Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- to taste Salt and pepper
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 0.5 yellow onion sliced
- 3 cups low-sodium chicken broth
- 8 ounces cream cheese, cubed
- 1 cup shredded Parmesan cheese
- 12 ounces penne or rotini pasta
- Fresh parsley, for garnish
- Extra Parmesan cheese, for garnish
- Crushed red pepper flakes, for garnish
Method
Preparation
- Rub the chicken breasts with Cajun seasoning, garlic powder, paprika, salt, and pepper. Marinate for 15–20 minutes if time allows.
- Place the seasoned chicken in the slow cooker. Add the sliced bell peppers, onion, and chicken broth.
Cooking
- Cook on low for 6–7 hours or on high for 3–4 hours.
- Once cooked, remove the chicken and shred it with forks. Return the shredded chicken to the slow cooker.
- Add the cream cheese and Parmesan cheese to the slow cooker. Stir until melted and creamy, cooking for an additional 10–15 minutes on low.
Pasta Preparation
- Meanwhile, cook the pasta according to package directions until al dente. Drain and stir it into the slow cooker mixture.
Serving
- Serve hot, garnished with fresh parsley, extra cheese, or crushed red pepper flakes.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 55gProtein: 40gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
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