Creamy Cajun Chicken Pasta Soup Recipe

Ash Tyrrell

Creamy Cajun Chicken Pasta Soup Recipe

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.

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Prep Time 15

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.