Creamy Parmesan Cajun Chicken Pasta Soup Recipe: A Bold & Comforting Bowl

I made this Creamy Parmesan Cajun Chicken Pasta Soup last week, and wow—what a hit it was! The smoky Cajun spice, creamy parmesan, and cozy pasta all came together in the most satisfying way.

My kitchen smelled amazing, and my family couldn’t stop raving about it. Even better, it was super easy to make in one big pot. If you’re looking for a meal that feels like a warm hug in a bowl, this is it.

Creamy Parmesan Cajun Chicken Pasta Soup Recipe

Ingredients

Let’s talk about what you’ll need to make this comforting soup and why each one matters.

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp Cajun seasoning (plus extra to taste)
1 tbsp oil (vegetable or olive oil)
2 tbsp butter
1 medium onion, chopped
2 ribs celery, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 tsp dried thyme
4 cups chicken broth (low sodium preferred)
1 can (14.5 oz) diced tomatoes, undrained
1 tbsp Worcestershire sauce
1 cup small pasta (like ditalini or small shells)
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1 tbsp lemon juice (freshly squeezed)
1/4 cup fresh parsley, chopped
2 green onions, sliced
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste

Note: This recipe serves about 4–6 people depending on portion size.

Variations

Want to switch it up or meet dietary needs? Here are a few tasty twists:

Use coconut milk instead of cream for a dairy-free version.
Add sliced andouille sausage or shrimp for more protein.
Swap pasta for gluten-free options and use gluten-free broth if needed.
Stir in spinach at the end for extra greens without changing the flavor.

Cooking Time

Here’s how long the whole process will take:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You’ll Need

Get these tools ready before you start cooking:

Large pot – Everything cooks in one pot, so make sure it’s deep and sturdy.
Sharp knife & cutting board – For prepping the chicken and vegetables.
Grater – Use this for freshly grating your parmesan (don’t skip this step!).
Ladle – To serve the soup without spills.

How to Make Creamy Parmesan Cajun Chicken Pasta Soup?

This soup is all about layers of flavor, built right in the same pot. Let me walk you through each step.

Sear the Chicken

Start by heating a bit of oil in your pot over medium-high heat. Toss the chicken pieces with Cajun seasoning, making sure they’re fully coated. Sear them on all sides until golden brown. This step seals in flavor and forms a tasty base for your soup. Once they’re done, set them aside.

Sauté the Veggies

In the same pot, melt some butter and add your chopped onion, celery, and bell peppers. Cook them down until soft and fragrant, which takes about 5–7 minutes. Then stir in the garlic, thyme, and a little more Cajun seasoning. Let it cook for another minute to wake up all those spices.

Simmer the Soup

Pour in the chicken broth, diced tomatoes, and Worcestershire sauce. Add the seared chicken back in and stir everything well. Bring it all to a boil, then add the pasta. Let it simmer for about 7–8 minutes or until the pasta is just cooked. Your kitchen will smell amazing by now!

Make It Creamy

Take the chicken out, shred it or cut it into bite-sized pieces, and stir it back in. Turn off the heat, then pour in the heavy cream and stir in the parmesan cheese. The cheese will melt into the broth, making it creamy and thick. Don’t rush—stir until it’s smooth and silky.

Final Touches and Serve

Add a splash of lemon juice to brighten things up, then toss in chopped parsley and green onions. Adjust seasoning with salt, pepper, and a pinch of cayenne. Ladle the soup into bowls and garnish with extra parmesan or green onion for a picture-perfect finish.

Additional Tips for Making This Recipe Better

After making this a few times, here are some things I’ve learned to make it even better:

Don’t skip the sear – It adds flavor that builds the entire soup.
Grate your own parmesan – Pre-shredded cheese doesn’t melt as well.
Add pasta at the end – To avoid mushy pasta, I sometimes cook it separately and stir it in when serving.
Taste as you go – Cajun seasoning blends vary, so adjust based on yours.
Lemon is key – It lifts the creamy richness and keeps the soup from feeling heavy.

How to Serve Creamy Parmesan Cajun Chicken Pasta Soup?

This soup is hearty enough to be a meal on its own, but here’s how I like to serve it:

Rustic and cozy – Ladle into big soup bowls and serve with crusty bread or garlic toast.
Dressed-up for guests – Top with a swirl of cream, a lemon wedge, and some chopped green onion or parsley.
With sides – Pair with a fresh salad or steamed green beans for a balanced meal.

Nutritional Information

Here’s a general breakdown for one serving (values may vary depending on ingredients):

Calories: 498
Protein: 32g
Carbohydrates: 46g
Fat: 19g

Make Ahead and Storage

You can easily prepare this soup ahead and store it for later. Here’s how:

Refrigeration

Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove and add a splash of broth if it thickens too much.

Freezing

Freeze without the cream and pasta for best results. When you’re ready to eat, thaw overnight in the fridge, reheat, then stir in cream and cooked pasta before serving.

Why You’ll Love This Recipe?

This soup checks all the boxes, whether you’re feeding a crowd or craving comfort food.

Bold, unforgettable flavor – Creamy parmesan meets zesty Cajun seasoning in every bite.Simple and quick – It’s a 30-minute meal, perfect for weeknights.
Customizable for everyone – Swap proteins, go dairy-free, or spice it up your way.
One-pot magic – Less cleanup means more time to enjoy.
Great for leftovers – The flavors deepen the next day, making it even better.

Ash Tyrrell