Gather all your ingredients to ensure a smooth cooking process. Dice the chicken breasts, bell pepper, and onion. Mince the garlic and set aside.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the diced chicken breast, seasoning it with salt, pepper, and Cajun seasoning. Cook, stirring frequently, until the chicken is browned and fully cooked, about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.

In the same skillet, add a bit more olive oil if needed. Add the diced onion and bell pepper, cooking until they become tender, about 3-5 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes.

Stir in the orzo pasta and cook it for about 2 minutes.

Pour in the chicken broth and heavy cream, stirring to combine well. Bring the mixture to a gentle simmer.

Allow it to simmer until the orzo is cooked through—this should take about 10-12 minutes. Stir occasionally to avoid sticking.

Return the cooked chicken to the skillet, mix everything well, and let it heat through for another 2-3 minutes. Adjust seasoning with Cajun seasoning or salt and pepper as needed.

Garnish with fresh parsley before serving.