# What You 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 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 black pepper, then sear for 3 to 4 minutes until golden brown. Remove from skillet and set aside.
02 - In the same skillet, add chopped onion and sauté for 2 to 3 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Add orzo pasta to the skillet, stirring to combine. Toast for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth and add Cajun seasoning, smoked paprika, and red pepper flakes. Stir thoroughly, bring to a boil, then 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 sauce is creamy and smooth.
06 - Return cooked chicken to the skillet and stir gently to combine. Heat through for 1 minute. Adjust seasoning with salt and pepper to taste.
07 - Sprinkle chopped fresh parsley over the dish before serving.
