Description
Creamy Cajun Chicken Pasta Soup with tender chicken, spicy Cajun flavors, and a comforting creamy broth – a crowd-pleasing and satisfying meal.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 medium onion (about 1 cup/150g), diced
- 3 celery stalks (about ¾ cup/120g), chopped
- 1 red bell pepper (about 1 cup/150g), diced
- 4 garlic cloves, minced
- 2–3 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon dried thyme
- 6 cups (1.4L) chicken broth
- 1 can (14.5oz/411g) diced tomatoes
- 8 ounces (225g) penne pasta (about 3 cups uncooked)
- 1 cup (240ml) heavy cream
- 2 cups (60g) fresh spinach, roughly chopped
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: grated Parmesan cheese for serving
Instructions
- Step 1: Prepare the Base Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the chicken pieces and cook until browned on all sides, about 5-6 minutes (they don’t need to be fully cooked through yet). Season with 1 tablespoon of Cajun seasoning and a pinch of salt and pepper while cooking. Transfer the chicken to a plate and set aside.
- Step 2: Build the Flavor Foundation In the same pot, add the diced onion, celery, and bell pepper. Cook for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. The vegetables should release moisture that helps deglaze the pot, incorporating all those flavorful browned bits from the chicken.
- Step 3: Create the Soup Base Sprinkle the vegetables with 1 tablespoon of flour (if using the pro tip) and stir continuously for 1-2 minutes. Add the remaining Cajun seasoning and dried thyme, stirring to coat the vegetables. Pour in the chicken broth and diced tomatoes with their juice, scraping the bottom of the pot to release any stuck bits. Return the chicken to the pot and bring the mixture to a simmer.
- Step 4: Cook the Pasta If following the pro tip, cook pasta separately according to package directions, stopping 1 minute before al dente. Alternatively, add the dry pasta directly to the simmering soup and cook until al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Step 5: Finish the Soup Once the pasta is cooked, reduce heat to low and stir in the heavy cream. Add the chopped spinach and allow it to wilt into the soup. Simmer gently for 2-3 minutes to let the flavors meld, being careful not to boil once the cream has been added. Taste and adjust seasonings as needed.
- Step 6: Serve and Garnish Remove from heat and stir in the fresh parsley. Ladle your Creamy Cajun Chicken Pasta Soup into bowls and garnish with a sprinkle of Parmesan cheese if desired. Serve with crusty bread for an even more satisfying meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 395 calories per serving
- Sugar: 4g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 105mg