It’s 6pm, you’re tired, and everyone’s hungry. This Cajun chicken pasta soup is the perfect solution for your busy evening. It brings big, bold flavors to your table with very little effort.
This recipe turns a classic pasta dish into a cozy, warm bowl of comfort. You get tender chicken and zesty spices in every single bite. It is exactly what you need when you want something filling and fresh.
Why This Recipe Is a Winner
This soup is a winner because it only requires one pot. That means you spend less time cleaning and more time with family. It is perfect for chilly fall weeknights when you need extra warmth.
The blend of heavy cream and Parmesan creates a restaurant-quality broth. It balances the spicy Cajun seasoning beautifully for a smooth finish. Your kids will love the fun pasta shapes and mild heat. It is a guaranteed crowd-pleaser for any home cook.
Simple Method
Making this soup is incredibly easy and fast. You start by browning the chicken to lock in all the juices. Then, you sauté the vegetables right in the same flavorful pot. Everything simmers together, so the pasta absorbs the spicy broth perfectly.
You don’t need fancy skills to make this taste amazing. The heavy cream adds a luxurious velvet texture at the very end. Even if you are a beginner, you can master this dish easily. It is a foolproof way to get dinner on the table fast.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh bell peppers adds a lovely sweetness to the spice.
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 5 cups chicken broth
- 8 ounces dry rotini or penne pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/4 cup chopped green onions for garnish
Step-by-Step Directions
- Toss the chicken pieces with 1 tablespoon of the Cajun seasoning in a small bowl.
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
- Add the diced onion and bell pepper to the same pot. Sauté for 4-5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant.
- Deglaze the pot by pouring in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom.
- Bring the liquid to a boil. Add the dry pasta and reduce heat to medium. Simmer for 10-12 minutes, or until the pasta is al dente.
- Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is slightly thickened.
- Return the cooked chicken to the pot. Stir in the baby spinach and cook for 1-2 minutes until wilted.
- Taste and adjust seasoning with additional salt or Cajun spice if needed. Garnish with chopped green onions and serve immediately.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. It pairs perfectly with a thick slice of garlic bread. You can use the bread to soak up every drop of broth. Add a small side salad for a fresh, crunchy contrast. It makes a hearty and satisfying meal for the whole family.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. The pasta will continue to absorb the broth as it sits. When reheating, use the stovetop over low heat for the best results. Add a splash of extra broth to keep it creamy and delicious.
Tips for Best Results
- Don’t skip browning the chicken for the best savory flavor.
- Avoid overcooking the pasta so it stays firm and tender.
- Use a low-sodium broth to keep the salt levels balanced.
- Prep your veggies while the chicken browns to save time.
- For a milder soup, use only half the Cajun seasoning.
- Stir the spinach in at the very end for brightness.
- Add a squeeze of lemon for a fresh pop of acidity.
Ways to Switch It Up
- Swap chicken for shrimp for a tasty seafood version.
- Use gluten-free rotini to make this a gluten-free meal.
- Add sliced smoked sausage for an extra layer of protein.
- Try kale instead of spinach for a heartier green bite.
Quick Answers
Can I make this soup ahead of time?
You can, but the pasta will soften the longer it sits. For the best texture, serve it immediately after cooking. If you must wait, cook the pasta separately and add it later.
Is this soup very spicy for kids?
It has a gentle kick, but the cream cools it down. You can always reduce the seasoning for a milder flavor. Most families find it very kid-friendly and approachable.
How do I know when the pasta is done?
Check the pasta at the 10-minute mark for a firm bite. It should be tender but not mushy. It will continue to cook slightly in the hot broth.
I hope this Cajun chicken pasta soup brings warmth to your table tonight. It is such a simple way to make a weeknight feel special. Happy cooking!
— Alex
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic , minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 5 cups chicken broth
- 8 ounces dry rotini or penne pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/4 cup chopped green onions for garnish
Instructions
- Toss the chicken pieces with 1 tablespoon of the Cajun seasoning in a small bowl.
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
- Add the diced onion and bell pepper to the same pot. Sauté for 4-5 minutes until the vegetables begin to soften.
- Stir in the minced garlic and the remaining 1 tablespoon of Cajun seasoning. Cook for 1 minute until fragrant.
- Deglaze the pot by pouring in the chicken broth and diced tomatoes, scraping up any browned bits from the bottom.
- Bring the liquid to a boil. Add the dry pasta and reduce heat to medium. Simmer for 10-12 minutes, or until the pasta is al dente.
- Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is slightly thickened.
- Return the cooked chicken to the pot. Stir in the baby spinach and cook for 1-2 minutes until wilted.
- Taste and adjust seasoning with additional salt or Cajun spice if needed. Garnish with chopped green onions and serve immediately.
