Cajun Chicken Pasta {Instant Pot Recipe}

I had a crazy, long day of work yesterday so I knew I needed to pull out my Instant Pot because the Instant Pot doesn’t make me babysit the meal while it’s under pressure. My husband came home from work a little early but still didn’t offer to make dinner so into the kitchen I went where I had some chicken that I pulled from the freezer in the morning.

I decided upon making Cajun Chicken Pasta in my Instant Pot and it was a HIT.  So much of a hit that the smell alone pulled my husband up from his darn video game.

Because I wanted to cook everything under pressure for just 5 minutes, I diced my raw chicken into nice 1-2 inch pieces and sauteed with EVOO for about 5 minutes.  That way the chicken was almost cooked and the rest would finish with the sauce under pressure.


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Cajun Chicken Pasta {Instant Pot Recipe}
  1. Push the saute button on your Instant Pot. While the pot is heating, cube chicken breast into small pieces about 1-2 inches in size.
  2. Once pot is hot, add in butter and cubed chicken. Cook on each side for about 2 minutes. Add in chopped up green bell pepper and saute additional minute.
  3. Add all spices to the chicken and stir. (cajun seasoning, dried basil, lemon pepper, salt, pepper and garlic powder). Click cancel on Instant Pot.
  4. Add in half a box or 8 oz of penne pasta and chicken broth and stir.
  5. Place lid on pot and seal. Push manual and adjust the time to 5 minutes. When timer goes off immediately vent all pressure from the pot.
  6. Open lid and push saute. Add in 1/2 cup heavy cream and stir. Saute for about 1 min to allow sauce to thicken. Garnish with Parmesan cheese.
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4 thoughts on “Cajun Chicken Pasta {Instant Pot Recipe}”

    • Thank you John. I said oil instead of butter. I changed this in the written portion. Thank you for letting me know.

  • I just made this and it was good. I’ll be making it again however I was surprised that there was a lot of liquid when I opened the pot. The chicken and pasta were cooked perfectly but lots of liquid. I thought the pasta would have absorbed all the broth but it did not. Once I added the heavy cream and sauted for a while, it still did not thicken. My question is…is the correct measurement for the broth 2 1/2 cups or should it be less? That’s where all the liquid came from and it just was a lot. I may try less broth next time. It was like soup that I had to strain to get the good stuff out.

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