Why You’ll Love This Recipe

Creamy Cajun Chicken Pasta Soup is a one-pot dish that brings together the perfect combination of heat, spice, and comfort. The Cajun seasoning adds a kick without overwhelming the dish, while the creamy base makes each spoonful feel indulgent. The addition of pasta makes this soup hearty enough to serve as a main meal, and the chicken ensures it’s packed with protein. This recipe is quick, easy, and incredibly satisfying for a cozy dinner on a chilly night.

Ingredients

2 tbsp olive oil
1 lb chicken breast, cut into bite-sized pieces
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 tbsp Cajun seasoning
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 cup heavy cream
1 cup elbow macaroni or pasta of choice
2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the onion, garlic, and bell peppers. Cook for 3-4 minutes until softened.
Stir in the Cajun seasoning, making sure the vegetables are well-coated.
Add the chicken broth and diced tomatoes to the pot, scraping the bottom to release any browned bits from the chicken.
Bring the soup to a simmer, then add the pasta. Let it cook until the pasta is tender, about 8-10 minutes.
Lower the heat and stir in the heavy cream and cheddar cheese. Cook until the cheese has melted and the soup becomes creamy.
Return the cooked chicken to the pot and stir to combine. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegetarian Option: Skip the chicken and add more vegetables like zucchini, mushrooms, or spinach for a delicious vegetarian twist.
Spicier: Increase the amount of Cajun seasoning or add a pinch of cayenne pepper for extra heat.
Different Pasta: You can swap out elbow macaroni for other types of pasta like penne or fusilli.
Dairy-Free: Use coconut milk or a dairy-free cream substitute and skip the cheese for a dairy-free version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a little extra chicken broth if the soup has thickened too much.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just make sure to cook it thoroughly before adding it to the soup.

2. What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free option.

3. Can I make this soup ahead of time?

Yes, this soup stores well and can be made a day or two in advance. Just be sure to store it in the refrigerator and reheat thoroughly before serving.

4. Can I add more vegetables to this soup?

Absolutely! Feel free to add extra veggies like mushrooms, carrots, or spinach to make it more nutritious.

5. Can I use a different type of pasta?

Yes, any type of small pasta like penne, rotini, or fusilli will work in this recipe.

6. Is this soup spicy?

It has a mild to moderate spice level from the Cajun seasoning, but you can adjust the heat to your preference.

7. Can I make this soup in a slow cooker?

Yes, you can cook the chicken and vegetables in a slow cooker, and then add the liquids, pasta, and cream later on.

8. How can I thicken this soup?

If you’d like a thicker soup, you can add more cheese, or you can dissolve a small amount of cornstarch in water and stir it in.

9. Can I make this soup gluten-free?

Yes, simply substitute the pasta for a gluten-free variety, and ensure that the Cajun seasoning is gluten-free.

10. How long can I keep leftovers?

Leftovers can be stored in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.

Conclusion

This creamy Cajun chicken pasta soup is the perfect balance of rich flavors and satisfying textures. Whether you’re enjoying it on a cool evening or serving it to your family, it’s sure to be a hit. With easy-to-find ingredients and plenty of room for customization, it’s a recipe you’ll want to make over and over again.

Creamy Cajun Chicken Pasta Soup

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This Creamy Cajun Chicken Pasta Soup is a flavorful, hearty dish featuring tender chicken, a creamy base, and bold Cajun spices. With the perfect balance of heat and comfort, this one-pot soup is quick, easy, and satisfying. Perfect for chilly nights or family gatherings, this creamy soup will keep you coming back for more.

Author: Laura
Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 6servings
Category: Soup
Method: Stovetop
Cuisine: American

Instructions

n a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned, about 6-8 minutes. Remove the chicken and set it aside.
In the same pot, add the onion, garlic, and bell peppers. Sauté for 3-4 minutes until softened.
Stir in Cajun seasoning to coat the vegetables.
Add the chicken broth and diced tomatoes, scraping the bottom of the pot to release any browned bits.
Bring to a simmer, then add pasta. Cook until the pasta is tender, about 8-10 minutes.
Lower the heat and stir in heavy cream and cheddar cheese until the soup becomes creamy.
Return the cooked chicken to the pot and mix well. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

Vegetarian Option: Skip the chicken and add extra vegetables like zucchini, mushrooms, or spinach.
Spicier Option: Add extra Cajun seasoning or a pinch of cayenne pepper for more heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup can also be frozen for up to 3 months.
Reheating: Reheat on the stovetop, adding extra chicken broth if needed.