This Creamy Parmesan Cajun Chicken Pasta Soup is a warm hug in a bowl! With tender chicken, creamy sauce, and spicy Cajun seasoning, every spoonful is packed with flavor.
Making this soup is a breeze—just throw everything in one pot! It’s a fantastic way to warm up on chilly days. Plus, my family loves how the pasta soaks up all that deliciousness!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for this soup because they cook quickly. You can swap them for shredded rotisserie chicken for an even faster meal or use tofu for a vegetarian option.
Cajun Seasoning: This spice blend brings the heat! If you don’t have Cajun seasoning, try a combination of paprika, garlic powder, and a pinch of cayenne. A little goes a long way!
Pasta: Thin spaghetti or linguine work great here, but you can use any pasta you have at home. Just keep an eye on the cooking time, especially if it’s a different shape.
Heavy Cream: For a lighter version, you can substitute half-and-half or even whole milk. Coconut milk also works if you’re looking for a dairy-free option.
How Do I Make Sure My Soup is Creamy and Delicious?
The key to achieving that rich, creamy texture is in how you combine the ingredients. Start by cooking your aromatics (onions, celery, and peppers) until soft, then add the garlic for flavor. When it’s time to add the cream and cheese, lower the heat to prevent boiling, which can cause separation.
- Cook the pasta until it’s just al dente before adding the cream; it will absorb some liquid and make the soup thicker.
- Be sure to mix in the cheese thoroughly over low heat so it melts properly into the soup.
- Finally, taste and adjust the seasoning with salt and pepper to ensure a well-balanced flavor.
Creamy Parmesan Cajun Chicken Pasta Soup
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 2 tsp Cajun seasoning, divided
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup pasta (preferably thin spaghetti or linguine broken into pieces)
- 1 cup corn kernels (fresh or frozen)
- ¾ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This yummy soup takes about 15 minutes to prep and about 25 minutes to cook, making it a total of 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sear the Chicken:
Rub the chicken breasts with 1 tsp of Cajun seasoning. In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through. Once done, remove it from the pot, let it rest for a couple of minutes, then slice it into strips or bite-sized pieces.
2. Sauté the Veggies:
In the same pot, lower the heat to medium and add the butter. Once it melts, toss in the finely chopped onion, diced celery, and red bell pepper. Cook these until they are softened, which should take around 5 minutes. Stir often to avoid burning.
3. Add Garlic and Tomatoes:
Next, add the minced garlic and sauté for about a minute until it’s fragrant. Then stir in the drained diced tomatoes and the remaining 1 tsp of Cajun seasoning. Pour in the chicken broth and bring everything to a nice boil.
4. Cook the Pasta and Corn:
Once boiling, add the pasta and corn kernels to the pot. Cook until the pasta is al dente, which should take about 8 minutes. Stir occasionally!
5. Create the Creamy Base:
Once the pasta is ready, lower the heat and stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the soup becomes creamy. Season to taste with salt and black pepper.
6. Finish It Off:
Return the sliced chicken to the pot and let it heat through for another 2-3 minutes. Everything should be nice and hot!
7. Serve and Enjoy:
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm, perfect for those cozy days!
Enjoy this rich, spicy, and creamy Cajun Chicken Pasta Soup that’s sure to warm your heart and your belly!
Can I Use Frozen Chicken for This Recipe?
Yes, but it’s best to thaw it before cooking. You can thaw chicken overnight in the fridge or use the cold water method by sealing it in a plastic bag and submerging it in cold water for about an hour. Pat it dry before seasoning and cooking.
What If I Don’t Have Cajun Seasoning?
No worries! You can make a quick substitute by mixing equal parts paprika, garlic powder, onion powder, and a pinch of cayenne pepper to taste. Adjust based on your heat preference!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. When reheating, you might need to add a splash of chicken broth or water to reach the desired consistency, as the pasta may absorb liquid while stored.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, use half-and-half or whole milk. For a dairy-free alternative, coconut milk works well too, adding a subtle sweetness to the soup!
