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Creamy Cajun Chicken Pasta Soup Recipe

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★★★★★

5 from 56 reviews

This Creamy Cajun Chicken Pasta Soup combines tender chicken, vibrant bell peppers, and creamy Parmesan-infused broth with a spicy Cajun kick. A hearty and comforting one-pot meal perfect for weeknight dinners, featuring penne pasta cooked directly in the flavorful soup base.

Ingredients

Scale

Protein

  • 1 pound boneless, skinless chicken breasts, cubed

Vegetables

  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Liquids & Dairy

  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese

Pantry & Spices

  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning, divided (1 tsp for chicken, remainder for soup)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 8 oz penne pasta or any short pasta of choice

Instructions

  1. Prepare the Ingredients: Dice the chicken breasts into bite-sized pieces and season with 1 teaspoon of Cajun seasoning. Dice the onion, red bell pepper, and green bell pepper. Mince the garlic cloves carefully.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the seasoned chicken and cook, stirring occasionally, until browned and fully cooked through, approximately 5-7 minutes. Once done, remove the chicken from the pot and set aside to keep warm.
  3. Sauté the Vegetables: In the same pot, add the diced onion, red and green bell peppers, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes, stirring occasionally to avoid burning.
  4. Build the Soup Base: Pour in 4 cups of chicken broth and the can of diced tomatoes with juices. Stir in the remaining Cajun seasoning and smoked paprika. Bring the mixture to a gentle boil over medium-high heat.
  5. Cook the Pasta: Add 8 ounces of penne pasta directly into the boiling soup. Reduce heat to medium and cook the pasta until al dente, about 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  6. Finish the Soup: Lower the heat to medium-low. Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese until the cheese melts completely and the soup turns creamy. Return the cooked chicken to the pot and allow everything to simmer together for an additional 5 minutes to meld flavors and heat the chicken through.
  7. Season and Garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished generously with sliced green onions and freshly chopped parsley.

Notes

  • You can substitute penne with any short pasta like rotini or shells based on preference.
  • For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
  • Adjust Cajun seasoning amount to control the spice level according to taste.
  • Ensure the pasta is cooked al dente as it will continue to soften slightly in the hot soup.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent curdling of cream.

Keywords: Cajun chicken pasta soup, creamy chicken soup, one pot chicken pasta, spicy chicken soup, comfort food, Cajun recipes

Find it online: https://servedbynora.com/creamy-cajun-chicken-pasta-soup-recipe/