You know that moment when you crave something creamy, spicy, and cozy, but you don’t want to spend an hour in the kitchen? This Creamy Cajun Chicken Pasta Soup is exactly that moment, in a bowl.
It’s everything you love about Cajun chicken pasta, the smoky spice, the tender chicken, that silky sauce, but spoonable, soul-warming, and ready in under 45 minutes.
Whether it’s a chilly night, a “need something cozy” weekend, or just a regular Tuesday that deserves a little extra flavor, this soup delivers every single time.
Ingredients
- 2 tablespoons unsalted butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning, divided
- 5 cups chicken broth (or 4 cups broth + 1 cup water)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream, at room temperature
- 1 cup dry ditalini (or small pasta of choice)
- 1 pound chicken breasts or tenders (thinly sliced for faster cooking)
- 1 tablespoon neutral oil (avocado, canola, or olive oil)
- 1 cup freshly grated Parmesan cheese, at room temperature
- Salt & black pepper, to taste
- Sliced green onions, for garnish
Optional add-ins for richness:
- 2 oz softened cream cheese (for ultra-creamy texture)
- 1–2 slices crisp bacon, crumbled on top
Instructions
- Sauté the base:
In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes, until tender and aromatic. Stir in 1 tablespoon Cajun seasoning and let it bloom for 30 seconds. - Build the broth:
Remove the pot from heat briefly. Stir in chicken broth, diced tomatoes (with juices), and heavy cream. Return to heat and bring the mixture to a gentle boil. Once boiling, reduce to a rapid simmer. - Add the pasta:
Stir in dry pasta and cook for about 10 minutes, stirring occasionally to prevent sticking. The soup will begin to thicken as the pasta cooks. - Cook the chicken:
While the pasta simmers, season chicken on all sides with the remaining 1 tablespoon Cajun seasoning.
Heat a small skillet over medium heat and add neutral oil. Sear chicken 3–5 minutes per side, until golden and cooked through.
Transfer to a cutting board, let rest a few minutes, then chop into bite-sized pieces. - Bring it all together:
Reduce heat under the soup to low. Stir in Parmesan until melted and smooth. Add cooked chicken pieces and let simmer another 2–3 minutes to marry the flavors. Taste and season with salt and pepper. - Serve:
Ladle into bowls. Garnish with green onions, a sprinkle of Parmesan, and (if you’re feeling fancy) crumbled bacon. Serve warm.
Tips & Tricks for Perfect Cajun Chicken Soup
- Creaminess check: Always use room-temp cream or softened cream cheese to avoid curdling.
- Spice control: Want more kick? Add an extra ½ tablespoon Cajun seasoning. Sensitive to heat? Start with 1 tablespoon total.
- Texture tweak: For a thicker soup, let it simmer uncovered for a few extra minutes or mash a few pieces of pasta into the broth.
Substitutions & Variations
- Low-Carb / Keto: Replace pasta with palmini noodles or zucchini spirals.
- Dairy-Free: Swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan.
- Protein swap: Try shrimp, andouille sausage, or even shredded rotisserie chicken.
- Veggie boost: Add bell peppers, spinach, or broccoli florets for extra color and nutrition.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! It keeps beautifully in the fridge for up to 4 days. Reheat gently over medium-low heat — add a splash of broth or cream if it thickens.
Can I freeze it?
Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat slowly.
What pasta works best?
Small shapes like ditalini, elbow, or mini shells hold up best in creamy soups without overcooking.
Nutrition Information (per serving)
- Calories: 550
- Protein: 35g
- Carbs: 28g
- Fat: 34g
- Fiber: 2g
- Sodium: 810mg
(Values are estimates and vary by ingredients used.)
There’s something about this Creamy Cajun Chicken Pasta Soup that feels like home — even if you’ve never been to Louisiana. It’s bold without being overbearing, creamy without feeling heavy, and familiar yet exciting.
So the next time you’re craving comfort with a little personality, skip the takeout and make this instead.
One pot. Half an hour. Endless cozy satisfaction.
Creamy Cajun Chicken Pasta Soup (The Ultimate One-Pot Comfort Recipe)
Ingredients
- 2 tbsp unsalted butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning, divided
- 5 cups chicken broth (or 4 cups broth + 1 cup water)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream, at room temperature
- 1 cup dry ditalini (or small pasta of choice)
- 1 pound chicken breasts or tenders (thinly sliced for faster cooking)
- 1 tbsp neutral oil (avocado, canola, or olive oil)
- 1 cup freshly grated Parmesan cheese, at room temperature
- Salt & black pepper, to taste
- Sliced green onions, for garnish
Optional add-ins for richness:
- 2 oz softened cream cheese (for ultra-creamy texture)
- 1–2 slices crisp bacon, crumbled on top
Instructions
- Sauté the base: In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes, until tender and aromatic. Stir in 1 tablespoon Cajun seasoning and let it bloom for 30 seconds.
- Build the broth: Remove the pot from heat briefly. Stir in chicken broth, diced tomatoes (with juices), and heavy cream. Return to heat and bring the mixture to a gentle boil. Once boiling, reduce to a rapid simmer.
- Add the pasta: Stir in dry pasta and cook for about 10 minutes, stirring occasionally to prevent sticking. The soup will begin to thicken as the pasta cooks.
- Cook the chicken: While the pasta simmers, season chicken on all sides with the remaining 1 tablespoon Cajun seasoning.Heat a small skillet over medium heat and add neutral oil. Sear chicken 3–5 minutes per side, until golden and cooked through.Transfer to a cutting board, let rest a few minutes, then chop into bite-sized pieces.
- Bring it all together: Reduce heat under the soup to low. Stir in Parmesan until melted and smooth. Add cooked chicken pieces and let simmer another 2–3 minutes to marry the flavors. Taste and season with salt and pepper.
- Serve: Ladle into bowls. Garnish with green onions, a sprinkle of Parmesan, and (if you’re feeling fancy) crumbled bacon. Serve warm.