Creamy Cajun Chicken Pasta Soup (One-Pot Comfort Food!)

This Creamy Cajun Chicken Pasta Soup is a one-pot wonder that’s bursting with flavor! It combines tender chicken, small pasta, and a rich, creamy, Cajun-spiced broth, all in a single, satisfying bowl. I love how this recipe is both easy to make and incredibly comforting. It’s perfect for a weeknight dinner, a cozy weekend meal, or any time you’re craving a warm and flavorful soup. Get ready for a dish that will tantalize your taste buds and warm you from the inside out!

Why You’ll Love This Cajun Chicken Pasta Soup

• One-Pot Meal: Everything cooks together in one pot (a Dutch oven is ideal), making cleanup a breeze.
• Creamy and Flavorful: The combination of heavy cream, Parmesan cheese, and Cajun seasoning creates a rich and delicious broth.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Quick and Satisfying: Ready in about 30 minutes, this soup is perfect for a busy weeknight.
• Comfort Food Classic: A warm, comforting, and flavorful soup that’s perfect for a chilly day.

Ingredients for Creamy Cajun Chicken Pasta Soup

Here’s what you’ll need to make this delicious soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Butter (Fat)
• White onion, chopped (Vegetable)
• Garlic, minced (Aromatic)
• Chicken stock (or broth) (Liquid)
• Diced tomatoes, undrained (Canned Vegetable)
• Heavy cream, at or close to room temperature (Dairy)
• Ditalini or other small pasta, dry (Pasta)
• Chicken breasts or tenders (Meat)
• Neutral oil (like vegetable, canola, or avocado) (Oil)
• Freshly grated Parmesan cheese, at room temperature (Dairy)

Seasoning

• Cajun Seasoning
• Salt (Seasoning)
• Pepper (Spice)

Garnish

• Green onions, sliced (for garnish) (Vegetable)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Creamy Cajun Chicken Pasta Soup as is, but here are a few ideas for variations:

• Add Sausage: Add some cooked and crumbled andouille sausage or Italian sausage for extra flavor.
• More Vegetables: Toss in some diced bell peppers, celery, or carrots.
• Make it Spicier: Add more Cajun seasoning or a pinch of red pepper flakes.
• Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
• Add Beans: Stir in some kidney beans, black beans, or white beans for added protein and fiber.

How to Make Creamy Cajun Chicken Pasta Soup

Let me show you how easy it is to make this Creamy Cajun Chicken Pasta Soup:

Sauté Onion and Garlic

1. I heat the butter in a large Dutch oven over medium-high heat.
2. When the butter is melted, I add the chopped onions and minced garlic.
3. I sauté for approximately 5 minutes or until the aromatics are tender and fragrant.
4. Then stir in 1 tablespoon of cajun seasoning.

Add Liquids and Simmer

1. I remove the pot from the heat and stir in the chicken stock and diced tomatoes.
2. Return pot to heat.
3. I stir in the heavy cream.
4. I bring the mixture to a boil, then reduce the heat to medium and let the liquids come to a rapid simmer.

Cook Pasta

1. I pour the dry pasta into the Dutch oven and stir well.
2. I cook for 10 minutes, stirring regularly and making sure to scrape the bottom of the pot to prevent sticking or burning.

Cook Chicken

1. While the pasta cooks, I sprinkle the remaining 1 tablespoon of Cajun seasoning over the chicken, covering all sides.
2. I heat a small skillet over medium heat.
3. Once the pan is hot, I pour in 1 tablespoon of neutral oil and rotate the pan to cover the surface with oil.
4. I add the seasoned chicken to the skillet.
5. I cook for 3 to 5 minutes, then flip the chicken and cook on the other side for another 3 to 5 minutes.
6. I transfer the chicken to a cutting board and let it cool to the touch, then chop the chicken into bite-sized pieces.

Finish the Soup

1. I reduce the heat under the Dutch oven to low.
2. I remove the pot from the heat and stir in the grated Parmesan cheese until well combined.
3. I return the pot to low heat and stir in the chicken pieces.
4. I let the soup simmer for 2 to 3 minutes.

Season, Garnish, and Serve

1. I taste the soup and add salt and pepper to taste.
2. I portion the soup into serving bowls.
3. I garnish with sliced green onions, if desired, and serve warm.

Tips and Tricks for the BEST Soup

Here are my secrets for making this soup truly exceptional:

• Use a Dutch Oven: A Dutch oven provides even heat distribution and is perfect for this one-pot recipe.
• Don’t Overcook the Pasta: Cook the pasta just until it’s al dente, as it will continue to cook in the soup.
• Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
• Room Temperature Cream: Using room temperature heavy cream helps to prevent it from curdling when added to the hot soup.
• Adjust Seasoning: Taste the soup and adjust the salt, pepper, and Cajun seasoning to your liking.

How to Serve

This Creamy Cajun Chicken Pasta Soup is a complete meal on its own, but here are a few serving suggestions:

• Crusty Bread: Serve with a side of crusty bread or garlic bread for dipping.
• Side Salad: A simple green salad would complement the richness of the soup.

Make Ahead and Storage

This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs about Creamy Cajun Chicken Pasta Soup

• Can I use a different type of pasta?
  • Yes, you can use any type of small pasta you like, such as ditalini, shells, or rotini.
• Can I make this without the chicken?
  • Yes, you can omit the chicken for a vegetarian version.
• Can I freeze this soup?
  • Yes, you can freeze it

Enjoy this creamy, flavorful, and easy-to-make Creamy Cajun Chicken Pasta Soup! It’s the perfect comfort food for a chilly evening.

Creamy Cajun Chicken Pasta Soup

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Soup, Main Course
• Cuisine: American, Cajun-Inspired

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Description

This Creamy Cajun Chicken Pasta Soup is a flavorful and satisfying one-pot meal. It combines tender chicken, ditalini pasta, and a creamy, Cajun-spiced broth for a comforting and delicious soup.

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Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 small white onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning, divided
• 5 cups low-sodium 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
• 1 cup uncooked ditalini pasta (or other small pasta shape)
• 1 pound boneless, skinless chicken breasts or tenders
• 1 tablespoon neutral oil (such as canola, vegetable, or avocado oil)
• 1 cup freshly grated Parmesan cheese, at room temperature
• Salt, to taste
• Black pepper, to taste
• Green onions (scallions), sliced (for garnish, optional)

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Instructions

• Sauté Onion and Garlic: Heat the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the butter is melted, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is softened and translucent and the garlic is fragrant.

• Add 1st Seasoning: Stir in 1 tablespoon of the Cajun seasoning.

• Add Liquids: Remove the pot from the heat. Stir in the chicken stock (or broth and water mixture) and the undrained diced tomatoes, and the heavy cream.

• Return to Heat and Simmer: Return the pot to medium heat and bring the mixture to a rapid simmer (almost boiling).

• Add Pasta: Pour the uncooked ditalini pasta (or other small pasta) into the simmering broth. Stir well to combine.

• Cook Pasta: Cook the pasta in the simmering broth for 10 minutes, stirring regularly and making sure to scrape the bottom of the pot to prevent sticking or burning.

• Season and Cook Chicken: While the pasta is cooking, prepare the chicken. Sprinkle the remaining 1 tablespoon of Cajun seasoning evenly over the chicken breasts or tenders. Heat the neutral oil in a separate medium skillet over medium heat. Once the oil is hot, add the seasoned chicken to the skillet. Cook for 3-5 minutes per side, or until the chicken is cooked through and no longer pink (internal temperature reaches 165°F/74°C).

• Rest and Chop Chicken: Transfer the cooked chicken to a cutting board and let it rest for a few minutes. Then, chop or shred the chicken into bite-sized pieces.

• Finish Soup: Reduce the heat under the Dutch oven to low. Remove the pot from the heat. Stir in the grated Parmesan cheese until it’s completely melted and incorporated into the soup.

• Add the chicken. Return pot to low heat.

• Heat Through

• Season and Serve: Taste the soup and season with salt and pepper to taste. Portion the soup into serving bowls. Garnish with sliced green onions, if desired. Serve warm.

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Notes

• Cajun Seasoning: Use your favorite brand of Cajun seasoning, or make your own. Adjust the amount to your preferred level of spiciness.
• Chicken: You can use boneless, skinless chicken breasts or thighs.
• Pasta: Ditalini pasta is recommended for its small size, but you can use other small pasta shapes, such as elbow macaroni, small shells, or orzo.
• Heavy Cream: Using room-temperature heavy cream helps prevent it from curdling when added to the hot soup.
• Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality. Letting it come to room temperature also helps it melt more smoothly.
• Serving Suggestions: Serve this soup with crusty bread or a side salad.
• Storage: Leftovers can be kept in the fridge.