Wednesday, May 11, 2016

Creamy Cajun Chicken Pasta Soup

The weather in my area can change any day now. We get one or two nice days followed by a bunch of chilly and/or rainy days. I am ready for summer! But in the meantime I guess I get to try a few more soup recipes.

This soup was not only filling, but it had a nice spicy kick to it to warm me up on these chilly days that just will not go away. If you are not a big fan of spicy things just reduce the amount of cajun seasoning on the chicken and in the soup.

Creamy Cajun Chicken Pasta Soup


  • 6 ounces mini farfalle pasta (bow pasta)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons Cajun seasoning, divided
  • 1 pound boneless skinless chicken breasts
  • 3 tablespoons unsalted butter
  • 1 small red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 5 garlic cloves, minced
  • 1/4 cup all purpose flour
  • 46 ounces low sodium chicken broth
  • 1 1/2 cups heavy cream
  • 2 tablespoons cornstarch
  • 1 cup frozen peas, thawed
  • 10 ounces diced tomatoes with green chilies, drained
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons lime juice


  1. In a large bowl, whisk together 1 tablespoon olive oil and and 1 tablespoon Cajun seasoning.
  2. Add in the chicken breasts and coat well. Refrigerate for 30 minutes.
  3. Meanwhile, dice the onion, peppers and garlic.
  4. After 30 minutes, heat the remaining 1 tablespoon of olive oil in a skillet. Add in the chicken and cook for 2-4 minutes, or until browned.
  5. Turn chicken over and add 1/2 cup chicken broth. Cover the skillet and cook for 6-8 minutes or until the chicken is completely cooked.
  6. Transfer the chicken to a cutting board and let rest for 5-10 minutes, then shred.
  7. Meanwhile, cook the pasta according to package directions until al dente and drain.
  8. In a large stockpot, over medium heat, melt the butter. Add in the onions and cook until the onions are tender, about 5 minutes.
  9. Add in peppers and garlic, cooking for about 30 seconds.
  10. Sprinkle flour and remaining 1 tablespoon Cajun seasoning over top and cook, stirring constantly, for 3 minutes.
  11. Gradually pour in the remaining chicken broth, stirring constantly.
  12. Stir the cornstarch into the heavy cream then stir the heavy cream into the pot and bring the mixture to a boil.
  13. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 3-5 minutes.
  14. Add the shredded chicken, peas, tomatoes and pasta to the pot. Continue to simmer until everything is heated through.
  15. Add in the lime juice and parmesan cheese, stirring until cheese is melted.

Nutrition Facts

Servings 6

Amount Per Serving

Calories 612

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 36% Vitamin C 208.6%

Calcium 19.9% Iron 12.2%

*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.

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