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Crock Pot Creamy Cajun Chicken Pasta

Crock Pot Creamy Cajun Chicken Pasta with tender chicken and a silky, melted-cream-cheese sauce that coats every penne bite. Slow-cooked peppers, onions, and garlic build bold Cajun flavor, then pasta is tossed in right at the end for the perfect creamy 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: 770
Ingredients Equipment Method Notes

Ingredients
  

Cajun chicken and sauce
  • 2 lb boneless skinless chicken breasts Use breast cut into even pieces if you want faster tenderness.
  • 2 tbsp Cajun seasoning Reserve a pinch for serving, if desired.
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 can (10.5 oz) cream of chicken soup Classic condensed soup helps thicken the slow-cooked sauce.
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced Minced for even distribution in the sauce.
  • 8 oz cream cheese, cubed Cube helps it melt smoothly into the hot sauce.
  • 0.5 cup heavy cream Stir in after cooking for a glossy, creamy texture.
  • 12 oz penne pasta, cooked separately Cook separately so it won’t turn mushy in the slow cooker.
  • 0.25 fresh parsley for garnish Add at the end for color and brightness.

Equipment

  • 1 slow cooker

Method
 

Season and slow-cook
  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 to the slow cooker, then top with the bell peppers, onion, and minced garlic.
  3. Cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the chicken is tender and easily pulls apart.
Finish sauce and combine
  1. Remove the chicken, let it cool briefly, then slice into strips.
  2. Stir the cream cheese and heavy cream into the sauce until fully smooth and melted, scraping the sides of the slow cooker as needed.
  3. Return the chicken strips to the sauce, then add the cooked penne and toss to coat until the pasta is evenly covered.
  4. Serve immediately with fresh parsley garnish and extra Cajun seasoning if desired.

Notes

For the creamiest sauce, cube the cream cheese and add it only after the slow-cooking is done so it melts evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot, adding a splash of chicken broth or cream if needed. Freezing is not recommended because cream-based sauces can separate after thawing. Dietary swap: use a reduced-fat cream cheese and half-and-half to lighten the sauce while keeping a similar texture.