# What You’ll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup baby spinach, roughly chopped (optional)
→ Pantry
06 - 2 tablespoons olive oil
07 - 1 1/2 cups orzo pasta
08 - 1 cup low-sodium chicken broth
09 - 1 cup heavy cream
10 - 1/2 cup milk
→ Spices & Seasonings
11 - 1 tablespoon Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of cayenne pepper (optional)
→ Cheeses
16 - 3/4 cup freshly grated Parmesan cheese
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# Step-by-Step Guide:
01 - Combine chicken pieces with half of the Cajun seasoning, salt, and black pepper.
02 - Heat olive oil in a large deep skillet over medium-high heat. Sauté chicken until browned and just cooked through, about 5 to 6 minutes. Remove and set aside.
03 - Add chopped onion and red bell pepper to the same skillet. Cook for 3 minutes until softened, then add garlic and cook another minute.
04 - Stir in orzo pasta, smoked paprika, remaining Cajun seasoning, and cayenne pepper. Toast for 1 minute, stirring frequently.
05 - Pour in chicken broth, heavy cream, and milk. Stir well, scraping up any browned bits from the bottom.
06 - Bring to a gentle boil, reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
07 - Return chicken to the skillet with spinach, if using. Stir in Parmesan cheese until the sauce is melted and creamy.
08 - Taste and adjust salt and pepper as needed. Add a splash of milk or broth if sauce is too thick.
09 - Plate the dish hot, garnished with chopped parsley and extra Parmesan cheese.
