Description
A cozy, creamy, and slightly spicy pasta dish made effortlessly in a slow cooker, perfect for busy evenings.
Ingredients
Main Ingredients
- 1.5 to 2 pounds Boneless skinless chicken breasts or thighs
- 12 ounces Penne pasta (Regular or whole wheat)
- 2 tablespoons Cajun seasoning (Adjust based on preference)
- 3 cloves Garlic, minced (Fresh or from a jar)
- 2 cups Chicken broth
- 8 ounces Cream cheese (The creamy secret)
- 1 cup Heavy cream or half and half
- 0.5 cup Parmesan cheese, grated
- 1 whole Bell peppers, optional (Can be added for flavor)
- 1 whole Onion, optional (Enhances flavor)
- to taste none Salt and pepper (As needed)
Instructions
Preparation
- Add the chicken to the slow cooker. Sprinkle it with Cajun seasoning, a bit of pepper, and a small pinch of salt if your seasoning is not salty.
- Add broth and garlic. If using, toss in onions and peppers now.
- Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and easy to shred.
- Shred the chicken right in the crock pot using two forks.
- Add cream cheese and stir until it melts. Then pour in the heavy cream and add parmesan. Stir until the sauce looks smooth and creamy.
- Cook the penne separately on the stove until just barely done. Drain it, then stir it into the slow cooker. Let it sit for about 10 to 15 minutes to soak up some sauce.
Notes
If Cajun seasoning brands vary in salt and heat, start lighter and adjust at the end. If leftovers, add a splash of milk when reheating.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: American, Cajun