1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with Cajun seasoning. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned but not fully cooked through. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion and red bell pepper. Sauté for 3-4 minutes until softened.
4. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
6. Stir in the uncooked orzo pasta, then return the partially cooked chicken to the skillet. Season with a little salt and pepper.
7. Transfer everything into your prepared baking dish. Sprinkle the shredded cheddar and Parmesan cheese evenly on top.
8. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.
9. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if you like.

One tip I’ve learned through many kitchen adventures is to not rush the resting time. It lets the sauce thicken just right and gives those flavors a chance to settle. Plus, it’s a moment to gather your family around the table and take a deep breath before digging in.