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All the best parts of rich, flavorful Cajun chicken pasta, made into a filling, delicious, super creamy soup! Made in less than 30 minutes and with simple ingredients, this soup is wonderfully rich, with plenty of cream, Parmesan, and Cajun-blackened chicken.

Overhead view of one bowl and one partial bowl of cajun chicken pasta soup on a wooden table.

🍲 What Makes This Recipe So Good

  • We took that tried-and-true cajun chicken pasta and turned it into the ultimate comfort dish – soup! This flavorful take on chicken noodle soup combines cajun seasoning, juicy chicken, tangy diced tomatoes, and a creamy broth with tender ditalini pasta.
  • I wouldn’t consider this soup overwhelmingly hot or spicy, so don’t panic. Of course, it’s easy to customize and adjust the spice levels. For a good kick, you might use another ½ tablespoon cajun seasoning. If you’re really heat sensitive, dial it back to just 1 tablespoon total and use it only on the chicken. You can always add more to the soup if you feel it needs it toward the end.

👩🏼‍🍳 Chef’s Tips

  • It’s not necessary, BUT, if you want to really put your cajun chicken pasta soup over the top, serve it with a garnish of sliced green onions, crisp crumbled bacon, and a little more freshly shredded parmesan cheese.
  • For a really thick, extra creamy soup, add in 2 ounces softened cream cheese when you add the broth and diced tomatoes. Make sure it’s softened, though. If it’s not room temperature when you add it, you risk it curdling in the dutch oven.
  • I like to use thinly-sliced chicken breasts (typically 4 that weigh roughly ¼ pound each) or chicken tenders. This lets me maximize the surface area for seasoning, plus it lets the chicken cook in roughly 5 minutes total. Larger chicken breasts will take longer to cook, generally 4-5 minutes per side.
Overhead view of a giant pot of creamy cajun chicken pasta soup with a wooden spoon.

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Recipe By: Cheryl Malik
4.98 from 38 votes

Creamy Cajun Chicken Pasta Soup

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
This rich, creamy noodle soup is full of incredible flavors and tender Cajun-blackened chicken.
4 servings


  • large dutch oven or heavy-bottomed pot
  • Large spoon
  • small skillet
  • Tongs
  • Cutting board
  • Sharp knife


  • 2 tablespoons butter
  • 1 small white onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons cajun seasoning divided
  • 5 cups chicken stock or 4 cups chicken stock + 1 cup water
  • 1 14.5-ounce can diced tomatoes undrained
  • 1 cup heavy cream at or close to room temperature
  • 1 cup ditalini or other small pasta, dry
  • 1 pound chicken breasts or tenders see Notes
  • 1 tablespoon neutral oil
  • 1 cup freshly grated parmesan at room temperature, see Notes
  • salt and pepper to taste
  • green onions sliced, to garnish


  • Heat butter in large dutch oven over medium-high heat. When butter is melted, add onions and garlic. Sauté approximately 5 minutes or until aromatics are tender and fragrant, then stir in 1 tablespoon cajun seasoning.
  • Remove pot from heat and stir in broth, diced tomatoes, and heavy cream. Return pot to heat and bring mixture to boil, then reduce heat to medium and let liquids come to rapid simmer.
  • Pour dry pasta into dutch oven and stir well. Cook 10 minutes, stirring regularly and making sure to scrape bottom of pot to prevent sticking or burning.
  • While pasta cooks, sprinkle remaining 1 tablespoon cajun seasoning over chicken, covering all sides.
  • Heat small skillet over medium heat. Once pan is hot, pour in 1 tablespoon neutral oil and rotate pan to cover surface with oil.
  • Add seasoned chicken to skillet. Cook 3 to 5 minutes, then flip chicken and cook on other side another 3 to 5 minutes. Transfer chicken to cutting board and let cool to touch, then chop chicken into bite-sized pieces.
  • Reduce heat under dutch oven to low. Remove pot from heat and stir in grated parmesan until well combined. Return pot to low heat and stir in chicken pieces, then let soup simmer 2 to 3 minutes.
  • Taste soup and add salt and pepper to taste. Portion soup into serving bowls. Garnish with sliced onions if desired and serve warm.
  • Chicken: I like to use thinly-sliced chicken breasts (typically 4 that weigh roughly ¼ pound each) or chicken tenders. This lets me maximize the surface area for seasoning, plus it lets the chicken cook in roughly 5 minutes total. Larger chicken breasts (½ pound each or so) will take longer to cook, generally 4-5 minutes per side.
  • Parmesan: Buy a block of parmesan and grate it yourself rather than using store-bought grated cheese. The prepackaged kind adds starches and other anti-clumping agents that will keep it from melting like it should.
  • Make it Low Carb/Keto: Use palmini noodles instead of traditional pasta. Rinse the palmini well before adding it to the soup. Also, make sure your diced tomatoes don’t have any added sugars.

Approximate Information for One Serving

Serving Size: 1servingCalories: 744calProtein: 45gFat: 42gSaturated Fat: 23gTrans Fat: 1gCholesterol: 177mgSodium: 1408mgPotassium: 1132mgTotal Carbs: 47gFiber: 4gSugar: 2gNet Carbs: 43gVitamin A: 3024IUVitamin C: 4mgCalcium: 338mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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  1. Tastes exactly like the Cajun chicken pasta recipe I make, just as a soup. It was delish. I make soups a lot and boyfriend said this is his favorite so far. I measure garlic and onions with my heart, aka a lot, and extra butter. Added a little extra Cajun seasoning to the chicken and the broth. Silk’s dairy free heavy whipping cream. And some extra pasta to make it hearty. Will be making again.5 stars

  2. This is actually a horrible tasteless recipe and I even added extra seasoning.. Please if y’all aren’t from the south then stop posting Cajun foods.. this is the second time I have wrote this review because apparently they don’t accept negativity

    1. I’m so sorry you had that experience with this recipe, Sandra! And I apologize you had to write your review twice – I’ve only seen this one review from you come through. I’ll look into what might’ve happened with your first post.

      As for the flavor, that definitely wasn’t our experience, or the experience of the others who have reviewed it so far. Is your cajun seasoning older, by chance? If it’s expired or just been open for a while, it will have lost some of its potency and can definitely end up flavorless. Using fresh seasonings can make a difference.

      It also could just be that your palate is less sensitive to some flavors, so you need to use more than someone else might to get the same result. If you typically eat a lot of Cajun food or spicy food in general, this recipe was probably on the mild side for you.

      Thank you for sharing your feedback with us. Wishing you all the best from Tennessee and Louisiana!

  3. I did everything”wrong” on this recipe and it was still delicious. I will be making it again. I used rotisserie chicken for convenience and added both tablespoons of Cajun season to the broth. It’s spicy but wonderful. I had been wanting to make this for awhile, so I “thought” I knew the instructions! Your comment on packaged shredded cheese was spot on.5 stars

    1. I’m SO happy you enjoyed this soup so much, even with the slight adjustments! Thank you so much for sharing your success story with us, Sara!

  4. I’ve never left a review for a recipe, but wow this was incredible and easy! My husband and I loved it. We used fire roasted tomatoes and cheated with garlic herb rotisserie chicken. Thank you so much for this recipe.5 stars

  5. I don’t usually leave reviews on recipes I find on Pinterest. But I have to say this soup is AMAZING!! I read some of the reviews and added extra seasoning, added some Jalapenos, and I am on a diet I used unsweetened Almond Milk (with a tbls of cornstarch). I try to hide the fact from my family that I use Almond Milk instead. So when my husband took a bite and said HOLY CRAP this is good!! I was happy!
    This will be added to my constant rotation.
    Thank you for this recipe!5 stars

    1. Thanks so much for sharing your review, Tanis! Glad you were able to personalize the recipe to fit your preferences. We’re so happy it’s a hit with the whole family!

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