# What You 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 - 2 1/2 cups 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
# How-To:
01 - Combine chicken pieces with half the Cajun seasoning, salt, and black pepper.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sauté until browned and cooked through, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 - Add onion and red bell pepper to the same pot. Cook until softened, about 3 minutes. Stir in garlic and cook for another minute.
04 - Incorporate orzo, smoked paprika, remaining Cajun seasoning, and cayenne pepper. Toast for 1 minute, stirring frequently to prevent sticking.
05 - Pour in chicken broth, heavy cream, and milk. Stir thoroughly, scraping the bottom to loosen browned bits.
06 - Bring mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
07 - Return chicken to the pot along with baby spinach if using. Stir in Parmesan cheese until melted and the sauce is creamy.
08 - Taste and adjust salt and pepper as needed. If sauce is too thick, add a small amount of milk or broth to thin. Serve immediately garnished with parsley and extra Parmesan.
