Season the diced chicken breast with Cajun seasoning. In a large skillet, heat olive oil and butter over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes until golden brown. Remove and set aside.

Lower the heat and add a little more butter. Sauté the finely chopped onion for about 3 minutes until translucent. Stir in minced garlic and cook for 1-2 minutes until fragrant.

Pour in the dry orzo and toast for 1-2 minutes, stirring continuously until it becomes slightly opaque.

Pour in the low-sodium chicken broth and any remaining Cajun seasoning. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes until orzo is al dente.

Once the orzo is cooked, remove from heat and stir in heavy cream and grated Parmesan cheese until smooth.

Return the seared chicken to the skillet and gently stir everything together until warmed through. Adjust seasonings as desired and serve warm, garnished with fresh parsley.