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Crock Pot Creamy Cajun Chicken Pasta

A delightful slow-cooked pasta dish featuring savory Cajun flavors, cream cheese, and parmesan, perfect for busy evenings and family dinners.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
For the Vegetables and Broth
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 0.5 yellow onion sliced
  • 3 cups low-sodium chicken broth
For the Creamy Sauce and Pasta
  • 8 ounces cream cheese cubed
  • 1 cup shredded Parmesan cheese
  • 12 ounces penne or rotini pasta
  • Fresh parsley (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Crushed red pepper flakes (optional, for extra heat)

Method
 

Preparation
  1. Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Marinate for 15–20 minutes for more flavor if desired.
  2. Place the seasoned chicken in the slow cooker. Add sliced red and green bell peppers, sliced onion, and chicken broth.
Cooking
  1. Cook on low for 6–7 hours, or on high for 3–4 hours until the chicken is tender.
  2. After cooking, remove the chicken from the crock pot. Use forks to shred it into pieces and return it to the slow cooker.
  3. Add cubed cream cheese and shredded Parmesan cheese to the mixture. Stir until everything is melted and creamy. Cook for an additional 10–15 minutes on low.
  4. Cook the pasta separately according to package instructions until al dente. Drain and set aside.
  5. Stir the cooked pasta into the slow cooker mixture until well combined.
Serving
  1. Ladle the creamy pasta mixture onto plates or into bowls. Garnish with fresh parsley, extra Parmesan cheese, and crushed red pepper flakes if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, allow the dish to cool, then place it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat.