Description
This Creamy Cajun Chicken Pasta Soup is a flavorful and comforting dish combining tender Cajun-spiced chicken, a creamy tomato-infused broth, and perfectly cooked ditalini pasta. With layers of spice, savory Parmesan, and fresh green onion garnish, this soup is a hearty meal ideal for lunch or dinner that comes together in just 45 minutes.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
Broth and Soup
- 4 cups chicken stock
- 1 cup water
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup ditalini or other small pasta, dry
Chicken
- 1 pound chicken breasts or tenders, thinly sliced
- 1 tablespoon neutral oil (such as canola or vegetable oil)
- 1 tablespoon Cajun seasoning
Finishing Touches
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Green onions, sliced for garnish
Instructions
- Sauté Aromatics: Heat 2 tablespoons butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until softened and fragrant. Stir in 1 tablespoon of the Cajun seasoning to coat the aromatics evenly.
- Prepare Broth: Remove the pot from heat and stir in the chicken stock, water, diced tomatoes with their juices, and heavy cream. Return the pot to the stove and bring the mixture to a boil over medium-high heat, then immediately reduce to a simmer.
- Cook Pasta: Add the dry ditalini pasta to the simmering broth. Cook for about 10 minutes, stirring regularly to prevent sticking, until the pasta is tender but still firm.
- Cook Chicken: While the pasta cooks, season the sliced chicken breasts with the remaining tablespoon of Cajun seasoning. Heat 1 tablespoon of 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 into bite-sized pieces.
- Finish Soup: Reduce heat on the soup pot to low. Stir in the grated Parmesan cheese until melted and well combined. Add the cooked chicken pieces to the soup and let it simmer gently for 2-3 more minutes to meld flavors. Taste and adjust seasoning with salt and freshly ground black pepper.
- Serve: Ladle the creamy Cajun chicken pasta soup into bowls, garnish with sliced green onions, and serve warm for a satisfying meal.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Adjust Cajun seasoning amount based on your preferred spice level.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid the cream curdling.
- For a thicker soup, add an extra 1/4 cup of heavy cream or reduce the broth slightly before adding pasta.
