Ingredients
Scale
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 pound chicken breasts
- 1 Tablespoon Cajun seasoning
- ½ teaspoon garlic powder
- 13.5 ounces andouille sausage, cut into coins
- 2 Tablespoons butter, cut into cubes
- 12 ounces dried pasta
Instructions
- Mix heavy cream and Parmesan cheese together, then pour into the crockpot base.
- Place chicken breasts in the sauce mixture.
- Sprinkle Cajun seasoning and garlic powder over the chicken.
- Distribute the sausage around the chicken and add cubes of butter on top.
- Cover and set the crockpot to cook on low for 3 to 4 hours.
- While the chicken cooks, boil a large pot of water and cook the pasta according to package directions.
- Once the chicken is fully cooked, shred it and return it to the crockpot along with the cooked pasta. Mix until everything is well coated.
- Serve with extra Parmesan cheese if desired.
Notes
For added flavor, use homemade Cajun seasoning if possible.
You can substitute chicken thighs for chicken breasts for a juicier result.
Feel free to add vegetables like bell peppers or spinach for more nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 2g
- Sodium: 1500mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 175mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.