Heat a tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and let them brown for about 5-7 minutes, turning occasionally until they are evenly golden. Remove the meatballs from the skillet and set aside.

In the same skillet, lower the heat slightly and toss in the chopped onion and minced garlic. Sauté for approximately 3 minutes, or until the onion becomes translucent.

Pour in the chicken broth and bring to a simmer. Add the pasta, stirring to ensure it’s submerged. Cook according to package instructions, about 8-10 minutes until al dente.

Reduce the heat to low and stir in the heavy cream and Cajun seasoning. Allow to simmer gently for 2-3 minutes.

Return the browned meatballs to the skillet, gently folding them into the pasta and creamy sauce. Add the grated Parmesan cheese and stir until melted.

Once combined and heated through, serve hot, optionally garnished with extra Parmesan cheese or chopped parsley.