Crockpot Cajun Chicken and Sausage Alfredo with Penne Tips, FAQ & printable recipe

Tips for success

For the best texture, use freshly grated parmesan rather than the pre-shredded kind. The anti-caking agents in pre-shredded cheese can prevent it from melting smoothly, leaving the sauce slightly grainy.

Grate the cheese while the chicken cooks, and stir it in just before serving for a silky finish.

If the sauce is thinner than you like, remove the lid for the last 15 minutes of cooking to let some of the liquid evaporate.

You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, but the sauce will thicken naturally as it sits with the pasta. Taste before adding salt, since Cajun seasoning and sausage are already salty.

Variations

• Spicy Andouille: Use hot andouille sausage and add an extra teaspoon of Cajun seasoning for a spicier version. You can also add a pinch of cayenne pepper to the cream mixture, but taste first—the sausage and seasoning already bring heat.
• Creamy Garlic Alfredo: Add 2 cloves of minced garlic to the slow cooker along with the other ingredients. The garlic will infuse the sauce as it cooks, adding a savory depth that complements the parmesan and Cajun spice.
• Vegetable Boost: Stir in 2 cups of baby spinach or chopped kale during the last 30 minutes of cooking. The greens will wilt into the sauce, adding color and a mild earthy flavor that balances the richness.
• Shrimp Addition: Add 1 pound of peeled and deveined shrimp during the last 20 minutes of cooking, just until they turn pink and opaque. The shrimp cook quickly in the hot sauce and pair well with the Cajun flavors.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to restore the sauce's creamy texture.

Freezer

Freeze the cooled chicken and sausage mixture (without the pasta) in a freezer-safe container for up to 2 months.

Reheat

Reheat single servings in the microwave or on the stovetop over medium-low heat, adding a tablespoon of chicken broth or cream to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce, so when reheating, add a splash of chicken broth or cream to loosen it.

The flavors continue to develop overnight, making leftovers even more flavorful.

The chicken, sausage, cream, broth, and seasoning can be layered in the slow cooker insert and refrigerated overnight. In the morning, place the insert in the slow cooker and cook on LOW for 4 hours. The parmesan and pasta should be added at the end, as directed.

Serving ideas

Serve this Cajun chicken and sausage Alfredo hot, straight from the slow cooker, with a generous sprinkle of chopped parsley and an extra dusting of Cajun seasoning for those who like more heat.

The creamy sauce coats the penne beautifully, and the smoked sausage adds a savory depth that pairs well with a crisp green salad.

For a complete meal, add a side of garlic bread or a simple steamed vegetable. The dish is rich and satisfying on its own, but the bright parsley and the extra spice on top cut through the creaminess. Leftovers can be packed for lunch and are just as good the next day.

Frequently asked questions

Recipe card

Crockpot Cajun Chicken and Sausage Alfredo with Penne

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 12 oz smoked andouille sausage, sliced into coins
• 2 tbsp Cajun seasoning
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup freshly grated parmesan cheese
• 12 oz penne pasta
• Chopped fresh parsley, for garnish, to taste
• Extra Cajun seasoning, for dusting, to taste

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

52 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.