Crock Pot Creamy Cajun Chicken Pasta
Crock Pot Creamy Cajun Chicken Pasta is the ultimate slow-cooker comfort food that brings bold, warming spices and silky, creamy sauce to your weeknight dinners. This dish pairs tender boneless chicken breasts with sweet bell peppers, onion, diced tomatoes, and a rich Parmesan-cream sauce that clings to every penne bite — perfect for when you want a satisfying, hands-off meal with personality. It’s especially lovely in cooler months when you crave something cozy but not fussy. If you love slow-cooker crowd-pleasers, this recipe sits nicely beside other comforts like Cheesy Crock Pot Buffalo Chicken Dip and will become one of those dishes you make again and again.
Ingredients & Equipment
Ingredients
- 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
- 1 bell pepper, sliced (any color)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 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)
- Fresh parsley, chopped for garnish
Equipment & Helpful Tools
- 4–6 quart slow cooker (Crock Pot)
- Large skillet (for browning the chicken)
- Cutting board and sharp knife
- Measuring cups and spoons
- Two forks for shredding (or a stand mixer with paddle)
- Colander for draining pasta
- Wooden spoon or silicone spatula
- Meat thermometer (optional, useful for checking chicken doneness)
- Blender or immersion blender (optional, if you want a smoother sauce)
Notes
- If you prefer a smoother sauce, an immersion blender can purée some of the cooked vegetables and tomatoes before shredding the chicken.
- For stove-to-oven finishes or for roasting peppers instead of slow-cooking, a baking tray and oven-safe tools are handy.
- Keep Parmesan in a sealed container in the fridge and grate fresh for the best melt and flavor.
Step-by-Step Instructions (with tips)
Prep and season the chicken
Begin by placing the chicken breasts in a large bowl. Drizzle with olive oil, then sprinkle with the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasonings into the chicken to ensure even coating. Tip: If you have time, let the seasoned chicken rest for 15–30 minutes to let the flavors penetrate.Brown the chicken (optional but recommended)
In a large skillet over medium heat, lightly brown the chicken on both sides, about 2–3 minutes per side. This will help seal in the flavors and add a little caramelized depth to the final sauce. Tip: You don’t need to cook the chicken through; a light golden crust is enough.Layer in the slow cooker
Remove the chicken and place it in the bottom of your slow cooker. Add the sliced bell pepper, onion, and minced garlic on top of the chicken in the crock pot. Tip: Arrange the vegetables evenly so they cook down and release flavor throughout.Add tomatoes and broth
Pour in the diced tomatoes with their juices and the chicken broth. Give everything a gentle stir to distribute the liquid and aromatics. Tip: For a slightly thicker sauce, use 3/4 cup chicken broth instead of a full cup; for a lighter sauce, keep the cup.Slow-cook the chicken
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is cooked thoroughly and easy to shred. Use a meat thermometer to check for 165°F if you want extra assurance. Tip: Low and slow yields more tender chicken and richer flavor.Shred the chicken
Once the chicken is done, carefully remove it from the crock pot. Shred the chicken with two forks and return it to the crock pot, stirring it into the vegetables and liquid. Tip: For ultra-fine shredding, use the paddle attachment of a stand mixer for 30 seconds.Make it creamy
Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. If your sauce looks a little thin, let it simmer on the low setting for 10–15 minutes to thicken. Tip: Add the cream off-heat if your slow cooker runs hot to prevent curdling; stir until smooth.Cook the pasta separately
In the meantime, cook the pasta according to package instructions until al dente. Drain well. Tip: Avoid overcooking here since the pasta will finish in the sauce.Combine pasta and sauce
Add the cooked pasta to the crock pot and stir well to combine with the sauce and chicken. Allow everything to heat together in the crock pot for another 15–20 minutes on the low setting, to ensure it’s thoroughly warmed and the pasta absorbs some sauce. Tip: If the pasta soaks up too much sauce, stir in a splash of reserved pasta water or extra cream to loosen it.Serve
Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan. Tip: Fresh lemon juice (a squeeze) brightens the dish at the end if you find the creaminess a touch heavy.
Variations & Flavor Suggestions
- Make it smoky: Add andouille or smoked sausage slices during the last hour of cooking for a deeper smoky-cajun profile.
- Vegetarian twist: Substitute chicken with firm tofu or chickpeas and use vegetable broth; add more hearty vegetables like mushrooms or zucchini.
- Lighter dairy: Swap heavy cream for half-and-half combined with a teaspoon of cornstarch (mixed into a slurry) to thicken without being too heavy.
- Gluten-free: Use your favorite gluten-free pasta; cook per package directions.
- Roasting option: Roast the bell peppers and onions on a sheet pan until caramelized and add them to the slow cooker for added depth, or roast the chicken instead of browning for a slightly different texture.
- Shortcut: Use shredded rotisserie chicken added in the last hour on low to save time—reduce cooking liquid slightly since the rotisserie chicken is pre-cooked.
Helpful kitchen tips
- Browning builds flavor; don’t skip if you have the extra 5–10 minutes.
- Add delicate dairy at the end and avoid high heat to prevent separation.
- Reserve a little pasta water to adjust sauce consistency if needed.
- If your sauce seems too thin after adding pasta, remove the lid and cook on high for 10–15 minutes to reduce, stirring occasionally.
If you enjoy cozy comfort meals with rich gravies and sauces, you might also like the slow-cooker comfort of Crockpot Chicken and Gravy Recipe — Cozy, Easy, Family-Approved for another weeknight favorite.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate cooled leftovers in airtight containers for up to 3–4 days. Separate pasta from sauce if you plan to store longer or want to preserve texture (pasta will continue to absorb sauce and can become soft).
- Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between intervals. Add a splash of chicken broth or cream when reheating to refresh the sauce.
Freezing
- For best results when freezing, keep the pasta and sauce separate. Freeze the shredded chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If you must freeze already-mixed pasta, expect some texture changes — pasta can become softer after thawing. Reheat slowly and add a little extra liquid as it warms.
Make-ahead
- Assemble the recipe up to the point of slow-cooking in a sealed container or freezer bag and refrigerate for up to 24 hours before cooking. For longer storage, freeze the prepped ingredients (without cream, which should be added fresh) for up to 2 months.
- Cook pasta fresh when serving for the best bite and texture; if pressed for time, prepare pasta slightly under al dente and finish it in the sauce so it doesn’t get mushy.
For a soup-style, grain-forward comfort that can also be prepped ahead, try warming up with a batch of Crockpot Chicken and Wild Rice Soup, which reheats beautifully and freezes well.
How to Use / Serve This Dish
Serving ideas
- Simple weeknight dinner: Plate with a crisp green salad and crusty bread to soak up extra sauce.
- Family-style: Serve directly from the slow cooker on the table for casual family meals or potlucks.
- Weeknight leftovers: Use leftover creamy Cajun chicken pasta as a filling for stuffed bell peppers, bake in a casserole dish topped with extra Parmesan and breadcrumbs, or turn into a hearty lunch with an added handful of greens.
- Pairings: A bright, citrusy white wine like Sauvignon Blanc or a fruity Zinfandel can complement the Cajun spice; a cold beer is always an easy option.
- Garnishes: Fresh parsley, chopped scallions, extra Parmesan, a squeeze of lemon, or a drizzle of hot sauce for heat lovers.
Creative variations
- Bake it: Transfer the combined pasta into a baking dish, top with extra cheese and panko, and broil until golden for a crunchy finish.
- Make it a bowl: Serve over creamy polenta or mashed potatoes for a Southern twist.
- Spice level: Increase Cajun seasoning or add cayenne if you want more heat; mellow it with extra cream or a touch of sugar if it’s too spicy.
FAQ
Q: Can I use frozen chicken breasts?
A: Yes. If using frozen chicken, cook on low for 6–7 hours or on high for 3–4 hours, checking until the internal temperature reaches 165°F. Browning isn’t possible with frozen chicken, so plan for slightly more cooking time.
Q: What can I substitute for heavy cream?
A: Use half-and-half thickened with a teaspoon of cornstarch (mixed into the half-and-half) or a combination of Greek yogurt and milk stirred in off-heat to avoid curdling. Coconut cream works for a dairy-free option but will change the flavor profile.
Q: Can I add other proteins, like sausage or shrimp?
A: Yes. Add sausage slices during the last hour of cooking. For shrimp, stir in raw, peeled shrimp in the final 10–15 minutes on high (or until shrimp are opaque) to avoid overcooking.
Q: How long does this keep in the fridge?
A: Stored in airtight containers, the cooked chicken and sauce will keep for 3–4 days. Pasta mixed into the sauce will have the best texture if eaten within 1–2 days.
Conclusion
This Crock Pot Creamy Cajun Chicken Pasta captures the comfort of slow-cooked meals while delivering bright Cajun flavors and a luxuriously creamy finish — perfect for seasonal dinners, weeknight crowd-pleasers, or cozy weekend gatherings. If you want more slow-cooker inspiration or alternate takes on Cajun chicken pasta, check out this easy version on Eating on a Dime: Crock Pot Cajun Chicken Pasta Recipe Made Easy. For another twist and different technique, take a look at the Peanut Blossom blog’s approach here: Crockpot Cajun Chicken Pasta. And if you like trying several slow-cooker variations, this version on One Balanced Life offers helpful tips and swaps: Slow Cooker Cajun Chicken Pasta – onebalancedlife.com. I hope this recipe becomes a go-to in your rotation — if you make it, I’d love for you to share how you served it and any creative twists you tried!
Crock Pot Creamy Cajun Chicken Pasta
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
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the vegetables and sauce
- 1 each bell pepper, sliced (any color)
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 14.5 oz can diced tomatoes, with juices
- 1 cup chicken broth or reduce to 3/4 cup for a thicker sauce
- ½ cup heavy cream add off-heat to prevent curdling
- ½ cup grated Parmesan cheese freshly grated is best
For the pasta
- 8 oz penne pasta or pasta of choice
For garnish
- Fresh parsley, chopped
Instructions
Preparation
- Place the chicken breasts in a large bowl. Drizzle with olive oil and sprinkle with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the seasonings into the chicken to ensure even coating.
- If time allows, let the seasoned chicken rest for 15-30 minutes to let the flavors penetrate.
Browning the Chicken (optional)
- In a large skillet over medium heat, lightly brown the chicken on both sides, about 2-3 minutes per side.
- You don’t need to cook the chicken through; a light golden crust is enough for added flavor.
Layering in the Slow Cooker
- Remove the chicken and place it in the bottom of your slow cooker. Add the sliced bell pepper, onion, and minced garlic on top of the chicken.
- Arrange the vegetables evenly to ensure they release flavor.
Adding Tomatoes and Broth
- Pour in the diced tomatoes with their juices and the chicken broth. Stir gently to distribute the liquid and aromatics.
Slow-Cooking the Chicken
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is cooked thoroughly and easy to shred.
- Use a meat thermometer to check for 165°F for assurance.
Shredding the Chicken
- Once cooked, carefully remove the chicken from the crock pot and shred using two forks. Return it to the crock pot and stir it into the vegetables and liquid.
Making it Creamy
- Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is creamy.
- Let it simmer on low for 10-15 minutes if the sauce looks thin.
Cooking the Pasta
- Cook the pasta according to package instructions until al dente.
- Drain well and avoid overcooking as the pasta will finish cooking in the sauce.
Combining Pasta and Sauce
- Add the cooked pasta to the crock pot and stir well to combine with the sauce and chicken.
- Heat everything together in the crock pot for another 15-20 minutes on low.
Serving
- Serve hot, garnished with freshly chopped parsley and an extra sprinkle of Parmesan.
