Description
A creamy, smoky pasta dish that cooks in the Crock Pot with tender shredded chicken and Cajun spices for a deliciously low-effort dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bell pepper, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz penne pasta
- Fresh parsley, chopped for garnish
Instructions
- Pat the chicken dry and rub with olive oil.
- Combine Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl and rub all over the chicken.
- Heat a skillet over medium heat and sear the chicken for 2–3 minutes per side until lightly golden.
- Place the seared chicken in the Crock Pot, add bell pepper, onion, garlic, diced tomatoes, and chicken broth, then cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Remove the chicken and shred it, then return it to the slow cooker with heavy cream and Parmesan, stirring until smooth.
- Cook the penne pasta according to package instructions until al dente, then drain.
- Add the pasta to the Crock Pot and stir to coat in the sauce, warming for an additional 15–20 minutes.
- Serve hot, garnished with fresh parsley.
Notes
Serve with a green salad or garlic bread. For extra flavor, squeeze lemon on top before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun