Units

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces

1 onion, diced

½ red bell pepper, chopped

½ green bell pepper, chopped

4 cloves garlic, minced

4 cups chicken broth

4 tablespoons butter

1 tablespoon cajun seasoning

1 lb penne pasta

2 cups heavy cream

1 cup freshly shredded parmesan cheese

Chopped parsley, for topping

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Add the chicken breasts, onion, bell peppers, garlic, chicken broth, butter, and cajun seasoning into the Crockpot. Stir to combine.
Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is cooked through and tender.
During the last 30 minutes, add the dried penne pasta and stir into the broth. Cook on the high setting for remaining 30 minutes until the pasta is al dente.
Stir in the heavy cream and parmesan cheese. Let the cream heat up and the cheese melt, about 10-15 minutes. Stir again, top with chopped parsley, and serve.

Storage & Reheating Instructions: Refrigerate leftovers in a sealed container for 3 or 4 days.

Reheat on the stovetop over medium heat until heated through.
Substitutions & Variations:

Boneless skinless chicken thighs or tenderloins work just as well as chicken breasts.
Add sliced andouille or smoked sausage for extra protein and Cajun flavor.
Swap the penne for rotini, bowtie, ziti, fettuccine, or spaghetti.
Cajun seasonings vary in salt, so wait until the end before adding extra salt.
Like it spicier? Add more Cajun seasoning, cayenne pepper, or a few dashes of hot sauce.
Stir in vegetables like broccoli, spinach, or zucchini for extra color and nutrition.
Prefer to cook the pasta separately? Use only 2 cups of broth in the Crockpot, then stir the cooked pasta in with the cream and parmesan.
If the sauce is thinner than you’d like, stir in a little extra parmesan cheese until it reaches your desired consistency.