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Season the chicken breasts generously with Cajun seasoning, olive oil, salt, and black pepper.
Heat olive oil in a large pan over medium-high heat. Sear the chicken on both sides until golden brown and cooked through, then remove it from the pan and let it rest before slicing.
In the same pan, add the butter, diced white onion, diced yellow onion, and minced garlic. Cook until the onions soften and the garlic becomes fragrant.
Stir in the tomato paste and let it cook down for 1–2 minutes.
Add the orzo and toast it in the pan for another 1–2 minutes so it picks up all that flavor.
Slowly add the chicken stock, stirring often, until the orzo is tender and creamy.
Lower the heat, then stir in the heavy cream, parmesan, spinach, and fresh lemon juice.
Mix until the spinach wilts and the sauce becomes smooth and glossy.
Plate the creamy Cajun orzo, top with sliced chicken, and finish with parmesan, parsley, black pepper, and a little extra lemon.