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Home » Chicken » Slow Cooker Cajun Chicken Fettuccine

Slow Cooker Cajun Chicken Fettuccine

by Sarah Olson on September 18, 2017 | Updated March 31, 2021 137 Comments

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close up of cajun fettuccine
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Slow Cooker Cajun Chicken Fettuccine is a great spicy recipe for pasta night!

chicken and noodles in as slow cooker

Hi all! This slow cooker Cajun chicken fettuccine was one of the those recipes that changed after the ingredients were bought. I had planned to make a dish called chicken lazone, but decided to add a few more Cajun seasonings then add pasta and Parmesan cheese to the pot at the end of the cooking time along with the cream.

Below is what the dish starts out looking like before cooking. I start with chicken broth and a few seasonings to make it Cajun flavored. I do have a premade Cajun seasoning I could have used but it is too salty by the time you add enough to make a dish spicy.

chicken, broth, seasonings and onions in a slow cooker

After the chicken is done cooking, I shred the chicken and add heavy cream, cooked fettuccine noodles and parmesan. I let this cook for 20 minutes more to let the sauce thicken a bit and the flavors of the sauce get into the pasta.

Cajun chicken fettucinne noodles in a slow cooker

This pasta has a bit of a kick to it, mostly from the cayenne. It was a nice change from my regular pasta recipes.

3 bowls of Cajun chicken fettucinne

This recipe has received so many rave reviews I hope you give it a try. Besides making this recipe I plan on trying this recipe from a friend of mine called Crock Pot Salsa Ranch Chicken Pasta, I can’t get enough slow cooker pasta meals!

Cajun chicken fettucinne noodles in a slow cooker

Slow Cooker Cajun Chicken Fettuccine

4.72 from 73 votes
Spicy chicken in a cream sauce with fettuccinne noodles.
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Course: Main Course
Cuisine: American
Keyword: cajun, cajun chicken fettuccine, chicken spaghetti, crock pot, pasta
Prep Time: 25 minutes
Cook Time: 6 hours
Servings: 8
Calories: 605kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

Ingredients:

  • 1 cup chicken broth
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried leaf oregano
  • 1/4 tsp. red pepper flakes
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 lbs. boneless skinless chicken breasts
  • 1 small white onion diced

Add at the end:

  • 1 lb. fettuccine noodles cooked according to package directions
  • 2 cups heavy cream
  • 3/4 cup parmesan cheese divided
US Customary – Metric

Instructions:

  • Add the chicken broth to the slow cooker, add the cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir.
  • Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.
  • Sprinkle the onions over the chicken and broth.
  • Cover and cook on low for 6 hours without opening the lid during the cooking time.
  • After the cooking time is done, add the heavy cream and shred the chicken with 2 forks right in the slow cooker.
  • Add the cooked and drained pasta and a ½ cup of the Parmesan cheese. Stir.
  • Sprinkle over the remaining parmesan cheese. I added a touch more paprika and also parsley flakes to the top of my pasta to make it look pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the sauce thicken from the gluten in the pasta.
  • Serve and enjoy!

How to Video:

Recipe Notes:

Slow Cooker Size: 6 quart or larger
To make this a complete meal stir in steamed veggies into the pasta with the noodles at the end of the cooking time.
Nutritional values are approximate, please use your own calculations if you require a special diet.

Nutrition:

Calories: 605kcal | Carbohydrates: 45g | Protein: 37g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 210mg | Sodium: 660mg | Potassium: 679mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1590IU | Vitamin C: 5mg | Calcium: 175mg | Iron: 1.9mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More great pasta recipes you may love:

  • Slow Cooker Baked Spaghetti
  • Slow Cooker Garlic Butter Pasta
  • Slow Cooker Pesto Mozzarella Chicken Pasta
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    Filed Under: Chicken, Dinner, Most Popular Recipes Tagged With: cajun, Chicken, Crock pot, crockpot, parmesan, pasta, slow cooker

    Comments

    1. Hattie says

      April 5, 2021 at 8:26 pm

      5 stars
      I have made this recipe MANY times. I feel like it’s an excellent base recipe that you can customize to your liking.
      Personally I never measure spices. I just dump them in. I add extra spices to this as well. Just whatever I feel like adding. Don’t be scared to play with spices! after some time in the kitchen, you figure out how much and of what tastes good,

      I don’t measure the cheese. I just add what feels right.

      I love adding lots of onion and bell peppers. Don’t be afraid to throw your favorite veggies in this. The more veggies the better.

      I shred my chicken in my stand mixer. Just a personal preference.

      Reply
    2. Tanya says

      March 31, 2021 at 7:54 am

      Is it better to use shredded parmesan cheese or grated?

      Reply
      • Sarah Olson says

        March 31, 2021 at 9:33 am

        I used grated for this recipe.

        Reply
    3. Destiny says

      March 30, 2021 at 6:35 pm

      5 stars
      Love this recipe!
      My family loves it as well.
      I think I’ll double the sauce next time.
      Thank You

      Reply
    4. Paula says

      March 9, 2021 at 11:28 am

      Could I cook this on high for three to four hours?

      Reply
      • Sarah Olson says

        March 9, 2021 at 11:34 am

        Yes, will work fine

        Reply
    5. Maylani says

      February 28, 2021 at 12:23 pm

      Can you also use frozen chicken

      Reply
      • Sarah Olson says

        February 28, 2021 at 5:44 pm

        Hi, I don’t give advice on frozen meat for some studies suggest it isn’t safe to cook frozen meat.

        Reply
    6. Maylani says

      February 28, 2021 at 12:22 pm

      Is it a meal that you can put in freezer?

      Reply
      • Sarah Olson says

        February 28, 2021 at 5:47 pm

        Yes, you can put everything but the pasta, heavy cream and parmesan into the freezer. Then, thaw when ready to cook.

        Reply
    7. Jordan says

      February 11, 2021 at 10:45 am

      How can I do this recipe with an instant pot?

      Reply
    8. April says

      February 2, 2021 at 9:57 am

      Can I use cream cheese instead of cream? I’m trying to find something that’s a cross between this and the Olive Garden chicken (which was AMAZING)

      Reply
      • Sarah Olson says

        February 2, 2021 at 10:26 am

        Yes! Of course, will work great. I would put cream cheese in every recipe but I always fear people would be bored.

        Reply
    9. Melissa says

      January 9, 2021 at 10:30 am

      5 stars
      This recipe was excellent! It had so much flavor and was definitely a family favorite. I’ll be making this again for sure ☺️

      Reply
    10. Megan says

      January 6, 2021 at 5:21 pm

      5 stars
      I make this recipe once a week. It took a few tries to get it to suit our preferences perfectly, though. If you follow the recipe as is it’s quite bland. It is a wonderfully safe base to play with.

      Our Adjustments:
      1. Use about 2.5 lbs of chicken, which is about 3 large chicken breasts

      2. Double or triple every seasoning, depending. I basically did 1tsp for every seasoning, unless it called for 1tsp+, then I added 1/2-
      3/4 tsp more.

      Note: if you use an onion, I’m not sure you’ll want to do 1tsp of onion powder like we do. We omit the actual onion because my husband hates the texture of it in dishes.

      3. Add about 1/4 a cup more chicken broth.

      4. Double the parmesan. Half to cook with the noodles at the end and the other half to add right before eating.

      5. Use overflowing cups of heavy cream (so a bit extra), makes it creamier but not overly so.

      6. Cook the last 20 minutes (after adding the noodles) on high, not low. It makes the sauce thicker.

      Make sure you use good quality noodles! It makes a huge difference. We use a delicious italian brand of noodles and use lots of salt to boil them in and it’s perfection. We fully cook them because we don’t like al dente noodles, and it is the perfect texture for us by the end of the 20 min in the slow cooker (we are weirdos that usually add a min or two to the package directions). When cooked al dente they still felt too hard for us.

      These adjustments make it feel like spicy cajun chicken, with a really nice kick to it that the base recipe lacks. And, as a bonus, this dish reheats really nicely. The sauce doesn’t break and stays creamy and delicious.

      My husband is extremely picky and doesn’t like 90% of the things I make, but this has gotten his stamp of approval.

      Reply
    11. Caroline says

      January 5, 2021 at 6:31 pm

      Made this tonight, turned out awesome! Even my two boys ate it right up and they can be rather picky!

      Reply
    12. CATHY KIMBLE says

      November 14, 2020 at 2:53 am

      I love slow cooked meal like this one .Im looking for a recipe for slow cooked meatloaf also

      Reply
      • Sarah Olson says

        November 14, 2020 at 12:45 pm

        Hi! I have a few meatloaf recipes. You can use my search bar to find them.

        Reply
    13. KS says

      October 24, 2020 at 9:22 am

      1 star
      Runny and no flavor.

      Reply
    14. tibby says

      October 12, 2020 at 2:20 pm

      can you add cornstarch to thicken the cream?

      Reply
      • Sarah Olson says

        October 12, 2020 at 2:41 pm

        yes, add a few tablespoons to the cold cream (whisk) then add to the slow cooker.

        Reply
    15. Chelsey says

      October 6, 2020 at 3:40 pm

      1 star
      Super runny and bland even adding way more spices than listed. There is no saving try a different recipe.

      Reply
    16. S Cartmell says

      September 30, 2020 at 8:41 pm

      Could this be made with a sausage like your baked spaghetti rather than chicken?

      Reply
      • Sarah Olson says

        September 30, 2020 at 10:20 pm

        Yes, that will work fine!

        Reply
    17. Renee' says

      August 19, 2020 at 6:07 pm

      5 stars
      I used boneless skinless chicken thighs for this recipe. I also used my favorite spices instead of the cayenne. For step 5, I removed the chicken from the crock pot to shred. While I was shredding, I added the heavy cream and sherry (to taste) to the pot and turned it on high and put the lid on until the chicken was ready. Then I added the shredded chicken back into the pot to let it soak up the juices. Then I started my pasta on the stove. I used 2 bags (9 oz each) of Rani fresh fettuccini. I cooked it for exactly 2 minutes then drained it and stirred it into the liquid in the pot. Then I followed the rest of the recipe and toppings and let it cook on high for 20 minutes. The texture was perfect and the flavor delightful.

      Since it was summer, I served it with slices of watermelon.

      I have a fussy family and this turned out perfectly. They decided that it was a keeper.

      Note: The sherry really added another layer of flavor!

      Reply
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