In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 pound of diced chicken seasoned with Cajun spice, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through. Once done, remove the chicken and set it aside, leaving those flavorful bits at the bottom of the pot.

In the same pot, add diced onions and minced garlic, cooking for 2-3 minutes until fragrant and slightly translucent. If using, toss in 1 cup of diced bell pepper. Stir everything together, allowing the mixture to soak up the lingering Cajun flavors.

Pour in 1.5 cups of orzo pasta, followed by 4 cups of chicken broth and 1 cup of heavy cream. Stir well to combine all ingredients and bring to a gentle boil over medium-high heat.

Once boiling, lower the heat to a gentle simmer, covering the pot with a lid. Allow it to cook for 10-12 minutes, stirring occasionally to prevent sticking.

After the orzo is tender, stir in the cooked chicken and 1 cup of grated Parmesan cheese until the cheese melts into the sauce. Adjust seasoning with salt and pepper.

Spoon the Cajun Chicken Alfredo Orzo into bowls and garnish with chopped fresh parsley before serving.