Begin by dicing the chicken breasts into bite-sized pieces and coating them generously with Cajun seasoning. In a large pot, heat a drizzle of olive oil over medium heat until shimmering. Add the seasoned chicken to the pot, ensuring you leave space for it to brown evenly.

Once the chicken is beautifully browned, about 5-7 minutes, remove it from the pot and set aside. In the same pot, add the diced onion and minced garlic, stirring them for 3-4 minutes until the onions are translucent and fragrant.

Return the browned chicken to the pot, mixing it with the onions and garlic. Allow it to cook for an additional 2-3 minutes, ensuring that the chicken reaches an internal temperature of 165°F.

Next, stir in the orzo, chicken broth, and heavy cream. Increase the heat to bring this mixture to a gentle simmer.

Reduce the heat to low and cover the pot, allowing it to simmer for 10-12 minutes. Stir occasionally to ensure the orzo cooks evenly and absorbs the flavors.

Uncover the pot and adjust the sauce's texture, adding a splash of broth or cream if it's too thick. Stir in the grated Parmesan cheese until it melts into the sauce, creating a rich finish. Taste and season if needed, then serve hot.