Slow Cooker Cajun Chicken Alfredo

Crock Pot Cajun Chicken Alfredo

Pin for later

If you like my crockpot chicken alfredo but want a spicier version with a cajun kick, you’re going to love this Slow Cooker Cajun Chicken Alfredo.

I love ordering cajun pasta when we go out to eat (like Chili’s or Cheesecake Factory’s Chicken Chipotle Pasta) but this slow cooker version has amazing flavor that the whole family will love (well, not my picky kids, but I imagine most families).

Some people complain about my use of jarred sauce in my “regular” chicken alfredo. Those people will be happy to know that this version has an easy, creamy sauce that is made from scratch.

Like my slow cooker lasagna, the entire dish, including the pasta, is made in the slow cooker, which makes for easy cleanup. 

So, have your next pasta night at home and make the entire family happy with this delicious cajun crock pot chicken alfredo!

Equipment needed to make Crockpot Cajun Chicken Alfredo

• Slow Cooker – This is my slow cooker of choice. It is a 6 quart and I’ve had it for years.
• Kitchen Knife – A good knife makes life easier.
• Tongs – I use tongs for everything but they’re especially great for keeping your hands clean.
• Cutting Board – If you opt to use fresh peppers and onions, you’ll need a cutting board & I love this one. (another reason to use frozen, though!)

Ingredients for Cajun Chicken & Sausage Alfredo

Below is a list of ingredients you’ll need to gather to make this pasta. Scroll all the way down for the full recipe card.

CHICKEN – Two boneless, skinless chicken breasts, which is approximately 1 pound.
HEAVY CREAM – Sometimes called heavy whipping cream, heavy cream has a high fat content (usually 36-40%).
BUTTER – Salted or unsalted will work, just adjust the salt you add if you’re using salted.
CHICKEN BROTH – Stock will also work but it’s a bit thicker. I find chicken broth to usually have a bit more flavor. You can also use low-sodium chicken broth.
CAJUN SEASONING – Cajun seasoning varies but it is generally a blend of paprika, cayenne, garlic powder, oregano, and pepper. If you want to control the content, you can make your own.
GARLIC – Three cloves of fresh minced garlic or you can use garlic packed in oil if that’s what you have on hand.
FROZEN PEPPERS & ONIONS – You can, of course, use fresh, but the freezer section has a bag of frozen red peppers, green peppers, and onions that are already cut and were frozen at the peak of freshness. Just watch the ingredient list to make sure there aren’t any additives in the bag you pick up.
SAUSAGE – To keep the heat, use andouille sausage, cut into rounds. To tone it down, you can use a regular sausage, or skip it altogether.
PARMESAN – Shredded parmesan cheese.
BUTTER – Salted or unsalted will work, just adjust the salt you add if you’re using salted.
PASTA – Penne works really well here but any short noodle will work.

How to make Cajun Chicken Alfredo in the Slow Cooker

STEP ONE: First, add the trimmed chicken, heavy cream, butter, and broth to the slow cooker and sprinkle the seasonings all over. Add in the minced garlic, bag of frozen peppers and onions, and sliced sausage. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

STEP TWO: Then, after the designated cook time, remove the chicken from the slow cooker and set it aside. Pour in the pasta, stir, and cover. Let cook for an additional 30 minutes or until the pasta is tender.

STEP THREE: Finally, put the chicken back in the slow cooker, sprinkle with parmesan cheese, and stir to combine. Season with additional salt and black pepper, if needed.

Garnish with fresh parsley, serve & enjoy!

What to serve with Cajun Chicken Alfredo

Because you have the protein and pasta cooking right in the crockpot, you don’t need to pair much to make it a complete meal. I like to make some garlic bread or garlic knots, a simple green salad, or some roasted veggies like carrots or green beans.

Oh! And dessert. Don’t forget dessert. A lemon bundt cake or pineapple coconut cake are a nice finish.

Reheating and Storage

Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or, if there is enough, you could put it back in the slow cooker.

Slow Cooker Cajun Chicken Pasta FAQs

Can I make it on the stovetop?

Yes, if you’re running short on time, or don’t want to make it in the slow cooker, you can make this dish on the stove. I would sear the chicken, make the sauce and pasta separate, and then put it all together at the end.

I don’t like sausage…can I skip it?

Sure. (shhhh….neither do I!) You might want to double the chicken to make up for it.

Can I use any sausage?

Yes, if you don’t like the smoky flavor of andouille, you can use any sausage you like.

Need more crockpot chicken recipes? Try these:

Crockpot Cornish Game Hens
Slow Cooker Garlic Parmesan Chicken
Crockpot Cream of Mushroom Chicken

Click here for my entire collection of slow cooker recipes.

Slow Cooker Cajun Chicken Alfredo

Melissa Williams

This Slow Cooker Cajun Chicken Alfredo is full of chicken, peppers, andouille sausage, and a homemade alfredo sauce made right in your crockpot.

4.86 from 14 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 1007 kcal

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken breasts (two breasts)
• 2 cups heavy cream
• 2 tablespoons butter
• 14.5 ounce chicken broth
• 1 tablespoon cajun seasoning
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1 cup frozen peppers and onions
• 14 ounces andouille sausage sliced into rounds
• 1 ½ cups shredded parmesan
• 1 pound penne pasta
• Salt and pepper to taste

Instructions

 

• To the slow cooker, add the chicken, heavy cream, butter, and broth. Sprinkle seasonings all over.
• Pour in the minced garlic, pepper and onions.
• Add the sliced sausage.
• Cover and cook on HIGH for 2 hours or LOW for 4 hours.
• Remove the chicken, slice and set aside.
• Add the pasta to the slow cooker, stir and cover.
• Let the pasta cook for 30 minutes until tender.
• Place the chicken back in the slow cooker, top with parmesan cheese, and additional salt and pepper, if needed. Stir to combine.
• Garnish with fresh chopped parsley, serve, and enjoy!

Notes

• If you like a little color on your chicken, season and give it a quick sear before adding it to the slow cooker.
• You can use any sausage you like if andouille has too much kick for you. 
• Instead of breasts, you can use boneless skinless chicken thighs. 
• You can omit the peppers and onions or use fresh if you would like.
• If you don’t have penne pasta, any short noodle will work. Or cheese tortellini. 
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1gCalories: 1007kcalCarbohydrates: 66gProtein: 49gFat: 61gSaturated Fat: 31gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 228mgSodium: 1376mgPotassium: 902mgFiber: 3gSugar: 7gVitamin A: 3067IUVitamin C: 34mgCalcium: 311mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.