Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 lb smoked sausage, sliced
- 2 cups heavy whipping cream
- 4 cups low-sodium chicken broth
- 4 tbsp unsalted butter
- 2 tbsp Cajun seasoning
- 1/2 tsp garlic powder
- 1 lb uncooked penne pasta
- 1 cup freshly shredded Parmesan cheese
- 1/2 cup hot water (for pasta)
- Salt and pepper, to taste
Instructions
- Prep Chicken:
- Season chicken breasts with Cajun seasoning, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat with olive oil. Sear chicken for 2-3 minutes per side until golden-brown.
- Slow Cooker Assembly:
- Place seared chicken in a 6-quart slow cooker.
- Add chicken broth, heavy cream, butter, and Cajun seasoning.
- Cover and cook on low for 4 hours or high for 2-3 hours, until chicken reaches an internal temperature of 165°F.
- Shred and Add Pasta:
- Remove cooked chicken and shred with two forks.
- Add uncooked penne pasta and 1/2 cup of hot water to the slow cooker. Cover and cook on high for 30 minutes, stirring occasionally, until pasta is tender.
- Final Touches:
- Stir in shredded chicken and Parmesan cheese. Mix until cheese is melted and sauce thickens.
- Optional: Garnish with fresh parsley before serving.
Notes
- For added heat, increase Cajun seasoning or add hot sauce.
- Swap chicken for shrimp, salmon, or additional smoked sausage for variety.
- Use gluten-free pasta for a gluten-free version.
- Leftovers taste even better! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 928 kcal
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 64 g
- Saturated Fat: 36 g
- Unsaturated Fat: 26 g
- Trans Fat: 0g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 210 mg