Step 1: Season and Cook the Chicken

1. In a medium bowl, toss the chicken pieces with Cajun seasoning, salt, and pepper until evenly coated.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–6 minutes, turning to brown all sides until fully cooked through.

3. Transfer the chicken to a plate and set aside.

Step 2: Sauté Aromatics and Toast Orzo

1. In the same skillet, reduce the heat to medium and add butter.

2. Sauté the diced onion until translucent, about 3 minutes.

3. Stir in minced garlic and cook for 30 seconds, until fragrant.

4. Add the orzo and toast it for 1–2 minutes, stirring frequently for a nutty aroma.

Step 3: Simmer and Create the Sauce

1. Pour in the chicken broth, scraping up any browned bits from the skillet bottom.

2. Bring to a gentle boil, reduce heat, and cover. Let it simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.

3. Stir in heavy cream, Parmesan cheese, smoked paprika, and red pepper flakes. Mix until creamy and well combined.

Step 4: Finish with Chicken and Vegetables

1. Return the cooked chicken (and any juices) to the skillet.

2. Stir in cherry tomatoes and spinach until spinach is wilted and tomatoes soften slightly, about 2 minutes.

3. Adjust seasoning with more Cajun spice or salt if needed.

Step 5: Serve Hot

1. Plate the Cajun Chicken Orzo hot and garnish with fresh parsley.

2. Serve with lemon wedges to brighten up the creamy richness.