Sear the chicken: Season the chicken cubes with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden. Remove and set aside.
Sauté the aromatics: In the same skillet, add onion and cook until softened. Stir in the garlic and sauté for 30 seconds.
Toast the orzo: Add the orzo to the pan and toast it for 1 minute, stirring constantly. Mix in the tomato paste.
Add broth & simmer: Pour in the chicken broth along with paprika and oregano. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
Make it creamy: Lower the heat and add the heavy cream and Parmesan. Stir until fully creamy. Return the cooked chicken to the skillet and let everything simmer for 2–3 minutes.
Serve: Adjust seasoning, let it rest 1 minute to thicken, then serve topped with parsley, extra Parmesan, and a squeeze of lemon.
