Season chicken with salt, pepper, and paprika on both sides.
In a large skillet, heat the olive oil over medium high heat.
Sear chicken in skillet for approx 5 minutes per side until chicken is cooked through. (depending on the thickness of your chicken, you might need more or less cooking time). When done, transfer to plate and keep warm.
In the same skillet, add the asparagus and saute for about 3 minutes. Let the asparagus soften a bit, but you want them to stay a little crispy so don't over cook. Once done, transfer to a plate and keep warm.
In the same skillet, add the onion and garlic and saute for about 3 minutes so that the onion is translucent and the garlic is fragrant.
Add the orzo to the skillet and saute for 1 minute to get it a little toasty.
Now, add half and half and chicken broth to skillet and stir.
Bring to a boil, then turn down heat to medium low. Cover with lid and let it cook for 10 more minutes.
Stir in parmesan cheese. Taste a little bit and season with additional salt and/or pepper, if needed.
Add asparagus back and stir it into orzo mixture.
Slice chicken into thin slices.
Add chicken back into skillet and mix with sauce, orzo, and asparagus.
Once mixed together, serve immediately.