Decadent Slow Cooker Cajun Chicken Alfredo for Cozy Nights

This Slow Cooker Cajun Chicken Alfredo offers unforgettable flavors and effortless cooking for cozy dinners.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Dinner

Cuisine: Cajun

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Main Dish

2 tablespoons Olive Oil Essential for searing chicken; switch to avocado oil for a unique twist.
1 pound Chicken Breasts The star protein, giving the dish heartiness; thighs can be juicier if preferred.
1 pound Smoked Sausage Infuses a rich, smoky flavor; consider turkey sausage as a healthier alternative or omit for vegetarian option.
3 cups Heavy Cream The creamy foundation of the sauce; half-and-half can lighten it up.
4 cups Low Sodium Chicken Broth Adds moisture and flavor; vegetable broth is perfect for a vegetarian version.
4 tablespoons Butter Enhances richness; opt for plant-based butter to keep it dairy-free.
2 tablespoons Coarse Cajun Seasoning Packs the essential Cajun punch; adjust to your taste or use Creole seasoning.
2 cloves Garlic Provides depth and aroma; powdered garlic can work in a pinch.
1 pound Uncooked Penne Pasta Soaks up all the flavors; substitute with macaroni or gluten-free pasta if desired.
1/2 cup Hot Water Helps cook the pasta; omit if preparing it separately.
8 oz Parmesan Cheese Adds creaminess and flavor; nutritional yeast is a great dairy-free option.
Kosher Salt Fundamental seasoning; adjust according to your palate.
Black Pepper Fundamental seasoning; adjust according to your palate.

For Serving

Fresh Parsley A delightful garnish for a pop of color; add just before serving.

Equipment

slow cooker
large skillet

Method

Step-by-Step Instructions

Sear Chicken: Pat the chicken breasts dry, season with salt, pepper, and garlic powder. Heat olive oil and sear the chicken for 3-4 minutes on each side until golden brown.
Combine Ingredients: In the slow cooker, layer the seared chicken and sausage. Pour in heavy cream, broth, butter, garlic, Cajun seasoning, and black pepper. Stir gently to combine.
Cook Chicken: Cover and cook on low for 4 hours or high for 2-3 hours. Ensure chicken reaches at least 165°F, then remove, cool slightly, and slice.
Cook Pasta: Stir in penne pasta and hot water, cover, switch to high, and cook for an additional 30 minutes.
Finish Dish: Return sliced chicken and sprinkle parmesan cheese. Stir until cheese melts and forms a creamy sauce. Adjust seasoning as needed.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 42gProtein: 32gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on stove or microwave. Freeze portions for up to 2 months and reheat after thawing overnight.

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