In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of diced boneless skinless chicken breasts, seasoning them generously with Cajun seasoning, salt, and pepper. Sauté for about 5-7 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside on a plate.

In the same pot, add diced onions and minced garlic, stirring continuously for 2-3 minutes until the onions become translucent and fragrant. If desired, toss in one diced bell pepper and sauté for an additional 2 minutes until the pepper softens and adds color to the mix.

Stir in 1 cup of uncooked orzo pasta to the pot, mixing it well with the sautéed mixture. Pour in 4 cups of chicken broth and 1 cup of heavy cream, stirring to combine. Increase the heat to bring the mixture to a rolling boil.

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

After the orzo is cooked, return the sautéed chicken to the pot along with 1 cup of grated Parmesan cheese. Stir everything together until the cheese melts and the dish becomes creamy.

Spoon generous portions of the creamy Cajun chicken orzo onto plates or into bowls. If desired, garnish with freshly chopped parsley.