Crock Pot Creamy Cajun Chicken Pasta: Easy Dump & Go!
This creamy, spicy Crock Pot Cajun Chicken Pasta is the perfect dump-and-go dinner for busy weeknights. Loaded with flavor and comforting textures, it’s a crowd-pleasing favorite made effortlessly in your slow cooker.
Equipment
- Slow cooker
- Skillet for optional sautéing
- Cutting board
- Chef's knife
- Large pot for cooking pasta
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb penne pasta
- 2 tbsp Cajun seasoning
- 8 oz cream cheese, cubed
- 4 cups chicken broth
- 14.5 oz can diced tomatoes, undrained
- 1 cup heavy cream
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil (optional)
- salt and pepper to taste
- chopped green onions or parsley for garnish (optional)
Instructions
- (Optional) Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper for 5–7 minutes. Add garlic and cook 1 minute more.
- Place chicken breasts at the bottom of the slow cooker.
- Top with sautéed vegetables (if using), diced tomatoes, Cajun seasoning, salt, and pepper.
- Pour in chicken broth over the ingredients.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to slow cooker.
- Add cubed cream cheese and stir until melted and smooth.
- Cook pasta according to package instructions. Drain well.
- Add cooked pasta and heavy cream to the slow cooker. Stir to combine and heat through.
- Serve hot, garnished with parsley or green onions if desired.
Notes
Adjust Cajun seasoning to taste. For extra creaminess, stir in sour cream before serving. Store leftovers in an airtight container for 3–4 days. Cook pasta separately and add just before serving to avoid mushiness.