Heat the olive oil in a large skillet over medium-high heat.
Add the diced chicken, season with salt, pepper, and paprika, and cook for 5-6 minutes until browned. Remove chicken from the pan and set aside.
Sauté the minced garlic in the same pan for 30 seconds, then stir in the dry orzo and toast for 1 minute.
Pour in the chicken broth and milk. Bring to a gentle simmer, reduce heat to medium-low, and cook for 7-8 minutes, stirring occasionally.
Stir in the broccoli florets and cook for another 3-4 minutes until the pasta is tender and broccoli is cooked through.
Remove from heat and stir in the shredded cheese until melted and creamy. Return the cooked chicken to the pan and toss to combine.
