Creamy Cajun Chicken Pasta Soup
Creamy Cajun Chicken Pasta Soup
There are some nights when you need more than just a meal; you need a bowl of pure comfort. That’s where this Creamy Cajun Chicken Pasta Soup comes in. It’s the perfect blend of two beloved dishes.
We’ve combined the rich, zesty flavors of Cajun chicken pasta with the heartwarming embrace of a creamy soup. The result is a simple, satisfying dish that feels both exciting and familiar, all made in one pot in under an hour. It’s the perfect weeknight rescue.
What You’ll Need
- Butter
- Small white onion, chopped
- Garlic, minced
- Cajun seasoning
- Chicken stock
- Canned diced tomatoes
- Heavy cream
- Ditalini or other small pasta
- Boneless, skinless chicken breasts or tenders
- Neutral oil (like avocado or canola)
- Freshly grated Parmesan cheese
- Salt and pepper
- Green onions, for garnish (optional)
Tools Required
- Large Dutch oven or heavy-bottomed pot
- Large spoon or spatula
- Small skillet
- Tongs
- Cutting board
- Sharp knife
Pro Tips
From my kitchen to yours, here are a few tips to make sure your soup turns out perfectly every time.
- Use Room Temperature Dairy. To get that ultra-creamy, smooth broth without any curdling, let your heavy cream and Parmesan cheese sit out on the counter for a bit before adding them to the pot. Adding cold dairy to hot liquid is a recipe for separation.
- Grate Your Own Cheese. This is a game-changer. Pre-shredded cheeses are coated with anti-caking agents that prevent them from melting smoothly. Grating a block of Parmesan yourself ensures the cheese melts beautifully into the soup.
- Control the Heat. “Cajun” doesn’t have to mean overwhelmingly spicy. This recipe has a balanced, moderate kick. If you’re sensitive to heat, season only the chicken first, then taste the soup at the end and add more seasoning if needed. For a spicier soup, feel free to add an extra teaspoon of seasoning.
- Thin Chicken for Quick Cooking. I prefer using thin-sliced chicken breasts or tenders. This gives you more surface area for that delicious Cajun seasoning and ensures the chicken cooks through quickly and evenly in just a few minutes.
Substitutions and Variations
- Protein: Feel free to swap the chicken with andouille sausage for a smokier, more traditional Cajun flavor. Simply slice the sausage, brown it, and add it to the soup.
- Pasta: Any small pasta shape will work well. Try small shells, elbow macaroni, or orzo if you don’t have ditalini.
- Vegetables: You can easily boost the veggie content. Sautéed diced bell peppers (any color) or celery with the onion and garlic, or stir in a few handfuls of fresh spinach at the very end until it wilts.
Make Ahead Tips
Because the pasta will continue to absorb liquid as it sits, this soup is best enjoyed fresh. However, you can definitely prep the components to save time.
Chop your onion, garlic, and green onions ahead of time. You can also cook the chicken, chop it, and store it in an airtight container in the fridge for up to 2 days. When you’re ready to eat, the soup will come together much faster.
How to Make Creamy Cajun Chicken Pasta Soup
Step 1: Heat the butter in a large Dutch oven over medium-high heat. Add the chopped onion and garlic, and sauté for about 5 minutes until they are soft and fragrant. Stir in 1 tablespoon of the Cajun seasoning.
Step 2: Remove the pot from the heat. Carefully stir in the chicken stock, diced tomatoes (with their juice), and heavy cream. Return the pot to the stove, bring the mixture to a boil, then reduce the heat to maintain a rapid simmer.
Step 3: While the soup base heats, season the chicken on all sides with the remaining 1 tablespoon of Cajun seasoning. Heat the neutral oil in a separate small skillet over medium heat. Cook the chicken for 3-5 minutes per side, until cooked through. Transfer to a cutting board, let it cool slightly, and chop into bite-sized pieces.
Step 4: Pour the dry pasta into the simmering soup base and stir well. Cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Once the pasta is tender, reduce the heat to low. Remove the pot from the heat and stir in the freshly grated Parmesan until it is completely melted and the soup is smooth.
Step 6: Stir the cooked chicken pieces into the soup. Let it simmer on low for another 2-3 minutes for the flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with sliced green onions if desired.
Nutritional Information & Diet Swaps
Below is an approximate nutritional breakdown and some common dietary swaps. Please note that values can vary based on the specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 744 kcal |
| Protein | 45 g |
| Fat | 42 g |
| Carbohydrates | 47 g |
| Dietary Need | Ingredient Swap |
|---|---|
| Low Carb / Keto | Replace pasta with Palmini noodles (rinse well) or cauliflower rice. Ensure your diced tomatoes have no added sugar. |
| Gluten-Free | Use your favorite brand of gluten-free small-shaped pasta. Cook according to package directions. |
| Dairy-Free | Substitute heavy cream with full-fat canned coconut milk (the soup will have a slight coconut flavor). Use a high-quality, dairy-free Parmesan-style cheese alternative. |
Meal Pairing and Efficiency
This soup is a hearty meal on its own, but it pairs wonderfully with a piece of crusty bread or garlic bread for dipping. A simple green salad with a light vinaigrette also makes a great side.
To save time on a busy night, use a store-bought rotisserie chicken. Just shred the meat and add it at the end with the Parmesan cheese, skipping the chicken cooking step entirely.
Leftovers and Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Be aware that the pasta will continue to soak up the creamy broth, making the leftovers much thicker, more like a pasta dish than a soup. It’s still delicious! You can thin it out with a splash of chicken stock when reheating on the stovetop or in the microwave.
Frequently Asked Questions
Q1. Can I use frozen chicken?
Ans: Yes, but you will need to thaw it completely before you begin. Pat it very dry with paper towels to ensure it gets a good sear and the seasoning sticks properly.
Q2. My soup seems thin. How can I thicken it?
Ans: The soup will naturally thicken as the pasta cooks and releases starches. If you prefer an even thicker, richer soup, you can whisk 2 ounces of softened cream cheese into the broth along with the heavy cream.
Q3. Can I freeze this soup?
Ans: I do not recommend freezing this soup. Dairy-based soups can separate and become grainy when thawed, and the pasta will become very soft and mushy. It is best enjoyed fresh or as refrigerated leftovers.
Wrapping Up
This Creamy Cajun Chicken Pasta Soup is more than just a recipe; it’s a bowl of comfort waiting to happen. It’s rich, flavorful, and has just the right amount of kick to keep things interesting.
I hope you love making it as much as we love eating it. Give it a try, and please come back to leave a comment and a rating to let me know how it turned out for you!
