Ingredients
Method
- In a large skillet, heat the olive oil and butter over medium-high heat until shimmering.Add the diced chicken, season with salt and pepper, and let it sear undisturbed for 3–4 minutes until golden and lightly crisp on the edges. Flip and cook through.Remove the chicken and set aside — it’s coming back later, don’t worry.
- In the same skillet (don’t you dare wipe it out — that’s flavour), add the chopped onion. Sauté for 2–3 minutes until soft and translucent.Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant. You’ll smell when it’s ready.
- Add the orzo directly into the skillet. Stir to coat it in all that buttery, oniony goodness.Toast for 1–2 minutes until slightly golden — this step adds a subtle nuttiness and depth.
- Pour in the low-sodium chicken broth and sprinkle in the Cajun seasoning. Bring everything to a gentle boil, then reduce the heat, cover, and simmer for 10–12 minutes.Stir occasionally so nothing sticks. The orzo should be tender and most of the liquid absorbed — creamy but not dry.
- Remove from the heat. Slowly stir in the heavy cream and freshly grated Parmesan until the sauce turns silky, glossy, and rich.This is the moment it transforms.
- Return the chicken to the skillet and stir to combine. Let it warm through for about a minute so the flavours marry.Taste. Adjust salt, pepper, or Cajun seasoning if needed.Finish with a sprinkle of fresh parsley for brightness and serve immediately while it’s hot and luxuriously creamy.
Notes
Finish with a generous snowfall of freshly grated Parmesan just before serving. Let it melt slightly into the creamy sauce, adding that extra salty, nutty hit that takes the whole dish from “really good” to “why is this so addictive?”
Or if you want it a little more dramatic:
Right before serving, shower the top with extra Parmesan and let it melt into the heat of the pasta. Because when it comes to cheese, restraint is optional.
