This Creamy Cajun Chicken Pasta Soup has, without a doubt, become one of the most requested meals in our household. The first time I made it, the aroma alone had everyone migrating to the kitchen, asking what smelled so incredible. It was a chilly evening, and the promise of something warm, creamy, and packed with flavor was exactly what we needed. When we finally sat down to eat, the silence was golden – everyone was too busy savoring each spoonful. The kids, who can sometimes be picky, asked for seconds, and my partner declared it “restaurant-worthy.” The beautiful blend of spicy Cajun seasoning, tender chicken, perfectly cooked pasta, and that luxurious, creamy broth just hits all the right notes. It’s comforting, satisfying, and has just enough kick to keep things interesting. It’s become our go-to for a cozy night in, a quick weeknight dinner when using leftover chicken, or even when we want to impress guests without spending hours in the kitchen.

Ingredients for Creamy Cajun Chicken Pasta Soup

This recipe balances the robust flavors of Cajun cuisine with the comforting embrace of a creamy soup. Here’s what you’ll need to create this culinary delight:

For the Chicken & Base:
- Olive Oil: 2 tablespoons
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 lbs (about 2 large breasts or 4-5 thighs), cut into 1-inch pieces
- Cajun Seasoning: 3 tablespoons (adjust to your spice preference), divided
- Unsalted Butter: 2 tablespoons
- Yellow Onion: 1 large, finely chopped
- Green Bell Pepper: 1 large, finely chopped
- Red Bell Pepper: 1 large, finely chopped (or use a mix of colors)
- Celery Stalks: 2, finely chopped
- Garlic: 4-5 cloves, minced
- All-Purpose Flour: 1/4 cup (for thickening)
For the Soup & Creaminess:
- Chicken Broth: 6 cups (low sodium recommended)
- Diced Tomatoes: 1 can (14.5 oz), undrained
- Heavy Cream: 1 cup (or half-and-half for a lighter version)
- Cream Cheese: 4 oz, softened and cut into cubes
- Pasta: 8 oz (2 cups) of a short pasta like penne, rotini, farfalle, or cavatappi
- Parmesan Cheese: 1/2 cup, freshly grated, plus more for garnish
- Fresh Parsley: 1/4 cup, chopped, for garnish
- Green Onions: 2-3, thinly sliced, for garnish
- Salt: To taste
- Black Pepper: To taste
- Optional: A dash of hot sauce (e.g., Tabasco or Crystal) for extra kick

Step-by-Step Instructions to Culinary Bliss

Follow these instructions carefully, and you’ll be rewarded with a pot of soup that’s bursting with flavor and creamy texture.

Prepare and Season the Chicken:
Pat the chicken pieces dry with a paper towel. In a medium bowl, toss the chicken pieces with 1.5 tablespoons of the Cajun seasoning, ensuring each piece is well-coated. Set aside.
Cook the Chicken:
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, until nicely browned and cooked through. Remove the chicken from the pot and set it aside on a plate. Don’t worry about cleaning the pot; those browned bits are flavor!
Sauté the Aromatics (The “Holy Trinity” Plus Garlic):
Add the remaining 1 tablespoon of olive oil and the 2 tablespoons of butter to the same pot over medium heat. Once the butter is melted, add the chopped onion, green bell pepper, red bell pepper, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and the remaining 1.5 tablespoons of Cajun seasoning. Cook for another 1-2 minutes, until the garlic is fragrant. Be careful not to burn the garlic.
Create the Roux (Thickening Base):
Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook out the raw flour taste. This mixture will form a paste (a roux) which will help thicken the soup.
Build the Broth:
Gradually whisk in the chicken broth, about a cup at a time, ensuring each addition is smoothly incorporated before adding the next. This helps prevent lumps. Once all the broth is added, bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
Add Tomatoes and Simmer:
Stir in the can of diced tomatoes (undrained). Bring the soup back to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld together.
Cook the Pasta:
While the soup is simmering, you have two options for the pasta:
- Option A (Cook in Soup): If you plan to eat most of the soup within a day or two, you can add the dry pasta directly to the simmering soup. You might need to add an extra 1/2 to 1 cup of broth or water as the pasta will absorb liquid. Cook according to package directions until al dente.
- Option B (Cook Separately – Recommended for leftovers): Cook the pasta separately in a pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. This method prevents the pasta from becoming mushy in leftover soup.
Incorporate Creaminess:
Reduce the heat to the lowest setting. Gradually whisk in the heavy cream. Then, add the softened cream cheese cubes, stirring gently until they are fully melted and incorporated into the soup, creating a smooth, creamy texture. Do not let the soup come to a boil after adding the cream and cream cheese, as this can cause it to curdle.
Return Chicken and Add Cheese:
Add the cooked chicken back into the pot. If you cooked your pasta separately (Option B), add it now. Stir in the 1/2 cup of freshly grated Parmesan cheese until it’s melted and combined.
Final Seasoning and Serve:
Taste the soup and adjust seasoning as needed with salt, black pepper, and more Cajun seasoning if desired. If you like an extra kick, add a dash of your favorite hot sauce.
Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley, sliced green onions, and an extra sprinkle of Parmesan cheese.

Nutrition Facts (Estimated)

Servings: Approximately 6-8 servings
Calories per serving: Approximately 550-650 calories (This is an estimate and can vary based on specific ingredients used, portion sizes, and whether chicken thighs or breasts are used. Using half-and-half instead of heavy cream will also reduce calories.)

Disclaimer: Nutritional information is an estimate and may vary.

Time Commitment: From Prep to Plate

Understanding the time involved helps you plan your cooking adventure:

Preparation Time: 20-25 minutes (chopping vegetables, cubing chicken)
Cook Time: 45-55 minutes
Total Time: Approximately 1 hour 5 minutes to 1 hour 20 minutes

This makes it a feasible option for a weeknight meal if you’re efficient with your prep, or a relaxed weekend cooking project.

How to Serve Your Masterpiece

Serving this Creamy Cajun Chicken Pasta Soup is all about enhancing its comforting and flavorful nature. Here are some ideas:

Classic Comfort:
- Serve piping hot in deep bowls.
- Garnish generously: Freshly chopped parsley, thinly sliced green onions, and a sprinkle of extra Parmesan cheese are essential. A tiny dollop of sour cream or Greek yogurt can add a cool contrast if you’ve made it extra spicy.
Bread Accompaniments:
- Crusty Bread: A warm, crusty baguette or sourdough slices are perfect for dipping into the creamy broth.
- Garlic Bread: Toasted garlic bread or garlic knots complement the Cajun flavors beautifully.
- Cornbread: Sweet or savory cornbread is a classic Southern pairing.
Side Salads:
- Simple Green Salad: A light green salad with a vinaigrette dressing can offer a refreshing contrast to the richness of the soup.
- Caesar Salad: The creamy, tangy dressing of a Caesar salad can stand up well to the bold flavors.
Extra Toppings Bar (for a fun twist):
- A small bowl of shredded cheddar or Monterey Jack cheese.
- Crispy bacon bits.
- Extra hot sauce for those who like it fiery.
- A wedge of lime for a citrusy zing.
Drink Pairings:
- A crisp, unoaked Chardonnay or a hoppy IPA can cut through the richness.
- Sweet iced tea is a classic Southern beverage that works well.

Additional Tips for Soup Perfection

Don’t Overcrowd the Pan: When browning the chicken, cook it in batches if necessary. Overcrowding will steam the chicken instead of browning it, and you’ll miss out on those delicious caramelized bits (fond) that add so much flavor to the soup’s base.
Control the Spice: Cajun seasoning blends vary in heat. Taste your seasoning blend beforehand. Start with a moderate amount in the recipe, and you can always add more towards the end if you prefer a spicier soup. You can also add a pinch of cayenne pepper for extra heat if your blend is mild.
Creamy Consistency Control: If the soup becomes too thick after adding the pasta (especially if cooked directly in the soup), thin it out with a little more chicken broth or even a splash of milk or cream until it reaches your desired consistency. Conversely, if it’s too thin, you can let it simmer uncovered for a few extra minutes to reduce, or make a small slurry of cornstarch and cold water and whisk it in.
Freshness Matters for Garnishes: While dried herbs can be used in the soup base, always opt for fresh parsley and green onions for garnishing. They add a vibrant color and a burst of fresh flavor that elevates the final dish. Similarly, freshly grated Parmesan cheese melts better and tastes superior to pre-grated varieties.
Make-Ahead & Reheating: This soup is fantastic for leftovers! If you know you’ll have leftovers, it’s best to cook and store the pasta separately (as mentioned in Option B of the instructions). Add the pasta to individual portions when reheating. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, especially after the cream has been added, to prevent separation. You may need to add a splash of broth or milk to restore its creamy consistency.

Frequently Asked Questions (FAQ)

Q1: Can I make this soup gluten-free?
A1: Absolutely! To make this Creamy Cajun Chicken Pasta Soup gluten-free, simply use your favorite gluten-free pasta. For thickening the soup, instead of all-purpose flour, you can use a gluten-free all-purpose flour blend or make a cornstarch slurry (mix 2 tablespoons of cornstarch with 2-3 tablespoons of cold water) and whisk it into the soup after the broth has been added and is simmering. Ensure your Cajun seasoning and chicken broth are also certified gluten-free.

Q2: Can I use pre-cooked chicken or rotisserie chicken?
A2: Yes, using pre-cooked chicken like leftover roasted chicken or a store-bought rotisserie chicken is a great time-saver! Simply shred or dice about 2-3 cups of cooked chicken. You can skip the initial chicken cooking step. Sauté your vegetables, then add the Cajun seasoning that would have gone on the raw chicken directly to the vegetables before making the roux. Add the pre-cooked chicken to the soup along with the cream and Parmesan cheese towards the end, just to heat it through.

Q3: What if I don’t have heavy cream or want a lighter version?
A3: You have a few options for a lighter version. You can substitute heavy cream with half-and-half for a slightly less rich but still creamy soup. Evaporated milk can also work. For a dairy-free creamy alternative, full-fat unsweetened coconut milk can be used, though it will impart a subtle coconut flavor that might alter the Cajun profile slightly. Alternatively, you can increase the amount of cream cheese slightly or make a roux with a bit more flour and butter for thickness and rely less on the cream.

Q4: Can I add other vegetables to this soup?
A4: Definitely! This soup is quite versatile. Good additions include:
* Corn: Fresh or frozen corn kernels (add with the tomatoes).
* Mushrooms: Sliced cremini or button mushrooms (sauté with the onions and peppers).
* Spinach or Kale: Stir in a few handfuls during the last 5 minutes of cooking until wilted.
* Zucchini or Yellow Squash: Diced and added with the bell peppers.
Keep in mind that adding more vegetables might require a slight increase in liquid or seasoning.

Q5: How can I adjust the spiciness of the soup?
A5: There are several ways to control the heat:
* Cajun Seasoning: Choose a mild Cajun seasoning blend if you’re sensitive to spice, or use less than the recipe calls for. You can always add more at the end.
* Cayenne Pepper: If your Cajun seasoning is mild and you want more heat, add a pinch or two of cayenne pepper along with the Cajun seasoning.
* Hot Sauce: Serve hot sauce (like Tabasco, Crystal, or a Louisiana-style hot sauce) on the side so individuals can add it to their own bowls.
* Remove Seeds: If your bell peppers are particularly spicy (less common with standard green/red bells, but possible) or if you’re adding jalapeños for extra kick, remove the seeds and membranes to reduce their heat.
* Dairy: The cream and cream cheese in the soup will naturally help to temper some of the spiciness. If it’s too spicy, a little extra cream or a dollop of sour cream on top can help.