1. Slice the chicken into bite sized chunks or slices.
2. Preheat a large skillet over medium-to-high heat, add some oil and fry the chicken breasts until golden brown and about 80-90% cooked through. Remove from heat temporarily.
3. In the same pan fry up the bell pepper and onions until just starting to soften. Then add in the asparagus, mushrooms, garlic, sundried tomatoes, orzo, and cajun seasoning. Season with salt and pepper. Stir to combine.
4. Add in the chicken broth, cream, and the cooked chicken chunks. Bring to a light simmer for ~5-7 minutes as the orzo begins to soften.
5. Add in the spinach, some shredded parmesan, fresh basil and continue to cook until the orzo is soft and the spinach is cooked down.
6. Remove from heat, garnish with a bit of thinly sliced fresh basil. Enjoy!