Slow Cooker Cajun Chicken Fettuccine is a great spicy recipe for pasta night!
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.
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.
This pasta has a bit of a kick to it, mostly from the cayenne. It was a nice change from my regular pasta recipes.
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!
Slow Cooker Cajun Chicken Fettuccine
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
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!
can you add cornstarch to thicken the cream?
yes, add a few tablespoons to the cold cream (whisk) then add to the slow cooker.
Super runny and bland even adding way more spices than listed. There is no saving try a different recipe.
Could this be made with a sausage like your baked spaghetti rather than chicken?
Yes, that will work fine!
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!