Crockpot Cajun Chicken Pasta is a creamy slow-cooker dinner featuring tender chicken simmered in a bold Cajun-spiced Parmesan cream sauce and finished with pasta. It’s an easy, comforting meal that’s great for busy weeknights, meal prep, or feeding a hungry family.
This version takes the flavors of classic creamy Cajun pasta and adapts them for the slow cooker. Chicken breasts cook gently in a rich, smoky sauce while spicy Andouille sausage adds depth and heat. When the chicken is shredded and combined with cooked pasta, you get a silky, satisfying dish with minimal hands-on time.
This recipe is cheesy, creamy, and offers just the right kick from Cajun seasoning and Andouille. It’s very adaptable: swap proteins, reduce the spice, add vegetables, or cook the pasta directly in the crockpot for a one-pot meal.
Ingredients You’ll Need
Printable recipe card details appear in the instructions section below.
- Heavy cream – 2 cups (or use half-and-half for a lighter sauce)
- Parmesan cheese – 1 cup, grated
- Chicken – 1 lb chicken breasts (thighs can be used instead)
- Cajun seasoning – 1 tablespoon (adjust to taste)
- Garlic powder – 1/2 teaspoon
- Andouille sausage – 13.5 ounces, sliced into coins
- Butter – 2 tablespoons, cut into small pieces
- Dried pasta – 12 ounces (cavatappi, penne, bowtie, or your favorite)
Crockpot Cajun Chicken Pasta
Summary: A creamy slow-cooker pasta with juicy chicken, spicy Andouille, and a rich Parmesan cream sauce. Ready in about 4 hours with only a few minutes of prep.
Prep: 5 minutes • Cook: 3–4 hours on low • Servings: 6
Ingredients (serves 6)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 pound chicken breasts
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 13.5 ounces Andouille sausage, sliced
- 2 tablespoons butter, cut into cubes
- 12 ounces dried pasta
Instructions
- Combine the heavy cream and grated Parmesan in the base of the crockpot and stir to combine.
- Place the chicken breasts into the cream mixture and sprinkle the Cajun seasoning and garlic powder over the top.
- Arrange the sliced Andouille sausage around the chicken and scatter the cubes of butter over everything.
- Cover and cook on Low for 3–4 hours, until the chicken is cooked through and tender.
- Near the end of the cooking time, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain.
- Remove the chicken from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and add the drained pasta. Stir until the pasta is well coated in the sauce.
- Serve immediately with extra Parmesan if desired.
Notes
- Cook the pasta in the crockpot: If you prefer a true one-pot method, add 14 ounces of chicken broth to the cream before cooking. After removing the chicken to shred, stir in the dried pasta, cover, and cook about 30 minutes or until the pasta is tender. Return the shredded chicken and mix well.
- Adjust the heat: Reduce Cajun seasoning or use a mild sausage for less spice. Add crushed red pepper or cayenne to increase heat.
Nutrition (approx.)
Calories: 881 kcal • Carbohydrates: 48 g • Protein: 43 g • Fat: 57 g (values are approximate)
How to Make Crockpot Cajun Chicken Pasta
- Make the sauce: Combine heavy cream and Parmesan in the crockpot base.
- Add the rest: Nestle chicken in the sauce, season with Cajun and garlic powder, add sausage and butter on top.
- Cook: Cover and cook 3–4 hours on Low. Boil pasta separately toward the end.
- Finish: Shred the chicken, return it to the crockpot with cooked pasta, and stir to coat.
- Serve: Top with extra Parmesan and pair with a simple salad or vegetables.
Recipe Tips
- Check doneness: Use a meat thermometer; chicken is done at 165°F (74°C).
- Pasta in the crockpot: Add 14 oz chicken broth with the cream and cook the dried pasta in the sauce for about 30 minutes after shredding the chicken.
- Change the heat level: Use milder sausage or less Cajun seasoning for a gentler flavor, or add more spice for heat lovers.
- Add vegetables: Bell peppers, zucchini, or broccoli work well stirred in toward the end of cooking.
- Skillet option: For a 30-minute version, sear chicken and sausage in a skillet, make the cream sauce in the same pan, shred the chicken, and toss with cooked pasta.
Serving Suggestions
Serve this Cajun chicken pasta with a green salad or roasted vegetables. It also works well over rice or mashed potatoes for a different twist. Cornbread or steamed corn on the cob make great sides for soaking up the sauce. For a surf-and-turf feel, serve alongside simply seasoned shrimp.
Storing and Reheating Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet or microwave until heated through.
- Freeze: Freeze shredded chicken separately for up to 2 months; freeze pasta separately if possible for better texture.
More Crockpot Chicken Recipes
- Crockpot Ranch Chicken
- Crockpot Fiesta Chicken
- Slow Cooker Hawaiian Chicken
- Crock Pot Chicken Alfredo
- Slow Cooker Chicken Drumsticks