Creamy Cajun Chicken Pasta Soup
This Creamy Cajun Chicken Pasta Soup is a comforting, flavorful dish that combines the heartiness of pasta with the zesty notes of Cajun spices and tender chicken. Perfect for a cozy dinner or meal prep for the week!
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
- 8 oz pasta (penne or rotini) Works best for this recipe.
- 1 cup frozen corn
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, and celery. Sauté for about 5-7 minutes, until the vegetables are soft.
- Cut the chicken breasts into bite-sized pieces and add them to the pot. Season with Cajun seasoning, dried thyme, salt, and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil. Add the pasta and corn, and reduce the heat to a simmer. Cook for 10-12 minutes or until the pasta is al dente.
- Stir in the heavy cream and let it simmer for an additional 5 minutes, allowing the soup to thicken slightly.
- Taste and adjust seasoning as needed. Remove from heat and serve hot, garnished with fresh parsley.
Notes
Feel free to add more vegetables such as spinach or zucchini for extra nutrition.
You can substitute the heavy cream with coconut milk for a lighter option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of additional broth or water if needed.