Crock Pot Creamy Cajun Chicken Pasta

Prep Time 3 hours 12 minutes
Cook Time 3 hours 12 minutes
Author loveonaplate


  • boneless chicken breasts
  • 1 cup Andouille sausage thinly sliced
  • 1 cup chicken broth
  • 10  ounce  can diced tomatoes with green pepper & celery
  • onion sliced
  • 1 clove garlic minced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 3 Tbsp Cajun seasoning
  • hot sauce to taste
  • 4 ounces cream cheese cubed
  • 1 cup Parmesan cheese
  • salt and pepper to taste
  • 1/2 pound linguine par cooked & drained
  • 1 cup heave cream OR evaporated milk
  • Fresh chopped parsley


  • Sprinkle Cajun seasoning on both sides of the chicken breasts.  Place in crockpot
  • Add all remaining ingredients except the cooked Rigatoni and cream.
  • Cook on low for 6 hours or high for 3-4 hours.
  • With 30 minutes remaining stir in Rigatoni and cream.  Let simmer with lid off the Crock Pot.
  • Serve topped with fresh parsley
  • On cooking day pour Chicken & Sauce mixture into the crock pot, cook on low for 7-8 hours, or high for 4 hours.
  • Using 2 forks, shred chicken, add in partially cooked pasta, and stir well.  If sauce seems too think, add 1/4 cup of chicken broth.
  • Top with remaining 1 cup of shredded cheese.  Cook 15 more minutes to allow pasta noodles to heat through and cheese to melt.
  • Sprinkle with freshly grated Parmesan cheese and fresh chopped parsley if desired.


To Make this ahead, place all ingredients in a Zip Lock bag except for the Rigatoni, Cream and Parsley.  Cook the pasta until al dente, as it will cook more in the Crock Pot.  Drain, but don't rinse.  Place in a separate Zip Lock bag.   Store in the refrigerator until ready to use.
On cooking day, follow directions listed above.