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Crockpot Cajun chicken alfredo in a white oval slow cooker and a black serving spoon.

Crockpot Cajun Chicken Pasta

Creamy, cheesy, and full of bold Cajun flavor, this crockpot Cajun chicken pasta cooks the pasta right in the slow cooker - no boiling required. Just layer it up and let your crock pot do the work.
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Author Kori
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Slow Cooker Chicken Recipes
Cuisine American
Servings 8
Calories 644 kcal

Equipment

Ingredients
  

  • 16 ounces uncooked penne pasta
  • 2 (15-ounce jars) alfredo sauce sauce
  • 14.5 ounce can of diced tomatoes with onion, garlic, and peppers (do not drain)
  • 1 cup water or chicken broth
  • 2 teaspoons minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 pounds boneless skinless chicken breasts (cut into 1½ inch cubes)
  • 16 ounces jack cheese (shredded)
  • 1 medium red bell pepper (seeded and diced)
  • ½ to 1 tablespoon Cajun seasoning
  • Optional garnish: sliced green onion or chopped fresh parsley

Instructions
 

  • In a large bowl mix together uncooked pasta, alfredo sauce, diced tomatoes, water (or broth), cajun seasoning, garlic, salt, and pepper.
    Adding the noodles, alfredo and tomatoes to a silver mixing bowl and mixing together for crockpot Cajun chicken alfredo.
  • Coat the inside of the crock pot with nonstick spray. Spread ½ of the pasta and sauce mixture on the bottom of the crock pot. Add ½ of the chicken, ½ of the jack cheese, then ½ of the bell peppers. Repeat with another layer.
    Adding the noodle and sauce mixture to the white oval slow cooker and adding the chicken on top. Finishing the top with shredded cheese for crockpot Cajun chicken alfredo.
  • Cover and cook on high for 3 to 5 hours or until the pasta in the middle of the pot is tender and chicken is cooked all the way through. (Note: chicken should be at 165℉ when tested with a thermometer, and the pasta no longer gluey or chewy). Garnish with fresh parsley or sliced green onion. Season to taste.
    Placing the lid on the white oval slow cooker and letting it cook until the crockpot Cajun chicken alfredo is done and the cheese is melted on top.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker runs a little differently - some cook hotter, some cooler. Start checking for doneness on the earlier side of the cooking window. Chicken should reach an internal temperature of 165°F, and the pasta should be tender all the way through (not chewy in the center). If needed, give it a gentle stir and continue cooking in 15- to 20-minute increments.
VARIATIONS: Swap the chicken for cooked ground beef or sausage for a different spin. Smoked sausage is especially delicious with the Cajun flavors. You can also add sliced mushrooms or a handful of spinach during the last 30 minutes of cooking.
TIPS: The pasta goes in dry and cooks directly in the sauce, which gives it a softer texture. If you prefer a more al dente bite (but not gluey pasta), lightly toast the noodles first. Microwave them with 1 tablespoon olive oil at 30% power, stirring every minute, for about 3 to 5 minutes until some pieces just begin to blister.
SERVING SUGGESTIONS: Top with sliced green onions or fresh parsley for a pop of color and freshness. Serve with a simple green salad and warm breadsticks or rolls to round out the meal.

Nutrition

Calories: 644kcalCarbohydrates: 39gProtein: 36gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 156mgSodium: 1349mgPotassium: 397mgFiber: 2gSugar: 5gVitamin A: 1341IUVitamin C: 21mgCalcium: 454mgIron: 2mg
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