Ingredients
Method
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add the diced chicken, season with salt, pepper, and Cajun seasoning, and cook until browned.
- Remove the chicken and set aside.
- In the same skillet, add onion, garlic, and bell pepper; sauté until softened.
- Stir in the orzo and chicken broth, bringing it to a boil.
- Reduce the heat, add the heavy cream, and return the chicken to the skillet.
- Cook, stirring occasionally, until the orzo is tender and the mixture is creamy, about 10-12 minutes.
- Garnish with fresh parsley before serving.
Notes
Ensure the chicken is diced evenly for consistent cooking. Adjust the Cajun seasoning to your taste; feel free to add more or less. Stir the mixture frequently as it cooks to prevent the orzo from sticking. To make it even creamier, add more heavy cream or a splash of milk. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.