In a large skillet, warm 2 tablespoons of olive oil over medium heat.

Add 1 pound of cubed chicken breast to the skillet, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes until golden brown.

Stir in 1 chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until the onion becomes translucent.

Pour in 1 cup of Marsala wine and scrape up any browned bits, letting it simmer for 2-3 minutes.

Add 4 cups of chicken broth and 1.5 cups of orzo, stir to combine.

Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is al dente.

Mix in ½ cup of heavy cream and cook for an additional 2 minutes.

Taste and adjust the seasoning as necessary.

Remove from heat, garnish with fresh parsley, and serve hot.