# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approx. 1 lb), 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 (approx. 10.5 oz)
08 - 2 1/2 cups low-sodium chicken broth (20 fl oz)
09 - 1 cup heavy cream (8 fl oz)
10 - 1/2 cup milk (4 fl oz)
→ 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 (approx. 2.6 oz)
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# Method steps:
01 - Combine chicken pieces with half the Cajun seasoning, salt, and black pepper, coating evenly.
02 - Heat olive oil over medium-high heat in a large skillet or Dutch oven. Add chicken and sauté 5–6 minutes until browned and just cooked through. Remove from pan and set aside.
03 - In the same pan, add chopped onion and red bell pepper; cook for 3 minutes until softened. Stir in garlic and cook 1 minute more.
04 - Add orzo, smoked paprika, remaining Cajun seasoning, and cayenne pepper. Stir frequently and toast for 1 minute.
05 - Pour in chicken broth, heavy cream, and milk, scraping up any browned bits from the bottom. Stir well.
06 - Bring to a gentle boil, reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
07 - Return chicken to the pot. Stir in baby spinach if using, then add Parmesan cheese, mixing until melted and sauce is creamy.
08 - Taste and adjust salt or spice levels as needed. If sauce is too thick, add a splash of milk or broth. Serve immediately, garnished with parsley and extra Parmesan.
