Using a 12-inch skillet, heat 2 tbsp butter and olive oil and sear the chicken for about 2-3 minutes on each side so that it has a nice golden color. Remove from pan and set aside.
Mince garlic, and shallot and sauté with remaining tablespoon of butter until fragrant. Add in the orzo to toast. Stir so that it's coated in the flavor and then deglaze with white wine.
Next pour in the chicken stock and pumpkin puree and salt. Stir so that it's completely combined and turn up the heat to medium.
Bring orzo to a slight boil (you should see bubbles) as you continue to stir. Reduce heat to low and stir in the parmesan cheese and sage*.
Once your orzo is starting to look very creamy but there's still some liquid, add the chicken back in to finish cooking for about 3-4 minutes. Chicken should reach an internal temperature of 165 degrees F.
Remove from heat and top with more freshly grated and shaved parmesan cheese, fresh black pepper and parsley. Enjoy!