Creamy Cajun Chicken Pasta Soup
This comforting soup packs a punch with its rich taste while being hearty enough to satisfy your hunger. It’s perfect for a cozy night in or a gathering with friends.
Equipment
- 1 large pot
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 ladle
- 6 serving bowls
Ingredients
- 1 pound boneless, skinless chicken breasts about 2-3 pieces
- 1 medium onion diced
- 3 cloves garlic minced
- 1 each red bell pepper diced
- 1 each green bell pepper diced
- 2 cups chicken broth
- 2 cups heavy cream
- 1 cup uncooked penne pasta
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 cup corn fresh, canned, or frozen
- ¼ cup chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic, red bell pepper, and green bell pepper. Sauté for an additional 3-4 minutes until the peppers soften.
- Cut the chicken breasts into bite-sized pieces and season with salt, pepper, Cajun seasoning, and smoked paprika.
- Add the chicken to the pot and cook for 5-7 minutes until the chicken is browned on all sides.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, add the uncooked penne pasta and corn. Reduce heat to low and let simmer for about 10 minutes, or until the pasta is cooked to al dente.
- Stir in the heavy cream and heat through for another 5 minutes. Adjust seasoning with more salt, pepper, or Cajun seasoning to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
For a spicier kick, add some chopped jalapeños or a dash of hot sauce.
You can replace the penne pasta with any pasta of your choice!