Description
CrockPot Cajun Chicken Pasta is an easy and quick dinner with tender chicken and a creamy spiced sauce that clings to every bite of pasta. This simple recipe brings the best comfort food ideas to a busy weeknight dinner and it also works well for meal prep or a casual party. Bell peppers add color while a balanced Cajun seasoning keeps each serving bold yet family friendly. Pair it with a healthy green salad for a complete meal that feels cozy and satisfying.
Ingredients
- 2 large chicken breasts or about 1 1/2 pounds Boneless skinless chicken breasts
- 2 tablespoons divided Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 medium pepper sliced Red bell pepper
- 1 medium pepper sliced Yellow bell pepper
- 1 cup Chicken broth
- 8 ounces cubed Cream cheese
- 1 cup Heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 ounces dry Penne pasta
- 2 tablespoons Unsalted butter
- 1/2 teaspoon plus more for pasta water Kosher salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
Instructions
- Coat exactly 2 large chicken breasts with half of the Cajun seasoning plus the garlic powder and onion powder until the surfaces change from plain pink to unevenly speckled red and brown. Place the seasoned chicken over loosely scattered strips from 1 red bell pepper and 1 yellow bell pepper so the vegetables remain partly visible around the edges.
- Pour the chicken broth around the chicken and cook until exactly 2 breasts change from firm pink meat into opaque tender chicken while the pepper strips soften and curl into the liquid. Pull the cooked chicken into irregular bite sized pieces and spread the pieces through the softened peppers so the original breast shapes disappear.
- Scatter the cream cheese cubes and butter over the shredded chicken before pouring in the heavy cream and adding the remaining Cajun seasoning plus black pepper. Stir until the white cheese cubes disappear and the broth transforms into a thick pale orange sauce that partially coats the chicken and softened peppers.
- Cook exactly 12 ounces of dry penne until the rigid pale tubes become plump and flexible while still holding their ridged shape. Drain the pasta so the pieces settle into an uneven mound with a light surface sheen and natural gaps between several tubes.
- Transfer all cooked penne into the creamy chicken mixture and fold until the pasta changes from pale yellow to unevenly coated orange with chicken and peppers moving between the tubes. Add the grated Parmesan and stir until it melts into thicker glossy patches that cling to the ridges without making the mixture perfectly uniform.
- Scoop one portion onto a white plate so the sauced penne forms a casual mound with visible chicken pieces and softened red and yellow pepper strips resting at different angles. Scatter chopped parsley over the top so the finished dish shows fresh green contrast with uneven melted cheese and natural orange sauce streaks.
Notes
Pro Tips:
- Cut the pepper strips into similar widths so they soften evenly while keeping a few natural differences in length.
- Use freshly grated Parmesan because it melts more smoothly and creates a creamier sauce than packaged shredded cheese.
- Taste the Cajun seasoning before using the full amount since different brands can vary greatly in salt and heat.
- Keep the cooked pasta slightly firm because it absorbs extra sauce while resting and can become too soft if overcooked.
Storage: Cool the CrockPot Cajun Chicken Pasta before transferring it into a shallow airtight container so the heat escapes evenly and condensation stays limited. Refrigerate the pasta for up to three days and keep the container tightly sealed so the chicken remains moist and the sauce does not absorb refrigerator odors. Reheat individual portions with a splash of milk or chicken broth because the pasta continues absorbing sauce as it rests and the added liquid restores creaminess. Freezing is possible although the dairy sauce can separate and the penne may soften so the best texture comes from enjoying the dish fresh or refrigerated.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: Cajun inspired American