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Overhead, close-up view of a bowl of creamy cajun chicken pasta soup.

Creamy Cajun Chicken Pasta Soup

This rich, creamy noodle soup is full of incredible flavors and tender Cajun-blackened chicken.
Course Main Course, Soup
Cuisine American, Cajun
Keyword 30 minute meal, chicken noodle soup, soup season
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 744kcal


  • 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.


Serving: 1serving | Calories: 744kcal | Carbohydrates: 47g | Protein: 45g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1408mg | Potassium: 1132mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3024IU | Vitamin C: 4mg | Calcium: 338mg | Iron: 3mg | Net Carbs: 43g