Season the chicken pieces with Cajun seasoning, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Let it rest for 5 minutes if possible.

Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.

In the same pot, add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.

Add orzo pasta and toast for 1-2 minutes, stirring frequently.

Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring every 2-3 minutes.

Stir in heavy cream, butter, and Parmesan cheese. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.

Return the cooked chicken to the pot and stir together. Let it sit for 1-2 minutes.

Garnish with fresh parsley and serve immediately.