Chop the chicken thigh fillets into bite-sized chunks. Finely chop the onion and peppers.

Add the olive oil to a large, lidded pan and place on a medium heat. Add the onions, peppers and garlic and fry for 4-5 minutes.

Add the chicken thighs to the pan and turn the heat up to high. Continue to cook for another 4-5 minutes until the chicken has started to brown.

Turn back down to a medium heat. Add the Cajun seasoning and tomato puree and mix well.

Add the dry orzo pasta to the pan and mix to combine. Pour in the hot chicken stock and mix well.

Turn the heat down to a low simmer, place the lid on the pan and cook for around 18 minutes. Stir once or twice during this time to avoid it sticking. If it becomes too dry, you can add a little extra stock/hot water.

Once the orzo is tender, remove the lid and stir in the cream cheese before serving.