Heat the olive oil in a large pot over medium heat until hot and shimmering.
Add the diced chicken to the pot and sprinkle with Cajun seasoning, salt, and pepper. Cook the chicken, stirring occasionally, until it’s browned and fully cooked, about 5 to 7 minutes.
Remove the cooked chicken from the pot and set it aside, keeping the flavorful bits in the pot.
Add the diced onions and minced garlic to the pot and cook them until fragrant and softened, about 2 to 3 minutes. If you like, toss in the diced bell pepper and cook for another minute.
Pour the orzo pasta, chicken broth, and heavy cream into the pot. Bring everything to a gentle boil over medium heat.
Once boiling, lower the heat to a simmer and cover the pot. Let it cook for 10 to 12 minutes, giving it a stir every now and then, until the orzo is tender and creamy.
Return the cooked chicken to the pot and mix in the grated Parmesan cheese until everything is blended smoothly and creamy. Taste and season with additional salt or pepper if needed.
Spoon the creamy orzo and chicken into serving bowls and sprinkle with fresh parsley for a bright finish.
