Here’s a spicy, hearty soup I absolutely love—tender chicken and mini pasta simmered in a creamy, Cajun-spiced broth, loaded with vegetables and bold flavor.

Why You’ll Love This Recipe

I love how the warm, aromatic spices wake up every spoonful while the creamy broth feels indulgent without being heavy. The chicken and pasta make it satisfying, the vegetables bring freshness, and the heat is totally customizable. It’s perfect when I want soul-warming comfort that’s got a kick.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts or thighs, diced
2 tablespoons olive oil or butter
Salt and pepper, to taste
1 medium onion, diced
2 celery stalks, sliced
1 medium green bell pepper, diced
2–3 garlic cloves, minced
1–2 tablespoons Cajun seasoning (store-bought or homemade)
6 cups chicken broth
1 cup heavy cream or half‑and‑half
½ cup small pasta such as orzo, ditalini, or small shells
1 teaspoon Worcestershire sauce (optional)
Pinch of smoked paprika or cayenne (for extra heat, optional)
Chopped green onions or parsley, for garnish

Directions

I heat oil or butter in a large pot or Dutch oven over medium-high heat. I season the chicken pieces with salt, pepper, and half the Cajun seasoning, then cook until lightly browned and mostly cooked through. I remove and set aside.
In the same pot, I add onion, celery, and bell pepper; I sauté until softened, about 5–7 minutes. I stir in garlic and the remaining Cajun seasoning, cooking for another 1 minute until fragrant.
I pour in the chicken broth and bring the soup to a gentle boil. I stir in the pasta and return the chicken to the pot. I simmer uncovered for about 10 minutes, or until pasta is al dente and chicken is cooked through.
I stir in the cream and Worcestershire sauce (if using), then simmer gently for another 2–3 minutes to meld flavors. I taste and adjust seasoning—adding more Cajun spice, salt, pepper, or a dash of cayenne if I want more heat.
I ladle into bowls and garnish with chopped green onions or parsley before serving.

Servings And Timing

Servings: I usually make enough for 4–6 bowls
Prep time: about 10–15 minutes
Cook time: around 20–25 minutes (including simmer time)
Total time: roughly 35 minutes

Variations

I sometimes add sliced andouille sausage or smoked sausage for smoky flavor.
I swap out orzo for mini penne or whole-grain pasta for variation in texture.
I stir in chopped tomatoes or crushed fire-roasted tomatoes for acidity and color.
I often fold in greens like spinach or kale during the last few minutes.
I make it dairy-free by using coconut milk or plant-based cream and blending in an extra cup of beans for richness.

Storage/Reheating

I let the soup cool slightly and store it in an airtight container in the fridge for up to 3 days. To reheat, I gently warm on the stove over low heat, stirring occasionally. If the soup thickens too much, I add a splash of broth or water to loosen it. I avoid freezing with cream; instead, I freeze the base (broth + chicken + vegetables + spices) and add cream when reheating.

Creamy Cajun Chicken Pasta Soup

FAQs

Can I Use Pre‑Cooked Chicken?

Yes—I’ll substitute shredded rotisserie or poached chicken. I add it toward the end just to heat through before stirring in the cream.

How Spicy Is This Soup?

That depends on the Cajun seasoning used. I usually start with moderate heat and taste, adding cayenne pepper or more Cajun blend if I want it spicier.

Can I Make This in a Slow Cooker or Instant Pot?

Absolutely—I sauté the veggies and chicken first, then transfer to a slow cooker with broth and pasta. I cook on low for 4–5 hours and stir in cream just before serving. In an Instant Pot, I pressure cook for about 6–8 minutes, quick release, add cream, and stir through.

What If I Don’t Have Heavy Cream?

No problem—I often use half-and-half or evaporated milk. For lighter texture, I’ll whisk in Greek yogurt off heat, stirring continuously to avoid curdling.

Can I Freeze This Soup?

I don’t freeze it with the cream mixed in. I freeze the broth base (without dairy or pasta) for up to 2 months, then add cream and cooked pasta when reheating for best texture.

Conclusion

I absolutely adore making creamy Cajun chicken pasta soup—it feels rich, warming, and full of character. The combination of tender chicken, cozy pasta, vegetables, and bold spices always hits the spot. I hope this becomes one of your favorite cozy soups just as it is in mine!