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Cajun Chicken Pasta Soup
Rocco Fuhrman

Cajun Chicken Pasta Soup

This incredible Cajun Chicken Pasta Soup brings warmth and flavor to your kitchen, transforming simple ingredients into a creamy, spicy, and utterly satisfying meal. Imagine tender chicken, wholesome pasta, and vibrant vegetables swimming in a rich, perfectly seasoned broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 lb Boneless, Skinless Chicken Breast, cut into 1-inch cubes
  • 1 large Yellow Onion, diced
  • 1 Green Bell Pepper, diced
  • 2 Celery Stalks, diced
  • 3-4 cloves Garlic, minced
  • 2 tbsp Cajun Seasoning
  • 1 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 6 cups Low-Sodium Chicken Broth
  • 1.5 cups Whole Wheat Penne or Rotini Pasta, uncooked
  • 1/2 cup Light Cream Cheese, softened
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Black Pepper to taste

Method
 

  1. Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the cubed chicken breast and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the minced garlic, Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper. Cook for 1 minute more, stirring constantly, until fragrant.
  4. Pour in the low-sodium chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a rolling boil.
  5. Add the whole wheat pasta to the boiling broth. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.
  6. Return the cooked chicken to the pot. Stir in the softened light cream cheese until fully melted and incorporated. Season with salt and black pepper to taste.
  7. Ladle the hot Cajun Chicken Pasta Soup into bowls and garnish generously with fresh chopped parsley.

Notes

Refrigerate for up to 3-4 days. Can freeze for up to 2-3 months. Reheat on the stovetop or microwave.