Cajun Chicken Orzo

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• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1/2 each medium onion (chopped)
  Ingredient note

  Source: 1/2 medium onion (chopped)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes
  Ingredient note

  Source: 1/4 cup sun-dried tomatoes
• 1/2 tablespoon Cajun seasoning (see note)
  Ingredient note

  Source: 1/2 tablespoon Cajun seasoning (see note)
• 1 cup uncooked orzo pasta
  Ingredient note

  Source: 1 cup uncooked orzo pasta
• 2 cups low sodium chicken broth
  Ingredient note

  Source: 2 cups low sodium chicken broth
• 1 teaspoon lemon juice
  Ingredient note

  Source: 1 teaspoon lemon juice
• 1 cup heavy/whipping cream
  Ingredient note

  Source: 1 cup heavy/whipping cream
• 2 cups cooked shredded/rotisserie chicken
  Ingredient note

  Source: 2 cups cooked shredded/rotisserie chicken
• 1/2 cup freshly grated parmesan cheese
  Ingredient note

  Source: 1/2 cup freshly grated parmesan cheese

1. Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
2. Add the garlic, sun-dried tomatoes, Cajun seasoning, and orzo to the pot. Cook for 2-3 minutes, stirring often.
3. Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
4. Stir in the chicken and parmesan.
5. Take the pot off the heat, and cover it for 3-5 minutes or until it has thickened up to your liking.