Ingredients
Scale
- 1.5 pounds chicken breasts or thighs, cut into bite-sized pieces
- 1 packet Cajun seasoning (about 2–3 tablespoons)
- 1 cup chicken broth
- 1 cup heavy cream
- 12 oz penne or bowtie pasta
- 1 cup shredded Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by coating the chicken pieces with the Cajun seasoning, salt, and pepper. Set aside.
- In a skillet, heat the olive oil over medium-high heat. Sear the seasoned chicken until golden on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
- In the crock pot, add chicken broth, heavy cream, garlic powder, and an extra pinch of Cajun seasoning if desired. Stir well.
- Cover and cook on low for 3-4 hours until the chicken is tender.
- During the last 30 minutes of cooking, add the uncooked pasta, ensuring it is submerged in the liquid. Continue cooking until al dente.
- Stir in shredded Parmesan cheese. Adjust salt and pepper to taste, mixing thoroughly to coat the pasta with a creamy sauce.
Notes
- For extra flavor, garnish with freshly chopped parsley or basil.
- You can substitute chicken thighs for breasts for more flavor and juiciness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun/Creole
- Diet: Gluten-Free option available with gluten-free pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg