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Creamy Cajun chicken pasta soup in bowl
Isaac blogger

Creamy Parmesan Cajun Chicken Pasta Soup

A creamy one-pot Cajun chicken pasta soup made with tender chicken, pasta, vegetables, and Parmesan in a rich comforting broth. Perfect for quick dinners and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner / Soup
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 4 cloves garlic, minced
  • 1 teaspoon thyme
  • 6 cups chicken broth
  • 8 oz short pasta
  • ½ cup heavy cream
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon Cajun seasoning (plus more to taste)
  • Salt and pepper to taste

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Sear the Chicken
  4. Heat olive oil in a large pot over medium-high heat. Season the chicken evenly with Cajun seasoning, salt, and pepper. Sear for several minutes until lightly golden on the outside. Remove and set aside; the chicken will finish cooking later and should reach 165°F (74°C) internally before serving.
  5. Cook the Vegetables
  6. Add butter to the same pot. Add onion, celery, and bell pepper and cook, stirring occasionally, until softened. Stir in garlic and thyme and cook briefly until fragrant.
  7. Cook Pasta in Broth
  8. Pour in chicken broth and add pasta. Bring to a gentle boil, then reduce heat and simmer 8–10 minutes, stirring occasionally, until pasta is tender but still slightly firm.
  9. Finish Cooking Chicken & Add Dairy
  10. Reduce heat to low. Shred or dice the chicken and return it to the pot. Simmer gently until chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Stir in cream and Parmesan until melted and smooth.
  11. Adjust and Serve
  12. Taste and adjust seasoning as needed. Serve warm.

Notes

    • Use short pasta for even cooking and best texture.
    • Cook chicken until it reaches 165°F (74°C) internally.
    • Lower heat before adding cream to prevent curdling.
    • Soup thickens as pasta absorbs liquid; add broth when reheating.
    • Refrigerate leftovers within 2 hours and store airtight up to 4 days.
    • Reheat gently until hot throughout before serving.