Slow Cooker Cajun Sausage Alfredo
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I still remember the first time I made this Slow Cooker Cajun Sausage Alfredo for a busy weeknight — the house smelled like a Louisiana diner, and everyone went back for seconds. It’s a creamy, slightly spicy, one-pot pasta that feels indulgent but requires almost no babysitting. If you’re after a comfort-food dinner that cooks itself while you handle work, errands, or the kids’ activities, this is the one. For other easy slow-cooker family meals, I often rotate it with recipes like 3-Ingredient Slow Cooker Cream Cheese Chicken.
Why you’ll love this dish
This recipe combines bold Cajun seasoning with rich cream and parmesan for a sauce that clings to penne. The andouille adds smoky heat, the chicken stretches the protein without getting dry, and the slow cooker develops depth that a quick stovetop simmer can’t match. It’s ideal for:
- Busy weeknights when you want a hearty one-pot dinner.
- Feed-a-crowd comfort meals that scale well.
- People who like creamy pasta with a little kick.
“Weeknight magic: creamy, spicy, and almost no cleanup — perfect for family dinners.” — A frequent tester of this recipe
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Add raw chicken, sliced andouille, heavy cream, chicken broth, butter, garlic, and Cajun seasoning to the slow cooker.
- Cook low and slow until the chicken is fully cooked and tender.
- Remove and shred the chicken, then stir uncooked penne straight into the sauce.
- Cook until pasta is al dente, stir the chicken back in, and finish with parmesan.
- Serve hot with extra seasoning and parsley.
This method keeps things simple: no precooking required, just assemble, cook, and finish with cheese.
What you’ll need
- 1 pound chicken breasts (boneless, skinless)
- 1 pound andouille sausage, sliced (smoked sausage is an okay substitute)
- 3 cups heavy cream (use half-and-half + a little extra parmesan for a lighter version)
- 4 cups chicken broth (low-sodium preferred)
- 4 tablespoons butter
- 2 tablespoons Cajun seasoning (adjust to taste)
- 2 cloves garlic, minced
- 1 pound uncooked penne pasta (rigatoni or ziti work too)
- 2 cups shredded Parmesan cheese
Notes/substitutions: use gluten-free penne for GF diets, or swap andouille for smoked kielbasa. If you want less heat, cut Cajun seasoning to 1 tablespoon and add more at the table.
Step-by-step instructions
- Spray the slow cooker lightly with cooking spray or wipe with a little oil to reduce sticking.
- Place the chicken breasts in the bottom of the slow cooker. Scatter the sliced andouille on top.
- Pour in the heavy cream and chicken broth. Add the butter, minced garlic, and Cajun seasoning. Stir gently so the seasoning is distributed.
- Cover and cook on low for about 4 hours or on high for 2–3 hours, until the chicken is cooked through and very tender. Internal temperature should reach 165°F (74°C).
- Remove the chicken to a cutting board. Slice, chunk, or shred it, then return the pieces to the cooker.
- Stir the uncooked penne into the sauce so the pasta is submerged. Cover and cook on high for about 30 minutes, stirring once halfway through to prevent sticking, until pasta is al dente.
- Right before serving, stir in the shredded Parmesan until melted and glossy. Taste and adjust seasoning with extra Cajun, black pepper, or salt.
- Garnish with a sprinkle of parsley and a pinch more Cajun seasoning. Serve immediately.
Best ways to enjoy it
- Plate in shallow bowls so the sauce pools around the pasta. Top with freshly cracked black pepper and chopped parsley.
- Serve alongside a crisp green salad dressed with vinegar to cut the richness. A simple arugula salad with lemon vinaigrette is perfect.
- Toasted garlic bread or a crusty baguette soaks up extra sauce.
- For drinks, a dry rosé or a citrusy pilsner complements the spice and creaminess.
For a make-it-a-meal idea, pair with a steamed vegetable like broccoli or green beans to add color and balance.
Storage and reheating tips
- Refrigerator: Cool quickly and store in an airtight container for up to 3–4 days.
- Freezing: You can freeze in portions for up to 2 months. Note: dairy sauces can separate slightly after thawing; reheat gently and whisk to recombine.
- Reheating: Reheat on the stove over low heat with a splash of milk or broth to loosen the sauce, or microwave in short bursts, stirring between intervals. Heat to 165°F (74°C) before eating.
Food-safety note: Don’t leave the cooked dish at room temperature for more than 2 hours. Cool shallow containers quickly before refrigerating.
Helpful cooking tips
- For extra depth, quickly brown the sausage in a skillet before adding to the slow cooker. It adds caramelized flavor but isn’t required.
- If you prefer more pronounced Cajun heat, add a pinch of cayenne or an extra tablespoon of seasoning near the end.
- Stir the pasta once during cooking to prevent clumping. Different slow cookers vary in heat, so check pasta at 25 minutes the first time you make this.
- Stir in the Parmesan at the end to keep the sauce creamy; adding it too early can make the sauce grainy.
- Low-sodium broth helps you control salt—taste before adding extra salt.
For more slow-cooker inspiration and simple family dinners, I often reference recipes like 3-Ingredient Slow Cooker Chicken Stuffing.
Recipe variations
- Lighter version: Use half-and-half instead of heavy cream and reduce parmesan to 1 cup. The sauce will be thinner but still tasty.
- Veg-forward: Add mushrooms, bell peppers, or baby spinach in the last 20 minutes of cooking.
- Seafood twist: Swap chicken and sausage for shrimp (add in the last 10 minutes so shrimp stay tender).
- Gluten-free: Use gluten-free penne and ensure the sausage is GF.
- Maple or honey glaze: For a Southern twist, toss the sliced andouille with a teaspoon of maple syrup before browning.
Common questions
Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Yes. If using cooked chicken, add it when you stir in the pasta and heat through for 10–15 minutes so it doesn’t overcook and dry out.
Q: Will the pasta become mushy in the slow cooker?
A: It can if left too long. Cook the pasta on high and check at 25 minutes for al dente. Different slow cookers vary, so shorter is safer the first time.
Q: Can I make this in a Dutch oven on the stove?
A: Yes. Simmer the sauce gently on low, poach the chicken until 165°F, remove and shred, then cook the pasta separately and combine with the sauce and cheese.
Q: How do I control the spice level for kids?
A: Reduce the Cajun seasoning to 1 tablespoon and let adults add extra at the table. You can also serve with a milder cheese on the side.
Conclusion
If you want more slow-cooker Cajun chicken alfredo ideas and variations, recipes like Slow Cooker Cajun Chicken Alfredo Recipe – No. 2 Pencil explore slightly different ingredient balances and techniques. For another tested take on the classic with notes on timing and texture, see Slow Cooker Cajun Chicken Alfredo. And if you’d like a version that explicitly includes sausage and extra tips for one-pot cooking, this write-up is useful: Slow Cooker Cajun Chicken Alfredo with Sausage – My Incredible ….
Enjoy making it — and remember, the parmesan goes in at the end.
Slow Cooker Cajun Sausage Alfredo
Ingredients
Method
- Spray the slow cooker lightly with cooking spray or wipe with a little oil to reduce sticking.
- Place the chicken breasts in the bottom of the slow cooker. Scatter the sliced andouille on top.
- Pour in the heavy cream and chicken broth. Add the butter, minced garlic, and Cajun seasoning. Stir gently so the seasoning is distributed.
- Cover and cook on low for about 4 hours or on high for 2–3 hours, until the chicken is cooked through and very tender. The internal temperature should reach 165°F (74°C).
- Remove the chicken to a cutting board. Slice, chunk, or shred it, then return the pieces to the cooker.
- Stir the uncooked penne into the sauce so the pasta is submerged. Cover and cook on high for about 30 minutes, stirring once halfway through to prevent sticking, until the pasta is al dente.
- Right before serving, stir in the shredded Parmesan until melted and glossy. Taste and adjust seasoning with extra Cajun, black pepper, or salt.
- Garnish with a sprinkle of parsley and a pinch more Cajun seasoning. Serve immediately.
