This Bored of Lunch Cajun Chicken and Penne Alfredo is incredibly easy to make and I guarantee the whole household will love it, made in the slow cooker using chicken breasts, Cajun seasoning, penne, cream cheese, mozzarella, and Parmesan.

To make Cajun Chicken and Penne Alfredo in your slow cooker or crockpot, start by searing the seasoned chicken, then add it with the rest of the ingredients. Cook on high for about 3 hours or on low for 5 hours, then stir in the pasta and dairy, cooking for an additional hour until creamy and delicious.

It really does jazz up those midweek meals, which can be a bit repetitive if you don’t have time to try something new.

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Bored of Lunch Cajun Chicken and Penne Alfredo Ingredients

• 400g (14 oz) chicken breasts, flattened
• 2 tbsp Cajun seasoning
• 1 tbsp light olive oil or low-calorie oil spray
• 500ml (2 cups) chicken stock
• 2 generous handfuls of fresh parsley, finely chopped
• 1 tbsp lazy garlic or 4 garlic cloves, crushed
• 1 shallot, finely chopped
• 1 tsp ground nutmeg
• 25g (1 oz) half-fat butter
• 1 heaped tbsp cornflour (cornstarch)
• 1 tsp dried oregano
• ½ tsp paprika
• 250g (9 oz) dried penne
• 400ml (1⅔ cups) skimmed milk
• 2 tbsp light soft cream cheese
• 30g (1 oz) reduced-fat mozzarella, torn into chunks
• 1 tbsp grated Parmesan cheese
• Salt and pepper, to taste

How To Make Bored of Lunch Cajun Chicken and Penne Alfredo

1. Prepare the chicken: Coat the chicken breasts in 1 tablespoon of Cajun seasoning, ensuring they are evenly covered to enhance the flavors during cooking.
2. Heat oil and sear chicken: In a frying pan over medium heat, add the light olive oil or spray with low-calorie oil. Place the chicken in the pan and cook for 1 minute on each side to achieve a golden brown sear.
3. Transfer to slow cooker: Slice the browned chicken and place it into the slow cooker. Add the chicken stock, half of the freshly chopped parsley, and the remaining ingredients including garlic, shallot, nutmeg, butter, cornflour, oregano, paprika, along with a pinch of salt and pepper.
4. Begin slow cooking: Set your slow cooker to high and cook the ingredients for 2½–3 hours, or alternatively, set it on low for a longer cooking period of about 5 hours.
5. Add pasta and dairy: Stir the dried penne and skimmed milk into the slow cooker. Adjust the slow cooker back to high for 50–60 minutes or keep it on low for about 70 minutes, ensuring the pasta cooks thoroughly in the creamy mixture.
6. Final touches: Mix in the soft cheese, mozzarella, and Parmesan cheese. Reintroduce the sliced chicken on top of the pasta, allowing the entire dish to cook for an additional 10 minutes to melt the cheeses and meld the flavors.
7. Serve with garnish: Sprinkle the remaining parsley over the dish, adding a fresh touch to your creamy, spicy Cajun Chicken and Penne Alfredo before serving.

What can I do if the Alfredo sauce is too thin?

If your Alfredo sauce turns out too thin, mix a small amount of cornstarch with equal parts water and stir it into the sauce. Continue cooking on high for an additional 10-15 minutes until the sauce thickens to your liking.

Recipe Tips

• Adjust the spice level: If the Cajun seasoning is too intense, reduce it to half a tablespoon to suit your taste without overpowering the dish.
• Enhance the sauce’s creaminess: Add an extra tablespoon of cream cheese or a splash of heavy cream to enrich the Alfredo sauce during the last cooking stage.
• Prevent pasta from overcooking: To keep the penne firm, add it to the slow cooker in the last 30 minutes if cooking on high, ensuring it retains its texture.
• Boost the nutritional value: Add spinach, mushrooms, or bell peppers to the slow cooker with the chicken to increase the dish’s vitamin content and visual appeal.

Recipe Variations

• Try different proteins: For a variation in taste and texture, replace chicken with shrimp or sausage, adding shrimp in the last 30 minutes to prevent overcooking.
• Go vegetarian: Use plant-based chicken strips or portobello mushrooms as a meat substitute, maintaining the hearty texture of the original dish.
• Experiment with different cheeses: Swap mozzarella and Parmesan for smoked gouda or provolone to add a smoky depth to the Alfredo sauce.
• Add a crunchy topping: Garnish with toasted breadcrumbs mixed with melted butter and extra Cajun seasoning for a crispy finish.

What To Serve With Cajun Chicken and Penne Alfredo

I love pairing this Cajun Chicken and Penne Alfredo with Orange Glazed Carrots, steamed asparagus, Sweet Potato Wedges, Fresh Green Beans, and some sweet cornbread.

You can also pair this pasta with a tangy coleslaw or a refreshing cucumber salad for a contrast in flavors.

How To Store Leftover Cajun Chicken and Penne Alfredo

In The Fridge:

Store leftover Cajun Chicken and Penne Alfredo in an airtight container. I suggest you refrigerate it immediately after cooling. This dish can be safely stored for up to 3 days.

Make sure the container is sealed well to maintain freshness and prevent any fridge odors from affecting the flavor.

In The Freezer:

Unfortunately, freezing this dish is not recommended. The creamy sauce tends to separate and become grainy when thawed, which can really ruin the texture. If I were in your place, I would focus on consuming it fresh or storing it in the fridge.

How To Reheat Leftover Cajun Chicken and Penne Alfredo

To reheat your leftover Cajun Chicken and Penne Alfredo, I highly suggest using the stovetop over low heat. Add a splash of milk to keep the pasta moist and prevent it from drying out. Stir gently until heated through.

Check out More Slow Cooker Recipes:

• Bored of Lunch Butter Chicken Curry Slow Cooker
• Bored of Lunch Lamb Rendang
• Bored of Lunch Beef Pho