Begin by cutting the chicken breast into 1-inch cubes, and season them generously with Cajun seasoning. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 3-4 minutes on each side until they are golden brown and cooked through.

Once the chicken is browned, remove it from the skillet and set it aside. In the same skillet, lower the heat to medium and add butter. Sauté diced onions and minced garlic for about 3-4 minutes until they become translucent and fragrant.

Add the orzo pasta to the skillet and toast it for 1-2 minutes, stirring frequently until the grains become slightly opaque.

Pour in the low-sodium chicken broth along with smoked paprika and red pepper flakes, if using. Bring the mixture to a gentle boil, then reduce the heat. Cover the skillet and let it simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.

After the orzo has cooked, lower the heat further and stir in the heavy cream and grated Parmesan cheese. Mix gently until the cheese has melted and the sauce is creamy and smooth.

Return the sautéed chicken to the skillet and stir to combine thoroughly, ensuring the chicken is heated through. Taste and adjust the seasoning if necessary, adding more Cajun seasoning if desired. Finally, remove from heat and garnish with freshly chopped parsley.