Creamy Cajun Chicken and Sausage Pasta

Creamy sauce, smoky andouille, tender chicken, and a little Cajun heat. That’s what I’m bringing to the table with this Crockpot Cajun Chicken Alfredo, also known here as Creamy Cajun Chicken and Sausage Pasta. The penne catches that garlic-Parmesan sauce in every bite.

This is slow-cooker comfort food with a few hands-on steps, not a dump-everything-in dinner. I’ll walk you through the cooking order, then show you what to serve alongside it. The full ingredient amounts are in the printable recipe card below.

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Watch the original recipe video

Why You’ll Love This Recipe

• Big flavor: Andouille, garlic, and Creole seasoning bring the smoky, savory side of this pasta.
• A rich finish: Heavy cream and Parmesan make a sauce that coats the penne.
• A hearty main dish: Chicken and sausage make this a satisfying centerpiece, with room for a crisp vegetable or bread on the side.

Key Ingredients and Useful Tools

Chicken breasts and chicken andouille sausage: These give the dish its two different textures. Use thawed chicken and sliced sausage so everything is ready when you start cooking.

Heavy cream, broth, butter, and Parmesan: This is a rich Alfredo-style sauce. Low-sodium broth gives you more control over seasoning, and freshly shredded Parmesan melts more smoothly than many pre-shredded options.

Penne, garlic, and Creole seasoning: Penne holds the sauce well. The original video uses Creole Kick; other Cajun or Creole blends vary in heat and salt. Check your label and taste before adding extra salt.

For prep, a chef knife handles the chicken and sausage, AB’s Premium Garlic Press helps with the fresh garlic, and an SnG Food Thermometer checks that the chicken reaches 165°F. These optional links go to my own shop; you do not need these specific tools to make the recipe.

How to Make Crockpot Cajun Chicken Alfredo

Have your ingredients ready before you start, and keep the pasta and Parmesan aside for the finishing stages. See the recipe card for amounts.

1. Season and sear the chicken. Pat the whole chicken breasts dry without washing them. Season with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until browned. It finishes cooking in the slow cooker.
2. Load the slow cooker. Add the seared chicken, sliced andouille, heavy cream, broth, butter, garlic, and Creole seasoning. Start cooking promptly.
3. Cook the chicken. Cover and cook on HIGH for about 2½ hours, as shown in the original video. Check the thickest part of the chicken with a thermometer; it needs to reach 165°F. The video also mentions about 5 hours on LOW as an alternative.
4. Add the pasta. Remove the cooked chicken to a clean plate. Stir the sauce, then add all the hot water listed in the recipe card and the uncooked penne. Cover and cook on HIGH for about 30 minutes, until the pasta is tender. Slice the chicken while the pasta cooks.
5. Finish the sauce. Stir Parmesan into the hot pasta and sauce, then return the sliced chicken to the slow cooker.
6. Rest, taste, and serve. Let the pasta stand for about 15 minutes so the sauce can thicken. Taste before adding more seasoning, then serve warm.

Watch the Original Video

Watch my original Crockpot Cajun Chicken Alfredo video for the cooking walkthrough. This is the original video, not a new upload.

Pro Tips

• Shred the Parmesan fresh. It helps the cheese blend into the hot sauce without a gritty finish.
• Check the chicken, then the pasta. A thermometer checks the chicken’s doneness; tasting a piece of penne checks the pasta’s texture. Slow cookers can run differently.
• Season in stages. Andouille, Parmesan, and Creole blends all contribute salt. Taste the finished sauce before adding more.

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Crockpot Creamy Cajun Chicken and Sausage Pasta

5 from 2 votes

Prep: 15 minutes mins

Cook: 3 hours hrs

Resting Time: 15 minutes mins

Total: 3 hours hrs 30 minutes mins

Servings: 4 servings

Tender chicken, smoky chicken andouille sausage, and penne in a creamy Cajun-Parmesan sauce. Follow the original video’s staged slow-cooker method, with seared chicken and cream added at the start.

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Ingredients  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 pound chicken breasts whole, thawed
• ▢ 1 pound chicken andouille sausage sliced
• ▢ 3 cups heavy cream
• ▢ 4 cups low-sodium chicken broth
• ▢ 4 tablespoons butter
• ▢ 2 tablespoons Creole Kick seasoning or your favorite Cajun/Creole blend
• ▢ 2 garlic cloves minced
• ▢ 1 pound uncooked penne pasta add later
• ▢ 1/2 cup hot water add with the pasta
• ▢ 8 ounces freshly shredded Parmesan cheese about 2 1/2 cups
• ▢ Kosher salt and black pepper to taste
• ▢ Garlic powder to taste

Instructions 

• Pat the whole chicken breasts dry without washing them. Season with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until browned. It finishes cooking in the slow cooker.
• Add the seared chicken, sliced andouille, heavy cream, broth, butter, garlic, and Creole seasoning. Start cooking promptly.
• Cover and cook on HIGH for about 2½ hours, as shown in the original video. Check the thickest part of the chicken with a thermometer; it needs to reach 165°F. The video also mentions about 5 hours on LOW as an alternative.
• Remove the cooked chicken to a clean plate. Stir the sauce, then add the full 1/2 cup hot water and uncooked penne. Cover and cook on HIGH for about 30 minutes, until the pasta is tender. Slice the chicken while the pasta cooks.
• Stir Parmesan into the hot pasta and sauce, then return the sliced chicken to the slow cooker.
• Let the pasta stand for about 15 minutes so the sauce can thicken. Taste before adding more seasoning, then serve warm.

Notes

• Timing: About 3 hours on HIGH for the chicken and pasta, plus a 15-minute rest. The 15-minute prep and searing allowance and 3-hour-30-minute total are estimates; check chicken for 165°F and pasta for tenderness.
• Follow the order: Sear the whole chicken breasts, add cream at the start, and remove and slice the cooked chicken while the pasta cooks. Add the full hot-water amount with the penne.
• Finish gently: Stir in freshly shredded Parmesan after the pasta is tender, return the sliced chicken, and allow the sauce to thicken during the rest before adjusting seasoning.

Nutrition is an estimate per 1/4 recipe, using representative ingredients and counting the full sauce. Creole Kick and additional seasonings are not included. Sodium is not estimated because the seasoning label and added salt amount are unavailable. Actual nutrition varies by brand and portion.

Nutrition

Serving: 1 quarter recipe | Calories: 1670kcal | Carbohydrates: 98g | Protein: 82g | Fat: 108g | Saturated Fat: 61g | Cholesterol: 435mg | Fiber: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storage, Reheating, and Make-Ahead Tips

• Refrigerate: Transfer leftovers to shallow containers and refrigerate within 2 hours. Use within 3–4 days.
• Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if needed, until the leftovers reach 165°F. Do not use the slow cooker to reheat cold leftovers.
• Prep ahead: Shred the Parmesan, mince the garlic, and organize the seasonings in advance. Keep perishable ingredients refrigerated until cooking time.
• Freezing: Creamy sauces can separate and pasta can soften after freezing. This dish is at its best freshly made or refrigerated for a later meal.

What to Serve with Cajun Chicken and Sausage Pasta

The pasta is rich, so I like to add something green, something crisp, or bread for the sauce. Pick a side or two rather than making everything:

• Bread for the sauce: Garlic and Herb Bread, Cheesy Garlic Breadsticks, or Southern Cornbread Muffins.
• Green beans: Go with Southern Style Green Beans for a classic side, or Garlic Butter Creole Green Beans to echo the pasta’s seasoning.
• Vegetables: Garlic Butter Skillet Asparagus, Crispy Brussels Sprouts with Bacon, and Oven Roasted Zucchini and Squash give you a few different textures to choose from.
• Something cool and crisp: Southern Coleslaw brings tang alongside the warm pasta.

For a simple separate vegetable side, AB’s SPG is an optional seasoning from my shop. It is not the Creole Kick used in this pasta.

Variations and Substitutions

• Adjust the heat: Choose a milder andouille or seasoning blend if you prefer less heat. Different brands also have different salt levels.
• Change the garnish: Chopped parsley or green onions add a fresh finish without changing the cooking method.
• Choose another pasta recipe for bigger changes: Swapping in seafood, a different pasta shape, or a lighter dairy product can change the timing and sauce. Use one of the related recipes below for a different version rather than assuming the same directions will work.

Frequently Asked Questions

Is this the Crockpot Cajun Chicken Alfredo from the video?

Yes. This page is also titled Creamy Cajun Chicken and Sausage Pasta. The original video is linked and embedded above so you can follow the same dish.

Can I put the pasta in at the beginning?

No. The pasta has its own shorter cooking stage after the chicken is cooked. Adding it at the beginning would expose it to a much longer cooking time.

Can I make this ahead for a gathering?

You can prep ingredients ahead, but plan to finish the pasta close to serving for the best texture. Follow your slow cooker’s capacity guidance rather than assuming a doubled batch will fit. Keep fully cooked food at 140°F or hotter if holding it warm.

Do I have to buy the shop tools?

No. Use a suitable skillet, slow cooker, knife, and food thermometer you already own. The shop links are optional.

More AB Recipes to Try

If this is your kind of comfort food, browse more crockpot recipes and pasta favorites, or start with one of these dinners.

More Cajun and Creamy Pasta Dinners

• Cajun Chicken Sausage Alfredo Linguine Pasta for a stovetop chicken-and-sausage option.
• Creamy Cajun Chicken Pasta for a creamy tomato-sauce variation.
• Cajun Shrimp and Sausage Pasta when you want a seafood version.
• Cajun Chicken Alfredo Stuffed Shells for another way to serve those flavors.
• New Orleans Pasta with chicken, shrimp, and sausage.
• Mardi Gras Linguine for a seafood-and-andouille pasta dinner.

More Slow-Cooker Dinners

• Crockpot Chicken Alfredo for a different, non-Cajun Alfredo recipe.
• Crockpot Red Beans and Rice for another Southern comfort-food dinner.
• Crockpot Ground Beef Potato Casserole for a hearty change from pasta.
• Crockpot Cube Steak with Onions and Mushrooms for a gravy-filled dinner.
• Crockpot Chicken and Rice for another chicken dinner to put in the rotation.

Save This Recipe for Later

Save or print the recipe card so the ingredient list is ready when you are. If you make it, leave a rating and tell me what you served with it.

For more cooking inspiration, take a look at my Taking the Mystery out of Cooking cookbook. You can also browse seasonings, cookbooks, and kitchen tools in my shop. These are optional shop links, not required ingredients or equipment.