in 1½ cups grated Parmesan cheese, and adjust seasoning with salt and pepper to taste. Return the asparagus to the skillet and mix in.

7-Slice the chicken thinly: arrange it over the orzo or stir it into the skillet. Garnish with extra grated Parmesan cheese and 2 tablespoons chopped parsley. Serve warm.