Crock Pot Creamy Cajun Chicken Pasta

As the broth settles around the chicken, the onion and red pepper start softening underneath it, and the slow cooker does the early work while I get the rest of dinner ready. This Crock Pot Creamy Cajun Chicken Pasta keeps the chicken and sauce in the cooker, but cooks the penne separately so it can go into the sauce at just the right texture.

The finishing order matters more than it might seem. I take the chicken out before adding the cream cheese and heavy cream, then give the cream cheese time to soften before whisking. That keeps the sauce smooth, while the Parmesan goes in after the sauce is blended.

Once the chicken is shredded and the penne is al dente, everything comes together in the slow cooker. The Cajun seasoning, tender peppers, and creamy sauce cling to the pasta for a hearty bowl with a little warmth in every bite.

Why the Penne Cooks Separately Instead of in the Slow Cooker

The slow cooker builds the chicken and sauce over several hours, but pasta needs a much shorter, more controlled cook. If it sits in the cooker while the chicken cooks, it can absorb too much liquid and soften past al dente before the sauce is ready. Cooking the penne in a pot gives you a clear texture cue and keeps the sauce from having to accommodate pasta that has been soaking for hours.

There’s also a useful bit of timing flexibility here. The chicken can finish its slow-cooker time before the pasta is ready; it waits on a plate while you make the sauce and boil the penne. Drain the pasta once it’s al dente, then stir it in at the end. It’ll finish coated in the sauce rather than overcooked in it, and the penne’s ridges hold onto the creamy Cajun mixture.

What the Cajun Seasoning, Cream Cheese, and Broth Each Bring

• Chicken breasts — Boneless, skinless breasts shred neatly into the sauce and keep the dish from feeling too heavy. Choose evenly sized pieces so they cook at a similar pace; the thickest part is the spot to check for doneness.
• Cajun seasoning — This supplies the dish’s signature savory, peppery warmth in one ingredient. Brands vary in salt and heat, so use a Cajun seasoning you already enjoy; the low-sodium broth gives you a little more control over the overall saltiness.
• Onion, red bell pepper, and garlic — These soften beneath the chicken and give the cooking liquid a savory, sweet base. A fresh, firm pepper is worth choosing because it holds its shape better than one that’s already soft or wrinkled.
• Low-sodium chicken broth — The broth provides the liquid for the chicken to cook in without making the finished sauce overly salty before the Cajun seasoning and Parmesan are added. Regular broth can make the dish saltier, especially alongside seasoned Cajun blends and cheese.
• Cream cheese and heavy cream — Cream cheese gives the sauce body, while heavy cream loosens it into a coating consistency. Softened cream cheese cut into cubes blends more readily than a cold, uncut block; full-fat versions give the most dependable creamy texture.
• Parmesan — Grated Parmesan adds a salty, savory finish after the sauce has been whisked smooth. Finely grated cheese disperses more evenly, while coarser shreds may take longer to melt into the warm sauce.
• Penne — Its short tubes and ridges catch the sauce, and cooking it separately makes it easier to stop at al dente. If you need a gluten-free version, use gluten-free penne and cook it according to its package directions.

How to Bring the Slow-Cooked Chicken and Penne Together

Layer the Vegetables, Chicken, and Cajun Seasoning

Add the finely chopped onion, diced red bell pepper, and minced garlic to a 6-quart slow cooker. Set the chicken breasts on top, sprinkle them with Cajun seasoning and black pepper, then pour the broth around the chicken. Cover the cooker before starting it, so the heat stays steady as the vegetables soften and the chicken cooks.

Cook the Chicken Until It’s Tender and Safely Done

Cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F. Chicken breasts don’t all cook at precisely the same pace, so check each piece rather than relying on the shorter end of the time range. Transfer the cooked chicken to a plate before moving on to the sauce.

Let the Cream Cheese Soften Before Whisking

Add the softened, cubed cream cheese and heavy cream to the slow cooker, cover, and cook on HIGH for 10 to 15 minutes. The cream cheese should be soft enough to break down easily under a whisk; if you try to whisk while the cubes are still firm, the sauce can stay lumpy. Whisk until the mixture looks smooth before adding the Parmesan.

Boil the Penne and Finish the Sauce

While the cream cheese softens, bring a large pot of water to a boil, add the kosher salt and penne, and cook according to the package directions until al dente. Drain the pasta, then shred the chicken with forks. Stir the Parmesan into the smooth sauce, add the shredded chicken and penne, and mix until the pasta is evenly coated.

Two Easy Ways to Adapt the Chicken or Pasta

The Questions That Come Up While Making Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta cooks chicken slowly with peppers, onion, garlic, and Cajun seasoning before it’s tossed with penne in a smooth cream cheese and Parmesan sauce. The slow cooker keeps the chicken tender while the pasta finishes al dente.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Southern

Calories: 790

Ingredients Equipment Method Notes

Ingredients

  

For the chicken and sauce

• 1 yellow onion medium, finely chopped
• 1 red bell pepper diced
• 3 cloves garlic minced
• 2 lb boneless, skinless chicken breasts
• 1 tbsp Cajun seasoning
• 0.5 tsp black pepper
• 1.5 cups low-sodium chicken broth
• 1 block (8 oz) cream cheese softened and cut into cubes
• 0.5 cup heavy cream
• 0.5 cup Parmesan cheese grated

For the pasta

• 1 tbsp kosher salt
• 1 lb penne

Equipment

• 1 6-quart slow cooker

Method

 

Cook the chicken and sauce

1. Add the onion, bell pepper, and garlic to a 6-quart slow cooker.
2. Set the chicken on top, sprinkle with Cajun seasoning and black pepper, and pour the broth around the chicken.
3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of each breast reaches 165°F.
4. Transfer the chicken to a plate.
5. Add the cream cheese and heavy cream to the slow cooker.
6. Cover and cook on HIGH for 10 to 15 minutes, until the cream cheese is soft enough to whisk into a smooth sauce.

Cook the pasta and finish

1. Meanwhile, bring a large pot of water to a boil, add the kosher salt and penne, and cook according to the package directions until al dente.
2. Drain the pasta.
3. Shred the chicken and whisk the sauce smooth.
4. Stir in the Parmesan, chicken, and pasta until evenly coated.

Notes

For a smooth sauce, whisk the softened cream cheese thoroughly before adding the Parmesan, chicken, and pasta. Refrigerate leftovers for 3–4 days; freezing is possible, though the creamy sauce may change texture when thawed. Use gluten-free penne for a gluten-free option.