Instant Pot Cajun Chicken Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
1281 kcal
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Course
Main Course
Instant Pot Cajun Chicken Alfredo
Description
Instant Pot Cajun Chicken Alfredo starts by browning seasoned chicken breasts directly in the pot to develop flavor without fully cooking them. The garlic is briefly sautéed before adding chicken stock and cream to form the base of the sauce. Uncooked pasta is gently submerged into the liquid, topped with the chicken, and pressure cooked briefly to meld all components. The addition of freshly minced thyme and Parmesan cheese creates a creamy, cheesy sauce with a balanced herbal note. Chopped tomatoes stirred in at the end provide a bright contrast to the richness.
The finished dish offers a hearty texture where tender chicken and al dente pasta are coated in a silky, spiced Alfredo sauce. The recipe suits a main course and pairs well with simple side salads or steamed vegetables. It’s a practical choice when you want a filling, flavorful meal that cooks mostly unattended in the Instant Pot.
For best results, use chicken breasts no thicker than three-quarters of an inch to ensure complete cooking within the short pressure time. If breasts are thicker, halving them makes cooking more consistent. Avoid excessive stirring after adding the pasta to prevent sticking during pressure cooking.
Ingredients
- 2 chicken breast large, boneless, skinless
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 cups chicken stock
- 2 cups heavy cream
- 16 ounces pasta uncooked
- 1 teaspoon kosher salt
- 1 teaspoon thyme minced fresh
- 1-1/2 cups Parmesan Cheese
- 2 tablespoons butter unsalted
- 2 tomato seeds removed and chopped, large
- 2 tablespoons parsley minced fresh
Instructions
- On the Instant Pot set it to the saute function.
- Pat the chicken breast dry with a paper towel and sprinkle both sides of the chicken with the Cajun seasoning.
- Add the olive oil to the Instant Pot.
- When the oil is hot add the chicken and brown both sides of the chicken, about 3-4 minutes per side. The chicken will not be fully cooked but this is ok.
- Remove the chicken breasts and add them to a plate.
- To the Instant Pot add the garlic and cook for 30 seconds or just until fragrant.
- Pour in the chicken stock and scrape the bottom of the pan to pick up any brown bits stuck on the pan from browning the chicken.
- Add the heavy cream, pasta, and kosher salt.
- Do your best to push the pasta under the surface of the liquid but resist stirring too much.
- Add the chicken back to the top of the pasta mixture.
- Attach the lid and ensure the valve is in the "sealing" position.
- Turn the Instant Pot to "manual" and set it for 4 minutes.
- Once the Instant Pot has finished cooking release the pressure manually by switching the valve to the "venting" position. BE CAREFUL HOT STEAM WILL COME OUT OF THE VALVE.
- When fully depressurized the lid will unlock and you can remove the lid.
- Remove the chicken from the Instant Pot and slice or shred the chicken.
- Add the thyme, Parmesan cheese, and butter to the pasta and stir until they have melted.
- Serve the pasta topped with chicken, diced tomatoes, and parsley.
Notes
- Use chicken breasts no thicker than 3/4 inch to ensure even and thorough cooking in the Instant Pot.
- If chicken breasts are thicker, slice them in half horizontally before seasoning and cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1281 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1281kcal | 64% |
| Carbohydrates | 104g | 35% |
| Protein | 55g | 110% |
| Fat | 72g | 111% |
| Saturated Fat | 41g | 205% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 2g | 100% |
| Cholesterol | 247mg | 82% |
| Sodium | 2019mg | 84% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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