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Crock Pot Creamy Cajun Chicken Pasta

A delightful dish combining rich Cajun spices with tender chicken and creamy pasta, perfect for busy nights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 0.5 yellow onion, sliced
  • 3 cups low-sodium chicken broth
  • 8 ounces cream cheese, cubed
  • 1 cup shredded Parmesan cheese
  • 12 ounces penne or rotini pasta
  • to taste Fresh parsley for garnish
  • to taste Extra Parmesan cheese for garnish
  • to taste Crushed red pepper flakes for spice

Method
 

Preparation
  1. Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Optionally marinate for 15-20 minutes.
  2. Place the seasoned chicken in the slow cooker. Add the sliced red and green bell peppers, sliced onion, and chicken broth.
Cooking
  1. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  2. Remove the chicken from the slow cooker, shred it using forks, and return it to the slow cooker.
  3. Add the cubed cream cheese and shredded Parmesan cheese to the slow cooker. Stir until melted and creamy, cooking for an additional 10 to 15 minutes on low.
Pasta Preparation
  1. While the sauce is thickening, cook the pasta according to the package directions until al dente, then drain.
Combine and Serve
  1. Stir the cooked pasta into the creamy Cajun chicken mixture in the slow cooker. Mix well to combine.
  2. Serve hot, garnishing with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes to taste.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Separate the pasta from the sauce in the freezer for best texture.