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Crock Pot Creamy Cajun Chicken Pasta

Crock pot creamy Cajun chicken pasta with tender chicken and a silky cheese-cream sauce that coats every penne. Slow-cooked bell peppers, onion, and garlic mingle into a rich, flavorful base before tossing with pasta.
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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: 750
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken pasta
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small onion
  • 3 cloves garlic
  • 8 oz cream cheese
  • 0.5 cup heavy cream
  • 12 oz penne pasta
  • 1 fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Season and start the slow cooker
  1. Rub boneless skinless chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker. Make sure the seasoning coats all sides for even flavor.
  2. Add cream of chicken soup, chicken broth, red bell pepper, green bell pepper, small onion, and garlic on top of the chicken. Spread the vegetables so they cook evenly in the liquid.
  3. Cook on low for 4–5 hours or high for 2.5–3 hours until the chicken is tender. You should be able to shred the chicken easily when pierced with a fork.
Make the creamy sauce and finish pasta
  1. Remove the chicken and slice it into strips. Keep the juices in the slow cooker for a thicker, flavorful sauce.
  2. Stir cream cheese and heavy cream into the sauce until smooth and melted. Heat should stay simmering gently so the dairy emulsifies and turns glossy.
  3. Return the chicken strips to the sauce and add cooked penne pasta, tossing everything to coat. Mix until the noodles look evenly covered with the cream sauce.
  4. Serve garnished with fresh parsley and extra Cajun seasoning if desired. Finish with a quick sprinkle so the color and heat show on top.

Notes

For the smoothest sauce, slice the chicken after removing it and keep the slow cooker on low while adding cream cheese so it melts gradually. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or in the microwave, adding a splash of chicken broth if it thickens. Freezing is not recommended because cream cheese sauce can separate when thawed. For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream.