Description
This Creamy Cajun Chicken Pasta Soup is a flavorful and comforting dish that combines tender Cajun-seasoned chicken, small pasta, and a creamy tomato-based broth. Perfect for a cozy meal, it balances savory spices with the richness of heavy cream and Parmesan cheese, garnished with fresh green onions for a burst of freshness.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 5 cups chicken stock (or 4 cups stock + 1 cup water)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning (from the 2 tablespoons divided)
- Salt and freshly ground black pepper to taste
Pasta
- 1 cup ditalini or other small pasta, dry
Chicken
- 1 pound chicken breasts or tenders, thinly sliced
- 1 tablespoon neutral oil
- 1 tablespoon Cajun seasoning (remaining portion)
Toppings
- 1 cup freshly grated Parmesan cheese
- Green onions, sliced for garnish
Instructions
- Sauté Aromatics: Heat the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and sauté for about 5 minutes until the onion is translucent and fragrant. Stir in 1 tablespoon of the Cajun seasoning to coat the aromatics evenly.
- Prepare Broth: Remove the pot from heat temporarily, then stir in the chicken stock, undrained diced tomatoes, and heavy cream. Return the pot to heat, bring the mixture to a boil, and then reduce to a simmer to let the flavors meld.
- Cook Pasta: Add the dry ditalini pasta directly to the simmering pot. Cook for about 10 minutes, stirring regularly to prevent sticking, until the pasta is tender but still slightly firm (al dente).
- Cook Chicken: Meanwhile, season the thinly sliced chicken breasts or tenders with the remaining 1 tablespoon of Cajun seasoning. Heat the neutral oil in a skillet over medium heat and cook the chicken for 3-5 minutes per side until fully cooked through and slightly golden. Remove from heat and chop the chicken into bite-sized pieces.
- Finish Soup: Reduce the heat of the soup to low. Stir in the freshly grated Parmesan cheese until melted and combined. Add the cooked chicken pieces to the pot and simmer gently for 2-3 minutes to warm through. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Garnish with sliced green onions and serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, keeping in mind the soup will be less creamy.
- If you prefer a spicier soup, add extra Cajun seasoning or a pinch of cayenne pepper.
- Small pasta like ditalini works best to avoid overpowering the soup; other small shapes like orzo or elbow macaroni can be used interchangeably.
- To save time, cook the chicken in advance or use pre-cooked rotisserie chicken, adding it at the end to warm through.
- Leftovers store well for up to 3 days in the refrigerator, but pasta may absorb some broth, so you can add extra chicken stock or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
