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Close-up of creamy Cajun Chicken Alfredo pasta cooked in a slow cooker, topped with sliced, seasoned chicken, shredded Parmesan cheese, chopped parsley, and visible slices of andouille sausage.

Slow Cooker Cajun Chicken Alfredo

A rich, creamy, and perfectly seasoned Cajun chicken Alfredo made effortlessly in the slow cooker—comfort food with a spicy kick!
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Prep Time 10 minutes
Cook Time 4 hours 40 minutes
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Cajun-Inspired
Calories: 415
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 2 tsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper to taste
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 12 oz fettuccine pasta broken in half
  • 4 cloves garlic minced
  • 1 cup grated Parmesan cheese
  • fresh parsley chopped, for garnish

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Tongs

Method
 

  1. Rub the chicken breasts with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  2. Place the seasoned chicken into the slow cooker and pour in the chicken broth.
  3. Cover and cook on low for 4 hours or until the chicken is tender.
  4. Remove the cooked chicken and shred it with two forks.
  5. Add the heavy cream and minced garlic to the slow cooker, stirring well.
  6. Add the uncooked fettuccine to the sauce, making sure it is mostly submerged.
  7. Cover and cook on high for 30–40 minutes, stirring occasionally to prevent sticking, until the pasta is soft.
  8. Return the shredded chicken to the slow cooker and mix gently.
  9. Stir in the Parmesan cheese until the sauce becomes creamy and smooth.
  10. Sprinkle with chopped parsley and serve warm.