Crock Pot Creamy Cajun Chicken Pasta
A comforting and delicious slow-cooked dish featuring juicy chicken breasts, vibrant bell peppers, and a creamy cheese sauce combined with pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- to taste Salt and pepper
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 0.5 yellow onion, sliced
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cubed Cut into small cubes for easy melting
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta
- Fresh parsley, for garnish
- Extra Parmesan cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
Preparation
- Rub the Cajun seasoning, paprika, garlic powder, salt, and pepper onto the chicken breasts and let marinate for 15-20 minutes.
- Heat olive oil in a skillet and sear the chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the chicken to the slow cooker. Add sliced bell peppers and yellow onion.
- Pour the chicken broth over the chicken and vegetables.
Cooking
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Shred the chicken directly in the slow cooker using two forks.
- Add cream cheese and Parmesan cheese to the slow cooker, stirring until melted and combined.
Pasta Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Toss the cooked pasta with the creamy chicken mixture until well coated.
Serving
- Ladle the creamy pasta into bowls and garnish with fresh parsley and extra Parmesan cheese.
- Serve with crushed red pepper flakes on the side for added spice.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet with a splash of chicken broth.