🍲 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.
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