Creamy Cajun Chicken Pasta Soup

Creamy Cajun Chicken Pasta Soup

Warm up your soul with this Creamy Cajun Chicken Pasta Soup, a hearty and flavorful dish that’s perfect for any day of the week. Combining tender chicken, a rich and creamy broth, and a kick of Cajun seasoning, this soup is sure to become a family favorite.

Ingredients:

• 2 tablespoons butter
• 1 small white onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning, divided
• 5 cups chicken stock (or 4 cups chicken stock + 1 cup water)
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup heavy cream, at or close to room temperature
• 1 cup ditalini or other small pasta, dry
• 1 pound chicken breasts or tenders (see Notes)
• 1 tablespoon neutral oil
• 1 cup freshly grated parmesan, at room temperature (see Notes)
• Salt and pepper, to taste
• Green onions, sliced, to garnish

Directions:

1. Sauté Aromatics:
   • Heat butter in a large Dutch oven over medium-high heat. Once the butter has melted, add the chopped onion and minced garlic.
   • Sauté for approximately 5 minutes, or until the aromatics are tender and fragrant. Stir in 1 tablespoon of Cajun seasoning to coat the onions and garlic.
2. Build the Broth:
   • Remove the pot from the heat and stir in the chicken stock, diced tomatoes (with their juices), and heavy cream.
   • Return the pot to the heat and bring the mixture to a boil. Once boiling, reduce the heat to medium, allowing the liquids to come to a rapid simmer.
3. Cook the Pasta:
   • Pour the dry pasta into the Dutch oven, stirring well to combine. Let the pasta cook for about 10 minutes, stirring regularly to prevent sticking or burning.
4. Prepare the Chicken:
   • While the pasta cooks, season the chicken with the remaining tablespoon of Cajun seasoning, ensuring all sides are evenly coated.
   • Heat a small skillet over medium heat. Once hot, add the neutral oil, swirling to coat the pan.
   • Add the seasoned chicken to the skillet and cook for 3 to 5 minutes on each side, or until fully cooked. Transfer the chicken to a cutting board and let it cool slightly before chopping it into bite-sized pieces.
5. Finish the Soup:
   • Reduce the heat under the Dutch oven to low. Remove the pot from the heat and stir in the grated parmesan until well combined.
   • Return the pot to low heat and stir in the chopped chicken pieces. Let the soup simmer for 2 to 3 minutes to allow the flavors to meld.
   • Taste the soup and adjust the seasoning with salt and pepper as needed.
6. Serve:
   • Portion the soup into serving bowls, garnish with sliced green onions if desired, and serve warm.

Notes:

• Chicken: Feel free to use chicken thighs if you prefer darker meat, or even leftover rotisserie chicken to save time.
• Parmesan: For best results, use freshly grated parmesan rather than pre-grated, as it melts more smoothly into the soup.

Nutrition:

• Calories: 450 kcal per serving
• Servings: 6 servings

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

This Creamy Cajun Chicken Pasta Soup is the perfect meal to enjoy with family and friends. Its rich flavors and creamy texture make it a comforting dish that’s hard to resist. Whether it’s a weeknight dinner or a cozy weekend meal, this soup will quickly become a staple in your kitchen. Enjoy!

Creamy Cajun Chicken Pasta Soup

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 1x

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Description

The combination of tender chicken, flavorful Cajun seasoning, and creamy broth makes this Cajun Chicken Pasta Soup a true delight. Perfect for those chilly evenings when you need something warm and comforting.

This recipe is not only delicious but also incredibly easy to prepare. With just one pot, you can create a meal that’s packed with flavor and sure to satisfy the whole family. Whether you’re a seasoned cook or a beginner, this soup is a great way to enjoy the bold flavors of Cajun cuisine in a simple, approachable dish.

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Ingredients

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2 tablespoons butter
1 small white onion, chopped
4 cloves garlic, minced
2 tablespoons Cajun seasoning, divided
5 cups chicken stock (or 4 cups chicken stock + 1 cup water)
1 14.5-ounce can diced tomatoes, undrained
1 cup heavy cream, at or close to room temperature
1 cup ditalini or other small pasta, dry
1 pound chicken breasts or tenders (see Notes)
1 tablespoon neutral oil
1 cup freshly grated parmesan, at room temperature (see Notes)
Salt and pepper, to taste
Green onions, sliced, to garnish

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Instructions

Heat butter in a large Dutch oven over medium-high heat. When butter is melted, add onions and garlic. Sauté for approximately 5 minutes or until aromatics are tender and fragrant, then stir in 1 tablespoon Cajun seasoning.
Remove pot from heat and stir in broth, diced tomatoes, and heavy cream. Return pot to heat and bring mixture to a boil, then reduce heat to medium and let liquids come to a rapid simmer.
Pour dry pasta into Dutch oven and stir well. Cook for 10 minutes, stirring regularly and making sure to scrape the bottom of the pot to prevent sticking or burning.
While pasta cooks, sprinkle remaining 1 tablespoon Cajun seasoning over chicken, covering all sides.
Heat a small skillet over medium heat. Once the pan is hot, pour in 1 tablespoon neutral oil and rotate the pan to cover the surface with oil.
Add seasoned chicken to skillet. Cook for 3 to 5 minutes, then flip chicken and cook on the other side for another 3 to 5 minutes. Transfer chicken to a cutting board and let cool to touch, then chop chicken into bite-sized pieces.
Reduce heat under Dutch oven to low. Remove pot from heat and stir in grated parmesan until well combined. Return pot to low heat and stir in chicken pieces, then let soup simmer for 2 to 3 minutes.
Taste soup and add salt and pepper to taste. Portion soup into serving bowls. Garnish with sliced green onions if desired and serve warm.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450 Kcal