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Let me tell you — I didn’t plan on this one being a hit.
I was trying to clean out the fridge one afternoon, found some heavy cream I needed to use up, a pack of chicken breasts, and a half-used thing of Cajun seasoning tucked in the back of the spice cabinet. You know the drill — the usual, “What can I throw together that doesn’t involve standing at the stove for an hour?”
This dish came out of that moment. It’s creamy, a little spicy, and hearty enough to make everyone at the table happy. It’s also a one-pot deal (okay, plus a skillet), and I didn’t have to boil the pasta separately — and I’ll be honest, that’s always a win in my book.
We’ve been calling it “lazy Alfredo with a kick.” You’ll see why.
What you’ll need (no surprises here):
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chicken breasts (about a pound, boneless skinless)
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smoked sausage (a full package — I like it cut into thick rounds)
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olive oil (just a little for searing)
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heavy cream (don’t swap this, the richness is key)
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chicken broth (balances out all that cream)
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butter (I just eyeball a few tablespoons)
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Cajun seasoning (whatever brand you like — some are spicier than others)
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garlic (I smashed two cloves, didn’t even bother mincing)
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penne pasta (uncooked, it goes right in)
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water + cornstarch (for thickening at the end)
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mozzarella + parmesan (it’s Alfredo, after all)
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salt, pepper, and maybe a pinch of garlic powder if you’re like me
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parsley if you’re feeling fancy, or trying to impress someone
Directions:
Start by seasoning your chicken with salt, pepper, and garlic powder. Nothing fancy. Heat up a skillet with a splash of olive oil and sear the chicken on both sides. Just enough to get some color — it’s going in the slow cooker to finish.
Toss that chicken into the crockpot. Add the sliced sausage, heavy cream, broth, butter, garlic, Cajun seasoning… and maybe another dash of salt if your broth is low-sodium. Stir it once or twice so the butter melts in somewhere.
Cover and let it cook low and slow for about 4 hours (or on high for 2½ to 3). Once the chicken hits 165°F, pull it out and let it rest while you move on to the pasta.
Now — stir in your uncooked penne and about half a cup of hot water. Put the lid back on and cook on high for about 30 minutes, maybe 40, depending on your slow cooker. Stir once or twice, otherwise the pasta sticks to the bottom.
While that’s cooking, slice up your chicken. Once the pasta’s tender, whisk together the cornstarch and a little water in a small cup, then stir it into the slow cooker to thicken up the sauce. It takes just a few minutes.
Finally, stir in the cheeses and sliced chicken. Give everything a good mix. If it looks too thick, splash in a bit more broth. If it looks too thin, give it a few minutes with the lid off.
Sprinkle a little extra Cajun seasoning on top. A handful of chopped parsley if you’ve got it. Done.
Notes from my kitchen:
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I’ve made this with rotisserie chicken in a pinch. Skip the searing, just stir it in at the end with the cheese.
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If you don’t like sausage (weird, but okay), just leave it out.
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Works fine with ziti or rigatoni instead of penne. I wouldn’t use spaghetti — it gets clumpy.
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One time I accidentally used the “extra hot” Cajun blend — no one noticed until they’d already gone back for seconds.
Reheats like a dream
Store leftovers in the fridge, covered. It thickens up a lot, so add a splash of cream or broth before reheating. I usually heat it on the stove over low heat — but microwave works too, just stir halfway through.
If it looks a little broken or oily after sitting, just add a bit more cheese and stir. Fixes it right up.
Finaly
Not trying to oversell it, but this is the kind of meal that makes people think you tried harder than you did. My kids thought I made it from scratch on the stove the first time. I didn’t correct them.
If you try it, let me know how it goes. Did you spice it up more? Swap anything out? Leave the parsley off entirely and eat it out of the Crockpot with a fork? (No judgment.)
Slow Cooker Cajun Chicken Alfredo
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts
- 1 pound smoked sausage, sliced into 1-inch pieces
- 3 cups heavy cream
- 3 cups chicken broth
- 4 tablespoons butter
- 2 tablespoons coarse Cajun seasoning
- 2 cloves garlic, smashed
- 1 pound uncooked penne pasta
- 1/2 cup hot water
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pat the chicken breasts dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over high heat and quickly sear chicken on both sides.
- Place seared chicken in the slow cooker. Add sliced sausage, heavy cream, chicken broth, butter, smashed garlic cloves, Cajun seasoning, and a pinch of salt and pepper.
- Cover and cook on low for 4 hours or on high for 2–3 hours, until chicken reaches 165°F. Remove the chicken and let it cool slightly before slicing.
- Add the 1/2 cup hot water and uncooked penne pasta to the slow cooker. Stir to combine, then cover and cook on high for about 30 minutes, or until the pasta is tender.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water. Stir the slurry into the slow cooker to thicken the sauce. Let it cook a few more minutes.
- Stir in mozzarella and Parmesan cheese along with the sliced chicken. Mix everything well to melt the cheese and coat evenly.
- Top with extra Cajun seasoning and garnish with fresh parsley before serving.
Notes