Go Back

Creamy Cajun Chicken Pasta Soup

A comforting one-pot Cajun chicken pasta soup featuring blackened chicken, tender pasta, and a creamy Parmesan broth, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 Can substitute with half-and-half for a lighter option
  • 1 cup Parmesan cheese, grated Freshly grated melts best
  • 1 cup pasta Penne or rotini hold the sauce nicely
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced Any color
  • 1 teaspoon Cajun seasoning Adjust to taste
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

Preparation
  1. Heat a splash of olive oil in a large pot over medium heat.
  2. Add the diced onion, minced garlic, and diced bell pepper. Sauté until softened, about 4–5 minutes.
  3. Stir in the shredded Cajun-blackened chicken and cook for 1–2 minutes to warm and bloom the spices.
Cooking
  1. Pour in the chicken broth and bring the pot to a boil.
  2. Add the pasta and Cajun seasoning. Reduce heat to a simmer and cook until the pasta is al dente (follow package instructions).
  3. Lower the heat and stir in the heavy cream, then add the grated Parmesan. Stir until the cheese melts and the soup is smooth.
  4. Taste and season with salt and pepper. Serve hot.

Notes

For serving, ladle into deep bowls with a sprinkle of extra Parmesan and a grind of black pepper. Good pairings include crusty garlic bread or cheesy focaccia for dipping. To cut back on fat, consider using half-and-half instead of heavy cream. For a vegetarian version, use smoked tofu or mushrooms and vegetable broth.