Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.

Season with garlic powder, onion powder, salt, and pepper.

Add the uncooked orzo pasta to the skillet and stir to combine with the turkey. Let it toast for 1-2 minutes, stirring occasionally. (This step is optional)

Pour in the chicken or vegetable broth and add the chickpeas to the skillet. Stir to mix everything together, making sure the orzo is evenly spread out in the liquid.

Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

Once the orzo is cooked, stir in the pesto and mix until everything is evenly coated.

Sprinkle the shredded mozzarella over the top. Cover the skillet again and let it sit for another 2-3 minutes, until the cheese has melted.

Once the cheese is melted, remove the skillet from the heat. Serve and enjoy!