Crockpot Creamy Cajun Chicken and Sausage Pasta

A bowl of creamy crockpot chicken alfredo with sliced sausage sits on a wooden surface. Behind it, a container of Cajun seasoning and large bold text reads Crockpot Cajun Chicken Alfredo. Try this easy crockpot chicken alfredo recipe!.

5 from 2 votes

Crockpot Creamy Cajun Chicken and Sausage Pasta

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.

Prep Time15

Cook Time3

Resting Time15

Total Time3 30

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Keyword: cajun pasta, Creamy Cajun Chicken, creamy pasta, spicy pasta

Servings: servings

Ingredients

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.

Video

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