In a large pot, combine diced chicken breast and chicken broth, heating over medium-high until it reaches a gentle boil, about 5 minutes. Once boiling, add the orzo pasta and stir well. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.

Next, stir in the broccoli florets to the pot, mixing thoroughly. Pour in the heavy cream and bring the mixture to a simmer. Cook for an additional 5 minutes while stirring occasionally, allowing the broccoli to become tender.

Gradually sprinkle the freshly grated cheese into the pot while stirring constantly, letting it melt completely into the dish. Continue cooking over low heat for another 2-3 minutes until the sauce is luxuriously creamy.

Season the dish generously with salt and pepper to taste, then remove from heat and serve hot, optionally garnished with fresh herbs or garlic bread.