Creamy Cajun Chicken Pasta Soup

Instructions

1. 1
   Toss chicken breast pieces with 2 tablespoons Cajun seasoning until evenly coated.
2. 2
   Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and sauté for 4-5 minutes until golden and cooked through. Transfer chicken to a plate.
3. 3
   In the same pot, add diced onion and bell peppers. Sauté for 4 minutes until softened. Add minced garlic and cook for 1 more minute, stirring constantly.
4. 4
   Pour in 6 cups chicken broth, scraping up browned bits from the bottom. Stir in drained diced tomatoes, corn, and another pinch of Cajun seasoning if desired. Bring to a boil.
5. 5
   Add 8 ounces short pasta. Reduce heat and simmer, uncovered, stirring occasionally, for 10-12 minutes or until pasta is al dente.
6. 6
   Return chicken to the soup. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until smooth and creamy. Taste and adjust seasoning with salt, black pepper, or cayenne.
7. 7
   Ladle into bowls, garnish with parsley and extra Parmesan, and serve hot.