1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add the chicken pieces seasoned with 2 teaspoons of Cajun seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
3. In the same pot, lower the heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent and fragrant.
4. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant—you don’t want it to burn.
5. Pour in the orzo pasta and stir to coat it in the onion and garlic mixture. Toast the orzo for about 1-2 minutes, stirring frequently. This step brings out a lovely nutty flavor.
6. Add the chicken broth and heavy cream to the pot. Stir well to combine, scraping any browned bits from the bottom of the pot for extra flavor.
7. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
8. Once the orzo is cooked, return the cooked chicken to the pot. Stir in the grated Parmesan cheese until the sauce is creamy and luscious. If the sauce seems too thick, add a splash of broth or cream to loosen it up.
9. Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley if desired.
10. Serve immediately and watch your family and friends savor every bite!

One of my favorite memories is standing at the stove with Ouma, stirring this pot and sharing stories about Mama Lou’s kitchen—where every meal was a celebration of love and flavor.