Creamy Cajun Chicken Pasta Soup Recipe

Introduction

If you love bold flavors and cozy comfort in the same bowl, this Creamy Cajun Chicken Pasta Soup is about to become your new favorite. Featuring spicy Cajun-seasoned chicken, tender pasta, and a rich, creamy broth, it’s perfect for satisfying cravings on chilly days.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp Cajun seasoning (plus more to taste)
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 8 oz short pasta (ditalini, rotini, or penne)
• 1 cup heavy cream
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup frozen corn, thawed
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup chopped fresh parsley (for garnish)
• Salt and black pepper, to taste
• Pinch of cayenne pepper (optional, for extra heat)

Instructions

1. Step 1: Toss chicken breast pieces with 2 tablespoons of Cajun seasoning until evenly coated.
2. Step 2: Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chicken and sauté for 4-5 minutes until golden and cooked through. Transfer the chicken to a plate.
3. Step 3: In the same pot, add the diced onion and bell peppers. Sauté for 4 minutes until softened. Add minced garlic and cook for 1 more minute, stirring constantly.
4. Step 4: Pour in 6 cups chicken broth, scraping up browned bits from the bottom of the pot. Stir in the drained diced tomatoes, thawed corn, and another pinch of Cajun seasoning if desired. Bring to a boil.
5. Step 5: Add 8 ounces short pasta. Reduce the heat and simmer, uncovered, stirring occasionally, for 10-12 minutes or until the pasta is al dente.
6. Step 6: Return the cooked chicken to the soup. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until the soup is smooth and creamy. Taste and adjust seasoning with salt, black pepper, or cayenne pepper.
7. Step 7: Ladle soup into bowls, garnish with chopped parsley and extra Parmesan cheese, and serve hot.

Tips & Variations

• Use your favorite short pasta shape to customize the soup texture.
• Add smoked sausage slices for an extra layer of smoky flavor.
• For a lighter version, substitute half-and-half for heavy cream.
• If you prefer more heat, increase the Cajun seasoning or add extra cayenne pepper.
• Fresh herbs like thyme or oregano can complement the Cajun spices nicely.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much when stored, add a splash of chicken broth or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.

What pasta works best in this soup?

Short pasta shapes like ditalini, rotini, or penne are ideal because they hold up well in soup without becoming mushy.

Creamy Cajun Chicken Pasta Soup Recipe

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★★★★★

4.6 from 147 reviews

This Creamy Cajun Chicken Pasta Soup is a hearty, flavorful bowl of comfort, blending spicy Cajun-seasoned chicken with tender pasta, vibrant bell peppers, savory broth, and a luscious creamy finish. Perfect for those seeking a warming meal with a delightful kick and rich textures, this soup combines vibrant veggies, tender chicken, and a velvety Parmesan-infused broth for a truly satisfying dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp Cajun seasoning (plus more to taste)
• 2 tbsp olive oil

Vegetables and Aromatics

• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 cup frozen corn, thawed

Liquids and Pasta

• 6 cups low-sodium chicken broth
• 8 oz short pasta (ditalini, rotini, or penne)
• 1 cup heavy cream

Cheese and Garnish

• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1/4 cup chopped fresh parsley (for garnish)

Seasonings

• Salt and black pepper, to taste
• Pinch of cayenne pepper (optional, for extra heat)

Instructions

1. Season the Chicken: Toss the bite-sized chicken breast pieces with 2 tablespoons of Cajun seasoning until they are evenly coated, ensuring each morsel is infused with bold Cajun flavors.
2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium-high heat. Add the seasoned chicken and sauté for 4-5 minutes until the pieces are golden brown and cooked through. Remove the chicken from the pot and set aside on a plate.
3. Cook the Vegetables: In the same pot, add the diced yellow onion and red and green bell peppers. Sauté for about 4 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add Liquids and Simmer: Pour in 6 cups of low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor. Stir in the drained diced tomatoes, thawed corn, and add another pinch of Cajun seasoning if you want more heat. Bring the mixture to a rolling boil.
5. Cook the Pasta: Add 8 ounces of your preferred short pasta (such as ditalini, rotini, or penne) to the boiling soup. Reduce the heat to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender but still slightly firm (al dente).
6. Finish the Soup: Return the cooked Cajun chicken to the pot. Stir in 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese, mixing until the soup turns smooth, creamy, and rich. Taste and adjust the seasoning with salt, black pepper, or an optional pinch of cayenne pepper for extra heat.
7. Serve: Ladle the creamy Cajun chicken pasta soup into bowls. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve hot and enjoy the comforting blend of spicy, creamy, and savory flavors.

Notes

• For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
• If you prefer less spice, reduce the amount of Cajun seasoning and omit the cayenne pepper.
• Short pasta shapes that hold sauce well, like rotini or penne, work best to absorb the flavors.
• Make sure to stir occasionally while simmering the pasta to prevent it from sticking to the pot.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.
• For added texture, consider topping the soup with crumbled bacon or toasted breadcrumbs.

Keywords: Cajun chicken soup, creamy chicken pasta soup, spicy chicken pasta soup, comfort food soup, creamy Cajun soup, chicken and pasta soup recipe