Crockpot Cajun Chicken Alfredo

Ingredients

• 2 lb chicken breast (boneless, skinless, cut into bite-sized pieces)
• 2 tbsp Cajun seasoning (divided; use your favorite brand)
• 4 garlic (cloves, minced)
• 2 cup heavy cream
• 1 cup chicken broth (low sodium preferred)
• 4 tbsp butter (unsalted, sliced into pats)
• 1 cup Parmesan cheese (freshly grated)
• 1 lb penne pasta (uncooked)
• fresh parsley (chopped, for garnish)

Steps

1. 1

   Place the bite-sized chicken breast pieces into the bottom of the crockpot.

2. 2

   Sprinkle 1 tablespoon of the Cajun seasoning over the chicken and toss to coat evenly.

3. 3

   Add the minced garlic, heavy cream, and chicken broth to the crockpot. Stir gently to combine the liquids with the chicken.

4. 4

   Place the pats of butter on top of the mixture.

5. 5

   Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1.5 to 2 hours, until the chicken is cooked through and tender.

6. 6

   About 20 minutes before the chicken is finished, cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain the pasta.

7. 7

   Once the chicken is done, stir the freshly grated Parmesan cheese and the remaining 1 tablespoon of Cajun seasoning into the crockpot until the cheese is melted and the sauce is smooth.

8. 8

   Add the cooked penne pasta to the crockpot and toss thoroughly to ensure every piece of pasta is coated in the creamy Cajun sauce.

9. 9

   Garnish with fresh chopped parsley before serving.

Notes

If the sauce is too thin, you can let it sit for 10-15 minutes after mixing in the pasta to thicken up. For extra heat, add a pinch of cayenne pepper or more Cajun seasoning.

Nutrition per serving

• crockpot
• slow-cooker
• chicken
• alfredo
• cajun
• pasta
• dinner
• main course