Creamy Cajun Chicken Pasta Soup
Updated Oct 05, 2025, Published on Nov 08, 2024
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Creamy Cajun Chicken Pasta Soup is the ultimate cozy and comforting dinner for chilly nights. This soup tastes like a cross between a creamy pasta and a hearty chicken soup. It’s filling, flavorful, and made in one pot for easy prep and cleanup. Perfect for fall or winter when you’re craving something warm and satisfying.
Looking for more cozy soup recipes? Try my Creamy Lasagna Soup or Tortellini alla Vodka Soup!
Watch how to make it here!
Why You'll Love This Soup Recipe
- Cozy and comforting: Warm, creamy, and full of flavor. Everything you crave during a cooler fall or winter evening.
- Simple ingredients: Made with pantry staples like pasta, broth, and canned tomatoes.
- Easy to customize: Adjust the creaminess and spice level to your liking. Try adding some extra veggies.
- One-pot recipe: Everything cooks in the same pot for easy prep and quick cleanup.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Boneless Skinless Chicken Breasts: Chicken makes this soup main-course worthy! Boneless skinless thighs are a great option as well.
- Fire-Roasted Diced Tomatoes: A can of fire-roasted tomatoes adds an extra pop of flavor to the broth.
Creamy Cajun Chicken Pasta Soup (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Make homemade Cajun seasoning (or buy pre-made Cajun Seasoning if you prefer)
- Generously season the chicken with the Cajun seasoning.
- Get a nice sear on both sides of the chicken and remove. You will finish cooking the chicken in the soup.
- Cook onions and garlic, then add broth, water, diced tomatoes, and the remaining Cajun seasoning.
- Cook the chicken and pasta directly in the soup. Shred the chicken once cooked and add back. Mix in spinach, cream, and parmesan.
- Serve with parmesan and fresh parsley.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Creamy Cajun Chicken Pasta Soup FAQ's
Yes! You’ll need about 2 tablespoons. Start with less if you prefer mild spice, then add more to taste.
Yes. It keeps well in the fridge for about 3 days. The pasta may absorb some broth, so add a splash when reheating. You can also cook the pasta separately and add it to each bowl when serving.
Yes. Substitute half-and-half or milk for a lighter version. You could also use less cream.
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Creamy Cajun Chicken Pasta Soup
Equipment
- Dutch Oven or large pot
Ingredients
Cajun Seasoning (or use about 2 tablespoons of store-bought Cajun Seasoning)
- 2 teaspoons Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ¾ teaspoon Black Pepper
- ¾ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ½ teaspoon Cayenne, use less if you prefer mild spice
Soup Ingredients
- 1 pound Boneless Skinless Chicken Breasts, or thighs
- 1 tablespoon Avocado Oil, or neutral oil of choice
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 4 cups Unsalted Chicken Bone Broth, or regular broth, reduce salt if needed
- 2 cups Water
- 14 ½ ounces Fire-Roasted Diced Tomatoes, a 14 ½ ounce can
- 1 cup Pasta, uncooked (small shapes like farfalline, ditalini, or shells)
- 2 cups Baby Spinach, about half of a 5 ounce bag
- ¾ cup Heavy Cream
- ¼ cup Parmesan Cheese, freshly grated (plus more for serving)
- Kosher Salt & Black Pepper, to taste
- Fresh Parsley, for serving
Instructions
Cajun Seasoning
- In a small bowl, mix all seasoning ingredients until evenly combined.
Soup
- Season chicken with about 1 tablespoon of the Cajun seasoning. Heat oil in a Dutch oven over medium heat. Add chicken and sear for 3–4 minutes per side until lightly browned (it won’t be fully cooked yet). Remove and set aside.
- In the same pot, cook the onion for 5 minutes until softened. Stir in the garlic and 1 teaspoon Cajun seasoning, then cook for 1 minute. Pour in the broth, water, diced tomatoes, and remaining seasoning. Return the chicken and any juices to the pot, then bring to a boil.
- Stir in the uncooked pasta. Lower the heat and simmer uncovered for 10–15 minutes, until the pasta and chicken are cooked through.
- Remove the chicken, shred it with two forks, and stir it back into the pot. Stir in the spinach, heavy cream, and Parmesan until combined. Season to taste with salt and pepper.
- Ladle into bowls and top with parsley and extra Parmesan.
Video
Notes
- Cajun seasoning: Use homemade or about 2 tablespoons store-bought. Adjust cayenne for spice preference.
- Pasta: Small shapes like farfalline, ditalini, or small shells work best.
- Storage: Refrigerate up to 3 days. The pasta may absorb some broth, so add a splash when reheating if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the creamy Cajun chicken pasta soup this evening. It was very tasty and easy to make. We are it with a hard crusty bread and it filled us up. Another great recipe. Try it soon.