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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken in a velvety cream cheese sauce and penne coated in every bite. Slow-cooked bell peppers and onion make the sauce silky, then tossed with pasta until glossy.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken and sauce
  • 2 lb boneless skinless chicken breasts Use evenly sized breasts for consistent tenderness.
  • 2 tbsp Cajun seasoning Plus extra for serving if desired.
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 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 Cube for faster melting into the sauce.
  • 0.5 cup heavy cream
  • 12 oz penne pasta, cooked separately Cook separately so the sauce stays creamy, then toss to coat.
  • 1 Fresh parsley for garnish

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, chicken broth, bell peppers, onion, and garlic on top of the chicken.
Slow-cook until tender
  1. Cook on low for 4–5 hours, until the chicken is tender and easily shreds with a fork.
  2. If using high, cook for 2.5–3 hours, until the chicken is tender and the peppers are softened.
Finish the creamy sauce and toss with pasta
  1. Remove the chicken, slice into strips, and set aside.
  2. Stir the cream cheese and heavy cream into the sauce until smooth and melted.
  3. Return the chicken strips to the sauce and add the cooked penne, tossing to coat every piece.
Serve
  1. Serve garnished with fresh parsley and extra Cajun seasoning if desired.

Notes

For the smoothest sauce, cube the cream cheese and stir until no lumps remain before adding the pasta. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because cream-based sauces can separate when thawed. For a lighter option, swap the heavy cream and cream cheese for an equal amount of cream-cheese-style dairy alternative or use evaporated milk plus an extra 2 tbsp cream cheese—texture will be slightly less rich.