Creamy Cajun Chicken Pasta Soup

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Creamy Cajun Chicken Pasta Soup

A warm, cozy, and comforting soup made with homemade Cajun seasoning, shredded chicken, tomatoes, spinach, and pasta. It’s finished with a touch of Parmesan and cream for the perfect balance of creamy, spicy, and hearty.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Keyword: Chicken, Fall, One Pot, Pasta, Soup, Spinach, Tomato, Winter

Servings:

Author: Carolyn Stilwell

Equipment

Chef Knife
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

US Customary - Metric

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