1. Cook the Chicken:
Heat oil in a large pot over medium-high heat. Season the chicken with Cajun seasoning and cook until golden brown, about 2-4 minutes per side. Remove and set aside.

2. Sauté Vegetables:
In the same pot, melt butter, then add onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.

3. Add Seasoning:
Stir in garlic, thyme, and Cajun seasoning and cook until fragrant, about 1 minute.

4. Simmer the Soup:
Pour in chicken broth, diced tomatoes (if using), Worcestershire sauce, and pasta. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer until pasta is al dente, about 7 minutes.

5. Shred the Chicken:
Remove the chicken, shred or slice it, and return it to the pot.

6. Make It Creamy:
Turn off the heat, stir in heavy cream and Parmesan, and let it melt into the broth.

7. Finish & Serve:
Stir in lemon juice, parsley, and green onions. Season with cayenne, salt, and pepper to taste. Serve hot and enjoy!

Slow Cooker Option:

• Follow steps 1-3, then transfer everything except the pasta to a slow cooker.

• Cook on LOW for 6-10 hours or HIGH for 2-4 hours.

• Add pasta during the last 10 minutes and cook until tender.

• Continue with steps 5-7.