Description
This creamy Crock Pot Cajun Chicken Pasta is a weeknight lifesaver: tender slow-cooked chicken, al dente pasta, and a spicy cheesy sauce big flavor with minimal effort.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 (10.75 oz) can cream of chicken soup
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
1 cup chicken broth
1/2 cup heavy cream
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tbsp Cajun seasoning
1/2 tsp black pepper
8 oz fettuccine pasta, uncooked
1 cup shredded Colby Jack cheese
Fresh parsley, chopped, for garnish (optional)
Instructions
1. Place chicken breasts in the bottom of a 6-quart Crock Pot.
2. In a large bowl, whisk together cream of chicken soup, Rotel, chicken broth, heavy cream, onion, bell pepper, garlic, Cajun seasoning, and black pepper.
3. Pour the mixture over the chicken in the Crock Pot.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken is cooked through and easily shredded.
5. Remove chicken and shred with two forks; return to the Crock Pot.
6. Add uncooked fettuccine, pushing it down to submerge; stir well.
7. Cook on HIGH for 20–30 minutes until pasta is al dente, stirring occasionally.
8. Stir in shredded Colby Jack until melted and creamy.
9. Serve hot, garnished with parsley if desired.
Notes
For extra heat, add a pinch of cayenne.
Great with a side salad and garlic bread.
Leftovers keep in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg