Crock Pot Creamy Cajun Chicken Pasta: Easy & Flavorful Dinner

Name: Crock Pot Creamy Cajun Chicken Pasta: Easy & Flavorful Dinner
Prep time: 20 minutes
Cook time: 360 minutes
Total time: 380 minutes
Yield: 4
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 teaspoon paprika; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1/2 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; Extra Parmesan cheese; Crushed red pepper flakes

By: RILEY

Published: January 01, 2025

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Why Make This Recipe

Crock Pot Creamy Cajun Chicken Pasta is a fantastic dinner option for busy nights. It combines tender chicken with flavorful spices and creamy cheese. This dish is not only easy to prepare, but it also fills your home with delicious aromas. Whether you’re cooking for a family or just yourself, this comfort food is sure to satisfy everyone at the table.

How to Make Crock Pot Creamy Cajun Chicken Pasta

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 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
Extra Parmesan cheese
Crushed red pepper flakes

Directions

Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. If you have time, you can marinate the chicken for 15–20 minutes for even more flavor.
Place the seasoned chicken in the slow cooker. Add the sliced bell peppers, onion, and chicken broth.
Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
Once the chicken is cooked, remove it from the slow cooker and shred it with forks. Return the shredded chicken back to the slow cooker.
Add the cream cheese and Parmesan cheese to the slow cooker. Stir until it melts and becomes creamy. Cook on low for an additional 10–15 minutes.
In the meantime, cook the pasta separately according to the package directions until it is al dente. Drain the pasta and mix it into the slow cooker mixture.
Serve hot, garnished with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes for an added kick.

How to Serve Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta is perfect for a warm, hearty meal on its own. Serve it in bowls with some additional grated Parmesan cheese sprinkled on top. Pair it with a crisp side salad or garlic bread for a complete dinner.

How to Store Crock Pot Creamy Cajun Chicken Pasta

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or on the stove until warmed through. This dish also freezes well. Store it in a freezer-safe container for up to 2 months. To reheat, thaw it in the fridge overnight and warm it up on the stove.

Tips to Make Crock Pot Creamy Cajun Chicken Pasta

For a richer flavor, consider adding a splash of heavy cream at the end.
If you’re looking for more veggies, feel free to add zucchini or mushrooms to the slow cooker.
Experiment with different pasta shapes, like fusilli or farfalle, for a fun twist.

Variation

If you want a bit of heat, use spicy Cajun seasoning or add more crushed red pepper flakes. You can also swap in Italian seasoning for a different flavor profile.

FAQs

1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour when cooking on low.

2. Can I make this dish dairy-free?
Yes! Use dairy-free cream cheese and omit the Parmesan cheese to make it dairy-free.

3. What can I serve with this dish?
This dish goes well with a side salad, garlic bread, or steamed vegetables for a complete meal.

Crock Pot Creamy Cajun Chicken Pasta: Easy & Flavorful Dinner

A comforting and flavorful dish that combines tender chicken, creamy cheese, and essential Cajun spices, perfect for busy nights.

Prep Time 20 minutes

Cook Time 360 minutes

Total Time 380 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 1 1/2 pounds boneless, skinless chicken breasts
02 2 tablespoons Cajun seasoning
03 1 teaspoon paprika
04 1/2 teaspoon garlic powder
05 Salt and pepper, to taste
06 1 tablespoon olive oil
07 1 red bell pepper, sliced
08 1 green bell pepper, sliced
09 1/2 yellow onion, sliced
10 3 cups low-sodium chicken broth
11 8 ounces cream cheese, cubed
12 1 cup shredded Parmesan cheese
13 12 ounces penne or rotini pasta
14 Fresh parsley
15 Extra Parmesan cheese
16 Crushed red pepper flakes

Instructions

Step 01

1. Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Marinate for 15–20 minutes if possible.

Step 02

2. Place the seasoned chicken in the slow cooker. Add the sliced bell peppers, onion, and chicken broth.

Step 03

3. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.

Step 04

4. Remove the chicken from the slow cooker and shred it with forks. Return the shredded chicken back to the slow cooker.

Step 05

5. Add the cream cheese and Parmesan cheese to the slow cooker and stir until melted and creamy. Cook on low for an additional 10–15 minutes.

Step 06

6. Cook the pasta separately according to the package directions until al dente. Drain and mix it into the slow cooker mixture.

Step 07

7. Serve hot, garnished with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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