Go Back

Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken, creamy Cajun sauce, and penne coated until glossy. Slow-cooked low-and-slow, then finished with melted cream cheese for a smooth, rich texture.
Print Recipe Pin Recipe
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
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Creamy Cajun 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 cloves garlic, minced
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
Pasta and Finish
  • 12 oz penne pasta, cooked separately
  • 1 Fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Season and layer in the slow cooker
  1. Rub the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker.
  2. Add the cream of chicken soup, chicken broth, bell peppers, onion, and garlic on top of the chicken.
Slow cook until tender
  1. Cook on LOW for 4–5 hours, or HIGH for 2.5–3 hours, until the chicken is tender.
Make it creamy and combine
  1. Remove the chicken and slice it into strips.
  2. Stir the cream cheese and heavy cream into the sauce until fully smooth and melted, scraping along the sides to prevent lumps.
  3. Return the chicken strips to the sauce and add the cooked penne, tossing until the pasta is evenly coated.
Serve
  1. Serve garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

Pro tip: cook the penne separately as directed so it stays firm and doesn’t turn mushy while the creamy sauce finishes. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet or microwave with a splash of chicken broth if needed. Freezing is not recommended because cream cheese sauce can break when thawed. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream for a similar creamy texture.