Warm 1 tablespoon of olive oil in a large pot over medium heat until shimmering.

Add the chicken and season with 1 tablespoon of Cajun seasoning, salt, and pepper. Cook until golden brown and thoroughly cooked, about 5-7 minutes. Remove the chicken and set aside, leaving the flavorful bits in the pot.

In the same pot, add 1 cup of diced onions and 2 minced garlic cloves. Sauté until fragrant, about 2-3 minutes. If you're using bell pepper, stir that in next.

Mix in 1.5 cups of orzo pasta, followed by 4 cups of chicken broth and 1 cup of heavy cream. Bring to a gentle boil.

Reduce the heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally until the orzo is tender.

Stir in the cooked chicken and 1 cup of grated Parmesan cheese until the mixture is creamy and well combined. Taste and adjust seasoning as needed.

Ladle the warm orzo mixture into bowls and garnish with fresh parsley before serving.