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Slow Cooker Cajun Chicken Alfredo

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A creamy and spicy Slow Cooker Cajun Chicken Alfredo that combines tender chicken simmered in a rich Alfredo sauce with bold Cajun seasoning for an effortless, flavorful comfort meal.

Ingredients

  • 23 boneless, skinless chicken breasts or thighs
  • 23 tablespoons Cajun seasoning
  • 3 garlic cloves, minced
  • 1 cup heavy cream or half-and-half
  • 4 oz cream cheese
  • 1 cup grated Parmesan cheese
  • 1 cup chicken broth
  • 12 tablespoons olive oil or butter
  • Salt and pepper, to taste
  • 8 oz fettuccine or pasta of choice
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season the chicken breasts generously with Cajun seasoning on both sides.
  2. In a skillet, heat olive oil or butter over medium-high heat and lightly brown the chicken for 2-3 minutes per side to lock in flavor (optional but recommended).
  3. Place the chicken in the slow cooker. Add minced garlic, chicken broth, cream cheese, and heavy cream around the chicken. Stir gently to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through and tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the grated Parmesan cheese until the sauce is creamy and smooth. Adjust seasoning with salt and pepper.
  7. Meanwhile, cook the fettuccine or your preferred pasta according to package instructions. Drain and toss with the Cajun chicken Alfredo sauce.
  8. Serve hot, garnished with fresh parsley if desired.

Notes

  • You can substitute chicken thighs for breasts for a juicier texture.
  • Use half-and-half instead of heavy cream for a lighter sauce.
  • Add sautéed bell peppers and onions for extra flavor and color.
  • Adjust the spice level by adding cayenne pepper or extra Cajun seasoning if desired.
  • Leftovers store well in the fridge for up to 3 days; reheat gently with added cream or milk to maintain creaminess.

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