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Slow Cooker Cajun Chicken Alfredo with Sausage

This slow cooker Cajun chicken Alfredo with sausage is creamy, flavorful, and easy to make. Tender chicken, smoky sausage, and a rich Parmesan sauce come together for a comforting dinner that everyone will want seconds of.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course slow cooker
Cuisine American
Servings 8
Calories 720 kcal

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

Serving: 380gCalories: 720kcalCarbohydrates: 52gProtein: 41gFat: 39gSaturated Fat: 19gCholesterol: 165mgSodium: 980mgPotassium: 640mgFiber: 3gSugar: 5gCalcium: 320mgIron: 3mg