Pat the chicken pieces dry and toss them generously with Cajun seasoning. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.

Add the dry orzo to the skillet and stir constantly for about 1-2 minutes to toast it.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

Stir in the heavy cream and the freshly grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Return the cooked Cajun chicken to the skillet. Stir everything together until the chicken is heated through and coated in the sauce. Garnish with fresh parsley and serve immediately.