Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay extra juicy in the slow cooker and work beautifully in Crock Pot Creamy Cajun Chicken Pasta . Just cook until they shred easily.

Can I make this less spicy?

Yes! Use a milder Cajun seasoning (or use less of it) and add more at the end only if you want extra heat. The heavy cream helps mellow spice too.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . The pasta will soak up sauce as it sits (it’s doing its job), so add a splash of broth or cream when reheating.

You can , but creamy sauces can change texture a little after freezing. If you plan to freeze, I recommend freezing the chicken and sauce without the pasta , then cooking fresh penne when you reheat.

What can I serve with it?

A simple green salad, garlic bread, or roasted veggies are perfect. Honestly, a fork and a comfy chair also count.

4 Easy Crock Pot Creamy Cajun Chicken Pasta

Name: Crock Pot Creamy Cajun Chicken Pasta
Prep time: 15 min
Cook time: 4 h 45 min
Total time: 5 h
Cuisine: Cajun-American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts (about 2 large); 2 tbsp olive oil; 2 tbsp Cajun seasoning (use less for mild); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 tsp salt (plus more to taste); 1/2 tsp black pepper; 1 large bell pepper, sliced (red or mixed colors); 1 medium onion, thinly sliced; 4 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes (with juices); 1 cup chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 12 oz penne pasta; 2 tbsp chopped fresh parsley (for garnish)

Description

Crock Pot Creamy Cajun Chicken Pasta is a cozy, weeknight-friendly dinner made with tender chicken, penne, and a rich, creamy Cajun-spiced sauce—all finished in the slow cooker for big comfort with minimal effort.

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken breasts (about 2 large)
2 tbsp olive oil
2 tbsp Cajun seasoning (use less for mild)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp salt (plus more to taste)
1/2 tsp black pepper
1 large bell pepper, sliced (red or mixed colors)
1 medium onion, thinly sliced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juices)
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
12 oz penne pasta
2 tbsp chopped fresh parsley (for garnish)

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Instructions

Add chicken to a bowl. Drizzle with olive oil, then rub on Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Optional (for extra flavor): Sear chicken in a hot skillet 2–3 minutes per side until lightly browned.
Place chicken in the slow cooker. Add bell pepper, onion, and minced garlic on top.
Pour in diced tomatoes (with juices) and chicken broth. Scrape in any browned bits from the skillet if you seared the chicken.
Cover and cook LOW 4–5 hours or HIGH 2–3 hours, until chicken is cooked through and easy to shred.
Remove chicken, shred with two forks, then return to the slow cooker and stir.
Stir in heavy cream and Parmesan until melted and creamy.
Cook penne until al dente, drain, then add to the slow cooker.
Stir to combine and let everything warm together on LOW 15–20 minutes.
Serve hot and garnish with parsley.

Notes

Spice level: Cajun seasoning varies a lot—start with 1 tbsp if you’re sensitive to heat, then add more at the end.

Sauce too thick? Stir in a splash of broth. Too thin? Let it sit uncovered on LOW for 10–15 minutes.

Pasta tip: Keep it al dente—pasta softens more after mixing into the sauce.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth or cream.

Prep Time: 15 minutes
Cook Time: 4 hours 45 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Cajun-American

Nutrition

Serving Size: 1 serving (1/6 recipe)
Calories: ~585 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 27 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 160 mg