Cajun Chicken Pasta Bake in the Pressure Cooker
This flavorful Cajun Chicken Pasta Bake is loaded with tender chicken thighs, cheesy Alfredo sauce, and bold Cajun seasoning baked to golden perfection in one simple pot.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken thighs cut into bite size pieces
- 1 tablespoon extra virgin olive oil
- 4 teaspoons Cajun seasoning
- ½ cup shredded sharp cheddar cheese
- parsley for garnish
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ cup grated Parmesan cheese
- ¼ cup shredded cheddar cheese
- 2 cups milk
Instructions
Instructions
- Start by preheating your oven to 375 degrees Fahrenheit.
- Cook the penne pasta as per the package instructions until al dente. Drain and set aside.
- Heat olive oil in a big skillet over medium heat. Toss in the chicken pieces, sprinkle Cajun seasoning, and cook for 6-8 minutes till browned and fully cooked. Set aside.
- In the same skillet, melt butter over medium heat. Whisk in the flour and stir for 1-2 minutes to make a roux.
- Slowly whisk in the milk, stirring until the sauce thickens (3-4 minutes).
- Stir in Parmesan and ¼ cup cheddar cheese until melted and creamy.
- Add pasta and chicken back to the pan and mix to coat everything evenly.
- Transfer the mixture to a greased baking dish and top with remaining cheddar cheese.
- Bake at 375°F for 15-20 minutes until bubbly and golden on top.
- Garnish with parsley before serving.
Notes
Store leftovers in the fridge for up to 3 days or freeze up to 2 months. Reheat gently with a splash of milk for best texture.