Description
Creamy Cajun Chicken Pasta Soup with tender chicken, vegetables, and pasta in a spiced broth.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 bell peppers (1 red, 1 green), diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt and black pepper to taste
- 8 oz pasta (penne, rotini, or your favorite small pasta shape)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley or green onions
Instructions
- Season the Chicken: In a medium bowl, toss the cubed chicken with the Cajun seasoning. Make sure every piece is nicely coated.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (you might need to do this in batches). Sear for 3-4 minutes per side, until browned and cooked through. Remove and set aside.
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, bell peppers, and celery. Sauté over medium heat for 5-7 minutes, or until softened.
- Add the Garlic: Add the minced garlic and cook for another minute, until fragrant.
- Deglaze the Pot (Optional): If there are browned bits on the bottom of the pot, pour in a splash of chicken broth and scrape the bottom with a wooden spoon.
- Add Remaining Ingredients: Pour in the remaining chicken broth, diced tomatoes (undrained), oregano, thyme, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste.
- Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes.
- Add the Pasta: Add the pasta to the simmering soup. Cook according to package directions, or until al dente.
- Return the Chicken: Once the pasta is cooked, return the cooked chicken to the pot. Stir to combine and heat through.
- Add Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Cook for another minute or two, until the cheese is melted and the soup is heated through. Do not boil.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley or green onions, if desired.
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the spice level.
- Vegetables: Feel free to add other vegetables to the soup, such as carrots, zucchini, or corn.
- Protein: You can substitute the chicken with sausage or shrimp. If using shrimp, add it during the last few minutes of cooking, as it cooks quickly.
- Creaminess: For an even creamier soup, you can add a dollop of sour cream or cream cheese to each bowl before serving.
- Make it Lighter: To reduce the fat content, you can use half-and-half or milk instead of heavy cream. However, the soup will be less rich and creamy.
- Homemade Cajun Seasoning: If you don’t have store-bought Cajun seasoning, you can easily make your own. Combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and salt.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The pasta may absorb some of the liquid as it sits, so you may need to add a little broth when reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes