Forget about standing over a hot stove—this Crock Pot Cajun Chicken Pasta is the ultimate dump-and-go savory dinner that practically cooks itself. Just toss your chicken, zesty Cajun spices, and fresh peppers into the slow cooker and come home to a creamy, cheesy meal that tastes like you spent hours in the kitchen!
This Crock Pot Cajun Chicken Pasta is the ultimate 'set it and forget it' solution for your busiest days. It transforms simple pantry staples into a decadent, restaurant-quality meal with zero active prep time. Just let the slow cooker work its magic, and you’ll be rewarded with tender chicken smothered in a silky, spice-kissed sauce that the whole family will beg for every week.
While most Cajun pasta recipes rely on heavy cream for their texture, this version keeps things lighter and easier without sacrificing that signature velvety finish. By using a clever combination of evaporated milk and reduced-fat cream cheese, you get a luscious, coat-your-pasta sauce that feels indulgent but won't leave you feeling weighed down.
Just like our Ham and Chicken Jambalaya, it’s the perfect way to enjoy those bold, spicy New Orleans flavors while keeping the ingredient list a bit more pantry-friendly and approachable for a Tuesday night.
To make this dish kid-friendly, simply dial back the Cajun seasoning and swap the jalapeño for sweet mini peppers to keep that savory flavor without the heat. You can even top it with some extra melted cheese or crushed crackers to make this creamy slow cooker meal a guaranteed hit with even your pickiest eaters.
Serve Cajun Chicken Pasta with a slice of our Easy Cornbread Recipe and dinner is done!
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🥘Ingredients
- chicken breasts - boneless, skinless breasts work best for shredding or dicing into the pasta
- Cajun seasoning - a bold spice blend to give the dish its signature New Orleans-style kick; Slap Ya Mama Cajun Seasoning (found in most stores) or Pepper Palace's Big Easy Cajun Seasoning are my favorites
- garlic cloves - fresh cloves, minced to add an aromatic depth to the creamy sauce
- bell pepper & jalapeño - sliced fresh to provide a mix of crunch and heat
- butter - adds a rich, velvety base to the slow cooker sauce
- low sodium chicken broth - provides the necessary liquid for cooking while controlling the salt content
- evaporated milk - creates a thick, creamy consistency that stands up well to slow cooking, with fewer calories and fat content than heavy cream
- reduced fat cream cheese - helps thicken the sauce and adds a subtle tanginess
- cornstarch - used as a thickening agent to ensure the sauce clings perfectly to the noodles
- penne - the ideal pasta shape for holding onto the chunky chicken and creamy sauce
- freshly grated parmesan - adds a salty, nutty finish to the plated dish
- optional garnish - parsley, chives, or green onions
See recipe card for quantities.
🔪Instructions
- Step 1: Place chicken breasts in bottom of slow cooker; add Cajun seasoning, garlic, peppers, and butter.
- Step 2: Pour in broth and evaporated milk; cover and cook on LOW for 6 hours (recommended), or on HIGH for 3 hours.
- Step 3: Remove lid; shred chicken directly in the crock pot with two long forks. Remove ½ warm sauce to mix with the softened cream cheese; whisk until smooth (repeat this process with the cornstarch).
- Step 4: Pour cream cheese/sauce mixtures into the crock pot. Add the uncooked noodles; stir to coat. Cover and cook on HIGH for 30 minutes. Serve warm; top individual servings with parmesan.
Hint: For the best texture, check your pasta right at the 20-minute mark during the final step. Slow cookers can vary in heat, and you want the noodles to be perfectly al dente rather than overcooked.
🥣Substitutions
- Chicken - you can substitute boneless, skinless chicken thighs for a juicier, more tender result that is very difficult to overcook in the slow cooker
- Pasta - any short, sturdy pasta works well here; try rotini, bow tie (farfalle), or rigatoni, as these shapes have ridges that excel at "grabbing" the creamy sauce
- Milk - if you don't have evaporated milk, you can use heavy cream for an even richer sauce (if using 1 c. heavy cream, I recommend using only ½ bar cream cheese) or whole milk (though the sauce may be slightly thinner)
- Cajun seasoning - if you're out of a pre-made blend, you can make a quick DIY version using paprika, garlic powder, onion powder, dried oregano, and cayenne pepper
- Broth - vegetable broth or even water with a bouillon cube can be used as a 1:1 replacement
📖Variations
- Vegetarian - skip the chicken and use sliced mushrooms and zucchini instead; swap the chicken broth for vegetable broth
- Extra smokey - add sliced Andouille sausage along with the chicken for an authentic Louisiana-style flavor profile
Looking for another slow cooker meal that practically cooks itself? Check out Crock Pot Baked Ziti, another family favorite!
🍽Equipment
- 6 quart slow cooker/crockpot (well greased or lined)
- measuring cups & measuring spoons
- cutting board & chef's knife
- garlic press
- long forks or kitchen prongs
- small bowl & whisk
- cheese grater
🍶Storage
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.
While you can freeze this dish for up to two months, please note that the dairy-based sauce may lose some of its creamy consistency and slightly separate upon thawing and reheating.
💭Top tip
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.
🗨️FAQ
You can use frozen chicken breasts, but you will need to increase the initial cooking time by approximately 1–2 hours on the low setting. Always ensure the chicken reaches an internal temperature of 165°F before shredding and adding the pasta.
The spice level largely depends on the brand of Cajun seasoning you use, as some are much saltier or hotter than others. For a kid-friendly version, start with half the recommended seasoning and omit the jalapeño; the creamy dairy in the sauce will also help naturally mellow out the heat.
Yes, you can cook dry pasta directly in the slow cooker by adding it during the final 30–60 minutes of cooking. To ensure it cooks evenly and doesn't get mushy, make sure there is enough liquid (like broth or cream) to cover the noodles and check for an al dente texture starting around the 20-minute mark.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Crock Pot Cajun Chicken Pasta:
📋Recipe
Crock Pot Cajun Chicken Pasta
Equipment
- 6 quart slow cooker/crockpot (well greased or lined)
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- garlic press
- long forks or kitchen prongs
- small mixing bowl
- whisk
- cheese grater
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoon 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 stemmed, partially seeded, and diced
- 2 tablespoon butter cut into cubes
- 4 cups low sodium chicken broth
- 1 cup evaporated milk
- 8 oz reduced fat cream cheese
- 1 tablespoon cornstarch
- 12 oz uncooked pasta penne, farfalle, or rigatoni are best for this recipe
- 1 cup parmesan cheese freshly grated
Instructions
- 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 ½ 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 ½ warm sauce and place in small bowl. This time, add 1 tablespoon 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 tablespoon freshly grated parmesan cheese.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Heidi says
The butter and cream cheese add so much awesome decadence, while the jalapeño and cajun seasoning are such a treat for the taste buds. This is exactly what my busy week needed, thank you for sharing this wonderfully flavorful slow cooker chicken pasta dish!
Kitchen Ready Betty says
Hi Heidi! I’m so happy this slow cooker chicken pasta hit the spot for your busy week! The combination of creamy cream cheese and bold Cajun seasoning really is a game-changer for an easy family dinner. If you love these flavors, you should definitely try my Slow Cooker Chicken Enchilada Casserole next—it's another effortless crock pot meal that’s big on flavor!