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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pressure Cooker Cajun Chicken Pasta

6.0

2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

1 sausage link, chopped

1 yellow onion, finely chopped

1 red bell pepper, seeded and diced

4 garlic cloves, minced

2 cans (14.5 ounces) chicken broth (about 4 cups)

16 ounces uncooked pasta penne, rigatoni, or mostaccioli work best

1 cup heavy cream

½ cup finely grated parmesan cheese

Finely chopped parsley (for garnish)

Cajun Seasoning

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

Start by sautéing the chicken and sausage in oil, just until the meat is browned on all sides.
Add the onion, celery, garlic, and red pepper. Stir and sauté for about 2 minutes, just until the vegetables are soft and fragrant.
Sprinkle in the Cajun Seasoning and stir to combine and fully coat the meat and vegetables.
Pour in the chicken broth, then the pasta.
Seal the pressure cooking lid, making sure the valve is set to SEAL, select Pressure Cook on high, set the time to 5 minutes, and start.
When cooking is complete, allow to natural release for 5 minutes, then use long tongs or a wooden spoon to move the valve over to VENT for quick release.
Pour in the cream and parmesan cheese, and stir together.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

CuisineCajun

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 70 weeks ago

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