This Crock Pot Cajun Chicken Pasta is a creamy, slightly spicy weeknight winner that practically cooks itself. Tender chicken simmers in a tomato‑and‑cream sauce all day, then you stir in al dente penne and melty mozzarella for a comforting, hands‑off dinner. If you like make‑ahead meals and big family flavors, this one belongs in your rotation — and if you’re hunting for simple ideas using chicken breasts, try this as part of a batch‑cooking plan: easy chicken breast recipes to pair with leftovers.
Why you’ll love this dish
This recipe combines Cajun spice with a creamy base so you get dinner that’s bold without being fussy. It’s ideal for busy weeknights, potlucks, or when you want something crowd‑pleasing with minimal hands‑on time. The slow cooker does the heavy lifting: set it, forget it, then finish with pasta and cheese for a rich one‑pot feel.
“I put this on before work and came home to the house smelling like a restaurant — tender chicken, creamy sauce, and just enough heat. My kids loved it.” — a satisfied weeknight cook
Beyond convenience, it’s adaptable: swap proteins, dial the heat up or down, or turn it into a freezer meal for later.
How this recipe comes together
This is a straightforward slow‑cooker assembly with a quick finishing step:
- Sear and nestle the chicken in the Crock Pot (searing is optional but adds flavor).
- Pour in diced tomatoes with green chiles, chicken broth, and heavy cream.
- Season, then cook low for 6–7 hours until the chicken is fall‑apart tender.
- Thirty minutes before serving, cook penne; shred the chicken directly in the pot.
- Stir in drained pasta and mozzarella so the cheese melts into the sauce.
Expect roughly 6–7 hours hands‑off cooking and 30 minutes active finish time.
What you’ll need
- 1 lb boneless, skinless chicken breasts (sub: thighs for richer flavor)
- 8 oz penne pasta (use gluten‑free penne if needed)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 cup heavy cream (sub: half‑and‑half for lighter, or coconut milk for dairy‑free)
- 1 cup chicken broth
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 cup shredded mozzarella cheese (or pepper jack for extra kick)
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Tips on ingredients: use a low‑sodium broth if you want tighter control over salt. If you like a smokier profile, smoked paprika or Andouille sausage added at the beginning works nicely — think of it as a nod to other hearty chicken swaps like these Buffalo chicken bombs for spicy inspiration.
Step-by-step instructions
- Pat chicken breasts dry and season lightly with salt and pepper.
- Heat olive oil in a skillet over medium‑high heat. Sear the chicken 1–2 minutes per side until golden (optional but flavorful). Transfer to the Crock Pot.
- Pour the canned diced tomatoes with green chiles, chicken broth, and heavy cream over the chicken.
- Sprinkle Cajun seasoning, and add any extra salt and pepper to taste.
- Cover and cook on LOW for 6–7 hours, or until the chicken reaches an internal temperature of 165°F and is easy to shred.
- About 30 minutes before you want to eat, boil the penne according to package directions until al dente. Drain, reserving a splash of pasta water if you like a looser sauce.
- Shred the cooked chicken directly in the Crock Pot using two forks.
- Stir in the cooked pasta and the shredded mozzarella. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water or extra broth.
- Serve hot, garnished with chopped parsley.
Short, clear action verbs make the finish fast: shred, stir, and serve.
Best ways to enjoy it
Plate this pasta family‑style in a deep bowl so the sauce stays cozy. Pair with:
- A crisp green salad (arugula with lemon vinaigrette cuts richness).
- Garlic bread or crusty rolls to mop up sauce.
- A simple roasted vegetable: broccoli or green beans tossed in olive oil and lemon.
For dessert, something salty‑sweet like these chocolate-covered potato chips makes a playful finish.
Storage and reheating tips
- Refrigerate: let the dish cool to room temperature, then store in an airtight container for 3–4 days.
- Freeze: cool completely, then freeze in a freezer‑safe container for up to 3 months. Note: cream‑based sauces can separate slightly after freezing; vigorous stirring and gentle reheating usually brings them back.
- Reheat: thaw overnight in the fridge if frozen. Reheat on the stovetop over medium‑low, adding a splash of broth or cream and stirring until hot. In the microwave, cover and heat in 1‑minute bursts, stirring each time until the center hits 165°F.
Safety note: always reheat leftovers to an internal temperature of 165°F to ensure food safety.
Helpful cooking tips
- Don’t overcook the pasta: cook to al dente since it will finish in the sauce.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of slow cooking or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water.
- Taste before adding salt — the Cajun seasoning and mozzarella already contribute sodium.
- For deeper flavor, toss the chicken with half the Cajun seasoning before searing, and add the remaining seasoning to the Crock Pot.
- To save time, use pre‑shredded mozzarella and pre‑chopped parsley.
Creative twists
- Shrimp swap: add peeled shrimp in the last 20 minutes instead of chicken for a seafood version.
- Low‑carb: replace penne with cooked cauliflower florets or spiralized zucchini (add zucchini toward the end to avoid sogginess).
- Dairy‑free: substitute coconut milk and a dairy‑free cheese; reduce Cajun seasoning slightly to balance coconut’s sweetness.
- Extra heat: stir in 1/4–1/2 tsp cayenne or a chopped jalapeño.
- Smoky sausage: slice smoked Andouille and brown with the chicken for Creole depth.
Common questions
Q: Can I use frozen chicken breasts in the Crock Pot?
A: Yes, but add an hour to the cooking time and ensure the chicken reaches 165°F. For best texture and food safety, thawed chicken is preferred.
Q: What if my sauce is too thin?
A: Remove the lid and let it cook on HIGH for 20–30 minutes to reduce, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thickened.
Q: Can I make this ahead and reheat?
A: Absolutely. Store in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream to refresh the sauce.
Q: Which pasta works best?
A: Penne is great because it holds sauce, but rigatoni, fusilli, or shells also work. Choose a shape that traps the creamy sauce.
Conclusion
If you loved this method, you might enjoy checking other slow‑cooker takes and variations on the dish — here’s a helpful walkthrough from another kitchen: Crock Pot Cajun Chicken Pasta Recipe Made Easy. For a slightly different spin and serving ideas, this version is worth a look: Crockpot Cajun Chicken Pasta.
Try the recipe once with the base ingredients, then experiment with the variations above to make it your own. Enjoy — and don’t forget to taste and adjust the heat before serving.
Crock Pot Cajun Chicken Pasta
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Substitute thighs for richer flavor.
- 8 oz penne pasta Use gluten-free penne if needed.
- 1 can diced tomatoes with green chiles (10 oz)
- 1 cup heavy cream Substitute half-and-half for lighter, or coconut milk for dairy-free.
- 1 cup chicken broth Use low-sodium for tighter control over salt.
- 2 tbsp Cajun seasoning Adjust to taste.
- 1 cup shredded mozzarella cheese Or pepper jack for extra kick.
- 1 tbsp olive oil
- to taste Salt and pepper
- for garnish Chopped parsley
Instructions
Preparation
- Pat chicken breasts dry and season lightly with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken 1–2 minutes per side until golden (optional but flavorful). Transfer to the Crock Pot.
Cooking
- Pour the canned diced tomatoes with green chiles, chicken broth, and heavy cream over the chicken.
- Sprinkle Cajun seasoning, and add any extra salt and pepper to taste.
- Cover and cook on LOW for 6–7 hours, or until the chicken reaches an internal temperature of 165°F and is easy to shred.
Finishing Touch
- About 30 minutes before you want to eat, boil the penne according to package directions until al dente. Drain, reserving a splash of pasta water if you like a looser sauce.
- Shred the cooked chicken directly in the Crock Pot using two forks.
- Stir in the cooked pasta and the shredded mozzarella. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water or extra broth.
- Serve hot, garnished with chopped parsley.