Crockpot Cajun Chicken Alfredo
Crockpot Cajun Chicken Alfredo is an easy, hands-off dinner that cooks mostly on its own. It’s delicious and everyone in the family will love it.
Crockpot Cajun Chicken Alfredo
This Crockpot Cajun Chicken Alfredo is creamy, cheesy, and full of bold flavors. It’s made in the slow cooker, making it perfect for busy days.
If you like meals that don’t require a lot attention while they cook, this one fits right in. It’s simple, reliable and easy to add to your regular dinner rotation.
Ingredients
Chicken breasts: We’re using boneless, skinless ones in this recipe.
Seasoning: We use Cajun seasoning, garlic powder, and onion powder. Adjust the amount of the Cajun seasoning to what you like for spiciness.
Andouille sausage (optional): Adds smoky, spicy flavor. Smoked sausage can be a good substitute if needed.
Heavy cream: Gives the sauce its creamy texture.
Chicken broth: Adds flavor and thins the sauce slightly.
Parmesan cheese: Freshly grated melts better than pre-shredded.
Butter: Adds richness and helps the sauce thicken slightly.
Pasta (penne or fettuccine): Use pasta that holds sauce well; penne works especially for soaking up creamy sauce.
Green onions (for garnish): Adds a fresh, mild onion flavor and a pop of color.
How to Make
Lightly spray the inside of your crockpot with nonstick spray.
Place the chicken breasts in the crockpot and season them with Cajun seasoning, garlic powder, and onion powder.
If using andouille sausage, arrange the sliced sausage around the chicken.
Pour in the heavy cream and chicken broth.
Cover and cook on low for 3–4 hours or high for 2–3 hours, until the chicken is tender.
Stir in the Parmesan cheese and butter until the sauce is fully melted and creamy.
Remove the chicken, shred or slice it, and return it to the crockpot.
Fold the pasta into the slow cooker.
Cook for an additional 30 minutes, stirring occasionally, or until the pasta absorbs most of the sauce and is tender.
Taste and adjust Cajun seasoning as needed.
Garnish with sliced green onions before serving.
Leftovers/Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the microwave or on the stove over low heat, stirring occasionally until warmed through.
Crockpot Cajun Chicken Alfredo
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 -3 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: 12–14 ounces andouille sausage sliced
- 3 cups heavy cream
- 4 cups low-sodium chicken broth
- 8 ounces freshly grated Parmesan cheese about 2 ½ cups
- 2 Tablespoons butter
- 16 ounces penne or fettuccine pasta
- Sliced green onions for garnish
Instructions
- Lightly spray the inside of your crockpot with nonstick spray.
- Place chicken breasts in the crockpot and season them with Cajun seasoning, garlic powder, and onion powder.
- If using andouille sausage, add the sliced sausage around the chicken.
- Pour in heavy cream and chicken broth.
- Cover and cook on low for 3–4 hours or high for 2–3 hours, until the chicken is tender.
- Stir in the Parmesan cheese and butter until the sauce is fully melted and creamy.
- Remove the chicken, shred or slice it, and return it to the crockpot.
- Fold the pasta into the slow cooker. Cook for an additional 30 minutes, stirring occasionally, or until the pasta absorbs most of the sauce and is tender.
- Taste and adjust Cajun seasoning as needed, then garnish with sliced green onions.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
