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Creamy Cajun Chicken Pasta

A rich and creamy Cajun chicken pasta cooked to perfection in a slow cooker, ideal for comforting weeknight dinners.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 640
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts Organic is preferred for deeper flavor.
  • 1 tbsp olive oil Extra virgin adds a nice touch.
  • 2 tbsp Cajun seasoning Adjust based on spice tolerance.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 whole bell pepper, sliced Any color will work; red is sweeter.
  • 1 small onion, sliced Yellow or white onions are perfect.
  • 3 cloves garlic, minced
  • 1 can diced tomatoes with juices (14.5 oz)
  • 1 cup chicken broth Homemade or low-sodium is best.
  • 1 cup heavy cream Can substitute with coconut cream for dairy-free.
  • ¾ cup grated Parmesan cheese Freshly grated melts beautifully.
  • 12 oz penne pasta
  • to taste fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Drizzle the chicken breasts with olive oil and season with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spices to coat the chicken evenly.
  2. In a skillet over medium-high heat, sear the chicken for 2-3 minutes on each side until golden brown.
  3. Transfer the seared chicken to the slow cooker and top with sliced bell peppers, onions, and minced garlic.
  4. Pour the diced tomatoes (with juices) and chicken broth over the chicken and veggies. Cover and cook on low for 4-5 hours or high for 2-3 hours.
  5. Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return it to the pot.
  6. Stir in the heavy cream and grated Parmesan cheese until smooth and creamy.
  7. Cook the penne pasta separately according to package instructions until al dente (approximately 9-11 minutes). Drain and stir it into the slow cooker.
  8. Let everything simmer together on low for an additional 15-20 minutes, then garnish with fresh parsley before serving.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Add a splash of chicken broth or cream when reheating to restore creaminess.