Crock Pot Cajun Chicken Pasta (Edit recipe)

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This Crock Pot Cajun Chicken Pasta is a "set it and forget it" meal that transforms simple pantry staples into a decadent, restaurant-quality dinner with zero active prep time. It features tender chicken smothered in a silky, spice-kissed sauce made from a clever combination of evaporated milk and cream cheese for a luscious finish.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

6 hours and 30 minutes

INGREDIENTS

12

Serves: 8

Ingredients

2 lb Chicken Breast, Skinless
2 Tbsp Cajun Seasoning, (please note this is NOT the same as Creole seasoning)
2 cloves Garlic, minced
1 Bell Pepper, (stemmed, seeded, and chopped)
1 Jalapeño Pepper, (partially seeded, and diced)
2 Tbsp Butter, Unsalted, (cut into cubes)
4 cups Chicken Broth, low sodium
1 cup Evaporated Milk
8 oz Cream Cheese, Light, reduced fat
1 Tbsp Cornstarch
12 oz Pasta, uncooked (penne, farfalle, or rigatoni are best for this recipe)
1 cup Parmesan Cheese, freshly grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add chicken breasts to the bottom of a well greased or lined crockpot.
Sprinkle on Cajun seasoning and minced garlic; add peppers and butter.
Pour in chicken broth and evaporated milk.
Cover and cook on LOW for 6 hours (recommended for best flavor) or on HIGH for 3 hours.
Remove lid; shred chicken in slow cooker with two forks or kitchen prongs.
Remove 1/2 cup warm sauce and place in small bowl. Add the softened cream cheese and whisk until smooth; return mixture to crock pot; stir to incorporate.
Once again, remove 1/2 warm sauce and place in small bowl. This time, add 1 tbsp cornstarch and blend until smooth; return mixture to crock pot; stir.
Add uncooked noodles to the slow cooker; stir to coat.
Cover and cook on HIGH for 30 minutes, or until noodles are cooked to al dente (start checking at 20 minutes for doneness as slow cookers vary).
Serve warm. Top each serving with 2 tbsp freshly grated parmesan cheese.

Notes

To prevent your sauce from curdling or separating, always add the softened cream cheese toward the end of the cooking process rather than at the beginning. Stirring it with some warm sauce before adding ensures a smooth, velvety finish. If you forgot to soften the cream cheese ahead of time, place it in the microwave for 30 seconds before mixing it with the sauce. It's also important to mix the cornstarch with warm sauce before adding so it doesn't seize up in the dish. Store any leftover Cajun chicken pasta in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a small splash of milk or chicken broth to help loosen the sauce and restore its original creamy texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	762
Fat:	25 g
Carbohydrates:	16 g
Protein:	60 g
Cholesterol:	115 g
Sodium:	915 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.