This Instant Pot Cajun Chicken Alfredo is the weeknight meal that is sure to impress! It’s spicy and creamy and made 100% in the Instant Pot. It’s super simple and packed full of flavor!
Are you looking for a flavorful weeknight Instant Pot meal?
Why not try this Instant Pot Cajun chicken alfredo? It’s packed full of flavor and is super easy to throw together.
The pasta is super creamy with lots of Parmesan flavor mixed with Cajun seasoned chicken breast, fresh chopped tomatoes, and a sprinkle of parsley.
If you have been following my blog for awhile you might know one of my most popular recipes Cajun Shrimp Fettuccine Alfredo. Every year it comes in the top 5 of most popular recipes so I knew that meant my readers love spice and love all things Cajun flavored!
That’s why when I made this recipe I knew immediately it would be a big hit!
Make sure to read the whole post if you wants a few tips and tricks on making and adapting this recipe.
What is an Instant Pot?
And Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crock pot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
Can I use chicken thighs instead of chicken breast?
Yes, but a few changes will have to be made.
If you want to use boneless skinless chicken thighs you’ll need to just quickly brown them and know that they may end up more of a shredded texture after the second pressurized cook.
Bone-in chicken thighs can be used but the skin likely won’t stay very crispy so you may want to remove the skin. The bone-in chicken should thoroughly cook with the directions written as is. To check doneness you’ll want to make sure the chicken reads 165 degrees F.
What pasta works best for chicken alfredo?
I used cavatappi for this recipe and would likely stick to a similar cooking time shaped pasta.
Some other great options would be bowties, penne, shells, or rigatoni.
Which Cajun seasoning in best?
There are tons of Cajun seasonings on the market but I like one that is lower in salt and higher on the spicy side. My personal favorite brand is the Cajun Sesoning from Spiceology.
You can also find their Cajun seasoning in a salt free variety as well.
Love this Instant Pot Cajun chicken alfredo?
Why not try a few of my other Instant Pot recipes?!
- Instant Pot Colcannon Potatoes
- Instant Pot Beef Barley Soup
- Instant Pot Pinto Beans
- Instant Pot Pumpkin Beef Stew
- Instant Pot Chicken Tikka Masala
- Instant Pot Pork Chili Verde
- Instant Pot Asian Chicken and Rice Soup
- 2 large boneless skinless chicken breasts
- 2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups chicken stock
- 2 cups heavy cream
- 16 ounces uncooked pasta
- 1 teaspoon kosher salt
- 1 teaspoon minced fresh thyme
- 1-1/2 cups Parmesan cheese
- 2 tablespoons unsalted butter
- 2 large tomatoes, seeds removed and chopped
- 2 tablespoons minced fresh parsly
- 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.
- Make sure that your chicken breasts are no thicker than 3/4 inch so they cook all the way through. If you have thicker chicken breasts you can cut them in half.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1281Total Fat: 72gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 247mgSodium: 2019mgCarbohydrates: 104gFiber: 5gSugar: 11gProtein: 55g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.