Description
A hands-off slow-cooker pasta dish that combines tender shredded chicken, bell peppers, and a cheesy, velvety sauce with Cajun spices for a delicious, fuss-free dinner.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cubed and softened
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta
- Fresh parsley for garnish
- Extra Parmesan cheese for serving
- Crushed red pepper flakes (optional)
Instructions
- Rub chicken breasts with Cajun seasoning, paprika, garlic powder, salt, and pepper. Let sit for 15–20 minutes.
- (Optional) In a skillet, heat olive oil and sear chicken 1–2 minutes per side.
- Place seasoned chicken in the slow cooker. Add sliced bell peppers, onions, and chicken broth.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is fully cooked and tender.
- Shred the chicken with two forks and return to the slow cooker.
- Add cream cheese and Parmesan cheese, stirring until melted into a creamy sauce. Cook for an additional 10–15 minutes.
- Meanwhile, cook pasta in a separate pot until al dente. Drain well.
- Fold drained pasta into the slow cooker mixture. Add reserved pasta water or extra broth to loosen sauce if needed.
- Serve hot, garnished with chopped parsley and extra Parmesan. Add crushed red pepper flakes for extra heat, if desired.
Notes
For gluten-free, use GF pasta. To cut dairy, swap cream cheese for cashew cream and use nutritional yeast instead of Parmesan. For more smoke, add smoked paprika or andouille sausage.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun