Crockpot Cajun Chicken Pasta and Cozy Sides for Busy Nights
This crockpot Cajun chicken pasta is ultra comforting with a rich creamy sauce, tender shredded chicken, colorful peppers, and a bold punch of Cajun seasoning. A perfect weeknight dinner that brings slow-cooker simplicity with cozy, spicy flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Cajun seasoning blend or substitute homemade mix
- 2 Boneless, skinless chicken breasts about 1.5 lbs
- ½ cup Chicken stock
- 2 shakes Hot sauce like Texas Pete
- 1 Onion diced
- 2 cups Mini bell peppers sliced into rounds
- 2 cups Heavy cream
- ¾ cup Parmesan cheese divided
- 1 pound Fettuccine pasta or your favorite long noodle
- 2 teaspoons Dried parsley
Instructions
Instructions
- Season the chicken breasts on both sides with the Cajun blend and place them into the crock pot.
- Add the chicken stock, hot sauce, and diced onion. Cover the crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- One hour before the chicken is fully cooked, break up the chicken into chunks and add sliced mini bell peppers. Replace the lid.
- Once chicken is fork-tender, shred it with two forks. Stir in the heavy cream and half the parmesan cheese. Cover and cook on HIGH for 15-20 mins to thicken sauce.
- Meanwhile, cook pasta 2 minutes less than lowest package time. Reserve 1 cup of cooking water then drain pasta.
- Add cooked pasta and ½ cup parmesan cheese to the pot and stir to combine. Cover and let cook 15-30 minutes until sauce is thicker.
- If pasta absorbs too much sauce, stir in a bit of the reserved pasta cooking water to loosen.
- Sprinkle with remaining ¼ cup of parmesan cheese and dried parsley before serving. Serve hot.
Notes
Store leftovers in airtight containers. Keep pasta and sauce separate for best texture. Add splash of stock or cream when reheating. Freeze in portions if needed.