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Slow Cooker Cajun Chicken Alfredo with Sausage

A creamy and flavorful dish that combines the bold spices of Cajun cooking with traditional Italian Alfredo, all made effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Cajun, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken breasts or thighs
  • 12 to 14 ounces andouille sausage, sliced into ½-inch rounds Choose high-quality sausage for better flavor.
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced (optional) Can be omitted if desired.
  • 4 cloves garlic, minced
  • 2 cups chicken broth (low sodium recommended)
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter Adds richness to the dish.
  • 8 ounces cream cheese, softened and cubed Use fresh for better melting.
  • 1½ cups heavy cream Can substitute with low-fat alternatives, but may alter texture.
  • 1½ cups freshly grated Parmesan cheese Freshly grated melts better.
  • 1 pound penne or fettuccine, cooked al dente
  • 2 cups baby spinach (optional) For added nutrition.
  • 2 tablespoons chopped parsley (for garnish, optional)
  • 2 to 3 green onions, sliced (for garnish, optional)

Method
 

Preparation
  1. Prepare the Slow Cooker: Spray the inside of a 6-quart slow cooker with nonstick spray.
  2. Optionally Brown the Sausage: In a heavy-bottomed cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sausage and cook for 2 to 3 minutes until lightly browned. Transfer to the slow cooker.
  3. Add Vegetables: Mix the diced onion, bell pepper, celery (if using), and garlic with the sausage in the slow cooker.
  4. Layer the Chicken: Place the chicken breasts/thighs on top of the vegetables.
  5. Season the Chicken: Sprinkle Cajun seasoning, smoked paprika, onion powder, garlic powder, and black pepper over the chicken.
  6. Add Broth and Sausage: Pour the chicken broth into the slow cooker. If you didn't brown the sausage earlier, add it now.
  7. Add the Butter: Dot the top with unsalted butter for extra richness.
Cooking
  1. Cook: Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and cooked through.
Finishing Touches
  1. Prepare Pasta: Cook the pasta separately until al dente. Drain and reserve ½ cup of pasta water for later.
  2. Make the Sauce: Remove the chicken from the slow cooker and shred or slice it. Set the slow cooker to low. Stir in cream cheese and heavy cream, mixing until smooth. Gradually add Parmesan, stirring between additions until melted.
  3. Combine: Return the shredded chicken to the slow cooker. Add the cooked pasta and toss everything to coat. Stir in spinach (if using) and let it wilt for 2 to 3 minutes.
  4. Serve: Dish out the Cajun Chicken Alfredo and sprinkle with parsley and green onions, if desired.

Notes

To enhance nutritional value, incorporate whole wheat pasta and add more vegetables. Leftovers can be stored in an airtight container for up to 4-5 days.