# What you need:
→ Protein
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
# Steps to follow:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook 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 an additional minute until fragrant.
03 - Add orzo pasta to the skillet and stir to coat. Toast for 1–2 minutes until lightly golden.
04 - Pour in chicken broth and sprinkle Cajun seasoning, smoked paprika, and red pepper flakes. Stir to combine. Bring to a boil, then 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. Gradually stir in heavy cream and Parmesan cheese until sauce is creamy and smooth.
06 - Return cooked chicken to the skillet and stir well. Heat for 1 minute. Adjust seasoning as necessary.
07 - Sprinkle chopped fresh parsley over the dish before serving.
