Description
This Slow Cooker Cajun Chicken Alfredo recipe is a true set-it-and-forget-it meal that combines the holy trinity of comfort: tender chicken, smoky sausage, and al dente pasta. It all simmers together in a rich, spicy, homemade alfredo sauce. This is the ultimate crockpot pasta recipe that will become a new favorite for your busy weeknights.
Ingredients
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- 1 tablespoon Olive Oil
- 1 pound Boneless, Skinless Chicken Breasts
- 1 pound Smoky Smoked Sausage (like Andouille), sliced into 1-inch pieces
- 3 cups Rich Heavy Cream
- 4 cups Low-Sodium Chicken Broth
- 4 tablespoons Unsalted Butter
- 2 tablespoons Coarse Cajun Seasoning (or to taste)
- 2 cloves Fresh Garlic Cloves, smashed
- 1 pound Uncooked Penne Pasta
- 1/2 cup Hot Water
- 8 oz (about 2 1/2 cups) Freshly Shredded Parmesan Cheese
- To taste Kosher Salt (plus 1/2 tsp for sauce)
- To taste Freshly Ground Black Pepper
- A generous sprinkle Garlic Powder (for chicken)
Instructions
- Sear and Season Chicken: Pat chicken breasts dry. Season all sides generously with kosher salt, black pepper, and garlic powder. Heat olive oil in a large skillet over high heat. Sear the chicken for 2-3 minutes per side to get a golden-brown crust (it will not be cooked through).
- Load the Slow Cooker: Place the seared chicken breasts and the sliced smoked sausage into the basin of your slow cooker (6-quart recommended). Add the heavy cream, chicken broth, butter, smashed garlic, Cajun seasoning, and 1/2 teaspoon of kosher salt.
- The First Cook (Chicken & Sauce): Secure the lid and cook on LOW for 4 hours or on HIGH for 2-3 hours, until the chicken is fully cooked (165°F / 74°C).
- Remove and Slice Chicken: Carefully remove the cooked chicken from the slow cooker and set it on a cutting board. Let it cool for a few minutes, then slice it into bite-sized strips.
- Cook the Uncooked Penne: Stir the 1/2 cup of hot water and the 1 pound of uncooked penne pasta into the sauce liquid in the slow cooker. Make sure the pasta is as submerged as possible. Cover and cook on HIGH for 30-40 minutes, checking at 25 minutes.
- Finish with Cheese and Serve: Once the pasta is al dente (tender with a slight bite), turn the slow cooker to “Keep Warm” or off. Gradually stir in the freshly shredded parmesan cheese until it’s completely melted and the sauce is thick and velvety.
- Combine and Serve: Stir the sliced chicken back into the pasta. Give it a final taste and adjust seasonings if needed. Serve hot.
Notes
- Sear for Flavor: Searing the chicken first is a quick step that builds a deep, savory, golden-brown crust and adds a ton of flavor to the final sauce.
- Fresh Parmesan is Key: Use freshly shredded parmesan cheese. Pre-grated/bagged cheese often contains anti-caking agents and will not melt smoothly, resulting in a grainy sauce.
- Watch the Pasta! Start checking the pasta at the 25-minute mark. It will continue to cook and absorb the sauce even after the heat is off, so don’t let it get mushy!
- Slice, Don’t Shred: You can shred the chicken, but slicing it into strips (as the recipe suggests) makes it easier to get a perfect bite of chicken, sausage, and pasta.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course, Dinner, Pasta
- Method: Slow Cooking, Sautéing
- Cuisine: Cajun, Italian-American
Nutrition
- Serving Size: 1 serving (1/8th of recipe)
- Calories: 890 kcal
- Sugar: 3 g
- Sodium: 1450 mg
- Fat: 61 g
- Saturated Fat: 35 g
- Unsaturated Fat: 26 g
- Trans Fat: 1.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 200 mg
