Heat olive oil in a large skillet over medium heat. Add the prepared meatballs and cook until they're browned and cooked through, around 5-7 minutes. Remove them from the skillet and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté them until the onion becomes translucent, about 3 minutes.

Pour in the chicken broth and bring it to a gentle simmer. Stir in the penne or rotini pasta and cook according to the package instructions, usually between 8-10 minutes.

Reduce the heat to low, then stir in the heavy cream and Cajun seasoning. Allow the mixture to simmer for 2-3 minutes, or until the sauce has thickened to your liking.

Return the browned meatballs to the skillet. Toss everything together until the pasta is well-coated with the sauce and meatballs are heated through.

Plate the delicious pasta and optionally garnish with extra Parmesan cheese or a sprinkle of fresh parsley. Serve hot and enjoy!