Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ yellow onion, sliced
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cubed
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta
- Fresh parsley, for garnish
- Extra Parmesan cheese, for serving
- Crushed red pepper flakes, for extra heat (optional)
Instructions
- Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper, and let marinate for 15-20 minutes.
- Slice the red and green bell peppers and yellow onion.
- Place the marinated chicken in the slow cooker, add sliced vegetables, and pour in the chicken broth.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the cooked chicken in the slow cooker using two forks.
- Add cream cheese and shredded Parmesan cheese, stirring until melted and creamy, cooking for an additional 10-15 minutes.
- Cook the pasta according to package directions until al dente, then drain.
- Gently stir the drained pasta into the slow cooker mixture.
- Serve hot, garnished with fresh parsley and extra Parmesan cheese; add crushed red pepper flakes if desired.
Notes
Marinate the chicken overnight for enhanced flavor. Use gluten-free pasta for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Creole
- Diet: Poultry
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Cajun, Pasta, Slow Cooker, Creamy, Chicken