If you’re looking for an easy, flavorful, and satisfying meal that practically makes itself, then you’re going to love this Crock-Pot Cajun Chicken Pasta!
With tender, juicy chicken cooked in a rich, creamy sauce, this dish brings all the bold flavors of Cajun seasoning together with the comforting goodness of pasta.
Perfect for busy nights, this slow-cooked meal will have everyone asking for seconds.
Why You’ll Love This Recipe
- Set it and forget it: This recipe is perfect for busy people who want a meal with minimal effort. Simply toss everything into the Crock-Pot and let it work its magic while you do other things.
- Full of flavor: The Cajun seasoning adds just the right amount of spice, and the combination of creamy sauce and juicy shredded chicken will have your taste buds dancing.
- Comfort food with a kick: The pasta and creamy sauce are the epitome of comfort food, but the Cajun seasoning elevates it with a bold, exciting twist that makes this dish anything but ordinary.
- Versatile: You can adjust the heat level by adding more or less Cajun seasoning, and you can also swap out the chicken for sausage or shrimp for a different take on this dish.
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Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (or to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne or fettuccine pasta (uncooked)
- Fresh parsley (optional, for garnish)
- Additional Cajun seasoning (optional, for garnish)
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How to Make Cajun Chicken Pasta in Your Slow Cooker
- Prepare the Chicken: Start by seasoning your chicken breasts. In a small bowl, combine the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning mix all over the chicken breasts.
- Sear the Chicken (Optional but Recommended): Heat olive oil in a skillet over medium-high heat. Once the oil is hot, sear each chicken breast for about 2-3 minutes per side, just until golden. This step is optional, but it adds extra flavor. If you’re short on time, you can skip it and add the raw chicken directly to the Crock-Pot.
- Slow-Cook the Chicken: Transfer the seasoned (and optionally seared) chicken breasts to the Crock-Pot. Add the chicken broth and diced tomatoes with green chilies. Cover the Crock-Pot with the lid and cook on low for 4 hours or high for 2 hours. The chicken should be cooked through and tender.
- Shred the Chicken: Once the chicken is fully cooked, shred it using two forks. The chicken should easily fall apart.
- Make the Sauce: After shredding the chicken, add the heavy cream and Parmesan cheese to the Crock-Pot. Stir to combine until the sauce becomes creamy and smooth. Taste and adjust the seasoning if necessary.
- Cook the Pasta: In a separate pot, cook the pasta according to the package instructions. Once the pasta is cooked, drain it and add it to the Crock-Pot with the creamy Cajun chicken sauce. Stir everything together so the pasta is coated in the sauce.
- Serve: Garnish with fresh parsley and a sprinkle of additional Cajun seasoning if you like a little extra heat. Serve warm and enjoy your hearty, flavorful meal!
With its simple ingredients and effortless preparation, this Crock-Pot Cajun Chicken Pasta will quickly become a favorite in your dinner rotation. Enjoy!
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Best Crock-Pot Cajun Chicken Pasta
With bold, zesty flavors, this Crock-Pot Cajun Chicken Pasta features tender shredded chicken slow cooked in a creamy, spicy sauce that perfectly coats every bite of pasta.
- Total Time: 4 hours 10 minutes
- Yield: 4–6 servings 1x
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning (or to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne or fettuccine pasta (uncooked)
- Fresh parsley (optional, for garnish)
- Additional Cajun seasoning (optional, for garnish)
Instructions
- Season the chicken breasts by combining Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl. Rub the seasoning mix all over the chicken breasts.
- Heat olive oil in a skillet over medium-high heat. Once hot, sear each chicken breast for 2-3 minutes per side until golden. If short on time, skip this step and add the raw chicken directly to the Crock-Pot.
- Transfer the seasoned (and optionally seared) chicken breasts to the Crock-Pot. Add the chicken broth and diced tomatoes with green chilies. Cover and cook on low for 4 hours or high for 2 hours until the chicken is tender.
- Once the chicken is cooked, shred it using two forks. The chicken should easily fall apart.
- Add the heavy cream and Parmesan cheese to the Crock-Pot with the shredded chicken. Stir until the sauce is creamy and smooth, then taste and adjust seasoning if needed.
- Cook the pasta according to package instructions. Drain and add the cooked pasta to the Crock-Pot, stirring to coat in the creamy Cajun sauce.
- Garnish with fresh parsley and extra Cajun seasoning if desired. Serve warm and enjoy!
Notes
While searing the chicken adds extra flavor, it’s not essential. You can skip this step and simply add the raw chicken to the Crock-Pot, saving time and effort.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: slow cooker
