Creamy, a little spicy, and packed with smoky sausage, this slow cooker Cajun chicken Alfredo is an easy dinner that tastes like you put in way more work than you did.
If you love creamy pasta but don’t love hovering over the stove, this recipe is for you. The slow cooker does the heavy lifting while the chicken turns tender, the sausage flavors everything in the pot, and the Cajun seasoning brings that warm, zippy bite that keeps Alfredo from feeling too rich.
This isn’t one of those “dump it all in and hope for the best” creamy pasta recipes, either. There’s a simple trick that makes the sauce stay smooth instead of grainy or separated. (And yep, it matters.) We’ll cook the chicken and sausage first, then finish with the dairy at the end so the sauce turns silky and thick in minutes.
Dinner feels handled. And the leftovers? Even better the next day.
WHAT IS SLOW COOKER CAJUN CHICKEN ALFREDO?
Cajun chicken Alfredo is a creamy pasta dish with chicken, Cajun seasonings, and a rich cheese sauce. Adding sausage gives you that smoky, savory punch that makes every bite taste deeper and more “restaurant-style,” without doing anything fancy.
In the slow cooker, we’re basically building flavor in layers:
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Chicken cooks gently in seasoned broth until tender.
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Sausage adds smoky drippings and spice.
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Veggies soften and sweeten in the background.
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Cream cheese, cream, and Parmesan melt in at the end for a thick Alfredo sauce that clings to pasta.
Want to know the best part? You can keep the heat level totally under control. Make it mild for picky eaters or kick it up for spice lovers.
YOU WILL LOVE THIS RECIPE
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It’s hands-off for most of the cook time. Toss things in, walk away.
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The sauce turns out creamy and smooth, not broken or oily.
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Sausage + Cajun seasoning makes it taste bold, not bland.
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It’s easy to stretch—add veggies, switch pasta shapes, or swap the protein.
And it feeds a crowd without any stress. Weeknight-friendly. Party-friendly. Leftover-friendly.
THE FLAVOR: WHAT MAKES IT “CAJUN”?
Cajun seasoning is usually a mix of paprika, garlic powder, onion powder, black pepper, cayenne, and herbs. Some blends include salt, some don’t. That one detail changes everything.
If your Cajun seasoning has salt, you’ll want to go light at first and add more at the end after tasting. Between sausage, Parmesan, and seasoning, salt can sneak up fast.
Heat-wise, Cajun seasoning brings warmth more than it brings sharp burn—unless you use a heavy-handed blend with lots of cayenne. If you’re not sure how spicy yours is, start with less. You can always add more later, but you can’t take it out once it’s in.
SLOW COOKER CAJUN CHICKEN ALFREDO INGREDIENTS
This recipe is built from simple grocery store staples, but the combination tastes big.
Here’s what goes into it:
Chicken: Boneless, skinless chicken breasts or thighs both work. Thighs stay extra juicy, breasts slice nicely.
Sausage: Andouille is the classic choice for Cajun flavor, but smoked sausage or kielbasa also tastes great. If you like a little heat, go with andouille.
Aromatics: Onion and bell pepper are a great base. Add celery if you want that Cajun “holy trinity” vibe.
Creamy base: Cream cheese makes the sauce thick and stable. Heavy cream gives you that classic Alfredo richness.
Cheese: Parmesan brings the salty, nutty flavor that makes Alfredo taste like Alfredo.
Pasta: Cook it separately so it doesn’t turn mushy in the slow cooker.
YOU’LL NEED
(Full ingredient list with amounts is also down in the recipe card.)
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2 pounds boneless, skinless chicken breasts (or thighs)
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12 to 14 ounces andouille sausage, sliced into rounds
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1 tablespoon olive oil (optional, for browning sausage)
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1 medium yellow onion, diced
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1 green bell pepper, diced
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2 celery stalks, diced (optional but recommended)
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4 cloves garlic, minced
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2 cups chicken broth (low sodium works great)
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2 tablespoons Cajun seasoning (start with 1½ tablespoons if yours is salty/spicy)
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1 teaspoon smoked paprika
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½ teaspoon onion powder
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½ teaspoon garlic powder
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¼ teaspoon black pepper (add more at the end if needed)
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8 ounces cream cheese, cut into cubes and softened
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1½ cups heavy cream
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1½ cups freshly grated Parmesan cheese
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2 tablespoons unsalted butter
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1 pound pasta (penne, fettuccine, rotini—your choice)
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½ cup pasta water (reserved, only if needed to loosen sauce)
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2 cups fresh baby spinach (optional)
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2 tablespoons chopped parsley (optional garnish)
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2 to 3 green onions, sliced (optional garnish)
WHICH SAUSAGE WORKS BEST?
If you want that classic Cajun-style taste, andouille is the first pick. It’s smoky, seasoned, and usually has a little kick.
Smoked sausage is a close second and often milder, which can be nice if you’re cooking for a range of spice preferences.
Kielbasa works too. It’s a bit sweeter and less spicy, so you may want to bump up the Cajun seasoning if you go that route.
Whatever you choose, slice it thick enough that it holds up during cooking. Thin slices can soften too much.
HOW TO KEEP THE SAUCE CREAMY IN A SLOW COOKER
Cream sauces can be tricky in a crockpot if you add dairy too early. Long heat can cause separation or grainy texture.
Here’s the simple fix: cook the chicken and sausage first, then add the dairy near the end.
Cream cheese and heavy cream go in after the chicken is done. Parmesan goes in last, and you add it gradually so it melts smoothly.
This one step makes the difference between “wow” creamy and “why is this greasy?” creamy.
HOW TO MAKE SLOW COOKER CAJUN CHICKEN ALFREDO WITH SAUSAGE
This is a straightforward recipe. A little prep, then the slow cooker takes it from there.
STEP ONE: OPTIONAL BROWNING (FAST, BUT WORTH IT)
If you have 5 minutes, brown the sausage. Heat a skillet over medium-high heat, add olive oil, and cook sausage slices until lightly browned on both sides.
PRO TIP: Browning adds flavor and keeps the sausage from tasting boiled. You can skip it if you’re in a hurry.
STEP TWO: BUILD THE BASE IN THE SLOW COOKER
Spray a 6-quart slow cooker with nonstick spray.
Add diced onion, bell pepper, celery (if using), and garlic to the bottom.
STEP THREE: ADD CHICKEN AND SEASONING
Place chicken breasts (or thighs) on top of the veggies.
Sprinkle Cajun seasoning, smoked paprika, onion powder, garlic powder, and black pepper over the chicken.
STEP FOUR: ADD BROTH AND SAUSAGE
Pour in chicken broth.
Add browned sausage (or raw sliced sausage if skipping browning).
Dot the top with butter.
STEP FIVE: COOK LOW AND SLOW
Cover and cook:
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On low for 4 to 5 hours, or
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On high for 2 to 3 hours
Chicken should be fully cooked and easy to shred. If you use breasts, they’ll slice beautifully if you don’t overcook them.
STEP SIX: COOK PASTA SEPARATELY
About 20 minutes before serving, cook pasta in salted water until al dente. Drain, and reserve ½ cup pasta water.
PRO TIP: Pasta keeps its texture best when it’s cooked separately. It also lets you control how saucy your final dish is.
STEP SEVEN: SHRED OR SLICE CHICKEN
Remove chicken to a cutting board.
Shred it with two forks or slice it into strips. (Sliced chicken looks great in this dish.)
STEP EIGHT: ADD THE DAIRY
Turn slow cooker to low (if it isn’t already).
Add cubed cream cheese and heavy cream. Stir until cream cheese melts into the broth. It takes a few minutes, so be patient.
STEP NINE: ADD PARMESAN
Add Parmesan in small handfuls, stirring between additions until smooth.
If sauce feels too thick, add a splash of reserved pasta water until it loosens slightly. Alfredo should coat a spoon, but still pour.
STEP TEN: FINISH AND SERVE
Return chicken to the slow cooker.
Add cooked pasta and toss to coat.
If using spinach, stir it in at the very end. The heat will wilt it quickly.
Serve warm with parsley and green onions on top.
PRO TIPS FOR THE BEST RESULTS
Don’t add Parmesan all at once. It can clump if you dump it in. Go slow and stir.
Grate your own Parmesan if you can. Pre-shredded cheese often has anti-caking ingredients that can make sauce less smooth.
Taste at the end before adding salt. Sausage + Cajun seasoning + Parmesan can be plenty.
Want it extra spicy? Add a pinch of cayenne at the end, or stir in a few dashes of hot sauce right before serving.
Want it milder? Use smoked sausage and start with 1 tablespoon Cajun seasoning. You still get flavor, just less heat.
SUBSTITUTIONS AND ADDITIONS
This recipe is easy to adjust based on what you have.
CHICKEN: Swap breasts for thighs if you want extra tenderness. You can also use cooked shredded chicken, but you’ll lose the slow-cooked flavor in the broth. If using pre-cooked chicken, reduce cook time and add it near the end to warm through.
SAUSAGE: Smoked sausage, kielbasa, or chicken sausage all work. If your sausage is very lean, browning helps add flavor.
PASTA: Penne, rotini, bowties, and fettuccine are all great choices. Short pasta is easiest for tossing and serving.
VEGGIES: Add sliced mushrooms, zucchini, or extra bell pepper. Stir in frozen peas at the end. Spinach wilts quickly and blends in easily.
CHEESE: Parmesan is classic. You can add a little shredded mozzarella for extra stretch, but keep Parmesan as the main flavor.
LIGHTER OPTION: Use half-and-half instead of heavy cream. The sauce won’t be as thick and rich, but it still tastes great.
THICKENING: If you want a thicker sauce without adding extra cheese, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the sauce after the dairy is added. Let it cook 10 minutes.
TROUBLESHOOTING THIS RECIPE
Issue: Sauce looks thin.
Solution: Let it sit on low uncovered for 10 to 15 minutes to reduce, or add a cornstarch slurry. Also remember the pasta thickens things once it’s added.
Issue: Sauce is too thick.
Solution: Stir in a splash of reserved pasta water or chicken broth until it loosens.
Issue: Sauce looks grainy.
Solution: This usually happens if the cheese went in too fast or the heat was too high. Turn slow cooker to warm and stir gently. Next time, add Parmesan slowly and avoid high heat once dairy goes in.
Issue: Chicken is dry.
Solution: Chicken breasts can overcook if left too long. Cook just until done, then remove and slice/shred. Thighs are more forgiving.
HOW TO SERVE CAJUN CHICKEN ALFREDO
This pasta is rich, so it pairs best with simple sides.
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A crisp green salad with a tangy dressing
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Garlic bread or breadsticks for scooping up extra sauce
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Roasted broccoli, green beans, or asparagus
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Simple sautéed zucchini or mushrooms
Want to stretch it for a bigger group? Add an extra ½ pound pasta and loosen the sauce with a little more broth or pasta water. It still tastes creamy, just a little lighter.
HOW TO STORE THIS RECIPE
This dish stores well, but creamy sauces do best with gentle reheating.
MAKE AHEAD:
You can cook the chicken, sausage, and seasoned broth mixture a day ahead. Cool it, refrigerate it, then reheat on low and add dairy and pasta right before serving. This keeps the sauce freshest.
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER:
Cream sauces can change texture after freezing, but it still works if you do it the right way. Freeze the chicken/sausage mixture without pasta for up to 2 months. Thaw overnight in the fridge, warm gently, then add cream cheese, cream, Parmesan, and freshly cooked pasta.
REHEATING:
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Stovetop: Warm in a skillet over low heat, stirring often. Add a splash of milk, cream, or broth to loosen the sauce.
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Microwave: Heat in 30-second bursts, stirring each time. Add a splash of liquid if needed.
PRO TIP: Low heat is your friend here. High heat can make the sauce separate.
FREQUENTLY ASKED QUESTIONS
Can I put the pasta in the slow cooker to cook?
You can, but it’s risky. Pasta can go from perfect to mushy fast in a crockpot. For the best texture, cook it separately and stir it in right before serving.
Is this recipe very spicy?
It depends on your Cajun seasoning and sausage. Andouille and spicy Cajun blends bring heat. Start with less seasoning, then adjust once the sauce is finished.
Can I use jarred Alfredo sauce?
You can, but this homemade version tastes richer and has better flavor. If you want to use jar sauce, add it at the end with the cream cheese and Parmesan so it doesn’t cook for hours.
What size slow cooker do I need?
A 6-quart slow cooker is ideal. This recipe makes a full batch and needs room for stirring in pasta at the end.
Can I use milk instead of heavy cream?
Milk is thinner and more likely to curdle. If you want a lighter option, use half-and-half. It holds up better and still tastes creamy.
How do I keep the chicken from shredding too much?
Take it out as soon as it’s cooked through and slice it. Breasts slice nicely if you don’t overcook them.
Slow Cooker Cajun Chicken Alfredo with Sausage
Ingredients
- 2 pounds boneless skinless chicken breasts (or boneless thighs)
- 12 to 14 ounces andouille sausage sliced into ½-inch rounds
- 1 tablespoon olive oil optional, for browning sausage
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced (optional)
- 4 cloves garlic minced
- 2 cups chicken broth low sodium recommended
- 2 tablespoons Cajun seasoning start with 1½ tablespoons if your blend contains salt
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 8 ounces cream cheese softened and cubed
- 1½ cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- 1 pound penne or fettuccine cooked al dente
- ½ cup reserved pasta water as needed
- 2 cups baby spinach optional
- 2 tablespoons chopped parsley optional garnish
- 2 to 3 green onions sliced (optional garnish)
Instructions
- Spray a 6-quart slow cooker with nonstick spray.
- Optional: Brown the sausage slices in a skillet with olive oil over medium-high heat for 2 to 3 minutes, just until lightly browned. Transfer to the slow cooker.
- Add onion, bell pepper, celery (if using), and garlic to the slow cooker.
- Place the chicken on top of the vegetables. Sprinkle Cajun seasoning, smoked paprika, onion powder, garlic powder, and black pepper over the chicken.
- Pour the chicken broth into the slow cooker. Add the sausage (if you didn’t brown it earlier, add it now). Dot the top with butter.
- Cover and cook on low for 4 to 5 hours (or high for 2 to 3 hours), until the chicken is cooked through and tender.
- Cook pasta separately until al dente. Drain and reserve ½ cup pasta water.
- Remove chicken from the slow cooker and shred or slice.
- Turn slow cooker to low. Stir in cream cheese and heavy cream until smooth and creamy.
- Add Parmesan in small handfuls, stirring between additions until melted and the sauce is smooth. If needed, add a splash of reserved pasta water to loosen the sauce.
- Return chicken to the slow cooker. Add cooked pasta and toss to coat.
- Stir in spinach (if using) and let it wilt for 2 to 3 minutes. Serve warm with parsley and green onions, if desired.
Notes
- Add dairy near the end for the smoothest sauce. Long cooking times with cream can cause separation.
- Cajun seasoning blends vary a lot in salt and heat. Start lighter, then adjust once the sauce is finished.
- For extra heat, add a pinch of cayenne or a few dashes of hot sauce right before serving.
- For the best texture in leftovers, reheat gently and add a splash of broth, milk, or cream to loosen the sauce.
Nutrition
