Heat the olive oil in a large pot over medium heat until it shimmers, then add the diced chicken.
Season the chicken with Cajun seasoning, salt, and pepper, and cook it for 5 to 7 minutes until it’s browned and fully cooked.
Take the chicken out and set it aside, keeping the browned bits in the pot.
Add the diced onions and minced garlic to the pot, cooking for 2 to 3 minutes until fragrant, then toss in the diced bell pepper if you’re using it.
Pour in the orzo, chicken broth, and heavy cream, then bring everything to a gentle boil.
Lower the heat, cover the pot, and let it simmer for 10 to 12 minutes, stirring from time to time until the orzo is soft.
Return the cooked chicken to the pot and mix in the grated Parmesan cheese until everything is creamy and well blended.
Taste and season with more salt or pepper if needed.
Serve the creamy orzo in bowls and sprinkle with fresh parsley to finish.
