Slow Cooker Cajun Chicken Alfredo is a scrumptious and filling meal that’s effortless to prepare and ideal for feeding a crowd. Tender chicken, smoky sausage, and a creamy Cajun alfredo sauce simmer together in the slow cooker for a one-pot dinner everyone will love.
Slow cooker meals make busy evenings simple. This recipe requires a few basic ingredients and a quick sear of the chicken, and then the slow cooker handles the rest. The result is a rich, flavorful pasta with perfectly cooked chicken and sausage in a velvety sauce.
Key Ingredients
- Chicken: Boneless, skinless chicken breasts, sliced thin into cutlets for even cooking.
- Smoked sausage: Andouille is traditional, but any quality smoked sausage adds the smoky, spicy flavor this dish needs.
- Heavy cream: Use heavy cream, not milk or half-and-half, so the sauce becomes rich and thick.
- Chicken broth: Low-sodium chicken broth helps control the dish’s salt level.
- Butter: Unsalted butter adds richness; adjust salt to taste afterward.
- Cajun seasoning: Store-bought or homemade; adjust the amount to your spice preference.
- Pasta: Penne works great, but any short pasta will do.
- Parmesan cheese: Freshly grated real Parmesan gives the best flavor and texture.
A complete list of ingredients with quantities and full instructions is located in the recipe card below.
How To Make Cajun Chicken Alfredo in the Slow Cooker
- Season and sear the chicken: Pat chicken dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear the chicken until browned on both sides but not cooked through.
- Combine in the slow cooker: Add the seared chicken, sliced sausage, heavy cream, chicken broth, butter, garlic, Cajun seasoning, and a bit of salt and pepper to an 8-quart slow cooker. Stir to combine, cover, and cook on low for 4 hours.
- Add the pasta: About 30 minutes before the end of cooking, remove the chicken and let it rest until cool enough to slice. Add the dry pasta to the slow cooker, stir so the pasta is submerged, switch to high, and cook 20–30 minutes until the pasta is al dente.
- Finish with cheese: Stir in freshly grated Parmesan until melted and incorporated. Return or top with the sliced chicken.
- Serve: Serve hot, garnished with chopped parsley or sliced green onions for color and brightness.
Recipe Tips
- Sear chicken and sausage ahead of time to save minutes on a busy day.
- If the sauce is too thin, let the slow cooker run uncovered for a few minutes to reduce and thicken.
- If the sauce becomes too thick after pasta is added, thin it with a splash of chicken broth or heavy cream.
- Garnish with fresh parsley or scallions just before serving for a fresh finish.
Recipe FAQs
You can, but searing frozen chicken isn’t recommended. For best texture, fully thaw the chicken, sear it, then add it to the slow cooker.
Reduce the Cajun seasoning or omit some of it to tone down the heat. You can also add extra cream or cheese to mellow the spice.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth or water to loosen the sauce.
This Slow Cooker Cajun Chicken Alfredo is an easy, flavorful option for weeknights or casual gatherings. If you try it, leave a review in the recipe card below so others can benefit from your feedback.
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Slow Cooker Cajun Chicken Alfredo
Equipment
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Skillet
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Slow Cooker
Ingredients
- 1 tablespoon olive oil (not extra virgin)
- 1 pound chicken breasts (boneless, skinless)
- 1 pound smoked sausage (sliced into 1-inch pieces)
- 3 cups heavy cream
- 4 cups low-sodium chicken broth
- ½ stick unsalted butter (4 tablespoons)
- 2 tablespoons Cajun seasoning
- 2 cloves garlic
- 1 pound dry pasta (penne recommended)
- 8 oz shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt and pepper (total)
Instructions
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Pat the chicken dry and season with 1 teaspoon salt, 1 teaspoon pepper, and garlic powder.
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Heat olive oil in a skillet over medium heat and sear the chicken until browned on both sides but not fully cooked.
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Add the seared chicken, sliced sausage, heavy cream, chicken broth, butter, minced garlic, Cajun seasoning, ½ teaspoon salt, and ½ teaspoon pepper to an 8-quart slow cooker.
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Stir to combine, cover, and cook on low for 4 hours.
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About 30 minutes before time is up, remove the chicken and let it cool slightly, then slice into bite-sized pieces.
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Add the dry pasta to the slow cooker, stir to coat, switch to high, and cook 20–30 minutes until pasta is al dente.
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Stir in freshly grated Parmesan until melted, top with the sliced chicken, and serve garnished with parsley or scallions.
Nutrition
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Carbohydrates: 50g
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Protein: 42g
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Fat: 65g
Nutrition information is approximate and provided for convenience only.
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