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Creamy Parmesan Cajun Chicken Pasta Soup Recipe
Ash Tyrrell

Creamy Parmesan Cajun Chicken Pasta Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.

Notes

  • 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.