Slow Cooker Cajun Chicken Alfredo

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts
• 1 pound smoked sausage, sliced into 1 inch pieces
• 3 cups heavy cream
• 3 cups chicken broth
• 4 tablespoons butter
• 2 tablespoons coarse cajun seasoning
• 2 cloves garlic, smashed
• 1 pound uncooked penne pasta
• 1/2 cup hot water + 2 tablespoons water, separated
• 2 tablespoons cornstarch
• 1 1/2 cups shredded mozzarella cheese
• 1 cup shredded parmesan cheese
• 1 teaspoon garlic powder
• Salt & pepper to taste
• Fresh parsley for garnish

Preparation

1. Pat chicken breasts dry and season with salt, pepper, and garlic powder. Heat oil over high heat and quickly sear chicken breasts on both sides.
2. Place chicken breasts in the slow cooker, along with sausage, heavy cream, chicken broth, butter, garlic cloves, cajun seasoning, and a sprinkle of salt & pepper.
3. Cook on low for about 4 hours (or high for 2-3 hours), until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice.
4. Stir in 1/2 cup of hot water and uncooked penne pasta. Cover and cook on high for about 30 minutes, until pasta is tender.
5. In a small bowl, whisk together cornstarch and 2 tablespoons of water until combined. Pour into the slow cooker and stir to thicken up the sauce. Let cook for a few more minutes until thick.
6. Stir in parmesan and mozzerella cheese and sliced chicken. Top with a little bit of cajun seasoning and fresh parsley for garnish and serve up hot!