In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken, generously seasoning it with Cajun seasoning, salt, and pepper. Sauté until the chicken is browned and cooked through, about 5 to 7 minutes.

Once the chicken is cooked, sprinkle in the minced garlic and let it sizzle for an additional minute until fragrant.

Stir in the orzo, followed by the heavy cream, bringing the mixture to a gentle simmer. Allow the orzo to cook for about 10 to 12 minutes, stirring occasionally until it’s tender and has absorbed most of the cream.

Off the heat, stir in the grated Parmesan cheese, letting it melt and create a wonderfully creamy sauce.

Before serving, garnish with fresh chopped parsley.