Description
A creamy, smoky pasta with Cajun-spiced chicken, bell peppers, and a silky tomato-Parm sauce, all made effortlessly in the slow cooker.
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 chicken dry and rub with olive oil. Mix Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper and rub evenly over the chicken.
- Heat a skillet over medium heat. Sear the chicken 2–3 minutes per side until lightly golden.
- Place seared chicken in the Crock Pot. Top with sliced bell pepper, onion, minced garlic, diced tomatoes, and chicken broth.
- Cover and slow-cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken reaches 165°F.
- Remove chicken, shred with two forks, then return it to the slow cooker. Stir in heavy cream and grated Parmesan until the sauce is smooth.
- Cook the penne pasta according to package instructions until al dente. Drain well.
- Add cooked pasta to the Crock Pot and stir to coat. Let everything warm together for 15–20 minutes.
- Serve hot, garnished with chopped parsley.
Notes
For a lighter sauce, use half-and-half or whole milk with cornstarch. Gluten-free options include zoodles or gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun