Description
This Creamy Cajun Chicken Pasta Soup is a comforting and flavorful dish combining tender chicken, al dente pasta, and a rich, creamy broth infused with Cajun spices. Perfect for a cozy meal, it features sautéed aromatics, a touch of heat from the seasoning, and a luxurious finish with parmesan cheese, making it both hearty and satisfying.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 5 cups 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)
- 2 tablespoons Cajun seasoning (divided)
- Salt and pepper, to taste
Pasta
- 1 cup ditalini or other small pasta (dry)
Chicken
- 1 pound chicken breasts or tenders
- 1 tablespoon neutral oil
Finishing Touches
- 1 cup freshly grated parmesan cheese (at room temperature)
- Green onions, sliced (for garnish)
Instructions
- Sauté Aromatics: Heat butter in a large Dutch oven over medium-high heat until melted. Add chopped onions and minced garlic. Sauté for about 5 minutes until the aromatics become tender and fragrant, then stir in 1 tablespoon of Cajun seasoning.
- Add Liquids: Remove the pot from heat and stir in chicken stock, undrained diced tomatoes, and heavy cream. Return the pot to heat, bring to a boil, then reduce the heat to medium to bring the mixture to a rapid simmer.
- Cook Pasta: Pour the dry pasta into the Dutch oven, stirring well to combine. Cook for 10 minutes, stirring regularly and scraping the bottom to prevent sticking or burning.
- Season and Cook Chicken: While the pasta cooks, sprinkle the remaining 1 tablespoon Cajun seasoning evenly over the chicken breasts or tenders. Heat a small skillet over medium heat, add 1 tablespoon of neutral oil, and swirl to coat the pan. Cook the chicken for 3 to 5 minutes on one side, then flip and cook another 3 to 5 minutes until cooked through. Transfer the chicken to a cutting board, let it cool to the touch, then chop into bite-sized pieces.
- Finish Soup: Reduce heat under the Dutch oven to low and remove from heat. Stir in the grated parmesan cheese until fully incorporated. Return the pot to low heat and stir in the chopped chicken pieces, letting the soup simmer for 2 to 3 minutes to meld flavors.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Portion the soup into bowls and garnish with sliced green onions. Serve warm for a comforting meal.
Notes
- For best results, use chicken breasts or tenders that can be quickly cooked and chopped.
- Allowing the heavy cream and parmesan cheese to be at room temperature helps them incorporate smoothly into the hot soup.
- If you prefer a spicier soup, increase the amount of Cajun seasoning to taste.
- Stir the pasta frequently while cooking to prevent sticking to the bottom of the pot.
- Use ditalini or any small pasta shape that cooks quickly and pairs well with soups.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
