Description
A hands-off, creamy Cajun chicken pasta that balances bold flavors with simple execution, perfect for weeknight meals.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 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, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne pasta
- Fresh parsley, chopped for garnish
Instructions
- Pat the chicken dry. Drizzle with olive oil and rub the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper evenly over both sides.
- Heat a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until nicely browned.
- Transfer the seared chicken to the crock pot. Top with sliced bell pepper, sliced onion, minced garlic, diced tomatoes, and chicken broth.
- Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken easily shreds.
- Remove the chicken and shred it with forks. Return shredded chicken to the slow cooker. Stir in heavy cream and grated Parmesan until the sauce is smooth.
- While the sauce finishes, cook the penne pasta to al dente in salted boiling water. Drain well.
- Add the cooked pasta to the slow cooker and stir to coat. Heat together on low for 15–20 minutes.
- Serve hot with chopped parsley on top.
Notes
For a lower calorie option, swap heavy cream for Greek yogurt thinned with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun
