Crock Pot Creamy Cajun Chicken Pasta: A Weeknight Surprise

Why Cajun? Why now?

This dish isn’t about some fancy technique or long ingredient list. It’s about that sharp, peppery smell as the cajun spices hit the hot pan, then mellowing into something richer and creamier overnight. Nothing beats how the aroma sneaks through the house as it slow-cooks—like a spicy whisper of late summer days. I didn’t set out to make Cajun pasta today; I just wanted something warm, filling, and honest. It’s easy enough for a Monday, but enough of that smoky kick to keep your mind off the crazy news or whatever mess you’ve been dealing with. Sometimes, dinner makes you stop and think. Or laugh. Or just forget for a damn minute.

Cajun Pasta

Cajun Pasta is a creamy, flavorful dish featuring a spicy Cajun-seasoned sauce combined with pasta, resulting in a tender, coated appearance with a rich and slightly glossy texture. The dish involves sautéing spices and ingredients to develop flavors before simmering the sauce until thickened and creamy, then tossing with al dente pasta.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Cajun

Calories: 620

Ingredients Equipment Method

Ingredients

  

• 12 oz pasta (penne or fettuccine) uncooked
• 2 tbsp Cajun seasoning preferably homemade or store-bought
• 1 lb shrimp or chicken peeled and deveined for shrimp; sliced for chicken
• 1 cup heavy cream
• 3 cloves garlic minced
• 2 tbsp olive oil
• to taste salt and pepper
• 1/4 cup green onions chopped, for garnish

Equipment

• Large skillet or sauté pan
• Pot for boiling pasta
• Chef’s knife
• Cutting board
• Measuring spoons

Method

 

1. Cook the pasta in a large pot of boiling salted water until al dente, following package instructions. Drain and set aside.
2. Heat a large skillet over medium-high heat. Add olive oil and when shimmering, add the shrimp or chicken pieces. Cook until browned and cooked through, about 3-5 minutes. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and Cajun seasoning. Sauté until fragrant, about 30 seconds, until you see the spices darken slightly and smell hot and spicy.
4. Pour in the heavy cream and stir to combine with the spices and garlic. Bring to a gentle simmer, allowing the sauce to thicken slightly, about 3-4 minutes. The mixture should be creamy and coats the back of a spoon.
5. Return the cooked shrimp or chicken to the skillet. Stir to coat in the sauce and cook for an additional 2 minutes to reheat. Adjust seasoning with salt and pepper as needed.
6. Add the cooked pasta directly into the skillet. Toss everything together until the pasta is evenly coated with the sauce and heated through, about 1-2 minutes. Finish with chopped green onions for garnish.

Next time I need something that feels like a little rebellion on a plate, I’ll pull this out. It’s funny how a few spices can turn a simple bowl into a quick escape.