Step 1: Heat olive oil in a large skillet over medium-low heat. Cook garlic until soft and fragrant, about 2 to 3 minutes. Add lemon zest and cook for another 30 seconds.
Step 2: Increase heat to medium. Add orzo, salt, and pepper. Toast the orzo slightly for about 1 minute. Pour in 1 cup of chicken broth and bring to a simmer, stirring often. Once the pasta starts absorbing the broth and it reduces by half, add another cup of broth. Repeat with the remaining broth until a creamy sauce forms, and the pasta is al dente, about 10 minutes in total. Season with salt.
Step 3: Remove from heat. Stir in Pecorino Romano, parsley, lemon juice, and chives.
Enjoy your creamy orzo al limone, bursting with zesty flavors!