Heat olive oil in a large skillet over medium heat. Add your sliced chicken breasts and sprinkle on the Cajun seasoning. Cook until the chicken turns golden and slightly crisp at the edges for about 5-6 minutes. Once done, remove and set aside.

In the same skillet (don’t wash it – those flavors are gold), toss in the minced garlic. Sauté for 30 seconds until fragrant. That aroma? Pure magic.

Add the orzo and give it a quick stir so it absorbs all that garlicky goodness. Toast it for 1-2 minutes. It helps give the orzo a deeper, nuttier flavor.

Pour in the chicken broth, give it a good stir, and bring it to a gentle simmer. Cover and cook for about 10 minutes. Stir occasionally, until the orzo is soft and most of the liquid is absorbed.

Reduce the heat and stir in the heavy cream, Parmesan cheese, smoked paprika, salt, and pepper. Keep stirring until the sauce turns silky and luscious.

Add the cooked chicken back into the pan. Mix everything until the orzo is coated and the chicken is evenly combined. Taste and adjust seasoning if needed. Sprinkle some fresh parsley or green onions on top, and there you go -` creamy, spicy, cheesy perfection in a single pan.