Crock Pot Creamy Cajun Chicken Pasta
This creamy Cajun chicken pasta is a one-pot wonder that's flavorful, budget-friendly, and perfect for the whole family.
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 each red bell pepper, sliced
- 1 each green bell pepper, sliced
- 0.5 each yellow onion, sliced
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cubed
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta
- Fresh parsley (for garnish)
- Extra Parmesan cheese
- Crushed red pepper flakes (optional)
Instructions
Preparation
- Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Marinate for 15–20 minutes for maximum flavor.
- Place the seasoned chicken in the slow cooker along with sliced bell peppers, onion, and chicken broth. Set to cook on low for 6–7 hours or high for 3–4 hours.
After Cooking
- After cooking, remove and shred the chicken with forks. Return the shreds to the slow cooker.
- Add cream cheese and Parmesan to the mixture and stir until melted and creamy; let it cook for an additional 10–15 minutes on low.
- Cook pasta separately according to package directions until al dente. Drain and stir into the slow cooker mixture.
- Serve hot, garnished with fresh parsley, extra cheese, and a sprinkle of red pepper flakes.
Notes
Leftovers can be stored in the fridge for up to 3-4 days, and it freezes well. Let it cool completely before transferring to an airtight container. Reheat gently on the stove or in the microwave. For a lighter version, swap out cream cheese for Greek yogurt or a lighter cream option.