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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken and a smooth, velvety cream sauce that coats every noodle. Slow-cooked with bell peppers, onions, garlic, and a rich penne toss for an easy weeknight main.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb boneless skinless chicken breasts Use chicken breasts for best shredding-free slicing.
  • 2 tbsp Cajun seasoning Season the chicken and finish to taste.
  • 1 tsp smoked paprika Adds smoky Cajun flavor.
  • 0.5 tsp garlic powder Balances the spice blend.
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup Forms the base of the creamy sauce.
  • 1 cup chicken broth Loosens and seasons the sauce.
  • 1 item red bell pepper, sliced Sliced for tender-crisp bites.
  • 1 item green bell pepper, sliced Sliced for tender-crisp bites.
  • 1 item small onion, diced Dice small so it melts into the sauce.
  • 3 cloves garlic, minced Minced for even flavor.
  • 8 oz cream cheese, cubed Cubing helps it melt smoothly.
  • 0.5 cup heavy cream Adds silkiness after slow cooking.
Pasta and garnish
  • 12 oz penne pasta, cooked separately Cook separately so it stays al dente and doesn’t over-soften.
  • 1 Fresh parsley for garnish Optional but brightens the finished dish.

Equipment

  • 1 Dutch oven

Method
 

Season and slow cook
  1. Rub chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place in the slow cooker.
  2. Add cream of chicken soup, chicken broth, bell peppers, onion, and garlic on top of the chicken.
  3. Cook on low for 4–5 hours (or high for 2.5–3 hours) until the chicken is tender and juices run clear.
Finish the creamy sauce and combine
  1. Remove the chicken and slice into strips.
  2. Stir cream cheese and heavy cream into the sauce until fully smooth and melted, with no visible cream cheese lumps.
  3. Return chicken strips to the sauce and add cooked penne, tossing to coat so every noodle is lightly covered.
  4. Serve garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

Pro tip: cube the cream cheese and stir until fully melted before adding the pasta—this keeps the sauce silky. Store leftovers in the refrigerator up to 3 days; reheat gently until warm throughout. Freezing is not recommended because cream cheese sauces can lose texture when thawed. Dietary swap: use gluten-free penne if needed (keep the Cajun seasoning gluten-free).