Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the pot and stir to coat it with the oil, onion, and garlic mixture.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Season with salt and black pepper to taste.
Remove from heat and stir in the chopped fresh parsley.
Serve immediately while warm.