I’m sharing my Crock Pot Creamy Cajun Chicken Pasta, with tender chicken, a creamy sauce, and bold Cajun spices, and it’s one of my go-to Easy Crockpot Dinners for busy weeknights.

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I love stumbling on meals that taste complex but ask almost nothing from me, and this Crock Pot Creamy Cajun Chicken Pasta is exactly that. A punchy Cajun seasoning and a velvety cream cheese finish somehow turn simple staples into something you want to brag about.

I swear theres a moment when the smell makes you go, wait what is that, and you have to know. Folks tag it as Easy Cajun Chicken Pasta Crockpot and it even shows up in Chicken Pasta Recipes, yet my version keeps a little trick up its sleeve.

Try it and see why.

Ingredients

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Chicken breasts: Lean protein that keeps you full, builds muscle, mild flavor soaks up spices.
Cajun seasoning: Spicy mix with paprika garlic and herbs, adds heat and savory flavor.
Onion: Sweet and savory when cooked, gives depth, adds fiber and vitamin C.
Bell peppers: Bright crunch, high in vitamin C and antioxidants, color and mild sweetness.
Cream cheese: Rich and creamy, brings silky texture and fats that makes sauce luscious.
Heavy cream: Adds richness and smoothness, high in fat so use sparingly if watching calories.
Parmesan cheese: Salty nutty hard cheese, adds savory umami and calcium, small amount goes far.
Pasta: Carb base that fills you up, gives comfort and carries the creamy sauce.

Ingredient Quantities

1 1/2 to 2 lbs boneless skinless chicken breasts

2 tbsp Cajun seasoning

1 medium yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

3 cloves garlic, minced

1 cup low sodium chicken broth

8 oz cream cheese, softened

1/2 cup heavy cream

1 cup grated Parmesan cheese

12 oz dried penne or rigatoni pasta

Salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley or sliced green onions for garnish

How to Make this

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1. Pat the 1 1/2 to 2 lbs chicken breasts dry, rub both sides with 2 tbsp Cajun seasoning and a little salt and pepper; for extra flavor quickly sear them 2 to 3 minutes per side in a hot skillet with a splash of oil, then transfer to the crock pot, or skip searing if you want faster prep.

2. Add the thinly sliced 1 medium yellow onion, 1 red bell pepper and 1 green bell pepper, plus the 3 minced garlic cloves on top of the chicken in the slow cooker.

3. Pour in 1 cup low sodium chicken broth around the edges so you don’t wash the seasoning off the chicken. Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until chicken is tender and reaches 165 F.

4. About 20 minutes before serving bring a large pot of salted water to a boil and cook the 12 oz dried penne or rigatoni until just al dente; reserve 1/2 cup of the pasta water, then drain the pasta. Reserving water is a handy trick to loosen the sauce later.

5. When the chicken is done, remove it to a cutting board and shred with two forks or chop into bite sized pieces; stir the shredded chicken back into the crock pot.

6. Soften and cube the 8 oz cream cheese, add it to the crock pot with 1/2 cup heavy cream and 1 cup grated Parmesan cheese, stirring until the cream cheese melts and the sauce is smooth; if it’s slow to melt, switch the cooker to high and stir occasionally.

7. Taste the sauce and season with additional salt, black pepper and more Cajun seasoning if you want extra kick. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until you get the consistency you like.

8. Add the drained pasta to the crock pot and gently fold everything together so the pasta is well coated; warm through for 2 to 3 minutes so pasta soaks up the sauce.

9. Serve immediately topped with 2 tbsp chopped fresh parsley or sliced green onions for color, and an extra sprinkle of Parmesan if you like. Leftovers keep well in the fridge for 3 days and reheat with a splash of cream or milk to loosen the sauce.

Equipment Needed

1. Large heavy skillet for quickly searing the chicken so it gets good color
2. Crock pot or slow cooker to finish cooking and melt the cheese
3. Large pot to boil the pasta and save some pasta water for loosening the sauce
4. Colander to drain the pasta (and catch that reserved water)
5. Cutting board for slicing the onions, peppers and resting the chicken
6. Chef’s knife thats sharp enough to slice veg and chop the chicken
7. Measuring cups and spoons for the broth, cream and seasonings
8. Silicone spatula or wooden spoon to stir the sauce without scratching the cooker
9. Two forks for shredding the chicken (or tongs if you prefer) plus an instant read thermometer to make sure it hits 165 F

FAQ

Q: Can I use frozen chicken? A: Yes but thawing first is best. Frozen breasts add extra water and need more time so cook longer on low until an instant read thermometer hits 165F. If you do use frozen expect the meat to shred easier than slice.

Q: How do I keep the pasta from getting mushy? A: Cook the pasta separately until just al dente then drain. Stir it into the crock pot in the last 10 to 15 minutes with a splash of reserved pasta water or extra cream so it soaks up sauce without over cooking.

Q: Can I make it spicier or milder? A: Totally. Use more Cajun seasoning or a pinch of cayenne for heat, or add hot sauce. For milder, cut the Cajun down and taste as you go. You can also add smoked paprika for smoky flavor instead of more heat.

Q: Can I swap the chicken or pasta type? A: Yes. Boneless skinless thighs work great and stay juicier, shredded rotisserie chicken also works. Any short pasta like penne rigatoni shells is fine. If you use gluten free pasta cook it separately and add at the end because it can get soft fast.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove over low heat with a splash of broth or cream to loosen the sauce, or microwave in short bursts stirring between them.

Q: Any tips for a smoother creamy sauce? A: Soften the cream cheese to room temp so it blends easy, stir in the cheese off heat or on low so it does not break, and add the heavy cream last to adjust thickness. If sauce looks grainy a little extra cream or some reserved pasta water usually fixes it.

Crock Pot Creamy Cajun Chicken Pasta Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (more forgiving, stays juicier and you can shred them the same), or 1 lb firm tofu for a veg option (press and cube, add later so it doesnt turn mushy), or turkey breast if you want a milder flavor.
Cream cheese: use the same amount mascarpone for a smoother, slightly sweeter result, or 8 oz full fat Greek yogurt (stir in gently off heat so it doesn’t split), or 8 oz softened goat cheese for a tangy twist.
Heavy cream: replace with 1/2 cup half and half plus 1 tbsp melted butter per cup to mimic richness, or 1 cup whole milk mixed with 1 tbsp flour or cornstarch (whisk to thicken), or use canned coconut cream for a dairy free option but expect a hint of coconut.
Dry pasta: use gluten free penne/rigatoni same amount and watch cook time, or whole wheat pasta for nuttier flavor, or swap for 10 oz short pasta like farfalle or rigatoni if you want a slightly different texture.

Pro Tips

– Quick sear the chicken first if you can, even just 1 to 2 minutes per side will add a ton of flavor, otherwise the crock pot can make it taste kinda flat.
– Cube and soften the cream cheese ahead of time, or cut it into very small pieces, it’ll melt way faster and you wont end up with little lumps; if you do get lumps use a whisk or a stick blender for a few seconds.
– Undercook the pasta by a minute or two and save at least 1/2 cup of the pasta water, its gold for thinning the sauce and helping it cling to the pasta without getting soggy.
– Taste and adjust at the end, crock pots tend to mute spices so you might need a bit more Cajun, salt or pepper than you expect, and a squeeze of lemon or a handful of fresh herbs makes the whole dish pop.

Crock Pot Creamy Cajun Chicken Pasta Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing my Crock Pot Creamy Cajun Chicken Pasta, with tender chicken, a creamy sauce, and bold Cajun spices, and it’s one of my go-to Easy Crockpot Dinners for busy weeknights.

Servings

servings

Calories

745

kcal

Equipment: 1. Large heavy skillet for quickly searing the chicken so it gets good color
2. Crock pot or slow cooker to finish cooking and melt the cheese
3. Large pot to boil the pasta and save some pasta water for loosening the sauce
4. Colander to drain the pasta (and catch that reserved water)
5. Cutting board for slicing the onions, peppers and resting the chicken
6. Chef’s knife thats sharp enough to slice veg and chop the chicken
7. Measuring cups and spoons for the broth, cream and seasonings
8. Silicone spatula or wooden spoon to stir the sauce without scratching the cooker
9. Two forks for shredding the chicken (or tongs if you prefer) plus an instant read thermometer to make sure it hits 165 F

Ingredients

1 1/2 to 2 lbs boneless skinless chicken breasts
2 tbsp Cajun seasoning
1 medium yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
1 cup low sodium chicken broth
8 oz cream cheese, softened
1/2 cup heavy cream
1 cup grated Parmesan cheese
12 oz dried penne or rigatoni pasta
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh parsley or sliced green onions for garnish

Directions

Pat the 1 1/2 to 2 lbs chicken breasts dry, rub both sides with 2 tbsp Cajun seasoning and a little salt and pepper; for extra flavor quickly sear them 2 to 3 minutes per side in a hot skillet with a splash of oil, then transfer to the crock pot, or skip searing if you want faster prep.
Add the thinly sliced 1 medium yellow onion, 1 red bell pepper and 1 green bell pepper, plus the 3 minced garlic cloves on top of the chicken in the slow cooker.
Pour in 1 cup low sodium chicken broth around the edges so you don’t wash the seasoning off the chicken. Cover and cook on low 4 to 5 hours or on high 2 to 3 hours, until chicken is tender and reaches 165 F.
About 20 minutes before serving bring a large pot of salted water to a boil and cook the 12 oz dried penne or rigatoni until just al dente; reserve 1/2 cup of the pasta water, then drain the pasta. Reserving water is a handy trick to loosen the sauce later.
When the chicken is done, remove it to a cutting board and shred with two forks or chop into bite sized pieces; stir the shredded chicken back into the crock pot.
Soften and cube the 8 oz cream cheese, add it to the crock pot with 1/2 cup heavy cream and 1 cup grated Parmesan cheese, stirring until the cream cheese melts and the sauce is smooth; if it’s slow to melt, switch the cooker to high and stir occasionally.
Taste the sauce and season with additional salt, black pepper and more Cajun seasoning if you want extra kick. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until you get the consistency you like.
Add the drained pasta to the crock pot and gently fold everything together so the pasta is well coated; warm through for 2 to 3 minutes so pasta soaks up the sauce.
Serve immediately topped with 2 tbsp chopped fresh parsley or sliced green onions for color, and an extra sprinkle of Parmesan if you like. Leftovers keep well in the fridge for 3 days and reheat with a splash of cream or milk to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.