# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ 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
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
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# Method:
01 - Season 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. Add chicken and sauté until browned and cooked through, about 5–6 minutes. Remove and set aside.
03 - In the same pot, add onion and red bell pepper. Cook for 3 minutes until softened, then add garlic and cook for 1 more 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 well, scraping browned bits from the bottom.
06 - Bring to a gentle boil, reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
07 - Return chicken to the pot along with spinach if using. Stir in Parmesan cheese until melted and creamy.
08 - Taste and adjust seasoning as needed. If sauce is too thick, add a splash of milk or broth. Serve garnished with parsley and extra Parmesan.
