This Creamy Parmesan Cajun Chicken Pasta Soup is a warm bowl of happiness! Packed with tender chicken, flavorful Cajun spices, and creamy Parmesan, it’s comforting and delicious.
I love how the noodles soak up all that yummy flavor. Plus, it’s quick to make, so I can have it on the table in no time—perfect for busy nights!
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken breasts or thighs. I often go for thighs for their juiciness. If you’re short on time, rotisserie chicken is a great shortcut!
Cajun Seasoning: This gives the soup its signature flavor. If you don’t have any, mix paprika, garlic powder, onion powder, and a little cayenne pepper as a substitute. Adjust according to your spice level.
Pasta: I love using bow-tie (farfalle) pasta because it holds the soup’s creaminess well. If you don’t have it, penne or small shells work just as fine.
Heavy Cream: This makes the soup creamy. If you want a lighter version, substitute with half-and-half or even coconut milk for a dairy-free option.
Parmesan Cheese: Freshly grated Parmesan is best for flavor! If you can’t find it, Pecorino Romano or even a good quality pre-grated option will work.
How Do I Make Sure My Soup is Creamy and Not Lumpy?
To achieve a smooth and creamy soup, focus on how you add the cream and cheese. Here’s how to do it:
- After cooking the pasta, lower the heat before adding cream. This prevents it from curdling.
- Gradually stir the heavy cream into the pot. This will help maintain the smooth texture.
- When you sprinkle in the Parmesan, stir constantly. This helps it melt evenly and prevents lumps.
Patience is key—take your time and enjoy the process for the best results!
How to Make Creamy Parmesan Cajun Chicken Pasta Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup uncooked bow-tie (farfalle) pasta
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes for extra spice
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prep and around 20 minutes to cook, making it ready in about 35 minutes total. Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, red bell pepper, green bell pepper, and celery. Sauté until the vegetables are tender, which should take about 5-7 minutes. Stir occasionally to prevent sticking.
2. Add Garlic and Cajun Seasoning:
Once the vegetables are ready, stir in the minced garlic and Cajun seasoning. Cook for another 1-2 minutes until you can smell the fragrant spices.
3. Pour in Chicken Broth:
Pour the chicken broth into the pot and bring it to a boil. This is where the flavors start to come together!
4. Cook the Pasta:
Once boiling, add the uncooked bow-tie pasta to the pot. Cook according to the package instructions, usually around 10 minutes, until al dente. Stir occasionally to keep the pasta from sticking together.
5. Stir in Chicken and Cream:
After the pasta is done, lower the heat to medium-low. Now, stir in the shredded cooked chicken and heavy cream. This is what makes the soup creamy and delicious!
6. Add Parmesan Cheese:
Slowly add the grated Parmesan cheese to the soup, stirring constantly. Keep stirring until the cheese is fully melted and the soup is nice and creamy.
7. Season to Taste:
Now it’s time to season! Add salt and black pepper to taste. If you like a bit of heat, sprinkle in some crushed red pepper flakes.
8. Serve and Enjoy:
Serve the soup hot, garnishing each bowl with sliced green onions and chopped fresh parsley for a pop of color and freshness.
Enjoy your cozy bowl of creamy, cheesy, and satisfying Cajun chicken pasta soup!
Can I Use Frozen Chicken in This Recipe?
Yes, but it’s best to fully thaw the chicken beforehand. You can thaw it in the fridge overnight or use the quick method of sealing it in a plastic bag and placing it in a bowl of cold water for about 1-2 hours. Pat it dry before cooking to avoid extra moisture in the soup!
How Can I Make This Soup Spicier?
If you want to kick up the heat, add extra Cajun seasoning or sprinkle in some crushed red pepper flakes while cooking. You can also add diced jalapeños or an extra dash of hot sauce at the end for more spice! Just remember to taste as you go to find your perfect balance.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat or microwave it in short increments, stirring occasionally for even heating. If the soup thickens in the fridge, add a splash of chicken broth or cream to loosen it up.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, substitute the chicken with cooked lentils or chickpeas and use vegetable broth instead of chicken broth. Omit the chicken and you can add hearty vegetables like zucchini or mushrooms for extra flavor and texture!