Ingredients
- 1 lb boneless skinless chicken breast cut into bite sized pieces
- 1 1/2 tbsp Cajun seasoning
- 1 red pepper cut into strips
- 1 yellow pepper cut into strips
- 1 red onion sliced
- 2 garlic cloves minced
- 2 cans of chicken broth
- 1 can fire roasted tomatoes
- 3/4 cup heavy cream
- 12 oz penne pasta
- 2 tsp cornstarch
- 1 tbsp water
- 3/4 cup shredded Parmesan cheese
- Salt and pepper to taste
- A sprinkle of parsley
Instructions
- 1. Add diced chicken breast to an 8 quart slow cooker, add 1/2 tbsp of cajun. Add all the peppers, onions and garlic on top and add the remaining Cajun.
2. Add in the chicken broth, tomatoes and 1/2 cup heavy cream. Cook on high for 3 hours or until the chicken is cooked.
3. About 30-40 minutes before done, add in the uncooked pasta and stir. Add the cornstarch and water mixture and stir again, put the lid back on and stir every 10 minutes until pasta is cooked.
4. Once done add in the 1/4 cup heavy cream, Parmesan cheese, salt and pepper. Stir and serve with topped parsley (optional)
Nutrition
Notes
David's Tips for Success
Spice level: Reduce Cajun seasoning to 1 tbsp for milder flavor.Pasta tip: For firmer texture, cook pasta separately and add before serving.
Extra creamy: Stir in 4 oz cream cheese at the end.
Meal prep: Stores well in the fridge for 3 days (add splash of broth when reheating).
Cooking Time: You can change the timing to cook on LOW heat for 4 -5 hours