I’m sharing a Crock Pot Creamy Cajun Chicken Pasta with tender chicken, a lusciously creamy Cajun-spiced sauce, and a simple prep trick I’ve added to my Cajun Chicken Pasta Recipes.

Jump to Recipe

I’ve been tinkering with Crock Pot Creamy Cajun Chicken Pasta and honestly, I didn’t expect it to be this bold. I toss in boneless skinless chicken breasts and finish the sauce with cream cheese for that silky, slightly tangy hit.

I found the idea scrolling through Chicken And Bell Pepper Crockpot Recipes and it turned into something way better than the sum of its parts. This Easy Cajun Chicken Pasta Crockpot version somehow tastes fancy but was stupid easy to make, and it keeps you guessing with every bite.

You’ll want to try it, trust me.

Ingredients

Print Recipe (No Advertisments)

Lean protein powerhouse keeps you full, cooks tender and soaks up flavor.
Smoky, spicy blend that wakes the dish, adds heat and deep savory notes.
Cream cheese gives silky richness smooths the sauce, makes pasta luxuriously creamy.
Heavy cream boosts fat for velvety mouthfeel and helps sauce cling to noodles.
Parmesan adds salty nutty umami, a sharp finish that lifts the whole dish.
Pasta like penne holds saucy bits in tubes, carbs that comfort big time.
Red bell pepper gives sweet crunch, lots of color and vitamin C to balance spice.
Garlic is punchy aromatic, a little goes far and brightens savory flavors.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts

2 to 3 tablespoons Cajun seasoning, or more if you like it spicy

3 cloves garlic, minced

1 small yellow onion, diced

1 red bell pepper, diced

1 cup low sodium chicken broth

8 ounces cream cheese, softened

1 cup heavy cream

1/2 to 3/4 cup grated Parmesan cheese

8 ounces uncooked penne or rigatoni pasta

2 tablespoons olive oil, optional for browning

Salt and black pepper to taste

1/4 teaspoon crushed red pepper flakes, optional

2 green onions, sliced for garnish

How to Make this

Print Recipe (No Advertisments)

1. Pat 1 1/2 to 2 pounds boneless skinless chicken breasts dry and rub evenly with 2 to 3 tablespoons Cajun seasoning plus a little salt and black pepper, pressing the spice into the meat.

2. Optional but recommended: heat 2 tablespoons olive oil in a skillet over medium-high and brown the chicken 2 to 3 minutes per side until golden (not cooked through). Transfer chicken to the crock pot. If you skip browning, just place the raw seasoned chicken in the crock pot.

3. Add 3 cloves minced garlic, 1 small diced yellow onion, 1 diced red bell pepper, 1 cup low sodium chicken broth and 1/4 teaspoon crushed red pepper flakes (if using) to the crock pot around the chicken. Give it a little extra sprinkle of Cajun if you like it spicy.

4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken reaches 165°F and veggies are tender.

5. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crock pot and stir.

6. Cut 8 ounces softened cream cheese into cubes and add to the crock pot with 1 cup heavy cream and 1/2 to 3/4 cup grated Parmesan. Stir to combine, cover and cook on high 15 to 30 minutes until the cheese melts and the sauce is smooth. If the cream cheese is clumpy, poke cubes with a spoon and stir until smoothed out.

7. While the sauce finishes, cook 8 ounces penne or rigatoni in salted boiling water to just al dente, about 1 to 2 minutes less than package directions. Reserve about 1/2 cup pasta water, then drain the pasta.

8. Add the cooked pasta to the crock pot and toss gently to coat in the sauce. If the sauce is too thick or looks like it might split, stir in reserved pasta water a little at a time until you reach a silky consistency.

9. Taste and adjust seasoning with extra Cajun seasoning, salt, or black pepper if needed. Serve topped with sliced green onions and extra Parmesan or red pepper flakes for heat. Enjoy.

Equipment Needed

1. Crock pot or slow cooker (about 4 to 6 quart)
2. Large skillet for browning the chicken if you wanna a golden crust
3. Large pot for boiling the pasta
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Wooden spoon or silicone spatula for stirring and scraping
8. Colander to drain the pasta
9. Two forks for shredding the chicken plus tongs to move it around
10. Box grater or microplane for fresh Parmesan

FAQ

Q: Can I use rotisserie or cooked chicken instead of raw breasts? A: Yes, rotisserie or leftover cooked chicken works great. Stir it in during the last 15 to 20 minutes just to warm through so it doesnt get dry.

Q: How do I keep the pasta from getting mushy in the crock pot? A: Cook the pasta separately to just al dente and add it to the sauce at the end. If you must cook it in the crock pot, add dry pasta for the final 20 to 30 minutes with enough liquid, but expect it to be softer.

Q: Can I make this gluten free or use a different pasta? A: Absolutely, use your favorite gluten free pasta and follow the same rule about cooking it al dente first. Short tubular pastas like penne or rigatoni give the best bite but bowties or shells work fine too.

Q: How spicy is it and how can I adjust the heat? A: Spice level is controlled by the Cajun seasoning and the optional red pepper flakes. Start with less if youre unsure, taste the sauce before adding the extra, and add more at the end if needed.

Q: Can I make this ahead or freeze it? A: Yes, you can refrigerate leftovers for 3 to 4 days. For freezing, cool completely, store up to about 2 months. Reheat gently on the stove adding a splash of cream or broth if it thickened. Cheese sometimes changes texture after freezing, but it still tastes great.

Q: Any swaps for heavy cream or cream cheese if I want it lighter? A: You can use half and half or a lighter cream cheese, but the sauce will be thinner and less rich. Avoid plain yogurt in the slow cooker because it can split, instead stir in at the very end off heat if you want some tang.

Crock Pot Creamy Cajun Chicken Pasta Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs. They stay juicier and wont dry out in the crock pot. Use the same weight 1 1/2 to 2 pounds and check for 165 F internal temp.
Cajun seasoning: use Creole seasoning for a milder, herbier profile, or make a quick mix with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne and a pinch each of thyme and oregano.
Cream cheese and heavy cream: for a richer finish try 8 ounces mascarpone in place of the cream cheese and cut the heavy cream to 1/2 cup or skip it. For a lighter option use 1 cup plain Greek yogurt stirred in off heat so it doesnt split.
Pasta: no penne or rigatoni Use 8 ounces rotini or medium shells instead. Add the pasta toward the end with an extra 1/2 cup chicken broth and cook until al dente.

Pro Tips

1. Brown the chicken first if you can, it adds way more flavor. Dont worry about cooking it all the way through, just get a golden crust then finish in the crock pot. If you skip browning, bump the Cajun up a little so the dish still has punch.

2. Make the cream cheese and cream easy to work with by cutting the cream cheese into small cubes and letting it sit at room temp for 20 minutes, or microwave 15 to 20 seconds. Stir gently and use an immersion blender or whisk to smooth any lumps instead of overcooking the sauce trying to melt them.

3. Always undercook the pasta by 1 to 2 minutes and save at least 1/2 cup of the pasta water. Add the pasta straight to the sauce and use the reserved water a tablespoon at a time to loosen it up. That starchy water is the easiest way to get a silky, non-splitting sauce.

4. Finish smart: taste for salt only at the end since Parmesan and Cajun add saltiness. If the sauce feels too rich or a little flat, a squeeze of lemon or a splash of vinegar brightens it up. For reheating or storing, keep sauce and pasta separate if you can, and thin leftover sauce with milk or broth so it isnt gluey.

Crock Pot Creamy Cajun Chicken Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing a Crock Pot Creamy Cajun Chicken Pasta with tender chicken, a lusciously creamy Cajun-spiced sauce, and a simple prep trick I’ve added to my Cajun Chicken Pasta Recipes.

Servings

servings

Calories

1088

kcal

Equipment: 1. Crock pot or slow cooker (about 4 to 6 quart)
2. Large skillet for browning the chicken if you wanna a golden crust
3. Large pot for boiling the pasta
4. Cutting board
5. Chef’s knife
6. Measuring cups and measuring spoons
7. Wooden spoon or silicone spatula for stirring and scraping
8. Colander to drain the pasta
9. Two forks for shredding the chicken plus tongs to move it around
10. Box grater or microplane for fresh Parmesan

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts
2 to 3 tablespoons Cajun seasoning, or more if you like it spicy
3 cloves garlic, minced
1 small yellow onion, diced
1 red bell pepper, diced
1 cup low sodium chicken broth
8 ounces cream cheese, softened
1 cup heavy cream
1/2 to 3/4 cup grated Parmesan cheese
8 ounces uncooked penne or rigatoni pasta
2 tablespoons olive oil, optional for browning
Salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes, optional
2 green onions, sliced for garnish

Directions

Pat 1 1/2 to 2 pounds boneless skinless chicken breasts dry and rub evenly with 2 to 3 tablespoons Cajun seasoning plus a little salt and black pepper, pressing the spice into the meat.
Optional but recommended: heat 2 tablespoons olive oil in a skillet over medium-high and brown the chicken 2 to 3 minutes per side until golden (not cooked through). Transfer chicken to the crock pot. If you skip browning, just place the raw seasoned chicken in the crock pot.
Add 3 cloves minced garlic, 1 small diced yellow onion, 1 diced red bell pepper, 1 cup low sodium chicken broth and 1/4 teaspoon crushed red pepper flakes (if using) to the crock pot around the chicken. Give it a little extra sprinkle of Cajun if you like it spicy.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until chicken reaches 165°F and veggies are tender.
Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the crock pot and stir.
Cut 8 ounces softened cream cheese into cubes and add to the crock pot with 1 cup heavy cream and 1/2 to 3/4 cup grated Parmesan. Stir to combine, cover and cook on high 15 to 30 minutes until the cheese melts and the sauce is smooth. If the cream cheese is clumpy, poke cubes with a spoon and stir until smoothed out.
While the sauce finishes, cook 8 ounces penne or rigatoni in salted boiling water to just al dente, about 1 to 2 minutes less than package directions. Reserve about 1/2 cup pasta water, then drain the pasta.
Add the cooked pasta to the crock pot and toss gently to coat in the sauce. If the sauce is too thick or looks like it might split, stir in reserved pasta water a little at a time until you reach a silky consistency.
Taste and adjust seasoning with extra Cajun seasoning, salt, or black pepper if needed. Serve topped with sliced green onions and extra Parmesan or red pepper flakes for heat. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.