Creamy Cajun Crockpot Pasta (Print Version)
# Ingredients:
→ Poultry & Spices
01 -
1 lb chicken breasts, no bones or skin, chopped into small pieces
02 -
1 tbsp zesty Cajun spice blend
03 -
A pinch of salt and a bit of freshly cracked black pepper
→ Creamy Base
04 -
2 cups thick heavy cream
05 -
1 cup good-quality chicken stock, store-bought or homemade
06 -
½ cup Parmesan cheese, grated fresh
→ Veggies & Flavor Boosters
07 -
1 cup chopped ripe tomatoes
08 -
1 green bell pepper, sliced thin
09 -
1 red bell pepper, cut into strips
10 -
3 cloves garlic, minced finely
→ Pasta & Toppings
11 -
8 oz dried penne pasta
12 -
Roughly chopped fresh parsley for garnish
# Instructions:
01 -
Mix the chicken chunks with the Cajun seasoning. Coat every piece well—it’s where the flavor kicks in!
02 -
Drop your seasoned chicken in the cooker. Add cream, broth, and Parmesan. Then toss in garlic, tomatoes, and those bell peppers. Stir it up until everything looks blended.
03 -
Pop the lid on and let it simmer. Cook on low for 4-5 hours, or crank it to high for 2-3 hours. The chicken should turn fall-apart tender.
04 -
When it’s about 15 minutes to go, mix the dry pasta into the pot. Press it down so it soaks up the liquid. Let it cook for another 15-20 minutes till the pasta’s just soft enough.
05 -
Taste the dish and add a pinch more salt or pepper if needed. Sprinkle with fresh parsley on top, and dig in!
# Notes:
01 -
Looking for a lighter option? Swap heavy cream for half-and-half—it works perfectly!
02 -
Want more veggies? Try tossing in some spinach or mushrooms for more flavor and color.