I just perfected an Instant Pot Creamy Cajun Chicken Pasta that comes together in minutes and proves why I turn to Instapot Chicken And Pasta for quick weeknight dinners.

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I love how the Instant Pot Creamy Cajun Chicken Pasta can flip a rushed weeknight into something a little wild and totally satisfying, Ready in minutes! I get a kick out of tossing in bold Cajun seasoning and short, snappy penne pasta and watching it all come together with almost no babysitting.

It’s messy, a little loud, and sometimes I’ll nudge the spices up past what I planned because, well, why not. If you click through Quick Instapot Chicken Recipes or skim Instapot Recipes Pasta you’ll know what I mean, this one’s loud, rich and surprisingly simple, you’ll wanna make it again.

Ingredients

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Chicken is lean protein, helps fill you up, gives savory juicy bites.
Penne brings carbs for energy, comforting texture, not a sweet ingredient.
Heavy cream adds rich fat and silky sauce, so indulgent but calorie dense.
Cream cheese thickens sauce, gives tangy richness, smooth mouthfeel, higher fat.
Cajun seasoning delivers spice smoky heat, lots of flavor not sugar.
Red bell pepper adds crunch, sweetness and vitamins A C, bright color.
Parmesan adds umami salty tang, a little goes far, boosts savory depth.
Onion and garlic give aromatic depth, savory background, contain fiber and antioxidants.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts cut into 1 inch pieces

2 tbsp olive oil

2 tbsp Cajun seasoning

1 medium yellow onion diced

1 red bell pepper diced

3 cloves garlic minced

12 oz penne pasta

2 1/2 cups low sodium chicken broth

1 cup heavy cream

4 oz cream cheese softened

1/2 cup grated Parmesan cheese

2 tbsp unsalted butter

Salt and freshly ground black pepper to taste

1/2 tsp smoked paprika optional

Pinch red pepper flakes optional

Chopped fresh parsley or green onions for garnish optional

How to Make this

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1. Toss 1 1/2 lb bite sized chicken pieces with 2 tbsp Cajun seasoning and a little salt and black pepper, set aside.

2. Turn Instant Pot to Sauté, add 2 tbsp olive oil, when hot brown the chicken in batches about 2 to 3 minutes per batch so it gets color but don’t worry if it’s not cooked through, transfer to a plate.

3. Add the diced medium yellow onion and 1 diced red bell pepper to the pot, sauté 3 to 4 minutes until softened, add 3 minced garlic cloves and cook 30 seconds until fragrant.

4. Pour in 12 oz penne, then add 2 1/2 cups low sodium chicken broth, scrape up browned bits from the bottom with a wooden spoon, press the pasta down so it’s mostly submerged but don’t stir too much; put the browned chicken back on top.

5. Seal the lid, set valve to sealing and pressure cook on High for 5 minutes for al dente penne, then perform a Quick Release carefully when time’s up.

6. Open lid, switch to Sauté on low and stir in 1 cup heavy cream, 4 oz softened cream cheese, 1/2 cup grated Parmesan and 2 tbsp unsalted butter until smooth and creamy; add 1/2 tsp smoked paprika and a pinch of red pepper flakes if you want extra heat.

7. Taste and adjust salt and freshly ground black pepper to your liking, if sauce seems too thick stir in a splash of extra broth or cream and simmer 1 to 2 minutes to loosen it up.

8. Turn off the pot, let it sit a minute, then garnish with chopped fresh parsley or green onions and serve hot.

Equipment Needed

1. Instant Pot or other 6 to 8 qt electric pressure cooker
2. Large mixing bowl for tossing the chicken
3. Sharp chefs knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon for scraping browned bits
7. Tongs or a slotted spoon to move the chicken
8. Silicone spatula or whisk to stir in the cream cheese and sauce

FAQ

Q: Can I use frozen chicken?

A: Try not to. Frozen chicken steams unevenly in the Instant Pot and can make the pasta overcook. If you must, thaw in cold water first or increase pressure time by about 4 to 6 minutes and check doneness, but thawing is faster and safer.

Q: Will a different pasta shape work?

A: Yes, short shapes like rigatoni, rotini or penne are best. Long pasta like spaghetti should be broken in half. Make sure the pasta sits flat and is mostly submerged in the broth so it cooks evenly.

Q: How do I stop the sauce from burning or pasta from sticking?

A: After sautéing, deglaze the pot well, scraping up browned bits. Spread pasta in an even layer, press it down so it's under the liquid, and avoid stirring before sealing. If you see a burn notice, add a few tablespoons more broth and scrape the bottom, then continue.

Q: Can I make this lighter or dairy free?

A: For lighter, swap heavy cream for half and half or milk mixed with 1 tablespoon cornstarch, and use less cream cheese. For dairy free, use a plant based cream and dairy free cream cheese, but texture will be a bit thinner so thicken with a tiny slurry if needed.

Q: How spicy is it and how do I change the heat?

A: Cajun seasoning gives a kick, but you can tone it down by using less seasoning, skipping red pepper flakes, or removing seeds from the bell pepper. Want more heat? add extra Cajun, a pinch of cayenne, or a few dashes of hot sauce when serving.

Q: How should I store and reheat leftovers?

A: Cool, store in an airtight container in the fridge 3 to 4 days. Reheat gently on low heat, adding a splash of broth or milk to loosen the sauce, or microwave in short bursts stirring in between. Freezing is possible, but cream cheese and cream can separate a bit when thawed.

Instant Pot Creamy Cajun Chicken Pasta Recipe Substitutions and Variations

Chicken breasts: swap for peeled deveined shrimp (same weight, add them at the end so they don’t overcook) or diced boneless turkey breast (use same cook time as chicken).
Heavy cream: use full fat coconut milk 1 for 1 for a dairy free option, it will give a slight coconut note, or use 1 cup half and half plus 2 ounces extra cream cheese to keep it rich.
Cream cheese: mascarpone works great 1 for 1 for the same silky texture, or plain Greek yogurt if you stir it in off the heat to avoid curdling and want tangier flavor.
Parmesan cheese: swap with Pecorino Romano or Asiago 1 for 1 for a similar salty sharpness, or use 2 tablespoons nutritional yeast for a dairy free umami boost.

Pro Tips

1. Brown the chicken in batches so each piece gets color, not steam, and don’t worry about cooking it all the way through. If you crowd the pot the chicken will release juices and never get that nice crust, which means less flavor later.

2. Soften and cube the cream cheese before you add it, or even whip it with some warm cream in a small bowl first, this helps it melt smooth and keeps clumps from forming. Freshly grated Parmesan melts way nicer than the powdery stuff, so grate it last minute if you can.

3. Always deglaze thoroughly after browning, scrape the bottom with a wooden spoon until every brown bit is off. That prevents a burn warning and those browned bits are where most of the flavor lives, so don’t skip it.

4. For texture and safety: if the sauce is too thin simmer on Sauté low to reduce it, if too thick add little splashes of broth or cream and stir, then let it sit a minute so the pasta soaks up the sauce. And when you do a quick pressure release, use a long utensil or towel and stand back, hot liquid can spit.

Instant Pot Creamy Cajun Chicken Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I just perfected an Instant Pot Creamy Cajun Chicken Pasta that comes together in minutes and proves why I turn to Instapot Chicken And Pasta for quick weeknight dinners.

Servings

servings

Calories

722

kcal

Equipment: 1. Instant Pot or other 6 to 8 qt electric pressure cooker
2. Large mixing bowl for tossing the chicken
3. Sharp chefs knife
4. Cutting board
5. Measuring cups and measuring spoons
6. Wooden spoon for scraping browned bits
7. Tongs or a slotted spoon to move the chicken
8. Silicone spatula or whisk to stir in the cream cheese and sauce

Ingredients

1 1/2 lb boneless skinless chicken breasts cut into 1 inch pieces
2 tbsp olive oil
2 tbsp Cajun seasoning
1 medium yellow onion diced
1 red bell pepper diced
3 cloves garlic minced
12 oz penne pasta
2 1/2 cups low sodium chicken broth
1 cup heavy cream
4 oz cream cheese softened
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
Salt and freshly ground black pepper to taste
1/2 tsp smoked paprika optional
Pinch red pepper flakes optional
Chopped fresh parsley or green onions for garnish optional

Directions

Toss 1 1/2 lb bite sized chicken pieces with 2 tbsp Cajun seasoning and a little salt and black pepper, set aside.
Turn Instant Pot to Sauté, add 2 tbsp olive oil, when hot brown the chicken in batches about 2 to 3 minutes per batch so it gets color but don't worry if it's not cooked through, transfer to a plate.
Add the diced medium yellow onion and 1 diced red bell pepper to the pot, sauté 3 to 4 minutes until softened, add 3 minced garlic cloves and cook 30 seconds until fragrant.
Pour in 12 oz penne, then add 2 1/2 cups low sodium chicken broth, scrape up browned bits from the bottom with a wooden spoon, press the pasta down so it's mostly submerged but don't stir too much; put the browned chicken back on top.
Seal the lid, set valve to sealing and pressure cook on High for 5 minutes for al dente penne, then perform a Quick Release carefully when time's up.
Open lid, switch to Sauté on low and stir in 1 cup heavy cream, 4 oz softened cream cheese, 1/2 cup grated Parmesan and 2 tbsp unsalted butter until smooth and creamy; add 1/2 tsp smoked paprika and a pinch of red pepper flakes if you want extra heat.
Taste and adjust salt and freshly ground black pepper to your liking, if sauce seems too thick stir in a splash of extra broth or cream and simmer 1 to 2 minutes to loosen it up.
Turn off the pot, let it sit a minute, then garnish with chopped fresh parsley or green onions and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.