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Crock Pot Creamy Cajun Chicken Pasta

Crock pot creamy Cajun chicken pasta in a white bowl with fresh parsley garnish
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Bold Cajun spices, tender shredded chicken, and a rich Parmesan cream sauce come together in this easy slow cooker pasta. Just 15 minutes of prep and the crock pot handles the rest.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust based on your seasoning blend saltiness)
  • 1/4 teaspoon black pepper
  • 1 bell pepper, sliced (any color)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 8 oz penne pasta, cooked separately
  • Fresh parsley, chopped, for garnish

Instructions

  1. Place chicken in a large bowl. Drizzle with olive oil and coat evenly with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat a skillet over medium heat. Brown chicken 2-3 minutes per side until a deep golden color develops. This builds flavor through browning, not through cooking it through.
  3. Transfer browned chicken to the bottom of the slow cooker.
  4. Layer sliced bell pepper, onion, and minced garlic over the chicken.
  5. Pour diced tomatoes with juices and chicken broth over everything.
  6. Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken reaches 165 degrees F and shreds easily. Do not lift the lid during cooking.
  7. Remove chicken and shred with two forks. Return shredded chicken to the crock pot and stir into the liquid.
  8. Set crock pot to low. Stir in heavy cream and freshly grated Parmesan. Keep heat on low to prevent sauce from breaking. Stir until smooth and creamy.
  9. Cook penne in salted boiling water until just al dente, pulling it one minute before done. Drain well and stir into the crock pot.
  10. Cook on low for 15-20 minutes to allow pasta to absorb the sauce. Add a splash of broth if sauce becomes too thick.
  11. Serve hot garnished with freshly chopped parsley.

Notes

  • Taste your Cajun seasoning before starting. Salt-heavy blends require reducing the added salt in the recipe.
  • Do not add dry pasta to the crock pot from the beginning. Cook it separately and stir it in at the end to prevent mushiness.
  • Add cream on low heat only. High heat can cause the sauce to break and turn grainy.
  • For a spicier version, add a pinch of cayenne when seasoning the chicken.
  • Substitute heavy cream with half-and-half for a lighter sauce, or coconut milk for dairy-free.

Nutrition

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