Description
This Creamy Cajun Chicken Pasta Soup combines flavorful Cajun spices with tender chicken, tender pasta, and a rich, creamy broth. Perfect for a comforting weeknight meal, this hearty soup delivers layers of spicy, savory goodness with every bite.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons 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
Pasta
- 1 cup ditalini or other small pasta, dry
Chicken
- 1 pound chicken breasts or tenders, thinly sliced
- 1 tablespoon neutral oil
Finishing Touches
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper to taste
- Green onions, sliced for garnish
Instructions
- Sauté Aromatics: Heat butter in a large pot over medium-high heat. Add chopped onion and minced garlic, sautéing for about 5 minutes until fragrant and translucent. Stir in 1 tablespoon of Cajun seasoning to infuse the base with bold flavor.
- Prepare Broth: Remove the pot from heat and stir in the chicken stock, undrained diced tomatoes, and heavy cream. Return the pot to heat, bringing the mixture to a boil, then reduce to a simmer to meld all the flavors together.
- Cook Pasta: Add the dry ditalini pasta directly to the pot. Cook for about 10 minutes, stirring regularly to prevent sticking, until the pasta is tender but firm.
- Cook Chicken: While pasta cooks, season the thinly sliced chicken breasts with the remaining tablespoon of Cajun seasoning. Heat a skillet with neutral oil over medium heat. Cook chicken pieces for 3-5 minutes per side until fully cooked and nicely seared. Chop chicken into bite-sized pieces.
- Finish Soup: Reduce the soup heat to low. Stir in freshly grated Parmesan cheese until melted and creamy. Add the cooked chicken pieces to the pot and simmer for an additional 2-3 minutes to combine flavors. Season with salt and freshly ground black pepper to your preference. Garnish with sliced green onions and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- Feel free to swap ditalini pasta with small elbow macaroni or acini di pepe for similar texture.
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to prevent curdling.
