Can I substitute the cream?

Yes! You can use half-and-half or even coconut milk if dairy is a struggle. It won't be quite as luxurious, but still delicious.

How do I store leftovers?

Place the soup in an airtight container and refrigerate for up to 3 days. Keep in mind: the pasta continues to soak up broth, so you may need to add extra when reheating.

Can I make this ahead?

Absolutely! For the best texture, cook the pasta separately and add it when serving.

Can I use rotisserie chicken?

Sure can! Just skip the browning step and add shredded chicken when you simmer the soup.

6 Must-Try Creamy Parmesan Cajun Chicken Pasta Soup Fixes

Description

This Creamy Parmesan Cajun Chicken Pasta Soup is a warm, comforting bowl loaded with tender chicken, pasta, sweet peppers, Cajun spices, and a velvety parmesan broth. A hearty one-pot meal perfect for busy nights when you need something delicious, cozy, and family-friendly.

Ingredients

Scale

1 tablespoon oil
1 pound boneless, skinless chicken breasts or thighs
1 teaspoon Cajun seasoning
1 tablespoon butter
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper
4 cloves garlic, chopped
1 teaspoon chopped thyme
1 tablespoon Cajun seasoning
6 cups chicken broth
1 (14.5 oz) can diced tomatoes (optional)
1 tablespoon Worcestershire sauce (gluten-free if needed)
8 ounces pasta (ditalini, shells, or gluten-free)
1/2 cup heavy cream (optional)
1/3 cup grated parmesan
1 tablespoon lemon juice (optional)
2 tablespoons chopped parsley (optional)
2 sliced green onions (optional)
Cayenne, salt, and pepper to taste

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Instructions

Heat the oil in a large pot over medium-high heat. Season the chicken with 1 tsp Cajun seasoning and cook 2–4 minutes per side until golden. Remove and set aside.
Melt the butter in the same pot. Add onion, celery, and bell pepper; cook 5–7 minutes until softened.
Stir in garlic, thyme, and 1 tablespoon Cajun seasoning. Cook 1 minute until fragrant.
Add chicken broth, tomatoes (if using), Worcestershire, pasta, and the cooked chicken. Bring to a boil, then reduce heat and simmer about 7 minutes, or until pasta is al dente.
Remove chicken, shred or slice it, and return it to the pot.
Turn off heat. Add heavy cream and parmesan. Stir until melted and creamy.
Finish with lemon juice, parsley, green onions, cayenne, salt, and pepper to taste. Serve warm.

Notes

If the soup thickens as it sits, add extra broth when reheating.
For extra heat, add a pinch of cayenne or red pepper flakes.
Chicken thighs make the soup even richer and more flavorful.
For gluten-free: use gluten-free pasta + gluten-free Worcestershire.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup , Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 430 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 19 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 105 mg