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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken and a silky cream-cheese sauce that coats every penne noodle. Slow-cooked bell peppers, onion, and garlic blend into a rich, spicy dinner in your slow cooker.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Creamy slow-cooker sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, diced
  • 3 garlic, minced
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
Pasta and garnish
  • 12 oz penne pasta Cooked separately before combining.
  • 1 fresh parsley For garnish.
Optional finish
  • extra Cajun seasoning Optional; for serving if desired.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and start the slow cooker
  1. Rub the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker with the thicker side down.
  2. Add the cream of chicken soup, chicken broth, bell peppers, onion, and garlic on top of the chicken, spreading the vegetables into an even layer.
Slow-cook until tender
  1. Cook on low for 4–5 hours until the chicken is tender and easily pulls apart, then check that the sauce is bubbling at the edges.
  2. If cooking on high, cook for 2.5–3 hours until the chicken is tender and the sauce looks well blended with softened peppers.
Shred, finish the sauce, and combine
  1. Remove the chicken, let it cool briefly, and slice into strips.
  2. Stir the cream cheese and heavy cream into the sauce until smooth and melted, scraping along the sides to fully incorporate.
  3. Return the chicken strips to the sauce and add the cooked penne, tossing until every noodle is coated.
Serve
  1. Serve immediately, garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

For best texture, cook the penne separately so it doesn’t turn mushy in the slow cooker. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until warmed through. Freezing is not recommended because the cream-cheese sauce can separate after thawing. If you want a lighter option, use half-and-half in place of heavy cream (and keep the cream cheese) for a less rich sauce.