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Creamy Cajun Chicken Pasta Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 138 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Louisiana Cajun
  • Diet: Low Lactose

Description

This Creamy Cajun Chicken Pasta Soup is a comforting and flavorful dish featuring tender chicken, small pasta, and a rich, spicy broth made with Cajun seasoning, garlic, onions, and parmesan cheese. Perfect for cozy dinners, the soup combines smooth creaminess with a kick of Cajun spices, creating a deliciously satisfying meal.


Ingredients

Units Scale

Soup Base

  • 2 tablespoons butter
  • 1 small white onion, chopped
  • 4 cloves garlic, minced
  • 5 cups chicken stock (or 4 cups chicken stock + 1 cup water)
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup heavy cream, at or close to room temperature
  • 2 tablespoons Cajun seasoning, divided
  • 1 cup freshly grated parmesan, at room temperature
  • Salt and pepper, to taste
  • Green onions, sliced (for garnish)

Pasta

  • 1 cup ditalini or other small pasta, dry

Chicken

  • 1 pound chicken breasts or tenders
  • 1 tablespoon neutral oil (such as vegetable or canola oil)

Instructions

  1. Sauté aromatics: Heat butter in a large Dutch oven over medium-high heat. Once melted, add chopped onions and minced garlic. Sauté for about 5 minutes until the onions become tender and the mixture is fragrant. Stir in 1 tablespoon of Cajun seasoning to infuse the aromatics with spice.
  2. Add liquids and bring to simmer: Remove the pot from heat and stir in the chicken stock, canned diced tomatoes (with juices), and the heavy cream. Return the pot to the stove over medium heat and bring the mixture to a boil. Then reduce heat to medium and allow it to come to a rapid simmer.
  3. Cook pasta: Add the dry ditalini pasta into the Dutch oven and stir well to combine. Cook uncovered for about 10 minutes, stirring regularly and scraping the bottom to prevent sticking or burning. The pasta should become tender but still hold its shape.
  4. Season and cook chicken: While the pasta cooks, season the chicken breasts or tenders with the remaining 1 tablespoon of Cajun seasoning, ensuring all sides are evenly coated. Heat a small skillet over medium heat, add the neutral oil, and swirl to coat the surface. Place the chicken in the skillet and cook for 3 to 5 minutes on each side until the chicken is cooked through and golden brown. Transfer the chicken to a cutting board and let it cool enough to handle, then chop into bite-sized pieces.
  5. Combine cheese and chicken: Reduce the heat under the Dutch oven to low and remove it from the heat. Stir in the freshly grated parmesan cheese until fully melted and incorporated into the soup. Return the pot to low heat, add the chopped chicken pieces, and let the soup simmer gently for 2 to 3 minutes to blend the flavors.
  6. Season and serve: Taste the soup and adjust with salt and pepper as needed. Ladle the soup into bowls, garnish with sliced green onions for a fresh touch, and serve warm.

Notes

  • You can substitute the chicken breasts with tenders or thighs depending on preference.
  • Allowing the heavy cream and parmesan cheese to be at room temperature helps them incorporate smoothly.
  • If preferred, some crushed red pepper flakes can be added for extra heat.
  • Use a neutral oil like vegetable or canola oil to prevent flavors from overpowering the Cajun seasoning when cooking the chicken.

Nutrition

  • Serving Size: 1 bowl (approximately 1.5 cups)
  • Calories: 420 kcal
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 95 mg