In a large pot, heat 2 tablespoons of olive oil over medium heat. Add bite-sized, boneless, skinless chicken breasts, season generously with Cajun seasoning, salt, and pepper. Cook for about 5-7 minutes until the chicken is nicely browned and cooked through. Remove the chicken from the pot and set it aside.

In the same pot, add diced onions and minced garlic, sautéing for 2-3 minutes until the onions become translucent and fragrant. Add diced bell peppers, cooking for an additional 2 minutes to soften them slightly.

Stir in 1 cup of orzo pasta, ensuring it’s evenly coated. Pour in 4 cups of chicken broth and 1 cup of heavy cream, bringing to a rolling boil.

Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for 10-12 minutes, stirring occasionally to prevent sticking.

Add the previously cooked chicken back into the pot, stirring until everything is well combined and heated through. Sprinkle in ½ cup of grated Parmesan cheese, mixing until melted and creamy.

Serve warm, optionally garnished with freshly chopped parsley.