Cajun Chicken Pasta

Cajun flavors and creamy pasta combined

Cajun Chicken Pasta
Cajun Chicken Pasta

When I was teaching, a fellow teacher's husband would bring the staff pasta for lunch on occassion. When the email went out that his pasta was in the teacher's lounge, you got there as fast as you could. If you were lucky, you got there in time to have a little.

I searched online for a recipe. This is a combination of a couple that I found. It's one of our favorite comfort food meals.


2 chicken breasts
32 oz. heavy whipping cream
1 red bell pepper, chopped
1 green bell pepper, chopped
3 teaspoons cajun seasoning (I like Rajun Cajun)
1/2 teaspoon pepper
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 12 oz. beef smoked sausage, sliced (I like Hillshire Farm)
1 16 oz box of penne pasta


Place the chicken breasts, 24 (ish) ounces whipping cream, chopped bell peppers, and seasonings in a crock pot. Cook on high for 4 hours. Stir occassionally.

Remove the chicken and chop or shred it into small pieces. Add it back to the crock pot and add the sausage and remaining whipping cream. Turn crockpot down to low.

Cook pasta according to package until just barely al dente. Drain the pasta and add it to the crock pot. Stir. Let pasta cook on low for another 15-20 minutes.


When reheating, it's best to have a little extra heavy cream on hand to keep the creaminess of the original.

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