Creamy Cajun Chicken Pasta

This creamy Cajun chicken pasta soup combines the comfort of pasta with the bold flavors of Cajun cuisine. The rich, velvety broth surrounds tender blackened chicken and al dente pasta for a hearty meal that satisfies both comfort food cravings and the desire for something with a kick.

I created this recipe during a particularly cold winter when I was craving something with both comfort and character. It quickly became my go-to dish when entertaining friends who always ask for the recipe before leaving.

Ingredients

• Butter creates the rich base for sautéing the aromatics and builds flavor from the start
• Cajun seasoning delivers authentic Louisiana flavor with minimal effort look for one without added salt to control sodium better
• Heavy cream provides luxurious texture essential for that silky mouthfeel dont substitute with half and half
• Ditalini pasta perfect small shape that cooks quickly and holds up well in soup
• Chicken breasts absorb the Cajun seasoning beautifully use thinly sliced for quicker cooking and more flavor surface
• Parmesan cheese freshly grated only for proper melting and flavor development
• Diced tomatoes add acidity and balance to the richness select fire roasted for extra depth

Step-by-Step Instructions

Sauté Aromatics

Heat butter in your Dutch oven until melted and slightly bubbling. Add the chopped onions and minced garlic, cooking for exactly 5 minutes until they become translucent and fragrant. The onions should soften without browning which would add bitterness. Stir in one tablespoon of Cajun seasoning allowing it to bloom in the hot butter which activates all the essential oils in the spices.

Create The Base

Remove the pot from heat momentarily this prevents the cream from separating when added to the hot mixture. Carefully pour in the chicken stock and diced tomatoes with their juice then slowly add the room temperature heavy cream while stirring continuously. Return to heat and bring to a controlled boil before reducing to a simmer. The liquids should bubble gently around the edges.

Cook Pasta

Add your dry pasta directly to the simmering broth mixture. Cook for 10 minutes stirring every 2 minutes to prevent sticking. Be vigilant about scraping the bottom of the pot as the starch from the pasta can settle and burn. The pasta will absorb some of the liquid and release starch that helps thicken the soup naturally.

Prepare Cajun Chicken

While the pasta cooks sprinkle the remaining tablespoon of Cajun seasoning generously over both sides of the chicken pressing slightly so it adheres well. Heat a separate skillet until you can feel warmth hovering your hand above it. Add oil and swirl to coat then carefully place the seasoned chicken in the hot pan. Cook until a dark crust forms about 3 to 5 minutes per side. The chicken should reach 165°F internally. Let rest briefly before cutting into bite sized pieces.

Finish The Soup

Lower the heat to prevent breaking the cream sauce. Remove from heat momentarily to add the freshly grated parmesan in small handfuls stirring between additions until completely melted and incorporated. Return to low heat and add the chopped Cajun chicken allowing everything to marry together for 2 to 3 minutes. This final simmer is crucial for developing depth of flavor.

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The chicken is truly the star of this dish. I discovered that by cooking it separately with a dedicated coating of Cajun seasoning rather than poaching it in the broth it develops a beautiful blackened crust that adds incredible texture and concentrated flavor pockets throughout the soup.

Make Ahead And Storage

This soup actually improves with time as the flavors meld together making it perfect for meal prep. Store in airtight containers in the refrigerator for up to 4 days. When reheating do so gently over medium low heat stirring occasionally to prevent the cream from separating. Add a splash of chicken broth if needed to thin the consistency as the pasta will continue to absorb liquid while stored.

Perfect Pasta Tips

The choice of pasta shape matters more than you might think. Ditalini works beautifully because its small size cooks quickly and distributes evenly throughout each spoonful. If substituting always choose a small pasta variety like orzo elbow macaroni or small shells. Cook the pasta about 1 minute less than package directions if you plan to store leftovers to prevent it from becoming too soft upon reheating.

Serving Suggestions

This creamy soup is substantial enough to serve as a main course with just a simple side salad dressed with lemon vinaigrette to cut through the richness. For a complete Cajun themed meal pair it with corn muffins or a slice of crusty garlic bread for dipping. A chilled glass of Sauvignon Blanc complements the creamy spiciness perfectly or serve with a cold beer for more casual occasions.

Common Recipe Questions

→ What can I substitute for ditalini pasta?

Any small pasta shapes work well in this soup. Try small shells, elbow macaroni, orzo, or even broken spaghetti pieces. For a low-carb option, use palmini noodles (hearts of palm pasta) after rinsing them thoroughly.

→ Why is freshly grated parmesan recommended?

Pre-packaged grated parmesan contains anti-clumping agents and preservatives that prevent it from melting properly. Freshly grated parmesan from a block melts seamlessly into the soup, creating a silkier texture and more authentic flavor.

→ How can I make this soup spicier or milder?

Adjust the heat level by changing the amount of Cajun seasoning. For spicier soup, add an extra teaspoon of Cajun seasoning or mix in some cayenne pepper. For milder flavor, reduce the Cajun seasoning to 1 tablespoon total and balance with paprika for color without heat.

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of chicken broth or cream as the pasta will continue to absorb liquid. Warm gently over medium-low heat, stirring occasionally.

→ How can I make this dairy-free?

For a dairy-free version, substitute the butter with olive oil, replace heavy cream with full-fat coconut milk or cashew cream, and omit the parmesan cheese. You can add nutritional yeast for a cheesy flavor and a bit of extra Cajun seasoning to maintain the depth of flavor.

→ What's the best way to prevent the cream from curdling?

Use room temperature heavy cream and temporarily remove the pot from heat when adding it. Stir continuously while incorporating the cream, then return to heat. Never allow the soup to boil after adding cream - keep it at a gentle simmer instead.