In a large skillet, heat olive oil over medium-high heat. Once hot, add chicken seasoned with salt and pepper. Cook for 5-6 minutes until browned. Remove and set aside.

In the same skillet, add onion, carrots, and celery. Sauté for 3-4 minutes until softened. Stir in garlic and cook for another minute.

Pour in chicken broth and milk, bringing to a boil. Add orzo, reduce heat, cover, and simmer for 9-10 minutes until tender and liquid is mostly absorbed.

Return chicken to the skillet with peas, heavy cream, thyme, and rosemary. Simmer for 2-3 minutes until heated through.

Remove from heat, stir in Parmesan until melted. Let sit for 5 minutes before serving. Garnish with parsley.