Remember to keep the portion sizes in check since creamy soups can be calorie-dense. But hey, I always say balance is key!
Ingredients List
– 1 lb chicken breast, diced
– 1 tablespoon Cajun seasoning (adjust for spice level)
– 1 onion, chopped
– 4 cups low-sodium chicken broth
– 1 cup heavy cream (or half-and-half)
– 2 cups small pasta (like shells or elbows)
– 1 cup freshly grated Parmesan cheese
– 2 cups fresh spinach
– Salt and pepper to taste
– Optional: fresh parsley for garnish
This recipe serves about 4-6 people – perfect for sharing!
How to Make Creamy Parmesan Cajun Chicken Pasta Soup?
Alright, let’s get cooking! It’s time to bring those flavors to life:
1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the diced chicken breast and sprinkle with Cajun seasoning. Cook until browned and cooked through, about 5-7 minutes.
2. Remove the chicken and set it aside. In the same pot, add the chopped onion. Sauté until translucent and fragrant, about 3-4 minutes.
3. Pour in the chicken broth and bring it to a simmer.
4. Add the pasta to the pot and cook according to package instructions until al dente, usually around 8-10 minutes.
5. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Stir until creamy and combined.
6. Fold in the spinach until it wilts down into the soup. Return the cooked chicken to the pot and let it heat through.
7. Season with additional salt and pepper to taste. Serve warm and enjoy!
Serving Suggestions – A Little Extra Love!
If you want to take this dish over the top, serve it with a side of crusty bread for dipping or a light salad. I often like to sprinkle a little extra Parmesan and a few fresh herbs on top for that “wow” factor.
Want to spice it up even more? Add a dash of hot sauce or throw in some diced bell peppers! The beauty of this recipe is its versatility – you can make it your own!
I promise you’ll want to make this Creamy Parmesan Cajun Chicken Pasta Soup again and again. It might just become a staple in your home, like it has in mine. I’d love to hear your thoughts and any variations you tried – happy cooking!
