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Crock Pot Creamy Cajun Chicken Pasta

Crock pot creamy Cajun chicken pasta with tender chicken and a smooth, cheese-rich sauce that coats every penne noodle. Cook low for 4–5 hours for easy shredding-tender chicken, then stir in cream cheese and heavy cream until melted and glossy.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts
Cajun seasoning and spices
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Creamy sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 8 oz cream cheese
  • 0.5 cup heavy cream
Vegetables
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion diced
  • 3 clove garlic minced
Pasta and garnish
  • 12 oz penne pasta cooked separately
  • 0.25 fresh parsley for garnish
  • 1 Cajun seasoning extra, if desired

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Rub the chicken breasts all over with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker.
  2. Add the cream of chicken soup, chicken broth, red bell pepper, green bell pepper, onion, and garlic on top of the chicken.
Cook until tender
  1. Cook on low for 4–5 hours, until the chicken is tender and easily cuts with a fork (optional high: 2.5–3 hours).
Finish the creamy sauce
  1. Remove the chicken, slice it into strips, and set aside.
  2. Stir the cream cheese and heavy cream into the sauce in the slow cooker until fully smooth and melted, with no cream cheese lumps remaining.
Combine with pasta and serve
  1. Return the chicken strips to the sauce and add the cooked penne pasta, tossing until every noodle is coated.
  2. Serve immediately, garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

For extra smooth sauce, use softened cream cheese or cut it into small cubes so it melts faster in the hot slow-cooker liquid. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove or in the microwave with a splash of broth to loosen the sauce. Freezing is not ideal because cream sauces can split when thawed and reheated. For a lighter option, substitute half-and-half for heavy cream and use reduced-fat cream cheese (texture will be slightly less rich).