Name: Creamy Cajun Chicken Pasta Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons of butter; 1 small white onion, chopped; 4 cloves of garlic, minced; 2 tablespoons of Cajun seasoning, divided; 5 cups of chicken stock (or 4 cups chicken stock + 1 cup water); 1 can (14.5 ounces) of diced tomatoes, undrained; 1 cup of heavy cream, at or near room temperature; 1 cup of dry ditalini or other small pasta; 1 pound of chicken breasts or tenders; 1 tablespoon of neutral oil; 1 cup of freshly grated Parmesan, at room temperature (see notes); Salt, to taste; Sliced green onions, for garnish

There’s something so satisfying about a bowl of creamy, cozy soup, especially as the weather starts to cool down. This creamy Cajun chicken pasta soup combines the rich, comforting flavors of Cajun spices with tender chicken, pasta, and a luscious creamy base. It’s hearty enough to stand alone as a meal, yet light enough that you won’t feel weighed down. Plus, it all comes together in one pot, so cleanup is a breeze! The Cajun seasoning brings just the right amount of spice to wake up your taste buds without overpowering the creamy, savory broth.

When I first made this soup, I was craving something like pasta sauce but with a kick, and that’s exactly what this recipe delivers. Imagine that warm, comforting creaminess of an sauce, but infused with smoky Cajun flavors, tender chunks of chicken, and the perfect bite from little pasta shapes like ditalini. It’s a soup that feels like a hug in a bowl—and the best part? It’s super adaptable to whatever you have in the pantry!

A quick story: My Cajun inspiration in a bowl 🥣

The first time I tried a Cajun chicken pasta dish was at a little family-owned restaurant in New Orleans. The food was spicy, rich, and had so much depth—it was love at first bite. Since then, I’ve been hooked on recreating those flavors at home. This soup was born on a chilly weeknight when I was craving that Cajun flavor but wanted something cozy enough to sip from a big mug. I remember pulling ingredients from the pantry and improvising with what I had on hand. To my surprise, it turned out to be an instant favorite! The ditalini pasta adds just the right texture, while the Cajun seasoning and creamy broth bring back memories of that warm, spicy New Orleans dish with each spoonful.

What’s so special about Cajun seasoning?

Cajun seasoning is the heart of this recipe. Originating in Louisiana, Cajun seasoning blends spices like paprika, garlic powder, onion powder, cayenne, and black pepper. It’s smoky, a little spicy, and incredibly versatile. While each cook has their unique blend, the result is always a warming, complex flavor that adds depth to just about any dish. Traditionally used in jambalayas, gumbos, and grilled meats, Cajun seasoning has become a popular way to spice up everything from pasta to popcorn! For this soup, it brings that essential smoky-spicy kick, balancing perfectly with the creamy broth and juicy chicken.

Let’s talk ingredients: The stars of the soup

Chicken: I like using chicken breasts or tenders for this recipe because they cook quickly and stay juicy. You could also use leftover cooked chicken if you’re in a pinch—just season it up with the Cajun spice before adding to the soup.
Cajun seasoning: The star of the show! You’ll need two tablespoons, divided between the soup base and the chicken. If you prefer a milder soup, start with a bit less and adjust to taste.
Diced tomatoes: These add a touch of acidity that balances out the richness of the cream and cheese. The tomatoes bring a subtle sweetness and extra depth.
Heavy cream: This is what makes the soup wonderfully creamy. If you need a lighter option, you could use half-and-half, but the result won’t be quite as rich.
Ditalini pasta: I love using small pasta shapes here because they hold up well in the soup without getting mushy. If you’re out of ditalini, try any small pasta shape like macaroni or mini shells.
Parmesan: This adds a nice salty, umami flavor and thickens up the soup a bit. Grate it fresh if you can; it melts in so beautifully.
Green onions: Perfect for garnish, these add a pop of color and a little extra flavor.

Kitchen gear: What you’ll need

Dutch oven or large pot: This is perfect for cooking soups evenly. A Dutch oven’s heat retention also helps keep the soup hot while you’re adding ingredients.
Small skillet: You’ll use this to cook the chicken. If you don’t have a skillet, you could also sear the chicken in the Dutch oven before starting the soup and set it aside.
Sharp knife and cutting board: For chopping the chicken, onion, and green onions.
Wooden spoon: Ideal for stirring the soup. It helps prevent the pasta from sticking to the bottom of the pot.
Ladle: For serving the soup neatly without spilling all over your countertop!

Step-by-step: Making creamy Cajun chicken pasta soup

Sauté the aromatics: Melt the butter in a large Dutch oven over medium-high heat. Add the chopped onion and minced garlic, stirring occasionally. Let them cook for about 5 minutes, until they’re softened and fragrant. Sprinkle in one tablespoon of Cajun seasoning and stir well. This little step helps to “bloom” the spices and enhances their flavor.
Add the liquids: Remove the pot from the heat briefly, then pour in the chicken broth, undrained diced tomatoes, and heavy cream. Give it a good stir, then return the pot to the heat and bring the mixture to a boil. Once it’s boiling, lower the heat to medium, letting it simmer.
Cook the pasta: Stir in the ditalini (or your pasta of choice). Let the pasta cook for about 10 minutes, stirring frequently to prevent it from sticking to the bottom. This is a great time to taste the broth and see if it needs a bit more Cajun seasoning.
Season and cook the chicken: While the pasta is cooking, sprinkle the remaining Cajun seasoning over the chicken. Heat a small skillet over medium heat, add a bit of oil, and cook the chicken on both sides until golden brown—about 3-5 minutes per side. Once it’s done, transfer it to a cutting board, let it cool slightly, then chop it into bite-sized pieces.
Finish the soup: Lower the heat under the Dutch oven to low. Stir in the Parmesan cheese until it’s fully melted and incorporated into the soup. Add the chopped chicken and let everything simmer together for another 2-3 minutes. Taste and adjust with salt if needed.
Serve and garnish: Ladle the soup into bowls, sprinkle sliced green onions on top, and enjoy it while it’s hot!

Variations to try

Veggie-loaded version: Add diced bell peppers, zucchini, or even spinach. The bell peppers will enhance that Cajun flavor, and spinach wilts beautifully into the soup for a bit of green.
Make it gluten-free: Swap out the pasta for gluten-free ditalini or another small gluten-free pasta shape. Just keep an eye on the cooking time as gluten-free pasta can cook faster.
Spicier kick: If you love heat, try adding a pinch of cayenne or red pepper flakes along with the Cajun seasoning. Or go all out with a dash of hot sauce at the end.
Creamy tomato twist: Add an extra can of diced tomatoes and a tablespoon of tomato paste to make it more tomato-forward, almost like a cross between tomato soup and pasta soup.
Lighter version: Use milk or half-and-half instead of heavy cream for a lighter (but less creamy) version.

Serving ideas: Make it a meal!

Serve this soup with a crusty baguette or garlic bread to soak up every last drop of that creamy, flavorful broth. If you’re feeling fancy, sprinkle a bit more Parmesan on top for an extra-savory touch. A simple side salad with a zesty vinaigrette can be a nice contrast to the richness of the soup, and some fresh herbs, like chopped parsley, add a pop of color.

Suggested drinks

For something refreshing, try pairing this soup with a tall glass of iced tea with lemon. The subtle sweetness and tangy lemon balance out the spiciness of the Cajun seasoning. If you prefer something warm, a honey-lemon ginger tea is cozy and complements the flavors nicely. And if you want a bit of sparkle, a sparkling water with a twist of lime or a non-alcoholic ginger ale adds just the right amount of zing!

Storing and reheating tips

This soup stores well in an airtight container in the fridge for up to 3 days. When reheating, you may notice the pasta has absorbed more of the liquid, making the soup thicker. Just add a splash of chicken stock or water to thin it out as needed. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally, until it’s steaming hot.

Adjusting for different serving sizes

This recipe serves about 4 people, but it’s easy to adjust! To double it, simply double all ingredients, but keep an eye on the pasta as it cooks—it might take a minute or two longer in a larger batch. For a single serving, halve all ingredients, but be mindful that you may need a smaller pot to avoid too much liquid evaporating.

FAQs

1. Can I make this soup ahead of time?
Yes! It reheats well. Just remember to add a little extra broth when reheating if the pasta has absorbed too much liquid.

2. Can I use cooked chicken instead?
Absolutely. If you have leftover cooked chicken, season it with Cajun spices and add it in at the end to warm through.

3. Can I use a different type of pasta?
Yes, any small pasta shape will work! Mini shells, macaroni, or even small penne are great substitutes.

4. Is there a dairy-free version?
You can use coconut milk instead of heavy cream for a dairy-free option, though it will change the flavor slightly.

5. Can I freeze this soup?
The creamy base and pasta don’t freeze well, but if you must, freeze without the pasta and add fresh pasta when reheating.

This creamy Cajun chicken pasta soup is the ultimate comfort dish with a bit of spice. Try it out, make it your own, and enjoy every warm, flavorful spoonful!