Description
Creamy Cajun Chicken Pasta is a comforting slow cooker dinner that delivers bold New Orleans-inspired flavor with minimal effort. Made with tender shredded chicken, bell peppers, and pasta tossed in a velvety Cajun-spiced cream sauce, this crowd-pleasing dish is rich, cheesy, and just the right amount of spicy—perfect for busy weeknights or cozy family dinners.
Ingredients
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1 lb boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tbsp Cajun seasoning
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp smoked paprika
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½ tsp salt
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¼ tsp black pepper
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1 medium bell pepper, sliced
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1 small onion, thinly sliced
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3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, with juices
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1 cup chicken broth
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½ cup heavy cream
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½ cup grated Parmesan cheese
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8 oz penne pasta (or pasta of choice)
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Fresh parsley, chopped (for garnish)
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Instructions
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In a bowl, toss chicken breasts with olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
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Sear the chicken in a skillet over medium heat for 2–3 minutes per side.
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Place chicken in the Crock Pot. Add bell pepper, onion, garlic, diced tomatoes, and chicken broth.
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Cover and cook on low for 4–5 hours or high for 2–3 hours.
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Shred the chicken and return it to the pot. Stir in heavy cream and Parmesan until the sauce is creamy.
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Cook the pasta separately according to package instructions. Drain and stir the mixture into the slow cooker.
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Let everything warm together on low for 15–20 minutes. Garnish with parsley and serve.
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Notes
Searing the chicken first deepens the flavor.
Adjust Cajun seasoning to control spice level.
Swap penne with any short pasta like rotini or farfalle.
For a dairy-free version, use coconut milk and omit cheese.
Store leftovers in the fridge for up to 3 days or freeze chicken/sauce mixture separately.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (low) or 2–3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun / Southern