Description
A rich and comforting creamy Cajun-spiced chicken pasta soup that combines tender chicken, hearty pasta, and a flavorful spice blend in a velvety broth.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups half-and-half
- 8 ounces penne pasta
- 1 (14.5 oz) can diced tomatoes, undrained
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned, about 5–6 minutes.
- Add onion, bell pepper, and celery. Sauté until vegetables are softened, about 4 minutes.
- Stir in garlic, Cajun seasoning, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes (with juice). Bring to a simmer.
- Add penne pasta and cook until al dente, about 10 minutes.
- Reduce heat to low. Stir in half‑and‑half and heat gently until warmed through—do not boil.
- Taste and season with salt and pepper as needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
- For a lighter version, substitute half‑and‑half with whole milk or light cream.
- Adjust Cajun seasoning to taste—use more for extra heat.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Add sliced mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1½ cups
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg