In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add meatballs and brown for 5–7 minutes, then set aside.

In the same skillet, add chopped onion and minced garlic. Sauté for 3 minutes until onion is translucent.

Pour in 3 cups of chicken broth and bring to a boil. Stir in 8 ounces of penne pasta and cook for 8–10 minutes until tender.

Lower heat to medium-low and stir in 1 cup of heavy cream and 2 tablespoons of Cajun seasoning. Simmer for 2–3 minutes.

Return meatballs to the skillet and mix in ½ cup of Parmesan cheese until melted. Adjust salt and pepper before serving.