Cook the orzo pasta according to package instructions until al dente, then drain and set aside.

Season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C). Dice the cooked chicken into bite-sized pieces.

In a large skillet over medium-high heat, combine the butter and olive oil. Once the butter has melted, add the finely diced onion, carrots, and celery. Sauté for 4 to 5 minutes until they start to soften.

Reduce the heat to low, sprinkle the all-purpose flour evenly over the vegetables, and whisk continuously to form a smooth paste or roux.

Continue stirring the roux constantly for 2 to 3 minutes to cook out the raw flour taste.

Gradually pour in the chicken broth and heavy whipping cream, whisking to combine. Add the chicken bouillon powder and continue whisking until the mixture is smooth with no lumps and begins to thicken into a creamy sauce.

Add the diced chicken to the skillet, stirring to incorporate it into the creamy sauce. Allow the mixture to simmer gently until it reaches the desired thickness.

Stir in the cooked and drained orzo pasta until evenly combined. Serve immediately and enjoy.