Cut the chicken breasts in half lengthwise making each breast into 2 thinner breasts, then cut in half again down the center. Season both sides with kosher salt, pepper, and season salt. In a large skillet over medium heat add 1 Tbsp olive oil and the chicken breasts. Cook the chicken for 3 to 4 minutes per side and remove from pan.

Add 1 more Tbsp olive oil to the skillet and the asparagus and mushrooms. Season with kosher salt and pepper. Cook 5-7 minutes, stirring occasionally and remove from pan.

To the same skillet, still over medium heat, add more olive oil and the diced onion and minced garlic. Cook 5 minutes. Pour the dry orzo into the pan and stir it in with the onions and garlic for 1 minute. Then add the chicken broth and heavy cream. Bring to a boil and reduce heat to low and simmer for 10 minutes, covered.

Stir in the parmesan cheese and then add the chicken, asparagus, and mushrooms. Stir until evenly mixed. Taste for seasoning, add kosher salt, pepper, or season salt if needed. Serve with fresh basil if desired and some crushed red pepper for some spice.

Note: Other veggies such as spinach, zucchini, and red pepper can also be added.