Servings: 6 servings
Calories: 600kcal
Ingredients
Chicken and Seasonings
- 1.5 pounds boneless, skinless chicken breasts Can use frozen chicken with extended cooking time.
- 2 tablespoons Cajun seasoning Adjust according to spice preference.
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- Salt and pepper, to taste
Vegetables
- 1 tablespoon olive oil For sautéing chicken.
- 1 each red bell pepper, sliced
- 1 each green bell pepper, sliced
- 0.5 each yellow onion, sliced
Sauce and Pasta
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cubed
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta Cook according to package instructions.
Garnish
- Fresh parsley For garnish.
- Extra Parmesan cheese For serving.
- Crushed red pepper flakes For added spice.
Instructions
Preparation
- Rub chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Marinate for 15-20 minutes if possible.
Slow Cooking
- Place the seasoned chicken in the slow cooker and add sliced bell peppers, onion, and chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- After cooking, shred the chicken and return it to the slow cooker.
Creamy Mixture
- Add cubed cream cheese and shredded Parmesan cheese to the mixture and stir until melted and creamy.
- Cook on low for an additional 10-15 minutes.
Pasta Cooking
- Cook the pasta according to the package directions until al dente and drain.
Serving
- Stir the drained pasta into the creamy chicken mixture in the slow cooker and serve hot.
- Garnish with fresh parsley, extra Parmesan cheese, or crushed red pepper flakes.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Consider adding chicken broth when reheating to loosen the sauce.
Nutrition
Serving: 1g | Calories: 600kcal | Carbohydrates: 60g | Protein: 38g | Fat: 24g | Saturated Fat: 12g | Sodium: 800mg | Fiber: 2g | Sugar: 3g
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