1. In a medium bowl, toss the chicken pieces with Cajun seasoning until well coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion, red bell pepper, and garlic. Sauté until the vegetables are tender, about 5 minutes.
4. Add the orzo to the skillet, stirring to coat it in the vegetable mixture. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low, cover, and let simmer until the orzo is cooked and the liquid is absorbed, about 10 minutes.
6. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
7. Return the cooked chicken to the skillet, stirring to combine. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving, and enjoy the creamy, spicy goodness!

The key to nailing this dish is in the timing. Ensure the orzo is perfectly al dente and the chicken is juicy and tender. My family always taught me that cooking is as much about intuition as it is about following a recipe, so trust your instincts!