Crock Pot Creamy Cajun Chicken Pasta
A hands-off, creamy, and spicy pasta dish made effortlessly in a slow cooker, perfect for busy families or meal prepping.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Shred easily after long, gentle cooking.
- 2 tablespoons olive oil For browning the chicken.
- 1 tablespoon Cajun seasoning Use a quality blend for best flavor.
- 1 teaspoon garlic powder Enhances overall flavor.
- 1 teaspoon onion powder Enhances overall flavor.
- 1/2 teaspoon smoked paprika Adds smokiness to the dish.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1 bell pepper sliced (any color) Adds sweetness and body to the dish.
- 1 small onion Thinly sliced.
- 3 cloves garlic, minced Adds depth of flavor.
- 1 can (14.5 oz) diced tomatoes, with juices Keeps the sauce bright.
- 1 cup chicken broth Base for the sauce.
- 1/2 cup heavy cream Creates a velvety sauce.
- 1/2 cup grated Parmesan cheese Freshly grated for best texture.
- 8 oz penne pasta (or pasta of choice) Holds sauce well.
- Fresh parsley chopped for garnish For freshness.
Instructions
Preparation
- Place the chicken breasts in a large bowl. Drizzle with olive oil, then sprinkle with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasonings into the chicken so every piece is evenly coated.
- Heat a skillet over medium heat and add a little oil. Lightly brown the chicken on both sides, about 2–3 minutes per side. Remove the chicken and transfer it to the bottom of your slow cooker.
- Add the sliced bell pepper, thinly sliced onion, and minced garlic on top of the chicken in the crock pot. Pour in the diced tomatoes with their juices and the chicken broth.
- Cover and set the cooker to low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked.
Cooking
- Carefully remove the chicken once cooked and shred it with two forks. Return the shredded chicken to the slow cooker, then stir in the heavy cream and grated Parmesan until the cheese melts and the sauce turns creamy.
- While the sauce finishes, cook the pasta according to package directions until al dente. Drain, then add the hot pasta to the crock pot. Stir well to combine and allow everything to heat together on low for another 15–20 minutes.
Serving
- Serve hot, sprinkled with freshly chopped parsley for color and brightness. Taste and adjust salt and pepper before plating.
Notes
For best results, cook on low heat. Prepare and season the chicken the night before for minimal weekday workload. If sauce is too thin, simmer uncovered to reduce.