# What you need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 lb)
→ Vegetables
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach, roughly chopped (optional)
→ Pantry
06 - 2 tablespoons olive oil
07 - 1 1/2 cups orzo pasta (approx. 10.5 oz)
08 - 2 1/2 cups low-sodium chicken broth
09 - 1 cup heavy cream
10 - 1/2 cup milk
→ Spices & Seasonings
11 - 1 tablespoon Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of cayenne pepper (optional)
→ Cheeses
16 - 3/4 cup freshly grated Parmesan cheese (about 2.6 oz)
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# Steps to follow:
01 - Combine chicken pieces with half the Cajun seasoning, salt, and black pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sauté chicken until browned and cooked through, about 5 to 6 minutes. Remove and set aside.
03 - In the same pan, cook onion and bell pepper until softened, about 3 minutes. Add garlic and cook for 1 additional minute.
04 - Stir in orzo, smoked paprika, remaining Cajun seasoning, and cayenne pepper. Toast for 1 minute, stirring frequently.
05 - Pour in chicken broth, heavy cream, and milk. Stir thoroughly, scraping browned bits from the bottom.
06 - Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes until orzo is tender and most liquid is absorbed, stirring occasionally.
07 - Return chicken to the pot along with spinach if using. Stir in Parmesan cheese until melted and creamy.
08 - Taste and modify salt or pepper. If sauce is too thick, add extra milk or broth as needed.
09 - Plate hot, garnished with chopped parsley and additional Parmesan cheese.
