Combine the chicken, Cajun seasoning and salt. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.
Stir in the orzo, cook for a minute or so then add the chicken broth. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry.
Stir in the cream and add the grated Parmesan. You should have a deliciously indulgent creamy dish. Check the seasoning and serve with extra Parmesan cheese.