Creamy Cajun Chicken Soup With Pasta Recipe

I turned the bold spices and creamy sauce of Cajun chicken pasta into a spoonable Cajun Pasta Soup that pairs tender chicken and al dente pasta with a velvety spiced broth.

I’m a little obsessed with this creamy Cajun Chicken Soup With Pasta. It hits that rare sweet spot where bold spice meets silky finish, and those bite sized pieces of boneless skinless chicken breasts soak up every bit of flavor.

It reads like a Cajun Pasta Soup but somehow feels new, like the kind of Chicken And Pasta Soup you crave when you want something filling but not heavy. I kept it simple yet surprising, with textures that make you pause and taste again.

Trust me this is the kind of bowl you’ll think about all afternoon.

Ingredients

• Chicken breasts: Lean protein that makes the soup hearty, filling and helps muscle repair.
• Cajun seasoning: Bold spicy mix adds smoky heat, paprika and herbs for deep flavor.
• Bell peppers: Sweet crunchy veggies adding fiber, vitamin C and bright color.
• Onion and garlic: Aromatics that add savory depth, some antioxidants and warming aroma.
• Heavy cream and milk: Make the broth rich and silky, adds fat for mouthfeel.
• Penne pasta: Carbs to make it comforting, gives chewy texture and soaks up sauce.
• Parmesan cheese: Salty umami boost, calcium source and creamy finishing touch.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 2 tbsp Cajun seasoning (more if you like it spicy)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp tomato paste (optional but adds depth)
• 6 cups low sodium chicken broth
• 1 cup heavy cream
• 1/2 cup whole milk or half and half
• 8 oz penne or small pasta, uncooked
• 1 cup freshly grated Parmesan cheese
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper or crushed red pepper flakes, optional and to taste
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley or sliced green onions for garnish

How to Make this

1. Pat chicken dry, toss with 2 tbsp Cajun seasoning and a pinch of salt, set aside for a few minutes so the flavors stick, add more Cajun if you like it hotter.

2. Heat 2 tbsp olive oil and 2 tbsp butter in a large heavy pot over medium high heat, brown the chicken in batches until just cooked through and golden, remove to a plate and don’t overcook.

3. In the same pot add the diced onion, green and red bell peppers, sauté until softened about 4 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.

4. Stir in the can of diced tomatoes with their juices and 1 tbsp tomato paste if using, scrape up any browned bits from the bottom, let it bubble for a minute.

5. Return the chicken to the pot, pour in 6 cups low sodium chicken broth, add 1 tbsp Worcestershire sauce, 1/2 tsp smoked paprika and 1/4 tsp cayenne or red pepper flakes if you want heat, season with salt and black pepper, bring to a boil.

6. Add 8 oz uncooked penne or small pasta, reduce to a simmer and cook until the pasta is al dente about 10 to 12 minutes, stirring occasionally so pasta doesn’t stick.

7. Lower the heat, stir in 1 cup heavy cream and 1/2 cup whole milk or half and half, simmer gently until the soup is creamy and slightly thickened about 3 to 5 minutes, don’t let it boil hard.

8. Remove from heat and stir in 1 cup freshly grated Parmesan until melted and smooth, taste and adjust salt, pepper and Cajun seasoning as needed.

9. Ladle into bowls, garnish with 2 tbsp chopped fresh parsley or sliced green onions and an extra sprinkle of Parmesan, serve hot and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven (for browning chicken and simmering the soup)
2. Cutting board (for chopping onion, peppers, garlic and cutting the chicken)
3. Chef’s knife (sharp, makes prep faster)
4. Wooden spoon or silicone spatula (for stirring so the pasta doesnt stick)
5. Tongs or a slotted spoon (for turning and removing the browned chicken)
6. Measuring cups and spoons (for broth, cream and spices, dont skip accurate measuring)
7. Colander (to drain or rinse the pasta if needed)
8. Box grater or microplane (for freshly grated Parmesan)

FAQ

Creamy Cajun Chicken Soup With Pasta Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (same weight, they stay juicier and can cook a little longer), or use shredded rotisserie chicken for a fast shortcut — add it at the end to warm through.
• Cajun seasoning: use Creole seasoning for a milder, herby profile, or make a quick mix of smoked paprika, garlic powder, onion powder, oregano and cayenne to control heat; start with 1 1/2 tbsp if you’re unsure.
• Heavy cream: replace with 1 cup half and half for a lighter soup, or make a creamy stand in by whisking 3/4 cup whole milk with 1/4 cup melted butter; for dairy free use full fat canned coconut milk (unsweetened).
• Penne or small pasta: swap with rotini, shells, or orzo — adjust cooking time since smaller shapes like orzo cook faster; use a gluten free pasta 1:1 if needed but check doneness earlier.

Pro Tips

1. Pat the chicken really dry and let it sit with the Cajun for about 10 minutes so the seasoning actually sticks. If the pieces are wet they’ll steam instead of brown and you lose that caramelized flavor.

2. Brown the chicken in batches so the pan does not get crowded, otherwise everything releases juice and you wont get a good sear. Put the butter in near the end of browning for flavor, dont let it burn.

3. If youre worried the pasta will soak up too much broth cook it separately to al dente, reserve a cup of that cooking water and stir the pasta into the finished soup. That way you can control the texture and loosen the soup without diluting flavor.

4. Stir the cream in over low heat and take the pot off the heat before you add the Parmesan, fresh finely grated melts silky while pre grated gets grainy. Taste and adjust salt at the end because the cheese and Worcestershire add salt, and if it tastes too rich a little squeeze of lemon or splash of vinegar brightens it up.