Heat olive oil in a large pot over medium heat. Add diced chicken seasoned with Cajun seasoning, salt, and pepper. Sauté for 5–7 minutes until browned and cooked through, then set aside.

In the same pot, add diced onion and minced garlic. Sauté for about 2–3 minutes until fragrant and translucent. If using, add bell peppers and cook for an additional 2 minutes.

Stir in orzo, chicken broth, and heavy cream. Increase heat to bring to a gentle boil, then lower to simmer for about 10 minutes.

Let the orzo and sauce simmer for 10-12 minutes, stirring occasionally, until orzo is al dente and sauce has thickened.

Return the cooked chicken and Parmesan cheese to the pot. Stir to combine and adjust seasoning as needed.

Serve warm, garnished with fresh parsley.