This Creamy Parmesan Cajun Chicken Pasta Soup is a delicious mix of tender chicken, creamy broth, and just the right amount of Cajun spice to keep things interesting. With pasta swirling through the rich, cheesy soup, it feels like a warm hug on a chilly day. The Parmesan adds a nice, subtle tang that ties all the flavors together perfectly.
I love making this soup when I want something comforting but with a little kick. The Cajun seasoning wakes up the dish without overpowering it, and the creamy texture makes it feel like a special treat. I usually add a sprinkle of extra Parmesan on top and a few cracks of black pepper just before serving to make it pop even more.
My favorite way to enjoy this soup is with crusty bread on the side for dipping. It’s the kind of meal that’s easy to share and always gets requests for seconds. It’s perfect for lunch or dinner when you want something hearty but not too heavy, and it’s a guaranteed crowd-pleaser in our house.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the soup lean and tender. You can swap with chicken thighs for a richer flavor and more moisture.
Cajun seasoning: This spice blend adds a nice kick. If you want less heat, reduce the amount or use smoked paprika and garlic powder instead.
Parmesan cheese: Freshly grated Parmesan melts smoothly and adds depth. If you’re short on time, pre-grated can work but may not melt as nicely. Pecorino Romano is a great alternative.
Pasta: Small pasta like cavatappi or elbow macaroni fits perfectly in this soup. Orzo or small shells work fine too. Cook the pasta directly in the soup for better flavor.
Bell peppers & onion: These give sweetness and texture. If you dislike bell peppers, mild diced zucchini can be a substitute.
Heavy cream and half-and-half: They make the soup rich and smooth. For a lighter version, use all half-and-half or a mixture of milk and a bit of cream.
How Can I Get the Chicken Perfectly Crispy and Tender?
Getting the chicken browned seals in flavor and texture, which really improves the soup.
- Pat your chicken pieces dry before seasoning—this helps them brown better.
- Use a hot pan with olive oil before adding chicken; don’t overcrowd the pan to allow even searing.
- Let chicken cook undisturbed for a few minutes on each side to get a nice crust.
- Cook just until done—overcooking makes it dry. Removing the chicken while you prepare the rest of the soup keeps it juicy.
Adding the chicken back in later lets it soak up the creamy soup without losing that satisfying sear.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – It’s perfect for browning chicken and simmering soup all in one pot.
- Wooden spoon – Great for stirring the soup without scratching your pot.
- Sharp knife – Helps you cut chicken and vegetables cleanly and safely.
- Cutting board – Provides a sturdy surface for prepping ingredients.
- Measuring cups and spoons – Ensures you get the right amount of spices and liquids every time.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or sausage for a different protein with bold flavors.
- Add spinach or kale at the end for extra greens and nutrition.
- Use smoked gouda or mozzarella instead of Parmesan for a milder, creamier cheese flavor.
- Include a pinch of cayenne pepper for extra heat if you want the Cajun spice to stand out more.
How to Make Creamy Parmesan Cajun Chicken Pasta Soup
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup half-and-half (or additional heavy cream)
- 1 cup uncooked small pasta (such as cavatappi or elbow macaroni)
- 1 cup grated Parmesan cheese, plus extra for garnish
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped (optional)
Time Needed
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have it ready in around 35 minutes.
Step-by-Step Instructions:
1. Prepare and Cook the Chicken:
First, toss your chicken pieces with 1 tablespoon of Cajun seasoning so they’re evenly coated. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook it for about 5-7 minutes until browned and fully cooked through. Take the chicken out and set it aside for now.
2. Sauté the Vegetables:
In the same pot, add the diced onion, green bell pepper, and red bell pepper. Cook for about 5 minutes until they soften. Then add the minced garlic and cook for another minute until you can smell that lovely garlicky aroma.
3. Add Spices and Broth:
Stir in the remaining tablespoon of Cajun seasoning, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and bring everything to a boil.
4. Cook the Pasta:
Add the uncooked pasta directly into the boiling broth. Lower the heat and let it simmer until the pasta becomes tender, about 8-10 minutes.
5. Make It Creamy:
Turn the heat down to medium-low. Stir in the heavy cream and half-and-half gently. Add the grated Parmesan cheese slowly, mixing until it’s melted and the soup has a smooth, creamy texture.
6. Finish the Soup:
Put the cooked chicken back into the pot. Warm it all together for a few minutes, stirring occasionally to blend the flavors.
7. Taste and Serve:
Give the soup a taste and add more salt or pepper if needed. If you like, stir in some fresh parsley or basil for a fresh touch. Serve your delicious creamy Parmesan Cajun chicken pasta soup warm, sprinkled with extra Parmesan and a little black pepper right before serving. A slice of crusty bread on the side is perfect for soaking up every last drop!
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw it safely in the refrigerator overnight or use the quick thaw method by placing it in a sealed bag submerged in cold water. Pat dry before seasoning to help with browning.
Can I Substitute the Pasta with a Gluten-Free Option?
Absolutely! Use gluten-free pasta of your choice, but keep in mind cooking times may vary slightly. Add the pasta to the soup when the broth is boiling and cook until just tender.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. If the soup thickens too much, add a splash of broth or cream to loosen it.
Can I Make This Soup Ahead of Time?
Yes! Prepare the entire soup, then cool it completely before refrigerating. Reheat gently on the stove when ready to serve. If you plan to freeze, omit the pasta and add it fresh when reheating to avoid mushy noodles.
