Crock Pot Creamy Cajun Chicken Pasta
Enjoy a delicious and aromatic bowl of pasta infused with zesty Cajun flavors and creamy sauce, perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 bell pepper sliced (any color)
- 1 small onion thinly sliced
- 3 cloves garlic minced
Sauce and Pasta
- 1 14.5 oz can diced tomatoes, with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne pasta (or pasta of choice)
Garnish
- to taste Fresh parsley, chopped for garnish
Instructions
Preparation
- Start by placing the chicken breasts in a large bowl. Drizzle with olive oil, then sprinkle with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasonings into the chicken for an even coating.
- Heat a large skillet over medium heat. Lightly brown the chicken on both sides for about 2-3 minutes per side.
- Remove the chicken from the skillet and place it in the bottom of your slow cooker.
- Add the sliced bell pepper, thinly sliced onion, and minced garlic directly on top of the chicken.
- Pour in the diced tomatoes, including all the juices, followed by the chicken broth.
Cooking
- Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours.
- Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken back into the pot.
- Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy.
- Cook the pasta according to package instructions until al dente, drain, and add it to the crock pot, stirring gently to combine.
- Allow to heat in the crock pot for another 15-20 minutes.
Serving
- Serve hot, garnished with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. To reheat, use a microwave and add a splash of broth or cream if necessary.