This Creamy Parmesan Cajun Chicken Pasta Soup is a cozy, flavorful dish that combines tender chicken, al dente pasta, and a rich, cheesy broth with a kick of Cajun spice. It’s creamy without being heavy, and the spices add just enough heat to keep things interesting.
I love how easy this soup is to make on a weeknight when you want something comforting but want to mix up regular chicken soup. The Parmesan adds a nice cheesy depth, and the Cajun seasoning brings a fun twist that makes it stand out. I usually use leftover cooked chicken to save time, and that way, it comes together quickly without losing any flavor.
My favorite way to serve this soup is with a slice of crusty bread to soak up all the creamy goodness. It’s perfect for chilly evenings when you want something warm and satisfying. This soup always feels like a little celebration in a bowl, and everyone I’ve shared it with asks for the recipe again and again.
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts work well because they cook quickly and stay tender. You can use thighs for more flavor and juiciness if you prefer.
Cajun Seasoning: This is what gives the soup its warm spice and depth. If you don’t have Cajun seasoning, a mix of paprika, cayenne, garlic powder, and thyme works great.
Parmesan Cheese: Fresh grated Parmesan melts smoothly for that creamy, cheesy flavor. Avoid pre-grated versions if possible, as they don’t melt as well. You can swap with Pecorino Romano for a different tangy twist.
Pasta: Small shapes like rotini or shells hold the soup nicely. If you don’t have these, or want a gluten-free option, use rice pasta or small gluten-free shapes.
Heavy Cream: This adds richness and smoothness. For a lighter soup, you can use half-and-half or coconut milk, but the texture will be different.
How Do You Get the Creamy Soup Without It Breaking or Curdling?
Adding cream to hot soup can sometimes cause it to curdle. To avoid this:
- Reduce the heat to low before stirring in the cream. High heat can cause curdling.
- Stir the cream and cheese in slowly, letting the soup warm gradually.
- Use freshly grated Parmesan, which melts smoothly and helps thicken the soup.
- Avoid boiling the soup once the cream is added. Just keep it on a gentle simmer.
This way, your soup stays silky and creamy, making every spoonful satisfying and smooth.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one place and letting flavors blend.
- Wooden spoon – gentle for stirring without scratching your pot.
- Chef’s knife – for easily cutting chicken and chopping veggies.
- Cutting board – a sturdy surface makes prep safer and faster.
- Measuring cups and spoons – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks quickly and adds a nice seafood twist.
- Add smoked sausage slices – boosts smoky flavor and heartiness.
- Mix in chopped spinach or kale – for extra green nutrition and color.
- Stir in red pepper flakes for more heat if you like it spicier.
How to Make Creamy Parmesan Cajun Chicken Pasta Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cup diced tomatoes (canned or fresh)
- 6 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups small pasta (rotini or shells work well)
- 1 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the chicken and veggies, 10 minutes cooking the pasta and building the soup, and 5-10 minutes to add the cream and cheese and let everything come together into a creamy delight.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Coat the chicken pieces with Cajun seasoning. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until nicely browned and fully cooked, about 5 to 7 minutes. Remove the chicken and set it aside for now.
2. Sauté the Vegetables:
In the same pot, add a bit more olive oil if needed. Toss in the diced onion and green bell pepper. Cook for 3 to 4 minutes until they soften. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base:
Add in the diced tomatoes, dried thyme, and oregano. Pour in the chicken broth and bring the soup to a boil.
4. Cook the Pasta:
Once boiling, add the small pasta to the pot. Let it cook following package instructions, usually about 7 to 9 minutes, until al dente.
5. Add Cream and Cheese:
Lower the heat to a gentle simmer. Slowly stir in the heavy cream and grated Parmesan cheese. Keep stirring until the cheese melts and the soup turns creamy.
6. Finish the Soup:
Return the cooked Cajun chicken to the pot. Stir everything together and let it heat through for another 2 to 3 minutes. Taste the soup and add salt or pepper if needed.
7. Serve and Enjoy:
Ladle the soup into bowls. Top with extra Parmesan and fresh parsley. Add a little black pepper to your taste. Serve warm with some crusty bread for dipping.
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to fully thaw the chicken beforehand, either overnight in the fridge or with a quick cold water bath. Pat the chicken dry before seasoning to help it brown nicely.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter version, though the soup will be less rich and creamy. Coconut milk also works for a dairy-free twist but will add a subtle coconut flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point before adding cream and cheese, then cool and refrigerate. When ready to eat, reheat gently, then stir in cream and Parmesan to keep the soup fresh and creamy.
