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Slow Cooker Cajun Chicken Alfredo

This Slow Cooker Cajun Chicken Alfredo is so easy to make, creamy, comforting and delicious! It’s sure to become a family favorite!

Slow Cooker Cajun Chicken Alfredo

This Cajun-flavored chicken alfredo is an easy, creamy pasta dish that’s perfect for a weeknight dinner. The best part about this recipe is that it can be made in a slow cooker—no need to worry about stove-top cooking and keeping an eye on the food.

The Cajun chicken and alfredo sauce simmer together for hours, which makes the chicken, sausage and pasta incredibly tender and flavorful. It’s also incredibly easy to make letting the slow cooker do all the work. Serve alone or with a side salad, garlic bread and/or veggies.

How to make Slow Cooker Cajun Chicken Alfredo

Tips and Substitutions

  • If you like to add some vegetables, try adding 1 bell pepper and 1 onion to the slow cooker along with your other ingredients.
  • Use any kind of smoked sausage you like – Andouille, kielbasa, Polish sausage…this will determine your spice level.
  • You can try different pastas as well – just don’t choose anything too thick or hearty. Penne and rigatoni both work well!
  • If you don’t like your chicken sliced, you can shred it using 2 forks or a hand mixer.
  • This recipe is super adaptable – add chopped celery, bell pepper and onions to make it more of a dirty rice; add frozen peas for color and flavor; or add some Italian seasoning for an Italian flare!

Cajun Chicken Alfredo Ingredients

1 pound boneless skinless chicken breasts (about two breasts)
12 ounces Cajun andouille sausage (4 links), sliced
2 tablespoons butter
12 ounces penne pasta
2 cups heavy cream
14 ounces chicken broth
2 cups parmesan cheese
Salt and pepper to taste

How to Make Cajun Chicken Alfredo

Add the chicken to the slow cooker. Season with salt and pepper to your liking. Add the butter, heavy cream, chicken broth and sliced sausage.

Cover and cook on high for about 2 hours or low for 4 hours and until chicken is at an internal temperature of 165 degrees F.

Once the chicken is cooked, take it out of the slow cooker. Slice and set aside to allow to cool.

Add the penne pasta to the slow cooker and allow to cook for about 30 minutes or until tender.

Add the chicken back in the slow cooker. Top with parmesan cheese and stir. Cover and allow to cook for about 5-10 minutes.

Garnish with parsley and more parmesan cheese if desired. Serve and enjoy!

Storing and Reheating

  • To Store: Place remaining leftovers in an airtight container and store in fridge for up to 3 days.
  • To Reheat: Heat in microwave until warm.

If you love this Cajun Chicken Alfredo recipe, give these Slow Cooker French Onion Chicken and Olive Garden Chicken Pasta recipes a try.

Slow Cooker Cajun Chicken Alfredo

Slow Cooker Cajun Chicken Alfredo

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

This Slow Cooker Cajun Chicken Alfredo is so easy to make, creamy, comforting and delicious! It's sure to become a family favorite!

Ingredients

  • 12 ounces penne pasta
  • 2 cups heavy cream
  • 14 ounces chicken broth
  • 2 cups parmesan cheese
  • Salt and pepper to taste

Instructions

    1. Add the chicken to the slow cooker. Season with salt and pepper to your liking. Add the butter, heavy cream, chicken broth and sliced sausage.
    2. Cover and cook on high for about 2 hours or low for 4 hours and until chicken is at an internal temperature of 165 degrees F.
    3. Once the chicken is cooked, take it out of the slow cooker. Slice and set aside to allow to cool.
    4. Add the penne pasta to the slow cooker and allow to cook for about 30 minutes or until tender.
    5. Add the chicken back in the slow cooker. Top with parmesan cheese and stir. Cover and allow to cook for about 5-10 minutes.
    6. Garnish with parsley and more parmesan cheese if desired. Serve and enjoy!

Notes

Tips and Substitutions

  • If you like to add some vegetables, try adding 1 bell pepper and 1 onion to the slow cooker along with your other ingredients.
  • Use any kind of smoked sausage you like - Andouille, kielbasa, Polish sausage…this will determine your spice level.
  • You can try different pastas as well - just don't choose anything too thick or hearty. Penne and rigatoni both work well!
  • If you don't like your chicken sliced, you can shred it using 2 forks or a hand mixer.
  • This recipe is super adaptable - add chopped celery, bell pepper and onions to make it more of a dirty rice; add frozen peas for color and flavor; or add some Italian seasoning for an Italian flare!

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