Step-by-Step Instructions

• Dice the Chicken, cutting into bite-sized pieces and season with Cajun seasoning.
• Chop the Vegetables: Dice the onion, red bell pepper, and green bell pepper. Mince the garlic cloves.
• Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
• In the same pot, add the onion, red and green bell peppers, and garlic. Cook until the vegetables are softened, about 5 minutes.
• Stir in the chicken broth, diced tomatoes, and remaining Cajun seasoning. Bring the mixture to a gentle boil.
• Add the pasta to the pot and cook until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
• Lower the heat to medium-low and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the soup is creamy.
• Add the cooked chicken back to the pot and simmer for 5 minutes to heat through.
• Adjust the seasoning with additional salt and pepper if needed.
• Ladle the soup into bowls and garnish with sliced green onions and chopped parsley.