In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the orzo and toast for 1-2 minutes, stirring frequently.

Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for about 10 minutes, stirring occasionally.

After 10 minutes, add the broccoli florets and cooked chicken back into the pot. Stir to combine and cover again. Cook for an additional 5 minutes, or until the orzo is tender and the broccoli is bright green.

Remove the pot from heat and stir in the cheddar and Parmesan cheeses until melted and creamy. Adjust seasoning with salt and pepper if needed.

Serve hot, garnished with chopped parsley.