Cook the chicken: Season chicken with Cajun seasoning and salt. Heat olive oil and butter in a pan over medium‑high heat. Sear chicken strips until browned and cooked through. Remove and set aside.

Sauté aromatics: In the same pan, reduce heat to medium. Add onion, garlic, sun‑dried tomatoes, and tomato paste. Cook about 5 minutes, stirring until softened and fragrant.

Cook the orzo: Stir in orzo and toast for a minute. Pour in chicken broth, bring to a simmer, cover, and cook around 20 minutes, stirring occasionally and adding more liquid as needed.

Add greens and sauce: Uncover and check for doneness—the orzo should be tender but slightly firm. Stir in spinach until wilted.

Finish the dish: Mix in heavy cream and Parmesan cheese, stirring until creamy. Return chicken to the pan and combine evenly.

Serve: Adjust seasoning to taste and garnish with extra Parmesan cheese before serving.