Description
This Creamy Parmesan Cajun Chicken Pasta Soup combines the bold spices of Cajun cuisine with a rich, cheesy broth and tender pasta. Made in one pot, it is packed with juicy Cajun-seasoned chicken, bell peppers, garlic, Parmesan, and cream, creating a thick, satisfying meal. Perfect for weeknight dinners, meal prep, or cold-weather comfort food.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- 1 small onion, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream (or half-and-half)
- 8 ounces uncooked pasta (penne, rotini, or elbow macaroni)
- 1 cup grated Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sear the Chicken: Heat oil, season the chicken, and cook until golden brown. Remove and set aside.
- Sauté the Vegetables: Cook onions, bell peppers, and garlic until softened.
- Simmer the Broth: Pour in the chicken broth, bring to a boil, and let it simmer.
- Cook the Pasta: Add the pasta and let it cook until tender.
- Finish the Soup: Stir in heavy cream, Parmesan, and Worcestershire sauce. Return the chicken, garnish with parsley, and serve hot.
Notes
- Use coconut milk instead of cream for a dairy-free option.
- Store leftovers in the fridge for 4 days or freeze for 3 months.
- Reheat gently with extra broth to maintain consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern