Go Back
A bowl of creamy Cajun chicken pasta soup with penne and red peppers garnished with parsley
Print Recipe

Creamy Cajun Chicken Pasta Soup

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breast, cubed
  • 1 yellow onion , diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 2 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 6 cups chicken broth
  • 8 oz penne or rotini pasta
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup parmesan cheese, grated
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the chicken cubes and cook until browned on all sides, approximately 5-7 minutes.
  • Stir in the diced onion and bell peppers, sautéing until the vegetables have softened, about 5 minutes.
  • Add the minced garlic, Cajun seasoning, and smoked paprika; cook for 1 minute until fragrant.
  • Pour in the chicken broth and bring the mixture to a rolling boil.
  • Add the pasta and cook for 2 minutes less than the package directions suggest.
  • Reduce heat to medium-low and stir in the heavy cream and cream cheese until the cheese is fully melted and the broth is smooth.
  • Simmer for 3-5 minutes until the soup thickens slightly and the pasta reaches al dente.
  • Stir in the parmesan cheese and adjust seasoning with salt and pepper.
  • Serve hot, garnished with fresh parsley.