# 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 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 brown. Remove and set aside.
02 - Add chopped onion to the same skillet and sauté for 2 to 3 minutes until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
03 - Incorporate orzo pasta into 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 well 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 most liquid is absorbed.
05 - Remove the skillet from heat. Gradually stir in heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.
06 - Return cooked chicken to the skillet and stir to combine. Heat through for one minute and adjust seasoning as needed.
07 - Sprinkle with fresh chopped parsley before serving.
