Description
A creamy and flavorful pasta dish made in the slow cooker, blending Cajun spices with tender shredded chicken.
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
- 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
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta
- Fresh parsley, for garnish
- Extra Parmesan cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Optionally marinate the chicken for 15–20 minutes for extra flavor.
- Place the seasoned chicken in the slow cooker. Add the sliced bell peppers, onion, and chicken broth. Cook on low for 6–7 hours or high for 3–4 hours.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cream cheese and Parmesan cheese to the slow cooker. Stir until melted and creamy, cooking on low for an additional 10–15 minutes.
- While the sauce is finishing, cook the pasta according to package directions until al dente. Drain the pasta and stir it into the slow cooker mixture.
- Serve hot, garnished with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes.
Notes
For storage, let the pasta cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Add chicken broth when reheating to loosen the sauce.