Cajun Chicken Pasta Soup
I first made this creamy Cajun chicken pasta soup on a blustery weeknight when I wanted something with the comfort of a bowl of pasta and the kick of Louisiana flavors. It’s a one-pot mashup of blackened chicken, tender pasta, and a silky Parmesan-cream broth — exactly the kind of meal that feels special but comes together fast. If you like hearty soups with bold seasoning, or you’ve loved other comforting chicken soups like Greek Avgolemono chicken soup, this will quickly become a weeknight favorite.
What makes this recipe special
This Cajun chicken pasta soup hits a few sweet spots: it’s rich without being fussy, quick to assemble if you have cooked chicken, and flexible enough for picky eaters or spice lovers. The blackened chicken brings a smoky, peppery backbone so you don’t need to overload the broth with heat. Because it’s a one-pot dinner, cleanup is minimal — perfect for busy families or anyone craving comfort without an all-evening cook.
“A creamy, spicy hug in a bowl — the pasta soaks up the Cajun broth and every spoonful tastes like a cozy restaurant meal at home.”
The cooking process explained
Before you start: this recipe is essentially sauté → simmer → finish. You’ll sweat aromatics, warm the shredded blackened chicken to release its flavor, boil in the broth with pasta, then fold in cream and Parmesan for a velvety finish. Expect about 15–20 minutes active hands-on time if your chicken is already cooked. The most important timing decision is cooking the pasta in the broth to let the starch thicken the soup naturally.
What you’ll need
- 2 cups cooked Cajun-blackened chicken, shredded (leftover rotisserie or grilled chicken works)
- 4 cups chicken broth (use low-sodium to control salt)
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated (freshly grated melts best)
- 1 cup pasta (penne or rotini hold the sauce nicely)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon Cajun seasoning (adjust to taste)
- Salt and pepper to taste
- Olive oil for cooking
Substitutions/notes: swap half-and-half for heavy cream to cut fat (soup will be slightly lighter), or use gluten-free pasta to make the dish GF. If you don’t have pre-blackened chicken, toss cooked chicken with a bit more Cajun seasoning and sear briefly.
Step-by-step instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and diced bell pepper. Sauté until softened, about 4–5 minutes.
- Stir in the shredded Cajun-blackened chicken and cook 1–2 minutes to warm and bloom the spices.
- Pour in the chicken broth and bring the pot to a boil.
- Add the pasta and Cajun seasoning. Reduce heat to a simmer and cook until the pasta is al dente (follow package time).
- Lower the heat and stir in the heavy cream, then add the grated Parmesan. Stir until the cheese melts and the soup is smooth.
- Taste and season with salt and pepper. Serve hot.
Best ways to enjoy it
Serve ladled into deep bowls with a sprinkle of extra Parmesan and a grind of black pepper. Good pairings:
- Crusty garlic bread or cheesy focaccia for dipping.
- A crisp green salad (simple romaine with lemon vinaigrette) to balance the creaminess.
- Pickled jalapeños or hot sauce on the side for extra heat.
For a handheld option, top toasted baguette slices with the shredded chicken and spoon soup over them for an open-faced crostini-style bite. And if you want to explore other Cajun-inspired bowls, try this hearty Cajun White Chicken Chili for a drier, spoon-friendly alternative.
Storage and reheating tips
- Refrigerator: Cool quickly, transfer to an airtight container, and refrigerate up to 3–4 days. Reheat gently over low heat to prevent the cream from breaking.
- Freezing: Creamy soups don’t always freeze perfectly because dairy can separate. If you must freeze, omit the heavy cream and Parmesan; freeze the broth, chicken, and pasta for up to 2 months. Thaw, reheat, then stir in cream and cheese just before serving.
- Reheating: Warm slowly on the stovetop, stirring often. If the soup seems too thick after chilling, thin with a splash of broth or water. Do not boil aggressively once cream is added.
Pro chef tips
- Use freshly grated Parmesan, never pre-grated, for creamier melt and fewer anti-caking granules.
- Don’t overcook the pasta in the pot if you plan to refrigerate leftovers — undercook by 1–2 minutes to avoid mushy reheated pasta.
- If you want more body without extra cream, stir in a tablespoon of butter and a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) before adding the cheese.
- Toast the Cajun seasoning briefly in the hot oil before adding broth to wake up the spices.
- For a deeper smoky note, add a splash of Worcestershire or smoked paprika.
Creative twists
- Shrimp swap: Replace chicken with peeled shrimp; add the shrimp in the last 3–4 minutes of pasta cooking so they stay tender.
- Vegetarian take: Use smoked tofu or roasted mushrooms and vegetable broth; replace Parmesan with nutritional yeast for a cheesy umami.
- Lighter version: Use half-and-half or whole milk plus a cornstarch slurry to thicken instead of heavy cream.
- Extra heat: Stir in cayenne or a spoonful of Creole seasoning to amplify the bite.
- Grain swap: Use farfalle or small shells if you prefer different textures, or use orzo for a risotto-like soup.
Your questions answered
Q: How long does this take from start to finish?
A: If your Cajun chicken is already cooked, plan for about 25–30 minutes total: 5–7 minutes to sauté aromatics, 10–12 minutes to cook the pasta in broth, and 5 minutes to finish with cream and cheese.
Q: Can I make this in a slow cooker or Instant Pot?
A: For a slow cooker, combine cooked chicken, sautéed aromatics, broth, and seasonings and cook on low 2–3 hours; add pasta and cream in the last 20 minutes. In an Instant Pot, sauté first, then pressure cook the broth and pasta for half the package time; quick-release and stir in cream and cheese. Be cautious with timing to avoid overcooked pasta.
Q: Why did my cream separate when reheating?
A: High heat or boiling after adding dairy can cause splitting. Reheat gently over low heat and stir frequently. If separation happens, whisk in a small knob of cold butter to help emulsify the sauce again.
Q: Is it safe to freeze with pasta?
A: Pasta can become gummy when frozen and thawed. For best texture, freeze without cream and add fresh cream and Parmesan when reheating. Alternatively, freeze the whole soup if you accept a softer pasta texture.
Q: How spicy is this soup? Can I reduce heat?
A: Heat level depends on the Cajun seasoning used. To reduce heat, use mild seasoning or start with 1/2 teaspoon and adjust. Removing seeds from the bell pepper also keeps things milder.
Conclusion
If you want a close inspiration with similar creamy Cajun flavors and technique, see this take at Creamy Cajun Chicken Pasta Soup – 40 Aprons. For another creamy parmesan-forward variation, check out Creamy Parmesan Cajun Chicken Pasta Soup – Closet Cooking.
Creamy Cajun Chicken Pasta Soup
Ingredients
Method
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and diced bell pepper. Sauté until softened, about 4–5 minutes.
- Stir in the shredded Cajun-blackened chicken and cook for 1–2 minutes to warm and bloom the spices.
- Pour in the chicken broth and bring the pot to a boil.
- Add the pasta and Cajun seasoning. Reduce heat to a simmer and cook until the pasta is al dente (follow package instructions).
- Lower the heat and stir in the heavy cream, then add the grated Parmesan. Stir until the cheese melts and the soup is smooth.
- Taste and season with salt and pepper. Serve hot.
