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–+ servings

Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta dish served with fresh herbs
A comforting, creamy pasta dish loaded with tender Cajun-spiced chicken, bell peppers, and a rich Parmesan sauce, perfect for busy weeknights and potlucks.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Serving Size 6 servings

Ingredients

For the chicken

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon Cajun seasoning (store-bought or homemade)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the rest

  • 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 chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 8 oz penne pasta (or pasta of choice)
  • Fresh parsley chopped for garnish

Instructions

Preparation

  • Place the chicken breasts in a large bowl. Drizzle with olive oil. Sprinkle with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spices into the chicken so it’s evenly coated.
  • Heat a large skillet over medium heat. Add a little oil and brown the chicken 2–3 minutes per side—just enough to develop color and seal flavors.
  • Transfer the browned chicken to the bottom of the slow cooker. Top with the sliced bell pepper, onion, and minced garlic.
  • Pour in the diced tomatoes with their juices and the chicken broth. Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken reaches 165°F and is very tender.

Final Steps

  • Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot.
  • Stir in the heavy cream and grated Parmesan until the cheese melts and the sauce becomes creamy. Taste and adjust seasoning.
  • Meanwhile, cook the pasta according to package directions until al dente. Drain well and add the pasta to the slow cooker. Stir to coat the pasta in the sauce.
  • Let everything heat together on low for 15–20 minutes so the pasta absorbs some sauce and flavors meld. Garnish with chopped parsley and serve hot.

Notes

Use light cream or half-and-half for a lighter sauce. For lower sodium, use low-sodium chicken broth and adjust salt at the end. A squeeze of lemon just before serving works well for a citrus-bright contrast.