Creamy Parmesan Cajun Chicken Pasta Soup
So this soup? Honestly, it kind of surprised me. I was aiming for something cozy, filling, and full of flavor without crossing into “too heavy” territory.
And let me just say—this delivered in every possible way. It’s got the rich, creamy vibe you want after a long day, with just enough Cajun spice to keep things interesting. And the best part? It tastes like something you’d get at a restaurant… only you made it in your own kitchen.
This isn’t your typical soup. It’s got shredded Cajun-seasoned chicken, pasta that soaks up all that goodness, a creamy Parmesan broth, and just enough spice to make your taste buds feel like they were invited to the party.
If you’re someone who gets excited by creamy pasta and soup but never thought about combining the two, well, this one’s for you.
What You’ll Love About This Recipe
- Creamy and spicy without being too rich
- Easy to adapt to whatever you have on hand
- Great for leftovers
- Looks fancy, tastes amazing, and doesn’t require a culinary degree
What You’ll Need
Ingredients
| Ingredient | Amount |
|---|---|
| Oil | 1 tablespoon |
| Boneless, skinless chicken | 1 pound |
| Cajun seasoning | 2 teaspoons (divided) |
| Butter | 1 tablespoon |
| Onion (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Bell pepper (diced) | 1 cup |
| Garlic (chopped) | 4 cloves |
| Fresh thyme | 1 teaspoon |
| Chicken broth | 6 cups |
| Diced tomatoes (optional) | 1 can (14.5 oz) |
| Worcestershire sauce | 1 tablespoon |
| Pasta (ditalini, shells, etc.) | 8 ounces |
| Heavy cream | 1/2 cup |
| Parmesan cheese (grated) | 1/3 cup |
| Lemon juice (optional) | 1 tablespoon |
| Fresh parsley (chopped) | 2 tablespoons |
| Green onions (sliced) | 2 |
| Cayenne, salt, and black pepper | To taste |
Tools You’ll Need
- Large saucepan or Dutch oven
- Cutting board + sharp knife
- Measuring cups + spoons
- Grater (for that fresh Parmesan)
- Wooden spoon or spatula
- Ladle (optional, but helpful)
Pro Tips
- Use freshly grated Parmesan. Skip the pre-shredded stuff. Trust me. It melts smoother and makes the soup creamier.
- Cook pasta just until al dente. It’ll keep cooking a bit in the soup, so don’t overdo it or you’ll end up with mushy noodles.
- Taste and adjust your Cajun seasoning. Every blend is different. Some are saltier. Some are spicier. Start small, add more if you need it.
- Add a splash of lemon juice at the end. It gives the whole thing a fresh finish that really balances the richness.
- Cut your chicken into chunks before cooking if you’re short on time. They’ll cook faster, and it’s easier to control doneness.
Substitutions and Variations
| Swap This | For This | Notes |
|---|---|---|
| Chicken | Shrimp or sausage | Cook shrimp separately and add at the end |
| Parmesan cheese | Pecorino Romano or nutritional yeast | Adjust salt if using Romano |
| Heavy cream | Coconut cream or Greek yogurt | For dairy-free or lighter version |
| Pasta | Gluten-free pasta or rice | Adjust cook time accordingly |
| Bell pepper | Zucchini or mushrooms | Adds extra veggie variety |
Make-Ahead Tips
- Dice all your veggies and refrigerate them in a sealed container a day ahead.
- Season and cook your chicken in advance, then shred and refrigerate.
- You can make the soup base ahead (everything except pasta and cream), and simmer fresh pasta when you’re ready to serve.
How to Make Creamy Parmesan Cajun Chicken Pasta Soup
- Cook the chicken: Heat oil in a large pot over medium-high heat. Season the chicken with 1 teaspoon Cajun seasoning. Cook 3 to 5 minutes per side until golden. Remove and set aside.
- Sauté veggies: In the same pot, melt butter. Add onions, celery, and bell pepper. Cook 6 to 8 minutes until softened. Toss in the garlic and thyme, stir for about 1 minute.
- Build the base: Pour in the chicken broth, Worcestershire sauce, diced tomatoes (if using), and the remaining Cajun seasoning. Bring to a boil.
- Add pasta: Stir in the pasta and lower the heat slightly. Simmer uncovered for 7 to 10 minutes or until pasta is just al dente.
- Finish the chicken: While the soup simmers, shred or chop your cooked chicken. Add it back to the pot.
- Make it creamy: Remove from heat. Stir in the heavy cream and Parmesan cheese. Mix until it melts into the soup.
- Final touches: Add lemon juice if using, then taste and adjust with cayenne, salt, or black pepper. Top with parsley and green onions.
Additional Details
Nutrition Breakdown (approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 30g |
| Carbs | 28g |
| Fat | 22g |
| Fiber | 3g |
Meal Pairing Ideas
- Side Salad: Something crisp with vinaigrette works great.
- Grilled bread: For dunking. Obvious but worth it.
- Sparkling water with lemon: Keeps it fresh and balances the creamy soup.
Cooking Time Efficiency Tip
- Start chopping your veggies while the chicken cooks. By the time the chicken is done, you’re ready to go.
Leftovers and Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze without pasta and cream. Add those fresh when reheating.
- Reheat on the stove: Add a splash of water or broth if it thickens too much.
FAQ
Can I use rotisserie chicken?
Yep! Just shred it and add it during the last step.
How spicy is this?
Totally depends on your Cajun seasoning. Taste and adjust.
Can I make this dairy-free?
Yes. Use coconut cream instead of heavy cream and skip the cheese (or try a plant-based cheese).
Do I need to use the tomatoes?
Nope. Optional, but they add a little acidity that plays well with the cream.
Wrapping Up
This soup is the kind of recipe that checks all the boxes. Flavorful? Absolutely. Comforting? 100%. Easy enough for a weeknight but still impressive? You bet. If you’re into cozy meals that don’t make you feel like you’ve just eaten a brick, give this one a try.
Let me know how it turns out in the comments. Did you add a twist? Make it spicier? I’d love to hear what you came up with or answer any questions you have.
