Crock Pot Cajun Chicken Pasta
A creamy, slightly spicy pasta dish featuring tender chicken simmered in a tomato-and-cream sauce, finished with penne and mozzarella for a comforting, hands-off dinner.
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.
Notes
For deeper flavor, toss the chicken with half the Cajun seasoning before searing, and add the remaining seasoning to the Crock Pot. Store leftovers in an airtight container for 3–4 days in the refrigerator, or freeze for up to 3 months.