Some recipes earn their spot at the table because they are fancy, and some earn it because they make everybody go quiet after the first bite. This one has that kind of story behind it, brought home from Lafayette and quickly turned into the kind of Sunday supper dish people remember for years. It is the sort of easy, comforting meal busy families appreciate most, with a short ingredient list and big, cozy flavor.
This is a rich main dish, so I like to serve it with something simple and fresh alongside, like a crisp green salad, steamed green beans, or roasted broccoli. Warm garlic bread or a piece of buttered French bread is always welcome for scooping up the extra sauce, and if you are feeding a bigger crowd, a bowl of fruit on the table helps round everything out nicely.
Slow Cooker 5-Ingredient Cajun Chicken Pasta
Servings: 6
Ingredients
1 lb raw boneless skinless chicken breasts
1 lb dry penne
1 jar (15 oz) alfredo sauce
2 tbsp cajun seasoning
1 cup shredded parmesan
Directions
1. Place the chicken breasts in the slow cooker and sprinkle them evenly with the cajun seasoning.
2. Pour the alfredo sauce over the chicken, cover, and cook on low for 4 to 5 hours or until the chicken is fully cooked and tender.
3. Remove the chicken from the slow cooker, cut or shred it into bite-size pieces, and return it to the sauce.
4. Cook the penne separately according to the package directions until al dente, then drain well.
5. Stir the cooked penne and shredded parmesan into the slow cooker until everything is well coated and the cheese is melted. Serve hot.
Variations & Tips
For milder flavor: If your family is sensitive to spice, start with 1 tablespoon of cajun seasoning instead of 2. You can always add a little more at the end, but it is much easier to build heat than take it away.
For extra saucy pasta: If you like a creamier texture, save back a little of the hot pasta cooking water and stir in a splash at the end. That helps loosen the sauce after the pasta absorbs some of it.
For easy serving: Cut the chicken into chunks after cooking rather than shredding it finely if you want a heartier, chunkier bite that is easier for little ones to pick up with a fork.
For a baked finish: Spoon the mixed pasta into a baking dish, top with a little extra parmesan, and broil for a minute or two until lightly golden. It makes this simple supper feel a little extra special.
For make-ahead help: Cook the chicken and sauce ahead of time, then refrigerate. When you are ready to eat, warm it back up and stir in freshly cooked pasta and parmesan right before serving for the best texture.