Creamy Cajun Chicken Pasta Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
