Introduction

Oh, honey. There are some recipes that just wrap you up in a warm hug, aren’t there? This Slow Cooker Cajun Chicken Alfredo is that recipe for me. It reminds me of cozy evenings, laughter around the dinner table, and that wonderful feeling of knowing a delicious, comforting meal is simmering away without you having to stand over the stove for hours. If you’re looking for a dish that’s packed with flavor, incredibly easy to make, and guaranteed to bring smiles, you’ve just found your winner. Seriously, it’s mostly dump-and-go magic, leaving you free to tackle that to-do list (or just put your feet up!).

Why You’ll Love This Recipe

Fast (Prep, anyway!): A little browning, a little chopping, and your slow cooker does the rest.
Easy: Seriously, it’s so simple, even beginner cooks will nail it.
Giftable (Sort of!): While you might not gift the whole dish, sharing a big pot with friends is always a hit.
Crowd-Pleasing: Who doesn’t love creamy pasta with tender chicken and savory sausage? Add that Cajun kick? Instant favorite!

Ingredients

Here’s what you’ll need to make this magic happen. Most are pantry staples, and the rest are easy to find!

1 tablespoon olive oil: Just a little bit to get our browning started.
1 pound chicken breasts: Boneless, skinless is easiest here. They’ll get so tender in the slow cooker!
1 pound smoked sausage: Think Andouille for a classic Cajun kick, or Kielbasa if you prefer something milder. Slice it into nice, bite-sized pieces.
3 cups heavy cream: This is where the dreamy, creamy part comes in. Don’t skimp!
4 cups low sodium chicken broth: Adds liquid for simmering and helps control the saltiness.
4 tablespoons butter: Because butter makes everything better, especially Alfredo sauce!
2 tablespoons coarse Cajun seasoning: Use your favorite blend! This is where you get that signature flavor. Adjust to your spice preference.
2 cloves garlic, smashed: Smashing releases the flavor gently.
1 pound uncooked penne pasta: I love penne because it holds up well and catches all that yummy sauce.
1/2 cup hot water: This little bit helps thin the sauce just right at the end.
8 oz freshly shredded Parmesan cheese (about 2 1/2 cups): Freshly shredded melts best! Pre-shredded often contains anti-caking agents that can make the sauce a little grainy.
Kosher salt: For seasoning to taste.
Black pepper: Freshly ground is always best!
Garlic powder: To boost that savory flavor at the end.

How to Make It

Let’s get cooking! Don’t worry, it’s mostly hands-off time.

Grab a large skillet and heat up that olive oil over medium-high heat. Pat your chicken breasts dry (this helps them brown better!) and carefully place them in the hot skillet. We’re not cooking them through, just getting a nice golden brown crust on all sides for extra flavor. Once they’re browned, take them out and set them aside.
Now, toss your sliced sausage into the same skillet. Let it brown up nicely too. This brings out so much delicious flavor! If there’s a lot of grease, you can carefully drain some of it off.
Time to meet your slow cooker! Carefully place the browned chicken and sausage right into the slow cooker insert.
Pour in the heavy cream and low sodium chicken broth. Add the cubes of butter, the coarse Cajun seasoning, and those smashed garlic cloves.
Give everything a good stir to combine all those lovely ingredients.
Pop the lid on! Cook on the low-heat setting for about 6-8 hours, or if you’re in more of a hurry, switch to the high-heat setting for 3-4 hours. The chicken should be cooked through and super tender.
About 30 minutes before you’re ready to eat, cook the penne pasta. Get a separate pot of salted water boiling and cook it according to the package directions until it’s al dente (cooked but still has a little bite). Make sure to drain it really well once it’s done.
Add the hot, drained penne pasta, the glorious shredded Parmesan cheese, and that 1/2 cup of hot water directly into the slow cooker with the chicken and sausage mixture.
Stir everything gently until the cheese is completely melted and the sauce is thick, creamy, and coats everything beautifully. Taste it! This is your moment to add a little kosher salt, black pepper, or garlic powder if you feel it needs it. Serve it up hot and watch it disappear!

Substitutions & Additions

Want to mix things up? This recipe is super flexible!

Different Meat: Swap chicken breasts for boneless, skinless chicken thighs – they stay incredibly moist. Use different types of smoked sausage or even add some cooked shrimp right at the end for a seafood boost.
Veggies: Sauté some chopped bell peppers (red and green!), onions, or celery with the sausage for a classic “holy trinity” base. Stir in some fresh spinach during the last 15-20 minutes of cooking until wilted.
Cheese: While Parmesan is key, a little shredded Monterey Jack or even mild cheddar can add another layer of creaminess and flavor.
Spice Level: Want it spicier? Add a pinch of cayenne pepper with the Cajun seasoning or a dash of hot sauce before serving. Want it milder? Use less Cajun seasoning or a less spicy blend.
Pasta: Almost any sturdy pasta will work! Fettuccine, rotini, or cavatappi are great choices.

Tips for Success

Just a few little pointers to make sure your Slow Cooker Cajun Chicken Alfredo turns out perfectly every time!

Don’t Skip the Browning: Browning the chicken and sausage adds a crucial layer of flavor thanks to caramelization. It’s worth the extra step!
Fresh Parmesan is King: Seriously, it melts so much better and gives you the creamiest sauce compared to pre-shredded cheese.
Cook Pasta Separately: Adding dry pasta to the slow cooker can work in some recipes, but for this rich, creamy sauce, cooking the pasta separately ensures it doesn’t get mushy or absorb too much liquid, potentially drying out your sauce. Plus, you can cook it perfectly al dente!
Season at the End: Cajun seasoning blends vary wildly in salt content. It’s always best to taste the finished dish after adding the cheese and adjust the salt, pepper, and garlic powder then.
Prep Ahead: You can slice the sausage and measure out your seasonings ahead of time to make assembly even quicker on cooking day.

How to Store It

Got leftovers? Lucky you! This dish is great the next day.

Store any leftover Slow Cooker Cajun Chicken Alfredo in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm it in a pot on the stove over low heat, adding a splash of milk or chicken broth if the sauce seems too thick. You can also microwave it, stirring every minute or so until heated through.

Freezing can work, but sometimes creamy sauces can separate slightly upon thawing. If you want to freeze it, cool it completely, then store in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stove, whisking to bring the sauce back together and adding a little liquid if needed.

FAQs

Got questions? I’ve got (brief) answers!

Can I cook the pasta in the slow cooker? I don’t recommend it for this recipe. Cooking it separately ensures perfect al dente texture and the best sauce consistency.
Is this recipe very spicy? It depends on your Cajun seasoning blend! Start with a milder one or use less if you’re sensitive to heat. You can always add more cayenne at the end if you want it spicier.
Can I use frozen chicken breasts? For the best results and even cooking, I recommend starting with thawed chicken breasts.
What should I serve with this? A simple side salad, some crusty garlic bread, or steamed broccoli would be perfect!

Easy & Creamy Slow Cooker Cajun Chicken Alfredo (Your New Favorite Dinner!)

A flavor-packed, incredibly easy, and comforting Slow Cooker Cajun Chicken Alfredo dish that is mostly dump-and-go, perfect for cozy evenings and feeding a crowd.

Print Recipe Pin Recipe

Cook Time 3

Equipment

Large skillet For browning chicken and sausage
Slow Cooker
Separate pot For cooking pasta

Ingredients

Hauptzutaten

1 tablespoon olive oil
1 pound chicken breasts boneless, skinless
1 pound smoked sausage Andouille or Kielbasa, sliced
3 cups heavy cream
4 cups low sodium chicken broth
4 tablespoons butter
2 tablespoons coarse Cajun seasoning
2 cloves garlic smashed
1 pound uncooked penne pasta
0.5 cup hot water
8 oz freshly shredded Parmesan cheese about 2 1/2 cups
Kosher salt to taste
Black pepper to taste
Garlic powder to taste

Instructions

Heat {ing_1} in a large skillet over medium-high heat. Pat {ing_2} dry and brown on all sides. Remove and set aside.
Add sliced {ing_3} to the same skillet and brown. Drain grease if needed.
Place the browned chicken and sausage into the slow cooker insert.
Pour in {ing_4} and {ing_5}. Add {ing_6}, {ing_7}, and smashed {ing_8}.
Give everything a good stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
About 30 minutes before serving, cook {ing_9} in a separate pot of salted boiling water according to package directions until al dente. Drain well.
Add the hot, drained {ing_9}, shredded {ing_11}, and {ing_10} directly into the slow cooker.
Stir gently until the cheese is melted and the sauce is thick and creamy. Taste and add {ing_12}, {ing_13}, or {ing_14} if needed. Serve hot.

Notes

Browning the chicken and sausage adds crucial flavor. Use freshly shredded Parmesan cheese for the creamiest sauce. Cook pasta separately to avoid mushiness and ensure perfect al dente texture. Season at the end to adjust for the saltiness of the Cajun seasoning. Ingredients can be prepped ahead of time. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave, adding liquid if needed. Freezing can cause creamy sauces to separate slightly upon thawing; reheat gently and whisk to emulsify. Serve with a side salad, garlic bread, or steamed broccoli.