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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta is made by slow-cooking seasoned chicken with peppers, onion, and garlic, then stirring in cream cheese for a smooth, creamy sauce. Toss in separately cooked penne so every noodle is coated and ready to serve.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts
Cajun seasoning
  • 2 tbsp Cajun seasoning
Smoked paprika
  • 1 tsp smoked paprika
Garlic powder
  • 0.5 tsp garlic powder
Cream soup base
  • 1 can (10.5 oz) cream of chicken soup
Chicken broth
  • 1 cup chicken broth
Bell peppers
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
Onion and garlic
  • 1 small onion, diced
  • 3 cloves garlic, minced
Creamy finish
  • 1 cup cream cheese, cubed
  • 0.5 cup heavy cream
Pasta
  • 12 oz penne pasta, cooked separately
Garnish
  • Fresh parsley for garnish

Equipment

  • 1 slow cooker

Method
 

Season and start the slow cooker
  1. Rub the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them into the slow cooker. Make sure the surface is evenly coated so the flavor runs through the meat.
  2. Add cream of chicken soup, chicken broth, bell peppers, onion, and garlic on top of the chicken in the slow cooker. Spread everything so the chicken sits partially surrounded by the mixture.
  3. Cook on low for 4–5 hours or high for 2.5–3 hours, until the chicken is tender. Look for fork-tender meat and a bubbling, thickened sauce around the edges.
Slice, cream the sauce, and combine
  1. Remove the chicken and slice it into strips, then set it aside. Keep the strips ready to be returned so the sauce stays creamy and hot.
  2. Stir cream cheese and heavy cream into the sauce until fully smooth and melted. Watch for the sauce to turn glossy and uniform with no visible cream cheese lumps.
  3. Return the chicken strips to the sauce and add the cooked penne, then toss to coat. Ensure the pasta is evenly covered and the sauce clings to the noodles.
  4. Serve immediately, garnished with fresh parsley and extra Cajun seasoning if desired. Add the parsley right before serving for bright color.

Notes

Pro tip: for the creamiest texture, ensure the sauce is hot before adding cubed cream cheese so it melts smoothly. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently in a skillet or microwave with a splash of chicken broth to loosen the sauce. Freezing is not recommended because the creamy dairy may separate after thawing. If you want a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.