# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 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 (approximately 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 (approximately 2.6 oz)
→ Garnish
17 - Chopped fresh parsley
18 - Extra Parmesan cheese
# Method:
01 - Season chicken pieces with half of 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 just cooked through, about 5 to 6 minutes. Remove and set aside.
03 - In the same pot, add onion and red bell pepper. Cook for 3 minutes until softened, then add garlic and cook for an additional minute.
04 - Stir in orzo, smoked paprika, remaining Cajun seasoning, and cayenne pepper. Toast for 1 minute, stirring frequently.
05 - Pour in chicken broth, heavy cream, and milk. Stir well, scraping the bottom of the pot. Bring to a gentle boil, reduce heat to medium-low, cover, and let simmer for 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
06 - Return chicken to the pot along with baby spinach if using. Stir in Parmesan cheese until melted and creamy.
07 - Taste and adjust seasoning as needed. If sauce is too thick, add a splash of milk or broth. Serve hot garnished with parsley and additional Parmesan cheese.
