Serves 12
40 min
Creamy Cajun Chicken Pasta Soup
Recipe GLPR6cdc39f57fa999
A rich and flavorful Cajun-inspired soup loaded with tender chicken, vegetables, and creamy broth. This comforting dish combines cajun spices, tender pasta, mushrooms, bell peppers, and a blend of two broths simmered with heavy cream, finished with melted Monterey Jack cheese and fresh basil.
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Ingredients
6 oz farfalle pasta
1 lb skinless chicken breast
3 tsp Cajun seasoning
2 tbsp extra virgin olive oil
3 tbsp butter
8 oz sliced mushrooms
1 small red onion, diced
1 red bell pepper, diced
5 garlic cloves, minced
1 tsp salt
1/4 cup all-purpose flour
32 oz Louisiana Cajun flavor infused broth
14 oz chicken broth
1 1/2 cup heavy cream
1 cup frozen peas
1 can (14 oz) diced tomatoes with green chiles
1 cup shredded Monterey Jack cheese
2 tbsp fresh lime juice
1/4 cup fresh basil, cut into strips
1/4 cup chopped bacon, optional
Directions
Cook the farfalle pasta according to package directions in salted water until al dente, then drain and set aside.
Pat the chicken breast dry and season both sides with Cajun seasoning and salt. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook 5 minutes on each side until the internal temperature reaches 165°F. Transfer to a cutting board to rest, then cut into bite-sized pieces.
In the same pot, melt the butter over medium heat. Add the diced red onion and sliced mushrooms, sautéing for 3 to 4 minutes until softened.
Add the diced red bell pepper and minced garlic, stirring constantly for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 to 3 minutes, stirring frequently, to cook out the raw flour taste.
Gradually pour in the Louisiana Cajun flavored broth and chicken broth, stirring to dissolve the flour. Add the heavy cream and bring the mixture to a gentle simmer. Allow to simmer for 8 to 10 minutes, stirring occasionally, until the broth thickens slightly.
Stir in the cooked pasta, cubed chicken, frozen peas, and the can of diced tomatoes with green chiles. Heat through for 2 to 3 minutes.
Remove from heat and stir in the shredded Monterey Jack cheese until fully melted and incorporated.
Finish by adding the fresh lime juice and fresh basil strips. Top with optional chopped bacon if desired. Serve hot.
