# What you'll need:
→ Chicken
01 - 1 lb diced chicken breast
02 - Salt, to taste
03 - Black pepper, to taste
→ Spice Blend
04 - 1 tbsp Cajun seasoning
05 - 1 tsp smoked paprika
06 - 1/4 tsp red pepper flakes (optional)
→ Base
07 - 2 tbsp olive oil
08 - 2 tbsp butter
09 - 1 medium yellow or sweet onion, chopped
10 - 3 cloves garlic, minced
→ Pasta
11 - 1 cup orzo pasta
→ Sauce
12 - 2 cups low-sodium chicken broth
13 - 1 cup heavy cream
14 - 1 cup freshly grated Parmesan cheese
→ Garnish
15 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then sear for 3 to 4 minutes until golden. Remove and set aside.
02 - Add chopped onion to the same skillet and sauté for 2 to 3 minutes until translucent. Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in orzo pasta and toast for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth, then add Cajun seasoning, smoked paprika, and red pepper flakes. Bring to a boil, reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
05 - Remove skillet from heat. Gradually stir in heavy cream and Parmesan cheese until smooth and creamy.
06 - Return the cooked chicken to the skillet, stirring to combine. Heat through for 1 minute and adjust seasoning to taste.
07 - Sprinkle fresh parsley over the dish before serving.
