1. Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces, Cajun seasoning, garlic powder, and onion powder. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
2. Add the diced bell pepper and continue to sauté for another 2 minutes until the pepper softens slightly.
3. Pour in the chicken broth and bring it to a boil. Stir in the orzo and reduce the heat to medium-low. Let it simmer, uncovered, for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
4. Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, stirring frequently, until the sauce is creamy and coats the orzo well.
5. Season with salt and pepper to taste. Remove from heat and let it sit for a few minutes to thicken slightly.
6. Garnish with freshly chopped parsley before serving.

Remember, cooking times can vary depending on your stove, so keep an eye on that orzo. The beauty of home cooking is in adjusting to what works best for you!