Description
This Slow Cooker Cajun Chicken Alfredo is a creamy, flavorful one-pot meal combining tender chicken breasts, smoky sausage, and a generous amount of parmesan cheese in a rich Cajun-spiced Alfredo sauce. Perfect for a comforting family dinner, this recipe cleverly uses a slow cooker to infuse deep flavors while keeping the kitchen hassle-free.
Ingredients
Scale
Protein
- 1 pound chicken breasts
- 1 pound smoked sausage, sliced into 1 inch pieces
Dairy
- 3 cups heavy cream
- 4 tablespoons butter
- 8 oz freshly shredded parmesan cheese (about 2 1/2 cups)
Pantry & Seasonings
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- 2 tablespoons coarse Cajun seasoning
- 2 cloves garlic, smashed
- 1 pound uncooked penne pasta
- 1/2 cup hot water
- Kosher salt and black pepper, to taste
- Garlic powder, to sprinkle on chicken
Instructions
- Season and Sear Chicken: Pat the chicken breasts dry and season them thoroughly with kosher salt, black pepper, and a sprinkle of garlic powder. Heat olive oil in a skillet over high heat, then quickly sear the chicken breasts on both sides until lightly browned to lock in flavors.
- Add Ingredients to Slow Cooker: Place the seared chicken breasts into the slow cooker along with the sliced smoked sausage, heavy cream, low sodium chicken broth, butter, smashed garlic cloves, 1/2 teaspoon kosher salt, Cajun seasoning, and several grinds of fresh black pepper. Stir gently to combine.
- Cook the Chicken and Sausage: Set the slow cooker on low and cook for about 4 hours, or on high for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Slice Chicken: Carefully remove the chicken breasts from the slow cooker and set aside to cool slightly. Once cool enough to handle, slice the chicken into pieces.
- Add Pasta and Cook: Stir 1/2 cup of hot water and the uncooked penne pasta into the slow cooker. Cover and cook on high for about 30 minutes, stirring occasionally, until the pasta is tender but still firm to the bite.
- Finish the Alfredo: Once the pasta is cooked, stir in the freshly shredded parmesan cheese and the sliced chicken. Adjust seasoning with additional salt and black pepper to taste. Mix well to combine everything evenly and melt the cheese into the creamy sauce.
Notes
- Use low sodium chicken broth to better control the saltiness of the dish.
- For a spicier kick, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- Searing the chicken before slow cooking enhances flavor through browning.
- Check pasta frequently during the 30-minute cooking to avoid overcooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- The dish can be made gluten-free by substituting penne pasta with a gluten-free variety.
