Creamy Cajun Chicken Pasta Soup Recipe | Spicy Comfort Bowl

I recently whipped up this Creamy Cajun Chicken Pasta Soup and immediately fell in love. From the moment I browned the chicken and inhaled the aroma of butter, garlic, onions, and Cajun spices, I knew I was in for something special.

The rich, creamy broth with tender pasta and juicy chicken feels like the ultimate comfort meal. It’s hearty, it’s warming, and it’s easier than you might think.

If you enjoy cozy bowls like this, you can also try my slow cooker creamy white bean noodle soup recipe for another comforting option.

Ingredients

Here are the items I use, with measurement, reasons, and pro tips for getting the best flavor and texture:

2 tablespoons butter — adds richness and helps carry flavors; butter also helps the onion and garlic soften nicely.
1 small white onion, chopped — white onion gives a sharp, clean flavor; fresh is best.
4 cloves garlic, minced — brightens the soup; fresh garlic really makes a difference.
2 tablespoons Cajun seasoning, divided — using half for the chicken, half for the soup itself gives layered Cajun flavor.
5 cups chicken stock or 4 cups chicken stock + 1 cup water — this flexibility lets you control salt concentration.
1 (14.5-ounce) can diced tomatoes with juices — adds acidity, sweetness, and body.
1 cup heavy cream, at or near room temperature — helps prevent curdling when added to hot liquid.
1 cup ditalini or other small pasta, dry — small shapes cook evenly and mix well into soup.
1 pound chicken breasts or tenders — thinner cuts cook quicker; tenders are easier to slice.
1 tablespoon neutral oil — good for searing chicken without burning the outside.
1 cup freshly grated Parmesan cheese, room temperature — freshly grated melts smoother and gives better flavor than pre-grated.
Salt & pepper, to taste — always adjust seasoning at the end.
Green onions, sliced, for garnish — fresh garnish lifts the finished dish visually and in flavor.

Note: yields about 4 servings

Variations

I always like having options. Here are some swaps or additions you might try:

Extra-creamy richness: stir in 2 ounces of softened cream cheese when you add the stock and tomatoes, for a thicker, richer finish without making it too heavy.
Adjusting spice level: for more heat, add an extra ½ tablespoon Cajun seasoning; for a milder dish, use just 1 tablespoon and only use it on the chicken, then taste before adding more in the soup.
Low-carb or keto: use palmini noodles in place of regular pasta (rinse well first), and ensure tomatoes have no added sugars.
Different proteins: chicken tenders are great for quick cooking, but you could use shredded leftover chicken, thighs, or even try sausage for a different flavor.
More veggies: add bell peppers, broccoli florets, or even shredded cabbage for extra texture and nutrition. If you love experimenting with soups, you’ll find plenty of ideas in my recipe soup collection.

Cooking Time

Here’s how long everything takes:

Prep Time: about 15 minutes
Cooking Time: about 30 minutes
Total Time: around 45 minutes

Equipment you need

Here are the tools I used—and why:

large Dutch oven or heavy-bottomed pot — to build the soup, simmer, and hold heat evenly.
small skillet — for searing the chicken separately so it gets browned nicely.
sharp knife & cutting board — for chopping onion, mincing garlic, and slicing chicken.
large spoon — to stir the soup and scrape the bottom so nothing burns.
tongs — handy for flipping chicken and transferring it when done.
grater or microplane — for freshly grated Parmesan.

How to Make Creamy Cajun Chicken Pasta Soup

Here’s the step-by-step I follow, from prep through serving.

Sauté Aromatics & Build Base

First, I melt butter in the Dutch oven over medium-high heat, then add chopped white onion and minced garlic. I cook until the onions are soft and the garlic is fragrant—about 5 minutes. Then I stir in one tablespoon of Cajun seasoning with those aromatics.

Add Liquids, Pasta & Tomatoes

Then I remove the pot from heat and pour in the chicken stock (or stock + water) plus the can of diced tomatoes with their juices. I bring the mixture back to a boil, then reduce to a rapid simmer.

Next I stir in the dry pasta, let it cook (about 10 minutes), stirring occasionally so it doesn’t stick to the bottom.

Cook the Chicken & Finish

While the pasta simmers, I season the chicken with the remaining Cajun mix and sear it in a small skillet heated with oil. After 3-5 minutes per side, I transfer the chicken to a board, let it cool slightly, then chop into bite-size pieces.

Then I reduce the soup’s heat to low, stir in room-temperature Parmesan until fully melted, add the chicken, simmer for a few more minutes so everything warms through, and finally taste for salt and pepper. I garnish with sliced green onions and serve hot.

Additional Tips for Making this Recipe Better

From my own kitchen trials, these tweaks improved the soup:

I let the cream and cheese come to room temperature to avoid splintering or curdling when they hit the hot liquid.
I sear chicken separately so it gets browning, which adds flavor, rather than steaming it inside the soup.
I don’t overcook the pasta—stopping just a minute or two before completely tender helps avoid mushiness.
I stir constantly once pasta is in, especially early, so it doesn’t stick or clump at the bottom.
If the soup is too thick after resting, I add a splash of stock or water rather than more cream—it keeps the texture light.

How to Serve Creamy Cajun Chicken Pasta Soup

Serve it in warm bowls so the soup stays hot longer. I garnish with chopped green onions for color and a fresh bite.

A sprinkle of freshly grated Parmesan right before serving adds creaminess and a touch of salty tang. For visuals, I like a little swirl of cream or a few crumbled bacon bits if I have them.

On the side, crusty bread or garlic bread is perfect for dipping, maybe with a light salad to cut through richness. Fans of creamy potato soups might also enjoy my hearty cheddar garlic herb potato soup recipe for another delicious bowl.

Nutritional Information

Here’s the nutrition for one serving (approximate):

Calories: about 744 kcal
Protein: about 45 g
Carbohydrates: about 47 g
Fat: about 42 g

Make Ahead and Storage

Refrigeration

This soup keeps well in the fridge for 3-4 days in an airtight container. I make sure it cools a bit before sealing to avoid sogginess.

Freezing and Reheating

You can freeze it: after cooking, let it cool, portion into freezer-safe containers, then freeze for up to 2-3 months. Thaw overnight in the fridge for best quality. When reheating, I warm it slowly on the stove, stirring often; if it’s gotten thick, I add a little more stock or water.

Why You’ll Love This Recipe

Here are some of the reasons this soup has become a favorite for me and many others:

It delivers a big flavor—rich, spicy, and creamy—without requiring too many complicated steps.
Its versatility means you can toggle spice levels, use different proteins, or adapt it to dietary needs.
The comfort-factor is high: it feels like a hearty meal, perfect for cooler nights or when you want something satisfying.
Leftovers are awesome: flavors deepen over time, and it reheats well without losing much texture.
It’s great as an all-in-one dish: you’ve got protein, carbs (pasta), and creamy broth in one pot.

Ash Tyrrell