Heat olive oil in a large pot over medium heat. Add the diced chicken, season with Cajun seasoning, salt, pepper, and paprika, and cook until golden. Remove and set aside.
In the same pot, melt butter and sauté garlic for about 1 minute until fragrant.
Add the orzo and toast it lightly for 1–2 minutes to enhance flavor.
Pour in chicken broth and bring to a gentle simmer. Cook until the orzo is tender, stirring occasionally.
Add heavy cream and Parmesan cheese. Stir until the sauce becomes creamy.
Return the chicken to the pot and mix well. Add vegetables if using.
Simmer for another 2–3 minutes, then garnish with parsley and serve warm.
