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Crock Pot Cajun Chicken Pasta

Tender slow-cooked chicken in a creamy Cajun sauce with bell peppers, tossed with pasta for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tbsp Cajun seasoning adjust based on spice preference
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small yellow onion diced
  • 1 block (8 oz) cream cheese cubed
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 lb Penne or Fettuccine pasta
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley or green onions for garnish

Equipment

  • Crock Pot or slow cooker (6-quart)
  • Large pot for pasta
  • cutting board
  • Two forks (for shredding)

Method
 

  1. Place the chicken breasts in the bottom of the Crock Pot. Sprinkle evenly with Cajun seasoning, garlic powder, and onion powder.
  2. Top the chicken with the sliced bell peppers and diced onion.
  3. Pour the chicken broth and heavy cream over the top. Place the cubes of cream cheese on top of the mixture.
  4. Cover and cook on Low for 4-6 hours or High for 2-3 hours until the chicken is tender and fully cooked to 165°F.
  5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the sauce and stir until the cream cheese is fully melted and the sauce is smooth.
  6. While the sauce finishes, cook the pasta in a separate pot of salted boiling water according to package directions. Drain well, reserving 1 cup of pasta water.
  7. Fold the cooked pasta into the Crock Pot, tossing gently to coat with the creamy Cajun sauce. If the sauce is too thick, add reserved pasta water or chicken broth to thin.
  8. Stir in the Parmesan cheese. Taste and adjust seasoning if needed.
  9. Garnish with fresh parsley or sliced green onions and serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Add broth or milk when reheating to restore creaminess. Can be frozen for up to 2 months, though cream sauce texture may change slightly. Make-Ahead: Prep ingredients the night before and refrigerate in Crock Pot insert. Add liquids and cook in the morning. Spice Level: Start with 1 tablespoon Cajun seasoning if heat-sensitive, or use up to 3 tablespoons for extra spice. Substitutions: Chicken thighs can replace breasts for more moisture. Coconut cream and dairy-free cream cheese work for dairy-free version. Add andouille sausage during last 30 minutes for authentic Louisiana flavor. Thickening: If sauce is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into sauce, simmering for 10-15 minutes.