Cajun Pasta Soup (Print Version)

# Ingredients:

01 - 2 tablespoons butter.
02 - 1 small white onion, chopped.
03 - 4 cloves garlic, minced.
04 - 2 tablespoons cajun seasoning, divided.
05 - 5 cups chicken stock (or 4 cups stock + 1 cup water).
06 - 1 (14.5-ounce) can diced tomatoes, undrained.
07 - 1 cup heavy cream, room temperature.
08 - 1 cup ditalini pasta.
09 - 1 pound chicken breasts or tenders.
10 - 1 tablespoon neutral oil.
11 - 1 cup freshly grated parmesan, room temperature.
12 - Green onions for garnish.

# Instructions:

01 - Heat butter in dutch oven. Cook onions and garlic 5 minutes until tender. Stir in 1 tablespoon cajun seasoning.
02 - Remove from heat, add broth, tomatoes, and cream. Return to heat, bring to boil, then reduce to simmer.
03 - Add pasta and cook 10 minutes, stirring regularly to prevent sticking.
04 - Season chicken with remaining cajun seasoning. Cook in oiled skillet 3-5 minutes per side. Chop into bite-sized pieces.
05 - Reduce heat to low. Stir in parmesan until combined. Add chicken and simmer 2-3 minutes. Season to taste.

# Notes:

01 - Use thin chicken pieces for faster cooking.
02 - Grate parmesan fresh for better melting.
03 - Can use palmini noodles for keto version.

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