If you’re looking for something creamy, spicy, and super comforting, this Crock Pot Cajun Chicken Pasta is your go-to. It’s one of those set-it-and-forget-it meals that fills the house with mouthwatering smells and ends with a bowl of creamy, flavor-packed pasta that everyone will love.
The chicken is juicy, the sauce is rich with a kick from the Cajun seasoning, and it all comes together with tender pasta at the end. You won’t believe how easy this one is.
Why I Love This Recipe
I started making this on busy days when I didn’t want to deal with a big dinner mess but still wanted something that tasted homemade and cozy. After a few tweaks, this became one of my absolute favorites. Here’s why:
- The Cajun flavor is bold but not too spicy.
- The crockpot does almost all the work.
- It makes enough for leftovers (and somehow tastes even better the next day).
- The creamy sauce and pasta are perfect comfort food.
- You can toss in extras like peppers or spinach if you want to mix it up.
Servings: 6
Cook Time: 4 hours (low) or 2.5 hours (high) + 20 mins for pasta and sauce
What You’ll Need
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 (10 oz) can diced tomatoes with green chilies
- 1/2 red onion, finely diced
- 3 cloves garlic, minced
- 8 oz cream cheese, cubed
- 1 cup heavy cream
- 12 oz penne pasta
- 1/2 cup grated parmesan cheese
- 2 green onions, sliced (for garnish)
Tools Needed
- Black oval crockpot (6 qt)
- Knife and cutting board
- Measuring spoons and cups
- Mixing spoon
- Medium pot (for pasta)
- Strainer
Pro Tips
- Cube the cream cheese before adding—it melts better that way.
- Don’t overcook the pasta; keep it al dente so it doesn’t get mushy once mixed in.
- Add more Cajun seasoning if you like it spicier—taste as you go!
- Stir the sauce well before adding pasta so everything blends smoothly.
- This reheats great, but add a splash of cream or broth if it thickens in the fridge.
Substitutions & Variations
- Swap penne for rotini or rigatoni.
- Use half-and-half instead of heavy cream if you want it lighter.
- Add sliced bell peppers or baby spinach in the last 30 minutes.
- Try shrimp instead of chicken (add in the last 30 minutes to cook through).
Make Ahead Tips
- You can season and refrigerate the chicken the night before.
- You can cook the whole dish, then store it for up to 3 days. Reheat gently with extra cream or broth.
How to Make Crock Pot Cajun Chicken Pasta
Step 1: Season the Chicken
Rub 1.5 lbs chicken breasts with 2 tablespoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and rub to coat.
Step 2: Add to Crock Pot
Place seasoned chicken in the black oval crockpot. Add 1 cup chicken broth, 1 (10 oz) can diced tomatoes with green chilies, 1/2 finely diced red onion, and 3 minced garlic cloves.
Step 3: Slow Cook
Cover and cook on LOW for 4 hours or HIGH for 2.5 hours until chicken is tender and fully cooked.
Step 4: Shred the Chicken
Remove the chicken from the crockpot, shred it with two forks, then return it to the pot.
Step 5: Add Cream Cheese & Cream
Add 8 oz cubed cream cheese and 1 cup heavy cream to the crockpot. Stir gently to melt the cheese and blend into the sauce. Cook for 10–15 minutes more on LOW.
Step 6: Cook the Pasta
Boil 12 oz penne pasta in salted water until al dente. Drain and set aside.
Step 7: Combine Pasta with Sauce
Add drained penne pasta to the crockpot. Stir until everything is coated and creamy. Add 1/2 cup grated parmesan cheese. Mix again.
Step 8: Serve and Garnish
Scoop into bowls and top with sliced green onions.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or stovetop with a splash of cream or broth.
- Not ideal for freezing due to the cream, but still doable if needed—just expect texture changes.
Why This Recipe Works (Quick Science)
- Cooking chicken low and slow keeps it tender and juicy.
- The cream cheese stabilizes the sauce so it doesn’t break or curdle.
- Cajun spices bloom in the heat and blend with the broth, cream, and cheese for deep flavor.
- Cooking pasta separately ensures it doesn’t get soggy in the slow cooker.
Common Mistakes
- Adding pasta too early: It’ll get mushy.
- Not shredding chicken before adding cream: It won’t absorb the sauce as well.
- Using low-fat cream cheese or milk: The sauce won’t be as creamy or stable.
- Skipping the parmesan: Adds depth and a salty finish that ties the sauce together.
What to Serve With
- Garlic bread or toast
- Simple green salad with vinaigrette
- Roasted broccoli or asparagus
- Cornbread
FAQ
Can I use frozen chicken?
No, for safety reasons always thaw chicken before adding to a crockpot.
Can I make this ahead of time?
Yes! It reheats really well. Just keep pasta and sauce separate if possible.
Is it really spicy?
It has a medium kick. You can cut the Cajun seasoning down by half if you’re sensitive to spice.
Final Thoughts
This Crock Pot Cajun Chicken Pasta is one of those recipes that feels like a reward at the end of a long day. The spice, the creaminess, the pasta—all of it just works. It’s easy enough for weeknights but tastes like you spent hours in the kitchen. Try it out and let me know how it goes in the comments—I’d love to hear if you made any swaps or served it with something awesome!