Start by heating a large pot over medium heat. Add a drizzle of olive oil and toss in the chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the veggies are soft and fragrant.

Once the vegetables are softened, add the shredded cooked chicken and sprinkle in the Cajun seasoning. Stir well to incorporate the flavors, cooking for an additional 2 minutes.

Pour in the chicken broth and bring the mixture to a gentle boil. Add the pasta and allow it to cook according to the package directions (usually 10-12 minutes) until it’s al dente.

When the pasta is cooked, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, allowing it to melt and create that creamy texture you crave. Season with salt and pepper to taste.

Once the soup is fully combined and heated through, ladle it into bowls and garnish with fresh parsley. Serve it hot and enjoy the delightful flavors!