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Combine the chicken, Cajun seasoning and salt. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.
Add the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Cook over low heat for five minutes, stirring frequently.
Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.
Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Stir in the shredded spinach so that it wilts.
Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent sauce, creating a perfectly creamy dish. Check the seasoning and serve with extra Parmesan cheese.