Crock Pot Creamy Cajun Chicken Pasta
A creamy, spicy pasta dish that blends tender shredded chicken with a dreamy cheese sauce and vibrant bell peppers, perfect for busy weeknights.
Ingredients
For the chicken
- 1.5 pounds boneless, skinless chicken breasts Use fresh for best results.
- 2 tablespoons Cajun seasoning Store-bought or homemade.
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- to taste Salt and pepper
- 1 tablespoon olive oil For optional searing.
For the sauce and pasta
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 0.5 yellow onion sliced
- 3 cups low-sodium chicken broth Reduced-sodium for lower salt.
- 8 ounces cream cheese Full-fat gives the best texture.
- 1 cup shredded Parmesan cheese Grate from a wedge if possible.
- 12 ounces penne or rotini pasta Cook separately.
- to taste Fresh parsley For garnish.
- to taste Extra Parmesan and crushed red pepper flakes For serving.
Instructions
Preparation
- Rub the chicken breasts evenly with Cajun seasoning, paprika, garlic powder, salt, and pepper. Let them marinate for 15–20 minutes if possible.
- Optional: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 1–2 minutes per side until golden.
- Place the seasoned (and seared) chicken in the slow cooker. Add sliced red and green peppers and the sliced onion around the chicken.
- Pour the low-sodium chicken broth over everything.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fork-tender.
Finishing the dish
- Remove the chicken to a cutting board and shred it finely with two forks. Return the shredded chicken to the slow cooker.
- Add cubed cream cheese and shredded Parmesan to the slow cooker. Stir until melted and smooth. Cook for an additional 10–15 minutes on LOW.
- Cook the pasta separately according to package directions until al dente, then drain well.
- Stir the drained pasta into the slow cooker until fully coated. If the sauce is too thick, add a splash of reserved pasta water or extra broth.
- Serve hot, garnished with chopped parsley, extra Parmesan, and crushed red pepper flakes as desired.
Notes
For a lighter option, substitute Greek yogurt stirred in off heat. Store in an airtight container for up to 3–4 days or freeze for up to 3 months.