Description
This Creamy Cajun Chicken Pasta Soup is a flavorful and comforting dish combining tender chicken, creamy broth, and perfectly cooked pasta with a spicy Cajun kick. Ideal for a hearty meal, this recipe balances rich cream and savory Parmesan cheese with the zest of Cajun seasoning, making it a satisfying soup for any occasion.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 5 cups chicken stock (or 4 cups stock + 1 cup water)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup ditalini or other small pasta, dry
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper to taste
Chicken
- 1 pound chicken breasts or tenders, thinly sliced
- 1 tablespoon neutral oil
- 1 tablespoon Cajun seasoning
Garnish
- Green onions, sliced for garnish
Instructions
- Sauté Aromatics: Heat butter in a large pot over medium-high heat. Add the chopped white onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant. Stir in 1 tablespoon of Cajun seasoning to infuse the base with spice.
- Prepare Broth: Remove the pot from heat and carefully stir in the chicken stock, undrained diced tomatoes, and heavy cream. Return the pot to the stove, bring the mixture to a boil, then reduce the heat and let it simmer to blend the flavors.
- Cook Pasta: Add the dry ditalini pasta directly to the simmering soup. Cook for about 10 minutes, stirring regularly to prevent the pasta from sticking and ensuring it cooks evenly.
- Cook Chicken: While the soup simmers, season the thinly sliced chicken breasts with the remaining 1 tablespoon of Cajun seasoning. Heat neutral oil in a skillet over medium heat and cook the chicken for 3-5 minutes per side until thoroughly cooked and slightly browned. Chop the chicken into bite-sized pieces once cooked.
- Finish Soup: Reduce the heat of the soup to low. Stir in the freshly grated Parmesan cheese until melted and incorporated. Add the cooked chicken pieces to the soup, simmering for an additional 2-3 minutes to meld the flavors. Taste the soup and adjust seasoning as needed with salt and freshly ground black pepper.
- Serve: Ladle the creamy Cajun chicken pasta soup into bowls and garnish with sliced green onions. Serve hot for a delicious and comforting meal.
Notes
- Use ditalini or any small pasta that cooks quickly to prevent overcooking in the soup.
- Make sure to slice the chicken thinly for quick cooking and tender bites.
- Adjust Cajun seasoning amount to your preferred spice level.
- Leftovers keep well refrigerated for 2-3 days but best enjoyed fresh.
- If you prefer a thicker soup, reduce the amount of chicken stock slightly.
- For a lighter version, substitute heavy cream with half-and-half.
