Instant pot chicken alfredo
Instant Pot Cajun Chicken Alfredo is a an easy 30 minute weeknight dinner recipe. The creamy pasta has a touch of spicy and is topped with chicken breasts for a delicious meal in your pressure cooker.
Servings: 4 servings
Calories: 1195kcal
Ingredients
Chicken
- 1 Tablespoon olive oil
- 1 pound split boneless skinless chicken breasts (see notes)
- 2 teaspoons Cajun or blackening seasoning see notes
Pasta
- 2 cloves garlic minced
- 2 cups chicken stock
- 2 cups heavy cream
- 16 ounces uncooked pasta see notes
- 1 teaspoon salt
- 1 1/2 cups shredded Parmesan cheese
- 2 tablespoons butter
- ½ teaspoon fresh thyme chopped (optional)
Garnish
- 2 large tomatoes seeds removed and chopped (optional)
- 2 tablespoons fresh parsley for garnish optional
- 1/2 cup Parmesan for garnish
Instructions
- Heat the Instant Pot using the Saute-High function.
- Pat the chicken breasts dry with a paper towel and sprinkle the Cajun seasoning evenly over both sides.
- Add the olive oil to the Instant Pot and allow it to heat for one minute.
- Next, add the chicken and sear for 3-4 minutes on each side, or until the chicken has developed a golden brown color on both sides and easily releases from the pan. Keep in mind that the chicken won’t be fully cooked yet- that’s okay!
- Remove the chicken breasts from the pot and set aside. Add the garlic to the hot oil and cook for one minute.
- Next, add the chicken stock and gently scrape any browned bits off the bottom of the Instant Pot. I like to use a wooden spoon so I doesn’t scratch the pot.
- Next, add the cream, pasta, and salt. Try to push the pasta as far into the liquid as you can but do NOT stir the cream. Finally, add the chicken back on top.
- Attach the lid and ensure the valve is in the “sealing” position. Turn the Instant Pot to Pressure Cook-Manual and set the timer for 4 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by carefully switching the valve to the “venting” position. Be careful-- it will steam!
- Remove the chicken and allow to rest for 5 minutes before slicing it.
- Add the parmesan cheese, butter and thyme to the pasta and stir until the cheese is completely melted.
- Serve the pasta topped with chicken, tomatoes, Parmesan and parsley (if using). Serve Immediately.
- Store any leftover pasta in an airtight container in the fridge for up to five days.
Notes
Make sure that your chicken breasts are no thicker than 3/4-inch so they cook all the way through. If you have chicken breasts that are very thick, make sure to cut them in half or tenderize them to make them thinner.
I recommend trying to find a good quality Cajun seasoning mix rather than making one yourself. There are some great grocery store brands that just have something about them that I haven’t been able to replicate at home.
I used cavatappi pasta in this recipe, but you can use any larger pasta like fettuccine, penne, shells, etc.
Nutrition
Serving: 1g | Calories: 1195kcal | Carbohydrates: 98g | Protein: 52g | Fat: 66g | Saturated Fat: 38g | Polyunsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 226mg | Sodium: 1724mg | Fiber: 5g | Sugar: 11g