Start by preparing your ingredients: cut the chicken, trim the asparagus, slice the leeks, mince the garlic, zest and juice the lemon, chop the parsley, and crumble the Boursin cheese.

In a large skillet, heat olive oil over medium-high heat. Add chicken and sear for 5-6 minutes until lightly browned and cooked through. Remove and set aside.

Add asparagus to the skillet and sauté for 6-9 minutes until crisp-tender. Season with salt, pepper, and lemon juice. Set aside with chicken.

Lower the heat and add leeks, sautéing for about 5-6 minutes until soft. Then add garlic and red pepper flakes, cooking until fragrant.

Stir in orzo and toast for 3-4 minutes until slightly darkened.

Pour in chicken broth and water, bringing to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes until orzo is tender.

Add chicken, asparagus, and Boursin cheese. Stir until cheese melts and coats the pasta.

Cover and let rest for 4-5 minutes. Adjust seasoning as necessary.

Garnish with chopped parsley and lemon zest before serving.