Description
Creamy Cajun Chicken Pasta Soup blends the comfort of creamy chicken noodle soup with the bold, spicy kick of Cajun seasoning. Packed with tender chicken, pasta, and parmesan in a silky, flavorful broth, it’s a one-pot weeknight meal that feels indulgent yet cozy.
Ingredients
2 tbsp butter
1 small white onion, chopped
4 garlic cloves, minced
2 tbsp Cajun seasoning (divided)
5 cups chicken stock (or 4 cups stock + 1 cup water)
1 can (14.5 oz) diced tomatoes, undrained
1 cup heavy cream, at room temperature
1 cup dry ditalini or small pasta
1 lb chicken breasts or tenders
1 tbsp neutral oil (canola or vegetable)
1 cup freshly grated parmesan cheese
Salt and pepper, to taste
Sliced green onions, for garnish
Instructions
Sauté Aromatics: Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; cook 5 minutes until soft. Stir in 1 tbsp Cajun seasoning.
Add Liquids: Off heat, stir in stock, diced tomatoes with juices, and heavy cream. Return to heat, bring to a gentle boil, then reduce to simmer.
Cook Pasta: Add pasta, stirring often, and simmer about 10 minutes until al dente.
Cook Chicken: Season chicken with remaining Cajun seasoning. Heat oil in a skillet; cook 3–5 minutes per side until golden and cooked through. Rest, then chop.
Finish Soup: Lower heat. Stir Parmesan into the soup until melted and creamy. Add chopped chicken; simmer 2–3 minutes.
Serve: Taste, season with salt and pepper, and ladle into bowls. Garnish with green onions.
Notes
Use freshly grated parmesan for the best melt.
Watch the pasta closely to avoid overcooking.
Add red pepper flakes for more heat.
Swap pasta with shells, rotini, or elbows.
For extra richness, stir in cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun / American Fusion