Creamy Cajun Chicken Pasta Soup
If you love rich, creamy, and flavorful soups, this Creamy Cajun Chicken Pasta Soup is the perfect dish to try. It combines tender chicken, smoky Cajun spices, creamy broth, and hearty pasta to create a comforting bowl of deliciousness. This soup is warm, slightly spicy, and packed with bold flavors, making it a fantastic choice for chilly nights or when you need a cozy meal.
Equipment
- Large Soup Pot – A deep pot for cooking the soup
- Wooden Spoon or Ladle – For stirring and serving
- Sharp Knife – For chopping vegetables and chicken
- Measuring Cups and Spoons: To ensure accurate measurements
- Grater: For freshly grated Parmesan cheese
Ingredients
For the Soup Base:
- Chicken Breast or Thighs – Two cups cooked and shredded
- Olive Oil – Two tablespoons for sautéing
- Onion – One small chopped
- Bell Peppers – One cup diced (use a mix of red, yellow, or green)
- Celery – Half a cup diced
- Garlic – Three cloves minced
- Cajun Seasoning – Two tablespoons adjust for spice preference
- Paprika – One teaspoon adds depth to the flavor
- Salt and Pepper – To taste
For the Creamy Broth:
- Chicken Broth – Four cups
- Heavy Cream – One and a half cups
- Cream Cheese – Four ounces softened and cubed
- Parmesan Cheese – Half a cup grated
- Flour – Two tablespoons for thickening
- Butter – Two tablespoons
For the Pasta:
- Penne or Rotini Pasta – Two cups uncooked
- Water – Two cups to help cook the pasta
Optional Add-Ins:
- Andouille Sausage – One cup sliced, for extra smoky flavor
- Tomatoes – One can diced, for added texture
- Spinach or Kale – One cup chopped, for extra greens
Instructions
Cook the Chicken:
- If using raw chicken, season it with salt, pepper, and Cajun seasoning.
- Heat one tablespoon of olive oil in a large pot over medium heat.
- Cook the chicken for about 5-7 minutes per side, until golden brown and cooked through.
- Remove the chicken, let it rest, then shred it into bite-sized pieces.
Sauté the Vegetables:
- In the same pot, add another tablespoon of olive oil.
- Add onion, bell peppers, celery, and garlic.
- Sauté for 5 minutes until the vegetables soften and become fragrant.
Add Seasonings and Broth:
- Sprinkle in Cajun seasoning, paprika, salt, and pepper.
- Stir to coat the vegetables with spices.
- Pour in chicken broth and water, then bring to a boil.
Add the Pasta:
- Stir in the uncooked pasta and let it cook for 10-12 minutes, stirring occasionally.
Make It Creamy:
- Lower the heat to medium.
- Add butter and flour, stirring to create a light roux.
- Pour in heavy cream and cream cheese, stirring until the cheese melts.
- Stir in Parmesan cheese until fully combined.
Add the Chicken and Final Touches:
- Return the shredded chicken to the pot.
- Simmer for 5 more minutes until everything is heated through.
- If using spinach, sausage, or tomatoes, stir them in now.
Serve and Enjoy:
- Taste and adjust seasoning if needed.
- Garnish with extra Parmesan cheese or fresh parsley.
Notes
- Use Fresh Parmesan – It melts better and adds a richer flavor.
- Control the Spice – If you prefer a milder soup, use one tablespoon of Cajun seasoning instead of two.
- Don’t Overcook the Pasta – Stir frequently and remove from heat once tender.
- Make It Thicker – For an even creamier texture, add an extra tablespoon of flour or reduce the broth slightly.
- For a Lighter Version – Swap heavy cream for half-and-half and reduce the cheese.