Dissolve chicken bullion in 1 cup hot water and set aside.
Preheat a medium saucepan over medium heat. Add butter to the pan. Once the butter is melted, add the orzo.
Stir while the dry orzo cooks until it’s toasted and slightly golden.
Add the bullion mixture and garlic powder. Stir to combine. Bring to a boil, then cover and reduce to a simmer.
Cook for about 10 minutes, stirring occasionally, until the orzo is has a firm chewy texture.
Remove from heat. Stir in basil and parmesan.