This Cajun Chicken Soup Pasta is a warm hug in a bowl! It mixes tender chicken, colorful veggies, and zesty spices, all in a cozy pasta soup that feels just right.
Honestly, this dish is perfect for chilly days when you want something hearty. I love how the spices really kick it up a notch—my family keeps asking for seconds! 😄
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken is great for this soup. You can use thighs for a richer flavor or even leftover rotisserie chicken to save time!
Cajun Seasoning: This is the star of the dish! If you don’t have it, you can make your own with paprika, cayenne, oregano, and garlic powder. Adjust based on your taste—go easy on the cayenne if you prefer milder flavors.
Olive Oil: I love using olive oil for cooking, but any vegetable oil will work. Butter gives a nice flavor too if you’re feeling indulgent!
Pasta: I used mafaldine, but you can swap it for other short pasta like penne or fusilli. Just check cooking times, as they may vary.
Heavy Cream: For a lighter option, half-and-half or whole milk can be used. However, it may not be as creamy. Alternatively, a dairy-free cream can replace the heavy cream for a vegan version!
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken properly is key for a tasty soup! Here’s how to do it:
- First, make sure to coat the chicken in Cajun seasoning well. This not only flavors the chicken but also helps develop a nice crust!
- Heat the olive oil until it’s shimmering before adding the chicken. This helps it brown nicely!
- Cook until it’s browned and cooked through, about 5-7 minutes. Avoid crowding the pan—cook in batches if needed.
- Using a meat thermometer works wonderfully—cook until the chicken reaches 165°F (75°C).
- Set the chicken aside after browning! Return it to the pot later with the cream for juicy bites.
How to Make Cajun Chicken Soup Pasta
Ingredients You’ll Need:
For the Soup
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tsp Cajun seasoning (adjust to taste)
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream
- 4 oz mafaldine or other short pasta (about 1 cup uncooked)
- Salt and pepper, to taste
For Garnish
- 2 green onions, chopped
- Grated Parmesan cheese
How Much Time Will You Need?
This Cajun Chicken Soup Pasta takes about 10 minutes to prep and 25 minutes to cook, making it a quick yet satisfying meal. So in just about 35 minutes, you’ll have a delicious, heartwarming bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Prep the Chicken:
In a medium pot or deep skillet, heat olive oil over medium-high heat. Toss the chicken pieces with Cajun seasoning until they are evenly coated. This is where that delightful flavor begins!
2. Cook the Chicken:
Add the seasoned chicken to the pot and cook until it is browned on all sides and cooked through, about 5-7 minutes. Once done, remove the chicken from the pot and set it aside for later.
3. Sauté the Vegetables:
In the same pot, add the diced onion and red bell pepper. Sauté them until they are softened, about 4-5 minutes. Then add the minced garlic and cook for about 1 minute, until it becomes fragrant. This will fill your kitchen with a wonderful aroma!
4. Add the Broth and Tomatoes:
Pour in the chicken broth and diced tomatoes into the pot. Bring this mixture to a boil. It’s coming together beautifully!
5. Cook the Pasta:
Add the uncooked pasta to the pot and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
6. Combine Everything:
Reduce the heat to low. Now, stir in the cooked chicken and heavy cream. Let it simmer for 2-3 minutes until the soup is heated through and slightly thickened. This is where it gets creamy and delicious!
7. Season to Taste:
Season the soup with additional Cajun seasoning, salt, and black pepper to taste. Adjust the flavors as you like—make it spicy or mild!
8. Serve and Enjoy:
Ladle the soup pasta into bowls and garnish with chopped green onions and a sprinkle of grated Parmesan cheese. Serve warm, and enjoy your fantastic Cajun Chicken Soup Pasta!
Happy cooking! ❤️
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or in a sealed bag submerged in cold water. Once thawed, follow the recipe as directed.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the soup and store it in the refrigerator for up to 2 days. Reheat it on the stove over low heat, adding a splash of broth or cream if needed to refresh the consistency.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, try coconut milk or almond cream, but keep in mind it will slightly alter the flavor!