Description
This Instant Pot Cajun Chicken Pasta is a flavorful, creamy one-pot meal featuring tender chicken thighs, spicy sausage, and al dente pasta tossed in a rich Cajun-seasoned sauce. Ready in under 40 minutes, it’s a perfect weeknight dinner combining bold spices and comforting creaminess.
Ingredients
Scale
Meat
- ½ pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 3 sausages, chopped
Vegetables
- ½ small yellow onion, finely chopped
- 1 red bell pepper, seeded and diced
- 2 stalks celery, finely chopped
- 4 garlic cloves, minced
Liquids & Dairy
- 2 cans (14.5 ounces each) chicken broth (about 4 cups)
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese
Seasonings
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Pasta & Garnish
- 12 ounces uncooked pasta (penne, rigatoni, or mostaccioli preferred)
- Finely chopped parsley (for garnish)
Instructions
- Sauté the Meat: Heat extra-virgin olive oil in the Instant Pot on the sauté setting. Add chicken thigh chunks and chopped sausage, browning the meat on all sides for about 5-7 minutes.
- Add Vegetables and Cajun Seasoning: Stir in finely chopped onion, celery, garlic, and red bell pepper. Sauté for about 2 minutes until vegetables soften and release fragrance. Sprinkle in all Cajun spices: paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, salt, and black pepper. Mix well to coat meat and vegetables evenly.
- Add Broth and Pasta: Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits. Add uncooked pasta and gently press it down into the liquid ensuring it’s mostly submerged but avoiding stirring as it may cause pasta to stick.
- Pressure Cook: Secure pressure cooking lid and set valve to SEAL. Select Pressure Cook or Manual mode on high pressure and set timer for 5 minutes. Allow Instant Pot to come to pressure and cook.
- Release Pressure: When cooking finishes, allow a natural pressure release for 5 minutes. Then carefully use a utensil to move the valve to VENT for quick release. Once pressure is fully released and float valve drops, open lid carefully.
- Add Cream and Parmesan: Stir in heavy cream and grated parmesan cheese until creamy and well combined. Adjust seasoning if needed.
- Serve: Garnish with finely chopped parsley and serve immediately while warm.
Notes
- Use penne, rigatoni, or mostaccioli pasta for best texture—avoid thin pastas like spaghetti or angel hair.
- Natural pressure release for 5 minutes helps prevent pasta from sticking and cooking unevenly.
- Adjust cayenne pepper quantity to control spiciness.
- For a lighter version, substitute half-and-half for heavy cream, though sauce will be less rich.
- Leftovers can be refrigerated for 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking, Sautéing
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Instant Pot, Cajun chicken pasta, one-pot meal, creamy pasta, spicy chicken pasta, pressure cooker recipe
