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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken, a silky cream-cheese sauce, and penne coated until glossy. Slow-cooked Cajun flavors mingle with bell peppers and onions for an easy main dish.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Sauce base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 count red bell pepper, sliced
  • 1 count green bell pepper, sliced
  • 1 count small onion, diced
  • 3 clove garlic, minced
Creamy finish
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
Pasta and garnish
  • 12 oz penne pasta, cooked separately
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Rub the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker. The chicken should look evenly coated with a reddish spice blend.
  2. Add the cream of chicken soup, chicken broth, bell peppers, onion, and garlic on top of the chicken. Spread the vegetables so they sit against the chicken as much as possible.
  3. Cover and cook on low for 4–5 hours or high for 2.5–3 hours until the chicken is tender. The chicken is ready when it easily pulls apart when pressed with a fork.
Slice and make the creamy sauce
  1. Remove the chicken and slice it into strips. Keep the sauce in the cooker so you can continue building the creamy coating.
  2. Stir the cream cheese and heavy cream into the sauce until smooth and melted. Look for a thick, glossy sauce with no visible cream cheese lumps.
Combine with pasta and serve
  1. Return the chicken strips to the sauce and add the cooked penne, tossing to coat. The noodles should be fully covered and look creamy rather than dry.
  2. Serve immediately garnished with fresh parsley and extra Cajun seasoning if desired. Finish with a fresh green sprinkle and a light dusting of spice on top.

Notes

For the creamiest texture, keep the lid on while the sauce melts the cream cheese, then stir until completely smooth before adding pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave with a splash of chicken broth if needed. Freezing isn’t ideal because the creamy sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduced-fat cream cheese.