Description

This Creamy Parmesan Cajun Chicken Pasta Soup is a spicy, cheesy, and soul-warming twist on classic chicken pasta. Made in one pot with juicy chicken, tender pasta, Cajun spices, and a rich Parmesan cream broth, it’s like your favorite Cajun pasta in slurpable soup form!

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breasts or thighs, diced
1 tablespoon Cajun seasoning (plus more to taste)
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup milk or half-and-half
1 cup heavy cream
8 oz penne or rotini pasta
3/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: red pepper flakes for extra heat
Optional toppings: more Parmesan, chopped parsley, or a dash of hot sauce

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and season with Cajun seasoning. Cook until browned and cooked through, about 6–7 minutes. Remove and set aside.
In the same pot, sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
Pour in chicken broth and bring to a boil. Add pasta and cook according to package directions until al dente, about 10 minutes.
Reduce heat to medium-low. Stir in milk, cream, Parmesan, and cooked chicken. Simmer for 5 more minutes, stirring occasionally, until creamy and slightly thickened.
Taste and season with salt, pepper, and additional Cajun seasoning if needed.

Serve hot, topped with extra cheese, parsley, or a pinch of red pepper flakes.

Notes

For a lighter version, use half-and-half or milk instead of cream.
Add spinach or kale at the end for some greens.
Use gluten-free pasta to make it GF-friendly.