Begin by tossing diced chicken with Cajun seasoning, ensuring each piece is well-coated. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Lower heat and add remaining butter to the skillet. Once melted, add chopped onion, cooking for 3–4 minutes until soft and translucent. Stir in minced garlic and sauté for 1 minute until fragrant.

Add uncooked orzo to the skillet, stirring constantly for 1–2 minutes to toast it. The orzo should become slightly golden and aromatic.

Pour in chicken broth along with remaining Cajun seasoning. Bring to a gentle boil, then reduce heat and cover. Let it simmer for 10–12 minutes, stirring occasionally, until orzo is tender and has absorbed most liquid.

Once orzo is cooked, lower heat slightly and stir in heavy cream, Parmesan cheese, and smoked paprika. Mix until cheese melts and sauce is smooth. Add red pepper flakes if desired.

Return the seared chicken and any juices back into the skillet, stirring gently. Heat through for a couple of minutes. Adjust seasoning with salt and black pepper. Garnish with fresh parsley and serve warm.