Cut the chicken breasts into small strips, mix with Cajun seasoning and salt, and let marinate for 10 minutes.

In a large pan, heat olive oil and butter over medium heat. Add the chicken and sauté for 5-7 minutes until golden and cooked through.

Add diced onion and minced garlic to the pan and sauté for about 3 minutes until translucent. Then add sun-dried tomatoes and tomato paste, cooking for another 2 minutes.

Stir in orzo pasta and toast lightly in the pan for about 1 minute.

Pour in chicken broth and bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.

Once the orzo is nearly tender, stir in shredded spinach and cook until wilted, about 2 minutes.

Lower the heat and add heavy cream and grated Parmesan. Mix until creamy and adjusted seasoning before serving.