Easy Cajun Chicken Pasta in Your Pressure Cooker
This creamy Cajun chicken pasta combines bold seasoning, juicy chicken, and a smooth garlic cheese sauce all in one pressure-cooked pot, making it a foolproof choice for fast and flavorful dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces Farfalle pasta or any pasta of choice
- 2 Tablespoons Butter for sautéing garlic
- 3 cloves Garlic minced
- 1 pound Boneless skinless chicken breasts cut into bite-sized pieces
- 2 teaspoons Cajun seasoning adjust to taste
- 4 ounces Cream cheese softened and chopped
- 1 cup Milk
- ¾ cup Parmesan cheese freshly grated
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon Salt adjust after tasting
- Fresh vegetables optional; sauté before chicken or stir in last minute
Instructions
Instructions
- Cook your pasta according to the package instructions until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant.
- Add the chicken pieces and Cajun seasoning. Cook 5-7 minutes, stirring to brown and cook through.
- Reduce heat to low and stir in the cream cheese little by little. Let it melt into the chicken mixture.
- Slowly pour in the milk while stirring. Sauce should become smooth and creamy.
- Mix in parmesan cheese, black pepper, and salt. Stir until well combined and cheese is melted.
- Add the cooked pasta. Toss to coat evenly with sauce.
- Serve hot, garnished with fresh parsley or additional parmesan if desired.
Notes
Consider swapping in pre-cooked chicken or frozen vegetables to save prep time. Store leftovers in the fridge for up to 3 days or freeze for future meals. Reheat gently with a splash of milk to maintain creaminess.