Crockpot Cajun Chicken and Sausage Alfredo with Penne Step-by-step instructions

Before you start

Before starting, slice the smoked andouille sausage into coins and grate the parmesan cheese if you are using a block. Measure the cream, broth, and Cajun seasoning so everything is ready to layer.

The pasta water can be put on to boil when the slow cooker has about 15 minutes left, so the penne is ready to toss as soon as the sauce is done.

Instructions

Layer and Cook

1. 1Layer the Crockpot
   Place the chicken breasts in the bottom of a 6-quart slow cooker. Arrange the sliced andouille sausage over the chicken. Sprinkle with the Cajun seasoning, then pour in the heavy cream and chicken broth. Do not stir; the layering keeps the chicken from overcooking on the bottom.
   Look for The chicken and sausage are nestled in the cream and broth, with the seasoning dusted over the top.
   Tip For even cooking, try to keep the chicken in a single layer, overlapping as little as possible.
2. 2Cover and Cook
   Place the lid on the slow cooker and cook on LOW for 4 hours, until the chicken is cooked through and tender enough to shred easily. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
   Look for After 4 hours, the chicken should be fork-tender and the sauce bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid during cooking; the heat escapes and adds time.

The chicken and sausage are nestled in the cream and broth, with the Cajun seasoning dusted over the top. The slow cooker is covered and set to LOW for 4 hours.

At the end of this phase, the chicken should be fork-tender and the sauce bubbling gently around the edges. The aroma of Cajun spice and smoked sausage fills the kitchen.

Shred and Thicken

3. 3Shred the Chicken
   Remove the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker.
   Look for The chicken should shred easily with little resistance.
   Tip If the chicken is not shredding easily, cook for another 30 minutes and check again.
4. 4Stir in Parmesan
   Add the freshly grated parmesan cheese to the slow cooker. Stir gently until the cheese is melted and the sauce is velvety and smooth. If the sauce seems thin, let it cook uncovered for 10–15 minutes to thicken.
   Look for The parmesan melts into the sauce, turning it glossy and rich.
   Tip Grate the parmesan fresh for the best melt; pre-shredded cheese may not blend as smoothly.

The chicken is shredded and returned to the slow cooker, then the parmesan is stirred in. The sauce turns from a thin liquid to a velvety, glossy cream that clings to the chicken and sausage. If the sauce is still loose, let it cook uncovered for a few minutes to reach the right consistency.

Pasta and Serve

5. 5Cook the Pasta
   While the sauce finishes, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain well.
   Look for The pasta is tender but still has a slight bite.
   Tip Reserve about 1/2 cup of pasta water before draining; it can be used to loosen the sauce if needed.
6. 6Toss and Serve
   Add the drained penne to the slow cooker with the creamy Cajun chicken and sausage. Toss everything together until the pasta is coated in the sauce. Garnish with chopped parsley and a dusting of extra Cajun seasoning before serving.
   Look for The pasta is fully coated in the creamy, spicy sauce, and the parsley adds a fresh green finish.
   Tip Serve immediately while hot; the sauce will thicken as it sits.

The penne is cooked al dente and tossed into the slow cooker with the creamy Cajun mixture. The pasta is fully coated, with pieces of chicken and sausage distributed throughout. The dish is finished with a sprinkle of parsley and a dusting of Cajun seasoning for a bright, spicy finish.

Common mistakes

One common mistake is lifting the lid during the slow cooking, which lets heat escape and extends the cooking time. Another is adding the parmesan too early; it can separate and become gritty.

Also, avoid over-stirring the sauce once the cheese is added, as that can break the emulsion. If the sauce does separate, whisk in a splash of warm cream to bring it back together.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with two forks. The sauce should be creamy and slightly thickened, coating the back of a spoon.

If the sauce seems thin, remove the lid and let it cook on LOW for another 10–15 minutes to reduce. The pasta should be al dente, with a slight bite, before tossing it with the sauce.

• Poultry: 165°F (74°C) in the thickest part