Slow Cooker Cajun Chicken Alfredo

Description

This Slow Cooker Cajun Chicken Alfredo is a creamy, spicy, and comforting pasta dish made with tender chicken breasts slow-cooked in a rich Cajun-seasoned Alfredo sauce. The slow cooker method ensures juicy chicken, deep flavor infusion, and a hands-off cooking experience. Perfect for weeknight dinners or casual gatherings, this dish combines Southern Cajun flair with classic Italian creaminess.

Ingredients for Slow Cooker Cajun Chicken Alfredo

• 1.5 lbs (about 3–4) boneless, skinless chicken breasts

• 2 tbsp Cajun seasoning (store-bought or homemade)

• 2 tbsp butter

• 3 cups heavy cream

• 1 cup chicken broth

• 4 cloves garlic, minced

• 1 tsp paprika (optional for extra color)

• Salt & pepper to taste

For Finishing:

• 12 oz fettuccine pasta (or linguine)

• 1 ½ cups freshly grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken: Rub chicken breasts with Cajun seasoning, making sure to coat evenly.

2. Add to slow cooker: Place chicken in the bottom of the slow cooker, add butter, heavy cream, chicken broth, garlic, and paprika.

3. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is fully cooked and tender.

4. Shred or slice: Remove chicken, shred or slice, then return to the slow cooker.

5. Cook pasta: About 20 minutes before serving, cook pasta separately according to package directions; drain.

6. Finish sauce: Stir Parmesan cheese into the sauce until smooth and creamy. Add cooked pasta and toss well to coat.

7. Serve: Garnish with fresh parsley and extra Parmesan if desired.

Notes

• For extra heat, add ¼–½ tsp cayenne pepper.

• You can use half & half instead of heavy cream for a lighter sauce, but it will be less thick.

• Homemade Cajun seasoning: mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.

Tips

• Use freshly grated Parmesan—pre-grated cheese won’t melt as smoothly.

• Don’t overcook pasta; slightly undercook before tossing with sauce so it absorbs flavor without getting mushy.

• If sauce is too thick, add a splash of chicken broth or reserved pasta water.

• For a veggie boost, stir in sautéed bell peppers or spinach before serving.

Servings

• Yield: 6 servings

• Serving Size: About 1 ½ cups pasta with chicken and sauce

Nutritional Info (Approx. per serving)

• Calories: 580

• Protein: 33g

• Fat: 30g

• Saturated Fat: 17g

• Carbohydrates: 44g

• Fiber: 2g

• Sugar: 2g

• Sodium: 830mg

Benefits

• High-protein meal for muscle repair and satiety

• Slow cooker convenience—minimal active cooking

• Customizable spice level to suit taste

• Comfort food with both Cajun zest and Italian richness

Q & A

Q1: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless chicken thighs work well and stay extra juicy.

Q2: Can I make this without a slow cooker?
A: Absolutely—just simmer chicken in a pot with the sauce for about 25–30 minutes, then proceed with the pasta step.

Q3: Can I freeze leftovers?
A: The sauce can be frozen (without pasta) for up to 2 months. Thaw overnight and reheat gently, adding fresh pasta when serving.

Q4: How do I make it gluten-free?
A: Use gluten-free pasta and check that your Cajun seasoning is gluten-free.

Q5: Will milk work instead of cream?
A: It will be much thinner; consider adding a little cream cheese or cornstarch slurry for thickness.