Best Pressure Cooker Cajun Chicken Alfredo Recipes

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Cajun Chicken Alfredo Recipe by Tasty image

Here's what you need: olive oil, garlic, cooked sausage, chicken breasts, cajun seasoning, heavy cream, penne pasta, parmesan cheese, fresh parsley

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped
1 cup cooked sausage, sliced
2 chicken breasts, thinly sliced
1 tablespoon cajun seasoning
2 cups heavy cream
4 cups penne pasta, cooked
1 cup parmesan cheese
¼ cup fresh parsley

Steps:

Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
Add the cream, and bring to a boil.
Add the pasta, stirring until evenly mixed.
To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
Serve.
Enjoy!

Nutrition Facts : Calories 1480 calories, Carbohydrate 128 grams, Fat 85 grams, Fiber 5 grams, Protein 64 grams, Sugar 8 grams

PRESSURE-COOKER CAJUN CHICKEN ALFREDO

Pressure-Cooker Cajun Chicken Alfredo image

This recipe is a true comfort food! Cajun spice adds a nice heat to the creamy Alfredo sauce. And nothing beats having to clean only one pot. Add more or less seasoning depending on your preferred spice level. This recipe would also be tasty with shrimp or smoked sausage. -Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
2 medium green peppers, chopped
2 boneless skinless chicken breasts (6 ounces each), cubed
2 tablespoons Cajun seasoning, divided
1 package (16 ounces) bow tie pasta
3 cups chicken stock
2 cups water
2 cups heavy whipping cream
1 cup shredded Parmesan cheese

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel., Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. , Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).

Nutrition Facts : Calories 717 calories, Fat 40g fat (22g saturated fat), Cholesterol 131mg cholesterol, Sodium 935mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.