In your large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped chicken breasts and cook until they’re golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, carrots, zucchini, and red bell pepper. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute, stirring frequently.
Return the cooked chicken to the pot. Stir in the uncooked orzo, crushed tomatoes, chicken broth, 2 tablespoons of pesto, chicken bouillon (if using), dried oregano, salt, pepper, and red pepper flakes. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the orzo is cooked, stir in the remaining 1 tablespoon of pesto and freshly grated Parmesan cheese. Mix well until everything is combined and creamy. Taste and adjust seasoning if necessary.
Spoon the Italian Chicken Orzo into bowls, top with additional Parmesan cheese, and sprinkle with fresh parsley for a pop of color and freshness.
