Crock Pot Cajun Chicken Pasta

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My Crock Pot Cajun chicken pasta is creamy, cheesy, and easy to make. This restaurant quality dish lets the slow cooker do all the work so you don't have to stand over a hot stove.

I love coming home to a yummy dinner cooking away in the crock pot. Some of my favorites are crock pot stuffed peppers, pork chops and stuffing, and wedding soup. We also love this slow cooker Cajun chicken pasta. It's perfect for busy weeknights. Serve with crusy garlic bread and extra cheese!

Why Our Recipe Is the Best: A Sprinkle of Food Science

1. We Brown Our Chicken: This adds flavor you can't get any other way. Bonus: It also allows us to deglaze the pan to add all those tasty brown bits to our homemade alfredo sauce.
2. We Shred Our Own Parmesan: Pre-shredded cheese contain anti-caking agents that prevent smooth melting. Shredding own cheese gives great flavor and a smooth sauce. Bonus: We also use the rind which adds so much flavor.
3. We Cook the Pasta in the Broth: The penne absorbs the spicy broth instead of plain water.

Ingredient Notes and Shopping Tips

• Chicken Breasts: You could also use boneless skinless thighs. They may need to cook a little longer.
  • You could also use or add sausage like we do in our Cajun alfredo.
• Pasta: Pick a tubular pasta with ridges to really hold onto the sauce. I like penne. You can also use ziti, rigatoni, or cavatappi.
• Heavy Cream: Use heavy cream (at least 36%) fat. Lower fat half and half and milk are more likely to curdle or separate.
• Parmesan Cheese: Use freshly grated cheese if at all possible. It will melt smoother and taste better. Pre-shredded varieties contain anticaking ingredients like cellulose or potato starch that interfere with melting.
• Cajun Seasoning: I used Slap Ya Mama. Tony Chachere's is also very good but in testing we found it a bit too salty with the broth.

Troubleshooting and Tips: Steal My Culinary School Secrets

1. Mushy Pasta: Always add the pasta in the last 30 minutes of cooking and make sure the crock pot is set to high. It will continue to cook after you turn off the heat so cook only until just al dente.
2. Clumpy Sauce: This is usually caused by using pre-shredded cheese that doesn't melt smoothly. Aways grate your own cheese.
3. Cream Curdles: Use only high fat heavy cream. Avoid low fat or plant based versions which are more likely to curdle. You can also warm it slightly before adding the crock pot.
4. Sauce Too Thin: Give the cream and cheese time to incorporate. You can add more cheese if it's still too thin.
5. Test Kitchen Tip: Make chicken easier to dice by freezing it for 10-15 minutes first.

More Crock Pot Dinners We Love

Crock Pot Chicken Pot Pie

Marry Me Chicken

Turkey Chili

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