Preheat oven to 450ºF.

Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the chicken and season with salt, pepper, Italian seasoning, garlic powder, and a pinch of crushed red pepper to taste. Cook for 12–15 minutes, breaking it up with a spoon until cooked through.

Add the onion and capers to the chicken. Cook for 5 minutes until the onions begin to soften.

Pour in the chicken stock and Dijon mustard. Bring to a boil. Reduce the heat and simmer for 20–25 minutes or until the sauce reduces by half. Taste and season.

Toss the broccoli with 1 tablespoon extra virgin olive oil on a baking sheet. Add salt, pepper, and a pinch of crushed red pepper. Arrange the broccoli into an even layer and transfer to the oven for 10 minutes, until the broccoli begins to char around the edges. Do not overcook! Remove from the oven and set aside.

Combine the Romano, Parmesan, and black pepper in a bowl. Pick a pinch of cheese from the bowl and transfer it to a small bowl for garnish.

Bring a pot of generously salted water to a boil. Add the orzo and cook until 2 minutes under al dente. Reserve 1 cup of the pasta cooking water. Drain the orzo.

Add ½ cup of the pasta water to the cheese. Whisk until smooth.

Add the cooked orzo to the chicken and toss to coat. Simmer for 2–3 minutes. Add the chopped basil to the pot and stir to combine. Finish with the cheese mixture and lemon juice. Stir until the pasta is well-coated, adding more pasta cooking water as needed. Add the broccoli and simmer for 1–2 minutes. Taste and season. Turn off the heat.

Spoon the orzo onto a platter and garnish with more basil leaves and the reserved grated cheese. Enjoy!