# Ingredients:
→ Chicken
01 - 1 lb diced chicken breast
02 - Salt and black pepper, to taste
→ Spice Blend
03 - 1 tbsp Cajun seasoning
04 - 1 tsp smoked paprika
05 - 1/4 tsp red pepper flakes (optional)
→ Base
06 - 2 tbsp olive oil
07 - 2 tbsp butter
08 - 1 medium yellow onion, chopped
09 - 3 cloves garlic, minced
→ Pasta
10 - 1 cup orzo pasta
→ Sauce
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
→ Garnish
14 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and sear for 3–4 minutes until golden brown. Remove chicken and set aside.
02 - In the same skillet, add chopped onion and cook for 2–3 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo pasta to the pan, stirring to combine. Toast for 1–2 minutes until lightly golden.
04 - Pour in chicken broth, then sprinkle Cajun seasoning, smoked paprika, and red pepper flakes. Stir well, bring to a boil, reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally until orzo is al dente and most liquid is absorbed.
05 - Remove skillet from heat and gradually stir in heavy cream and Parmesan cheese until sauce is creamy and smooth.
06 - Return chicken to the skillet and stir to combine. Heat through for 1 minute. Adjust seasoning as needed.
07 - Sprinkle fresh parsley over the dish before serving.
