I’ve been making this Crock Pot Creamy Cajun Chicken Pasta on busy weeknights for years because it delivers big flavor with almost no fuss. Tender, seasoned chicken simmers with bell peppers, tomatoes, and garlic, then finishes with cream and Parmesan so every forkful is silky and slightly smoky. It’s the kind of one-pot comfort that feeds a crowd and still feels special enough for guests. If you like slow cooker pasta dinners, you might also enjoy this related take on the same flavor family: another creamy Cajun chicken pasta recipe that inspired a few of my tweaks.

Why you’ll love this dish

This recipe hits familiar cravings without a lot of babysitting. The slow cooker does the heavy lifting, turning lean chicken breasts into juicy, shreds-ready pieces while the spices and tomatoes build a bright, savory base. Finish with cream and Parmesan for a restaurant-style sauce that’s still weeknight friendly.

• Quick to prep: seasoning and a short skillet sear take minutes.
• Budget-smart: basic pantry ingredients, and one pound of chicken stretches a long way when combined with pasta.
• Family-friendly: bold but not extreme heat; you can easily dial the spice up or down.
• Hands-off cooking: set it and forget it, then toss with pasta at the end.

“A perfect weeknight dinner: rich, creamy, and the Cajun spices give it just enough kick to feel decadent without being complicated.” — a regular at my dinner table

Step-by-step overview

This is the simple flow so you know what to expect. Season the chicken, brown briefly for flavor, then layer it in the slow cooker with peppers, onions, tomatoes, and broth. Cook until the chicken is fully done, shred it, stir in cream and Parmesan, and fold in cooked pasta. Finish with parsley and serve.

What you’ll need

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bell pepper, sliced (any color)
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 cup chicken broth (use low-sodium if preferred)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz penne pasta (or your pasta of choice)
• Fresh parsley, chopped for garnish

Substitutions and notes: use light cream or half-and-half for a slightly lighter sauce, but the texture will be thinner. Gluten-free pasta works fine; cook according to package directions. If you prefer more vegetables, add sliced mushrooms or zucchini in the slow cooker.

Step-by-step instructions

1. Put the chicken breasts in a large bowl. Drizzle with olive oil. Sprinkle on Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spices into the chicken so every piece is coated.
2. Heat a large skillet over medium heat. Add a touch of oil if needed. Brown the chicken for 2 to 3 minutes per side. The goal is color, not to cook through. Browning adds flavor to the sauce.
3. Transfer the chicken to the bottom of the slow cooker. Layer the sliced bell pepper, sliced onion, and minced garlic on top of the chicken.
4. Pour in the diced tomatoes with their juices and the chicken broth. Cover the slow cooker. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken should reach 165°F and be easy to shred.
5. Remove the chicken carefully and shred it with two forks. Return the shredded chicken to the slow cooker.
6. Stir in the heavy cream and grated Parmesan. Mix until the cheese melts and the sauce turns creamy. Taste and adjust salt or Cajun seasoning if needed. Add cream at the end so it does not separate during long cooking.
7. While the sauce finishes, cook the pasta in salted boiling water until al dente. Drain well.
8. Add the cooked pasta to the slow cooker and toss gently to coat. Let everything warm together for 15 to 20 minutes on low so the pasta absorbs the flavors.
9. Serve hot, sprinkled with chopped fresh parsley.

Best ways to enjoy it

• Plate a shallow bowl of pasta and spoon extra sauce over the top. A sprinkle of more Parmesan and parsley brightens the dish.
• Pair with a crisp, simple salad to cut the richness. Try romaine with lemon vinaigrette or mixed greens with sliced cucumber.
• Serve with crusty bread or garlic bread to mop up the sauce. For lighter sides, roasted vegetables or steamed green beans work well.
• For a party, keep the slow cooker on warm and offer grated Parmesan and red pepper flakes at the table so guests can customize.

Storage and reheating tips

• Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3 to 4 days.
• To reheat, warm gently on the stove over low heat. Add a splash of chicken broth or cream to loosen the sauce and stir frequently to prevent sticking. You can also reheat in a microwave-safe dish in 30-second bursts, stirring between intervals.
• To freeze, place cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat slowly to keep the sauce smooth.
• Food safety note: always ensure reheated chicken reaches 165°F before serving.

Helpful cooking tips

• Use a meat thermometer to confirm chicken reaches 165°F; don’t rely only on time.
• Brown chicken quickly to deepen flavor. It does not need to be cooked through in the skillet.
• Add cream and cheese at the end to prevent curdling and keep the sauce silky.
• If the sauce is too thin after adding pasta, remove the lid and cook on high for 10 to 15 minutes to reduce liquids. If it’s too thick, stir in a little warm broth until you get the texture you like.
• For a richer, ultra-creamy outcome, use full-fat heavy cream and finish with extra Parmesan; if you want ideas on technique for ultra-creamy slow cooker chicken, see this method that focuses on texture and finish: my creamy crockpot chicken recipe.

Flavor swaps

• Make it milder: cut the Cajun seasoning in half and add a pinch of smoked paprika for color.
• Turn up the heat: stir in cayenne or chopped hot peppers when you add the tomatoes.
• Protein swaps: use boneless skinless thighs for more richness and forgiving cooking time.
• Dairy-free: replace cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a dairy-free saucy finish.
• Vegetarian version: swap shredded rotisserie-style jackfruit or firm tofu for the chicken and use vegetable broth.

Common questions

Can I use frozen chicken?

Yes, you can start with frozen chicken, but increase cooking time and check for doneness. Cooking from frozen will add at least an hour. If possible, thaw in the refrigerator overnight for the best texture and even cooking.

What’s the total time from start to table?

Active prep is about 15 to 20 minutes including browning. Slow cooker time is 2 to 3 hours on high or 4 to 5 hours on low. Add 10 to 15 minutes for pasta and final warming. Plan about 3 hours when using high and about 5 hours on low.

Can I cook the pasta directly in the slow cooker?

I recommend cooking pasta separately. Adding dried pasta directly to the slow cooker can make it gummy and will absorb too much sauce. Cook pasta al dente on the stovetop, drain, then fold into the sauce for best texture.

How can I make this gluten-free?

Use a gluten-free pasta and verify that your Cajun seasoning and Parmesan are gluten-free. Most pantry ingredients are naturally gluten-free, but always check labels.

Is it safe to leave the slow cooker on warm for serving?

Yes, keeping it on warm for short service periods is fine. Do not leave food in the danger zone below 140°F for extended periods. If you plan to hold food longer than two hours, refrigerate and reheat before serving again.

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