# Components:
→ 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 or sweet 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
# Method:
01 - Heat olive oil and butter in a large skillet over medium-high heat. Season diced chicken with salt and pepper, then sear for 3 to 4 minutes until golden. Remove and set aside.
02 - In the same skillet, cook chopped onion for 2 to 3 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
03 - Add orzo pasta to skillet, stirring to combine. Toast for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth. Sprinkle Cajun seasoning, smoked paprika, and red pepper flakes. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until orzo is al dente and liquid mostly absorbed.
05 - Remove from heat. Gradually stir in heavy cream and Parmesan cheese until the sauce is creamy and smooth.
06 - Return chicken to skillet. Stir to combine and heat through for 1 minute. Adjust seasoning as needed.
07 - Sprinkle with fresh parsley before serving.
