Crock Pot Creamy Cajun Chicken Pasta

Crock pot creamy Cajun chicken pasta is one of those weeknight dinners that does all the heavy lifting while you go about your day. Bold Southern spices, tender shredded chicken, and a silky Parmesan cream sauce come together in one pot with barely any effort on your part. I started making this when I needed something that felt like a real dinner without standing over a stove for an hour.

I remember tossing everything into the slow cooker before school drop-off one Tuesday, not expecting much, and coming home to an aroma that stopped me in the doorway. The Cajun seasoning had bloomed into the broth, the peppers had softened into the sauce, and the whole kitchen smelled like something I had no business cooking on a weeknight. This creamy Cajun pasta has become a staple in my rotation, and once you taste it, you will understand why slow cooker Cajun recipes have such a loyal following.

What Goes Into This Creamy Cajun Pasta

I always taste my Cajun seasoning before starting this recipe. Some blends run much saltier than others, and adjusting the added salt up front saves you from an over-seasoned pot later. I prefer Tony Chachere’s for authentic Southern depth, but any blend you love works here.

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (taste your blend first and reduce added salt if it already contains a lot)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt (adjust based on your seasoning blend)
• 1/4 teaspoon black pepper
• 1 bell pepper, sliced (red adds natural sweetness, green adds a slight bite)
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with all their juices
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream (or half-and-half for a lighter sauce, or full-fat coconut milk for dairy-free)
• 1/2 cup Parmesan cheese, freshly grated (pre-shredded has anti-caking agents that prevent smooth melting)
• 8 oz penne pasta, cooked separately
• Fresh parsley, chopped, for garnish

Building Your Crock Pot Creamy Cajun Chicken Pasta Step by Step

I recommend browning the chicken before it goes into the slow cooker. It takes five extra minutes but the Maillard reaction builds a layer of roasted, savory flavor that you simply cannot get from slow cooking alone.

Step 1: Place your chicken breasts in a large bowl. Drizzle with olive oil and add the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spices into every surface of the chicken until fully coated.

Step 2: Heat a large skillet over medium heat. Brown the chicken for 2-3 minutes per side until you see a deep golden color develop on the surface. You are building flavor here, not cooking the chicken through. The kitchen will already smell incredible at this step.

Step 3: Transfer the browned chicken to the bottom of your slow cooker.

Step 4: Layer the sliced bell pepper, onion, and minced garlic over the top of the chicken.

Step 5: Pour the diced tomatoes with all their juices and the chicken broth over everything. The liquid should reach about halfway up the chicken.

Step 6: Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken is done when it shreds easily with a fork and reads 165 degrees F on an instant-read thermometer. Resist lifting the lid during cooking. Each peek adds 15-20 minutes to your cook time.

Step 7: Remove the cooked chicken to a cutting board and shred it using two forks. Return the shredded chicken to the crock pot and stir it into the cooking liquid.

Step 8: Set the crock pot to low or warm. Stir in the heavy cream and freshly grated Parmesan. Keep the setting on low rather than high at this point. Adding cream over high heat can cause the sauce to break and look grainy. Stir until the cheese is fully melted and the sauce is smooth and creamy.

Step 9: Cook your penne separately in salted boiling water according to package instructions until just al dente. The pasta will continue absorbing the sauce in the next step, so pull it one minute before the package says it is done. Drain well and stir into the crock pot.

Step 10: Allow everything to warm together on the low setting for 15-20 minutes. This step helps the pasta soak up the Cajun cream sauce and pulls the whole dish together. If the sauce thickens more than you like, stir in a small splash of warm chicken broth to loosen it.

Step 11: Serve hot with a generous handful of freshly chopped parsley over the top.

The Best Sides to Serve Alongside This Slow Cooker Cajun Pasta

This dish is rich and bold, so the best sides for crock pot creamy Cajun chicken pasta are things that balance or contrast the sauce rather than compete with it.

Garlic Bread: The crunch and buttery garlic are ideal for soaking up every last bit of that creamy sauce. It turns a bowl of pasta into a full dinner experience.

Crisp Green Salad with Light Vinaigrette: A simple salad dressed with lemon juice or apple cider vinegar cuts right through the richness. It keeps the meal feeling balanced and a little lighter.

Roasted Vegetables: Zucchini, mushrooms, or asparagus roasted with olive oil and a pinch of salt complement the Cajun flavors without overwhelming them. The slight char from the oven adds a nice textural contrast.

Chilled White Wine: An unoaked Chardonnay or Sauvignon Blanc works well here. The wine’s natural acidity lifts the cream sauce and makes each bite taste a little more vibrant.

More Slow Cooker and Chicken Pasta Recipes to Try

If this crock pot creamy Cajun chicken pasta hit the spot, there are plenty of other slow cooker dinners worth adding to the rotation. The Slow Cooker Chicken Cordon Bleu Pasta brings that same hands-off ease with a creamy, smoky twist, while the Crockpot Mac and Cheese is a guaranteed crowd-pleaser on any night of the week.

For more chicken pasta ideas beyond the slow cooker, the Creamy Rotisserie Chicken Broccoli Pasta comes together in under 30 minutes with incredible flavor, and the Easy One-Pot Cajun Chicken Alfredo Orzo is a great option when you want that same bold Cajun profile with a quicker turnaround.

How to Store and Reheat This Cajun Chicken Pasta

Crock pot creamy Cajun chicken pasta stores well and tastes even better the next day once the sauce has had more time to soak into everything. I recommend letting it cool completely before storing. In an airtight container in the refrigerator, it will keep for up to 3 days.

To freeze, portion the cooled pasta into freezer-safe bags or containers, press out as much air as possible, and label with the date. It freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. The cream sauce may look slightly separated after freezing but will come back together with gentle heat and stirring.

To reheat on the stove, warm it in a saucepan over low heat and add a splash of chicken broth or a small pour of cream to revive the sauce. For the microwave, cover loosely and heat in 1-minute intervals, stirring between each one. Pro tip: stir in a small amount of fresh Parmesan when reheating. It makes the dish taste like it was just made.

Your Cajun Pasta Questions Answered

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