Description
This Creamy Cajun Chicken Pasta Soup combines tender chicken, zesty Cajun spices, and creamy parmesan-infused broth with tender ditalini pasta to create a hearty, comforting meal perfect for any day. The soup features a bold Cajun flavor balanced by the richness of heavy cream, making it a satisfying and flavorful dish.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small white onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning, divided
- 5 cups chicken stock
- 1 can diced tomatoes (14.5 ounces)
- 1 cup heavy cream
- 1 cup ditalini pasta (or other small pasta)
Chicken
- 1 pound chicken breasts
- Oil for searing (such as vegetable or olive oil)
Garnish
- Grated parmesan cheese
- Salt and pepper, to taste
- Sliced green onions
Instructions
- Sauté Aromatics: Melt the butter in a large Dutch oven over medium-high heat. Add the chopped white onion and minced garlic, and sauté for about 5 minutes until fragrant and softened. Stir in 1 tablespoon of Cajun seasoning to infuse the base with flavor.
- Add Liquids and Tomatoes: Remove the Dutch oven from the heat momentarily and pour in the chicken stock, diced tomatoes with their juices, and heavy cream. Return the pot to the heat, bringing the mixture to a boil before reducing to a simmer.
- Cook the Pasta: Stir in the dry ditalini pasta and cook for approximately 10 minutes, stirring frequently to prevent sticking and ensure even cooking until the pasta is tender.
- Cook the Chicken: Season the chicken breasts with the remaining 1 tablespoon of Cajun seasoning. Heat oil in a small skillet over medium-high heat and sear the chicken until fully cooked through and browned on all sides. Remove from heat and let the chicken cool slightly before chopping into bite-sized pieces.
- Combine and Simmer: Lower the heat under the Dutch oven and stir in grated parmesan cheese until melted and incorporated. Add the chopped chicken to the soup and let it simmer gently for a few more minutes to meld the flavors.
- Final Seasoning and Garnish: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with sliced green onions and additional parmesan cheese if desired.
Notes
- For a spicier soup, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- Substitute ditalini with any small pasta shape like macaroni or orzo if preferred.
- Use low-sodium chicken stock to control the salt content.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
