Crockpot Cajun Chicken Alfredo

INGREDIENTS

• 1 lb. Chicken Breast Boneless, Skinless
• 1 tbsp. Olive Oil
• 1 lb. Chicken Andouille Sausage
• 3 cps. Heavy Cream
• 4 cps. Chicken Broth
• 4 tbs. Butter
• 2 tbs. Creole Seasonings I use Sweet Smokey Joe's Creole Kick
• 2 ea. cloves Garlic minced/pressed
• 1 lb. Penne Pasta uncooked
• 1/2 cp. Hot Water
• 8 oz. Parmesan Cheese freshly shredded
• Garlic Powder to taste
• Kosher Salt and Fresh Ground Pepper to taste

INSTRUCTIONS

1. Begin by searing the chicken breast over a medium high heat with garlic powder (to taste), salt and pepper for about 5 minutes on each side. Remove from heat and set aside.
2. Place chicken, Sliced Andouille Sausage, Heavy Cream, chicken broth, butter, Creole Kick, garlic and some additional salt and pepper into the Crock Pot. Cook on high for 2 hours 30minutes. NOTE: DO NOT LIFT THE TOP UNTIL THE COOK TIME IS COMPLETE.
3. After the initial 2 ½ hours, remove the chicken to be sliced. Add the hot water and the dried pasta and continue to cook in the crockpot for another 30 minutes. While the pasta cooks, slice the chicken pieces as desired and set aside until the pasta is ready.
4. After 30 minutes, stir the pasta well and add parmesan cheese. Add additional seasonings as desired. Serve immediately and enjoy!

EQUIPMENT

• Crockpot
• Cast Iron Fry Pan