Description
A creamy, spicy pasta dish made with slow-cooked Cajun chicken, peppers, and Parmesan for a comforting weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil (for searing)
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 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 (low-sodium works well)
- 1/2 cup heavy cream (substitute: half-and-half or full-fat coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese (freshly grated melts best)
- 8 oz penne pasta (or gluten-free pasta)
- Fresh parsley, chopped for garnish
Instructions
- Pat the chicken dry and rub with olive oil. Combine Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper; rub evenly over the chicken.
- Heat a skillet over medium heat. Sear the chicken 2–3 minutes per side until lightly golden.
- Place the seared chicken in the Crock Pot. Top with sliced bell pepper, onion, minced garlic, diced tomatoes (with juices), and chicken broth.
- Cover and slow-cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken registers 165°F and is tender enough to shred.
- Remove the chicken, shred with two forks, and return to the slow cooker. Stir in heavy cream and grated Parmesan until smooth.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain well.
- Add the cooked pasta to the Crock Pot and stir to coat. Let warm together for 15–20 minutes.
- Serve hot, garnished with chopped parsley.
Notes
Searing the chicken is optional but recommended for added flavor. Serve with a crisp salad or toasted garlic bread.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun