In a large bowl, mix the ground chicken, breadcrumbs, egg, 1 teaspoon of the Cajun seasoning, ½ teaspoon cayenne pepper if using, 1 tablespoon of finely minced garlic, black pepper and salt together until combined.
Form the meat mixture into mini meatballs and set aside on a plate.
Heat a large skillet or soup pot over medium heat and add olive oil.
Cook half of the meatballs, stirring constantly to prevent burning. Remove them from the pan and cook the remaining meatballs. Remove them as well and set aside.
Add the butter to the pan and cook the remaining garlic for 30 seconds to 1 minute.
Add the chicken broth and bring to a boil. Add the pasta and simmer for 10-12 minutes, stirring occasionally until pasta is cooked through.
Once cooked, turn the heat down to low and pour in the heavy cream, the remaining cayenne pepper powder, remaining Cajun seasoning, pepper-jack cheese and parmesan cheese and stir to combine.
Then add the cooked meatballs and stir gently until the meatballs are coated in sauce and cheese.
Serve immediately. Store leftovers in the refrigerator for up to 3 days.