Instant Pot Cajun Chicken Alfredo

Quick Info

Prep: 10m | Cook: 7m | Servings: 6

🛒 Ingredients

• 2 boneless, skinless chicken breasts (approx. 1 lb total)
• 14 oz smoked turkey sausage, sliced
• 1 lb uncooked penne pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1.5 tbsp Cajun seasoning
• 1 quart (4 cups) low-sodium chicken broth
• 2 cups heavy whipping cream, warmed
• 8 oz freshly shredded parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• Flat-leaf parsley, finely chopped (for garnish)

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🍳 Equipment

• 6-Quart Instant Pot / Multi-cooker
• Wooden spoon
• Meat thermometer
• Tongs / Chef’s knife

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📋 Instructions

1. Season chicken breasts on both sides with kosher salt and black pepper.
2. Set 6-Qt Instant Pot to SAUTE on ‘More’ (high heat). Add olive oil and sear chicken breasts for several minutes per side until nicely browned. Remove chicken and set aside on a plate.
3. Add sliced smoked sausage and minced garlic to the pot; sauté for 1 minute.
4. Pour in chicken broth and thoroughly scrape up all browned bits stuck to the bottom with a wooden spoon to prevent a burn notice.
5. Add uncooked penne pasta and Cajun seasoning, pushing pasta gently under the liquid. Place seared chicken breasts right on top.
6. Cancel SAUTE mode, secure lid, and set pressure valve to SEALING.
7. Cook on MANUAL (High Pressure) for 6 minutes.
8. Once finished, carefully perform a Quick Release (close valve briefly if starches bubble up, wait 1 minute, and resume).
9. Remove chicken breasts and verify internal temperature reaches 165°F (74°C). Let rest on a cutting board.
10. Stir warm heavy cream and freshly grated parmesan cheese into the pasta until melted and creamy.
11. Slice chicken, return to pasta, and toss well. Serve with fresh parsley and additional parmesan.

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💡 Notes & Variations

• Grating fresh parmesan from a block is essential; pre-shredded cheese contains anti-caking starches that cause grainy sauces.

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