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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken simmered in a creamy cajun-style sauce, then tossed with penne for a smooth coating. Slow-cooker method keeps the peppers and onions soft while the cream cheese melts into a velvety finish.
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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
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
Sauce
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
Pasta & garnish
  • 12 oz penne pasta, cooked separately
  • 1 Fresh parsley for garnish
  • 1 extra Cajun seasoning if desired

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Rub the chicken breasts with Cajun seasoning, smoked paprika, and garlic powder, then place them in the slow cooker.
  2. Add the cream of chicken soup and chicken broth, then layer in the sliced red bell pepper, sliced green bell pepper, diced onion, and minced garlic on top.
Cook until tender
  1. Cook on LOW for 4–5 hours, until the chicken is tender and shreds easily.
  2. If using HIGH, cook for 2.5–3 hours on HIGH, until the chicken is tender and shreds easily.
Finish the creamy sauce and toss
  1. Remove the chicken and slice it into strips, then set aside while you finish the sauce.
  2. Stir the cream cheese and heavy cream into the sauce and heat until smooth and fully melted.
  3. Return the chicken strips to the sauce, add the cooked penne, and toss to coat every noodle.
Serve
  1. Serve immediately, garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

For the creamiest texture, stir until the cream cheese is fully melted before adding the pasta. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so the sauce stays creamy. Freezing is not recommended because cream-based sauces can break after thawing. For a lighter option, swap heavy cream for half-and-half and reduce simmer time by about 15 minutes, keeping the sauce at a gentle heat.