Cajun-Spiced Chicken Pasta Soup

Ingredients

1 lb (450g) chicken breast, cut into strips

1 tbsp Cajun seasoning (divided)

1 tbsp olive oil

1 medium onion, diced (about 1 cup or 240ml)

1 bell pepper, diced (any color)

3 cloves garlic, minced

1 (14.5 oz or 400g) can diced tomatoes

4 cups (960ml) chicken broth

1 cup (240ml) heavy cream

1 cup (100g) shredded cheddar or Monterey Jack cheese

1/2 cup (50g) grated Parmesan cheese (plus extra for garnish)

1.5 cups (180g) penne pasta, uncooked

Salt and black pepper to taste

2 green onions, chopped (for garnish)

Directions

Season and Cook the Chicken: Season the chicken strips with half of the Cajun seasoning. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned and fully cooked, about 5-7 minutes.

Remove the chicken from the pot and set aside.

Sauté Vegetables: In the same pot, add the diced onion and bell pepper. Sauté for about 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add Tomatoes, Broth, and Seasoning: Pour in the diced tomatoes (with their juice) and chicken broth. Stir in the remaining Cajun seasoning and bring the mixture to a simmer.

Add Pasta and Cook: Add the uncooked pasta to the pot. Let the soup simmer for 10-12 minutes, or until the pasta is al dente.

Make it Creamy: Stir in the heavy cream, cheddar (or Monterey Jack) cheese, and Parmesan cheese. Continue stirring until the cheese is melted and the soup is creamy.

Return Chicken and Season: Add the cooked chicken back into the soup. Season with salt and black pepper to taste. Let it simmer for another 2-3 minutes until everything is heated through.

Serve: Ladle the soup into bowls and garnish with chopped green onions and extra Parmesan cheese if desired.