Crockpot Creamy Cajun Chicken and Sausage Pasta
Whether you’re hustling through a busy weekday or want something easy for a weekend crowd, this recipe delivers. Toss it all in the slow cooker and let it do the work while your kitchen fills up with that deep, Southern aroma.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts cut into large chunks
- 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 optional, for thinning the sauce
- 8 ounces freshly shredded Parmesan cheese about 2 1/2 cups
- Kosher salt and black pepper to taste
- Garlic powder to taste
Instructions
- If you want a deeper flavor, sear your chicken and sausage in a skillet with olive oil until lightly browned. This step is optional, but it adds a ton of smoky flavor.
- Place the chicken breasts (or browned chunks), sliced sausage, garlic, Creole Kick, chicken broth, and butter into your crockpot. Stir gently to combine.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and can be easily shredded with a fork.
- Once the chicken is cooked, shred it in the pot using two forks. Add the heavy cream and uncooked penne pasta. Stir to combine everything.
- Cover and continue cooking on HIGH for 25 to 30 minutes, stirring once halfway through. The pasta should be tender but not mushy.
- Once the pasta is cooked, stir in the shredded Parmesan cheese. Mix until melted and smooth. Add a splash of hot water if the sauce is too thick.
- Taste and season with additional Creole Kick, salt, pepper, or garlic powder as needed.
Tried this recipe?Let us know how it was!