Toss the chicken pieces with 1 tablespoon of the Cajun seasoning in a small bowl.

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.

Add the diced onion and bell pepper to the same pot. Sauté for 4-5 minutes until the vegetables begin to soften.

Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant.

Deglaze the pot by pouring in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom.

Bring the liquid to a boil. Add the dry pasta and reduce heat to medium. Simmer for 10-12 minutes, or until the pasta is al dente.

Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is slightly thickened.

Return the cooked chicken to the pot. Stir in the baby spinach and cook for 1-2 minutes until wilted.

Taste and adjust seasoning with additional salt or Cajun spice if needed. Garnish with chopped green onions and serve immediately.