In a pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.

Drizzle a little olive oil over the cooked orzo to prevent sticking.

In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and pepper.

Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.

In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes.

Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for about 5 minutes until it thickens slightly.

Return the cooked chicken to the skillet and stir to coat in the sauce. Add the cooked orzo and mix well.

Garnish with chopped parsley before serving.