Creamy Cajun Chicken Pasta Soup: One-Pot

Instructions:

1. Season the chicken. Toss your cubed chicken with 1 tablespoon of the Cajun seasoning. Ensure every piece is coated so you get that blackened look.
2. Sear the protein. Heat the olive oil in your pot over medium high heat. Add the chicken and cook until golden brown and opaque. Don't crowd the pan; if you have too much chicken, do it in two batches to avoid steaming the meat. Remove the chicken and set it aside on a plate.
3. Sauté the aromatics. In the same pot (don't wash it! Those brown bits are gold), add the diced onion, bell pepper, and garlic. Sauté until the onions are translucent and fragrant, which usually takes about 4-5 minutes.
4. Toast the spices. Stir in the remaining 1 tablespoon of Cajun seasoning and the smoked paprika. Let them toast for about 30 seconds until they smell fragrant and slightly smoky.
5. Build the broth. Pour in the chicken broth and the diced tomatoes with their juices. Bring the liquid to a rolling boil, then immediately reduce the heat to a simmer.
6. Cook the pasta. Add the dry pasta directly into the simmering broth. Cook, stirring occasionally to prevent sticking, for about 10-12 minutes until the pasta is al dente. This means it still has a slight bite in the center.
7. Create the velvet. Stir the seared chicken back into the pot. Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir continuously until the sauce is velvety and cohesive.
8. The final fold. Fold in the chopped spinach. Cook for just 1-2 minutes until the spinach is wilted but still bright green.
9. Season and serve. Taste the soup. Add salt and black pepper as needed. Garnish with fresh parsley for a pop of color.