Ingredients
Scale
- 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
