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Crock Pot Creamy Cajun Chicken Pasta

A comforting dish featuring tender chicken, creamy sauce, and zesty flavors, effortlessly prepared in a crock pot.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup diced bell peppers (preferably a mix of colors)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (10 ounces) diced tomatoes with green chiles
  • 1 tablespoon Cajun seasoning (adjust to your heat preference)
  • 8 ounces cream cheese, softened
  • 2 cups chicken broth (ensure Halal-certified)
  • 12 ounces penne pasta (or pasta of your choice)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Start by placing the boneless, skinless chicken breasts at the bottom of your crock pot.
  2. Layer the diced bell peppers, onion, and minced garlic over the chicken.
  3. Pour in the can of diced tomatoes along with the Cajun seasoning, ensuring it coats the chicken well.
  4. Follow this by adding the chicken broth.
  5. Cut the cream cheese into cubes and place on top. This will melt into the mixture, creating a rich creamy sauce.
Cooking
  1. Cover the crock pot and set it on low for about 6-7 hours or on high for 3-4 hours. You want the chicken to be tender and easily shreddable.
Pasta Preparation
  1. About 20-30 minutes before serving, cook the penne pasta separately as per package instructions. Drain and set aside.
Combining
  1. Once the chicken is cooked, shred it right in the crock pot using two forks.
  2. Stir in the cooked pasta until fully combined.
  3. Add in the shredded cheese and mix until melted and creamy.
Final Touches
  1. Season with salt and pepper to your liking.
  2. Garnish with fresh parsley before serving.
  3. Enjoy this comforting bowl of goodness!

Notes

For lighter options, use Greek yogurt instead of cream cheese. For meat alternatives, consider chickpeas or tofu. Always check the chicken’s doneness with a meat thermometer; it should reach at least 165°F (75°C). If the sauce is runny, use a thickening agent like cornstarch mixed with water before serving. Store leftovers in an airtight container; they last 3-4 days in the fridge or up to 2 months in the freezer.