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.
Ingredients
- 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)
Instructions
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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.
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Add 1st Seasoning: Stir in 1 tablespoon of the Cajun seasoning.
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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.
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Return to Heat and Simmer: Return the pot to medium heat and bring the mixture to a rapid simmer (almost boiling).
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Add Pasta: Pour the uncooked ditalini pasta (or other small pasta) into the simmering broth. Stir well to combine.
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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.
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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).
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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.
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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.
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Add the chicken. Return pot to low heat.
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Heat Through
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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.
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.