Measure out all ingredients and mince the garlic cloves.

Grate the Parmesan cheese and chop the fresh parsley for garnish.

Keep the chicken broth warm on the stove for cooking the orzo.

In a medium saucepan, heat olive oil over medium heat and add the orzo; toast it for 2 minutes, stirring frequently.

Pour in the warm chicken broth and a pinch of salt, then bring to a simmer.

Cook the orzo until tender and most of the broth is absorbed, about 10-12 minutes, stirring occasionally to prevent sticking.

In a separate large skillet, melt the butter over medium heat and add the minced garlic; sauté until fragrant, about 1 minute.

Stir in the heavy cream and bring to a gentle simmer, then add the Parmesan cheese, stirring until melted and the sauce is smooth.

Season the sauce with salt, black pepper, and crushed red pepper flakes if using.

Add the cooked orzo to the sauce and stir well to combine, heating through for 2 minutes.

Serve immediately, garnished with chopped parsley and extra Parmesan cheese.