In a large skillet or pan, add a drizzle of olive oil and the chicken pieces. Season with Cajun seasoning, garlic powder, salt, pepper, Badia Complete seasoning, and Magic Poultry seasoning. Cook until the chicken is about 90% cooked through.

Add the Andouille sausage to the pan with the chicken and cook for another 5-7 minutes until the sausage is browned and coated in seasonings. Add the diced red onion, bell pepper, and tomato paste, cooking until the vegetables are soft.

Pour in half of the chicken broth and bring to a boil. Add the orzo pasta, stirring well, and let cook on medium heat. Cook for about 6 minutes, then add the chopped parsley and the remaining chicken broth. Continue cooking for another 6 minutes, or until the liquid is absorbed and the orzo is al dente. Be sure to stir frequently to prevent the pasta from sticking.

Serve hot, garnished with additional parsley if desired.