I just made a Slow Cooker Cajun Chicken Pasta and I’m not kidding when I say everyone fought over seconds and there wasn’t a scrap left.

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I’m obsessed with this mess of a pasta because it hits hard and refuses to be boring. I love how the Creamy Cajun Chicken Crockpot vibe makes weeknights actually exciting.

The sauce is outrageously rich and the spice from Cajun seasoning sings without being dumb. I adore the way tender boneless skinless chicken breasts shred into the sauce and make every forkful feel like a tiny victory.

And it’s one of those Easy Crockpot Dinners I brag about to friends when I’m feeling smug. Big flavors, zero fuss.

Seriously, try it and prepare to fight for seconds you won’t regret.

Ingredients

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Big protein, keeps it hearty and filling.
Spicy backbone, don’t be shy.
Warmth and subtle smoky note.
Easy garlic punch without chopping.
Background onion flavor, smooth.
Brings out flavors, taste it.
Little kick and peppery edge.
Sweet crunch and real bite.
Fresh color, mild sweetness.
Bright, sharp garlic that wakes.
Tomato tang and juicy bits.
Liquid base, keeps things saucy.
Makes it creamy and slightly tangy.
Silky richness, makes sauce lush.
Salty, nutty finish that ties.
Carbs that soak up the sauce.
Helps sear and adds buttery flavor.
Plus fresh herb finish, brightens and looks.

Ingredient Quantities

1 to 1 1/2 pounds boneless skinless chicken breasts (or thighs if you prefer)

2 tablespoons Cajun seasoning (adjust to taste)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

1 medium onion, diced

1 medium red bell pepper, diced

3 to 4 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, drained (Rotel works too if you want heat)

1 cup low sodium chicken broth

4 ounces cream cheese, cubed and softened

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

12 ounces dry pasta (penne, rotini or your favorite), cooked al dente

1 tablespoon olive oil or butter (for searing if you choose)

Fresh parsley or green onions for garnish (optional)

How to Make this

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1. Pat the chicken dry and rub with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt and pepper. If you want extra flavor, heat olive oil or butter in a skillet and sear the chicken 1 to 2 minutes per side until golden, but this is optional.

2. Place diced onion, red bell pepper, minced garlic and drained diced tomatoes in the bottom of the crock pot. Nestle the seasoned or seared chicken on top.

3. Pour the chicken broth over everything, cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is cooked through and easily shreds.

4. About 20 to 30 minutes before serving, cook the pasta in salted boiling water to al dente according to package directions, then drain and set aside.

5. Remove the chicken from the crock pot and shred with two forks. Return shredded chicken to the crock pot.

6. Add the cubed, softened cream cheese, heavy cream and grated Parmesan to the crock pot. Stir well to melt the cheese into the sauce; if the sauce seems too thick add a splash more chicken broth or cream.

7. Taste and adjust seasoning with extra Cajun seasoning or salt and pepper if needed. If you used Rotel and want more heat you can add a pinch of cayenne.

8. Fold the cooked pasta into the crock pot sauce until everything is evenly coated and heated through, about 3 to 5 minutes. If the pasta absorbs too much liquid, stir in a little reserved pasta water or cream to loosen it.

9. Serve hot topped with chopped fresh parsley or sliced green onions for brightness. Leftovers keep well in the fridge for 3 to 4 days and reheat with a splash of cream or broth to bring the sauce back to silky.

Equipment Needed

1. Crock pot or slow cooker
2. Large pot for boiling pasta
3. Skillet for optional searing (olive oil or butter)
4. Cutting board
5. Chef’s knife
6. Measuring spoons and measuring cup
7. Wooden spoon or silicone spatula for stirring
8. Colander for draining pasta
9. Two forks for shredding chicken
10. Box grater or small bowl and spoon for Parmesan

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Yes, thighs work great and stay juicy, they might need the same time in the slow cooker. If theyre very thick you can cut them so they cook evenly.

Q: Do I have to sear the chicken first?

A: No, you dont have to. Searing adds a nice browned flavor but skipping it saves time. If you do sear, just 1 to 2 minutes per side in olive oil or butter is enough.

Q: When do I add the pasta so it doesnt get mushy?

A: Cook the pasta separately to al dente and toss it into the crock pot at the end with the cream and cheese. That way it stays firm and soaks up the sauce without getting soggy.

Q: Can I make this spicier or milder?

A: Yes. Increase or reduce the Cajun seasoning and use Rotel for more heat. To mellow it out add a little extra cream or cream cheese.

Q: What can I use instead of heavy cream or cream cheese?

A: You can swap half and half or whole milk for heavy cream but the sauce will be less rich. For cream cheese try mascarpone or a softer goat cheese for a different flavor, but texture may change a bit.

Q: How long will leftovers keep and how do I reheat them?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of chicken broth or milk to loosen the sauce, or microwave in short bursts stirring between them.

Crock Pot Creamy Cajun Chicken Pasta Recipe Substitutions and Variations

Chicken (1 to 1 1/2 pounds boneless): use boneless skinless turkey breast or thighs for a milder lean swap; or try firm tofu or tempeh if you want a vegetarian version, just increase the Cajun a bit and reduce cook time so it doesn’t get mushy.
Cream cheese (4 ounces): swap with mascarpone for a silkier, richer sauce; or use a softened goat cheese for tangier flavor, but the sauce may be thinner so stir in a little extra Parmesan.
Heavy cream (1/2 cup): replace with half and half for a lighter dish or full fat coconut milk for a dairy free option, note the coconut will add a subtle flavor that pairs well with the spices.
Pasta (12 ounces dry): use whole wheat or chickpea pasta to boost fiber and protein, or sub with short brown rice pasta for gluten free, cook to al dente since it will finish soaking in the sauce.

Pro Tips

1) Sear the chicken if you can. A quick 1 to 2 minute sear per side adds browned flavor that the crock pot wont develop on its own, and it helps keep the meat from turning to mush. If youre short on time skip it, but try not to crowd the pan when searing.

2) Soften the cream cheese and warm the heavy cream a bit before adding. Cold cream cheese can clump and take forever to melt into a smooth sauce; cutting it into small cubes and stirring in warmed cream helps the sauce become silky much faster.

3) Always save some pasta water. If the sauce thickens too much after folding in the pasta, a few tablespoons of starchy pasta water loosens it up and helps the sauce stick to the noodles without making it watery.

4) Taste and fix at the end. Crock pot cooking can mute spices, so after you add the cheeses and pasta, taste for salt, heat and acidity. A pinch of extra Cajun, a squeeze of lemon or a splash of vinegar will brighten things up if it tastes flat.

Crock Pot Creamy Cajun Chicken Pasta Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made a Slow Cooker Cajun Chicken Pasta and I’m not kidding when I say everyone fought over seconds and there wasn’t a scrap left.

Servings

servings

Calories

600

kcal

Equipment: 1. Crock pot or slow cooker
2. Large pot for boiling pasta
3. Skillet for optional searing (olive oil or butter)
4. Cutting board
5. Chef’s knife
6. Measuring spoons and measuring cup
7. Wooden spoon or silicone spatula for stirring
8. Colander for draining pasta
9. Two forks for shredding chicken
10. Box grater or small bowl and spoon for Parmesan

Ingredients

1 to 1 1/2 pounds boneless skinless chicken breasts (or thighs if you prefer)
2 tablespoons Cajun seasoning (adjust to taste)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 medium onion, diced
1 medium red bell pepper, diced
3 to 4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained (Rotel works too if you want heat)
1 cup low sodium chicken broth
4 ounces cream cheese, cubed and softened
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
12 ounces dry pasta (penne, rotini or your favorite), cooked al dente
1 tablespoon olive oil or butter (for searing if you choose)
Fresh parsley or green onions for garnish (optional)

Directions

Pat the chicken dry and rub with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt and pepper. If you want extra flavor, heat olive oil or butter in a skillet and sear the chicken 1 to 2 minutes per side until golden, but this is optional.
Place diced onion, red bell pepper, minced garlic and drained diced tomatoes in the bottom of the crock pot. Nestle the seasoned or seared chicken on top.
Pour the chicken broth over everything, cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is cooked through and easily shreds.
About 20 to 30 minutes before serving, cook the pasta in salted boiling water to al dente according to package directions, then drain and set aside.
Remove the chicken from the crock pot and shred with two forks. Return shredded chicken to the crock pot.
Add the cubed, softened cream cheese, heavy cream and grated Parmesan to the crock pot. Stir well to melt the cheese into the sauce; if the sauce seems too thick add a splash more chicken broth or cream.
Taste and adjust seasoning with extra Cajun seasoning or salt and pepper if needed. If you used Rotel and want more heat you can add a pinch of cayenne.
Fold the cooked pasta into the crock pot sauce until everything is evenly coated and heated through, about 3 to 5 minutes. If the pasta absorbs too much liquid, stir in a little reserved pasta water or cream to loosen it.
Serve hot topped with chopped fresh parsley or sliced green onions for brightness. Leftovers keep well in the fridge for 3 to 4 days and reheat with a splash of cream or broth to bring the sauce back to silky.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.