Description
A creamy and bold slow cooker pasta dish with Cajun-spiced chicken, bell peppers, and penne in a rich Parmesan sauce—easy and flavorful.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon Cajun seasoning (adjust to taste)
2 cups heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup diced tomatoes (fresh or canned, drained)
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
8 oz penne pasta
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Season the Chicken:
In a large bowl, toss the chicken pieces with Cajun seasoning until they are evenly coated.
Cook in the Crock Pot:
Transfer the seasoned chicken to the crock pot. Add the heavy cream, chicken broth, grated Parmesan, diced tomatoes, bell peppers, and minced garlic. Stir everything together to combine.
Slow Cook:
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and tender.
Add the Pasta:
About 15 minutes before the end of cooking, stir in the penne pasta, ensuring it’s fully submerged in the sauce.
Cook the Pasta:
Cover again and cook on HIGH for 15–20 minutes, stirring once or twice, until the pasta is al dente.
Season and Serve:
Taste and adjust the seasoning with salt and freshly ground black pepper. Serve hot, garnished with chopped parsley.
Notes
Adjust the Spice: Add more or less Cajun seasoning depending on how spicy you prefer the dish.
Substitute the Pasta: You can use other pasta shapes like rigatoni or fusilli if preferred.
Make it Lighter: For a lighter version, use half-and-half instead of heavy cream and reduce the amount of Parmesan cheese.
Add Veggies: Feel free to add other veggies such as mushrooms or spinach for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours on low or 2–3 hours on high, plus 15–20 minutes for pasta
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
