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A bowl of Instant Pot Cajun Chicken Pasta

Instant Pot Cajun Chicken Pasta (Creamy Alfredo style)

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  • Author: Mike Vrobel
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


Instant Pot Cajun Chicken Pasta. A one-pot dinner of creamy Cajun chicken Alfredo with Penne pasta.


  • 2 tablespoons butter
  • pounds chicken tenders (or boneless skinless chicken breast, cut into ½-inch thick strips)
  • 2 teaspoons cajun seasoning
  • ½ teaspoon fine sea salt (if the cajun seasoning is unsalted)
  • 4 cups low sodium chicken broth (Or 4 homemade broth or water + 2 teaspoons fine sea salt)
  • 1 tablespoon hot sauce
  • 2 10-ounce cans diced tomatoes and green chilies, drained
  • 1 pound penne pasta
  • 1 (12-ounce) can evaporated milk
  • 12 ounces grated Parmesan cheese
  • Extra cajun seasoning (for garnish)

  • 3 green onions, minced (for garnish)


  1. Brown the chicken on one side: Heat the butter in an Instant Pot set to Sauté Mode - High (use medium-high heat in a stovetop PC) until the butter melts. Add the chicken tenders in a single layer and sprinkle with 2 teaspoons cajun seasoning (and ½ teaspoon salt if using salt-free seasoning). Cook without stirring until browned on the bottom, about 3 minutes.
  2. Everything in the pot: Pour in the chicken broth (plus 1½ teaspoons fine sea salt if using homemade chicken broth). Stir and scrape the the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of chicken. Stir in the drained diced tomatoes and chilies, and then the pasta, making sure all the pasta is submerged in the pot liquid.
  3. Pressure Cook for 4 minutes with a 10-minute natural release: Lock the lid and cook at high pressure for 4 minutes in an electric or stovetop pressure cooker. (Use Manual, Pressure Cook - high, or Pressure Cook - Custom mode for an Instant Pot, and set it to 4 minutes). Let the pressure come down naturally for 10 minutes, then quick release the remaining pressure. Unlock the lid, tilting it away from you to avoid the hot steam.

  4. Stir in the evaporated milk and cheese, and serve: Unlock the lid and open, tilting the lid away from you to avoid the hot steam. Leave the pot in “keep warm” mode and pour in the evaporated milk. Stir in half the cheese, and keep stirring gently until the cheese melts, and break up any stuck-together pieces of chicken you see. Add the remaining cheese and stir until the cheese melts. Serve, sprinkling each serving with a little extra cajun seasoning, and some minced green onions. Pass hot sauce at the table and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Cajun