Place cubed chicken in a bowl. Sprinkle with flour, salt, pepper, garlic powder, and paprika. Toss to lightly coat, shaking off any excess flour.

Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook 4–5 minutes, stirring occasionally, until lightly golden. Remove chicken to a plate (it will finish cooking later).

In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Stir in orzo and toast for 1–2 minutes.

Pour in the white wine- if using, and scrape up the browned bits. If you aren't using wine, just skip to the broth. Pour in chicken broth. Bring to a gentle simmer, cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender.

Stir in heavy cream, lemon zest, lemon juice, capers, Parmesan, and butter.

Add chicken back to the skillet. Simmer uncovered 3–5 minutes until chicken is cooked through and sauce thickens. If the sauce becomes too thick add a splash of broth or water to loosen it.

Stir in parsley and optional red pepper flakes. Serve warm with extra Parmesan and lemon wedges.