You catch the smell through the steam vent and suddenly you are starving. There’s this super cozy feeling when that tasty aroma hits your nose while your pressure cooker is doing its thing. Somehow it’s just different when you know all that flavor’s being built up in one pot, pressurized and concentrated.
The steam cues start, and you remember what you’re cooking isn’t just any spaghetti. It’s this creamy Cajun chicken spaghetti that’s gonna hit all the right spots with smoky paprika and a little kick from the Cajun seasoning. You feel the excitement rush...
By the time you use the quick release and hear that satisfying hiss of steam, you know dinner’s gonna be a star. The creamy sauce clings to every strand, and the chicken is tender with just enough spice. You’ve got a meal here that’s easy, comforting, and oddly fancy all at once.
Why This Recipe Works Every Single Time
- Uses quick release to keep chicken juicy, not rubbery.
- The float valve helps keep perfect pressure - no guesswork here.
- The blend of smoked paprika and Cajun seasoning gives bold flavor without overpowering you.
- Heavy cream and Parmesan melt into a sauce that’s creamy, dreamy, and sticks perfectly to your spaghetti.
- The sealing ring traps all those flavors inside so your kitchen smells amazing and your pasta comes out spot-on.
Your Simple Ingredient Checklist
- 12 oz spaghetti - classic and easy to find, cooks fast in pressure cooker style.
- 1 lb chicken breast or thighs, cut in small pieces so they cook evenly and quickly.
- 1 tablespoon olive or veggie oil - your base for browning that chicken just right.
- 1 medium yellow onion, chopped fine for sweetness and depth.
- 1-2 cups chopped bell peppers - red, green, or both give a fresh pop of color and flavor.
- 4-5 cloves garlic minced - I swear that garlic chopper is your best friend for this.
- Cajun seasoning - 1 tablespoon plus 1 teaspoon to layer in that Cajun goodness, or swap Creole if you like.
- Flour - 1 ½ tablespoon helps make your sauce nice and thick, no lumps here.
- 1 ½ cups heavy cream and ½ cup grated Parmesan to create that rich, luscious sauce.
Your Complete Cooking Timeline
- Step 1 Cook spaghetti like package says, drain well and set aside so it doesn’t get soggy.
- Step 2 Heat oil in a big skillet over medium-high heat. Toss chicken bits with 1 teaspoon Cajun seasoning, garlic powder, and 1 teaspoon smoked paprika. Cook chicken till browned and done, bout 5-7 minutes. Set chicken aside.
- Step 3 In same skillet, add onion and peppers. Sauté for 4-5 minutes till they soften up and smell good.
- Step 4 Add garlic, cook another minute so that garlic gets fragrant but doesn’t burn.
- Step 5 Sprinkle in flour and rest of Cajun seasoning plus remaining smoked paprika. Stir and cook 1-2 minutes to nix that floury taste.
- Step 6 Slowly add chicken broth and heavy cream, stirring all the while to avoid lumps. Let sauce thicken gently.
- Step 7 Put chicken back in skillet, stir to coat, then toss in spaghetti. Mix well so every bit is covered. Taste and fix seasonings if needed. Serve warm topped with green onions or Parmesan if you feel fancy.
Valve Hacks You Need to Know
- Always check the sealing ring before you start - a bad seal means your cooker won’t build pressure right.
- Use quick release for the chicken spaghetti so the meat stays tender and doesn’t overcook with slow pressure release.
- Listen for the valve hiss sound as steam escapes - it’s your sign that quick release is working and you won’t burn your food by waiting too long.
Your First Taste After the Wait
When you dig in, the spice hits first, smoky and lively but not too hot. The creamy sauce wraps the spaghetti in this velvety hug you just wanna keep eating.
The chicken’s juicy, seasoned just right to remind you this ain’t basic pasta. The peppers give little sweet crunches that balance things out real good.
The cheesy Parmesan topping melted in adds that sharp note that finishes it off, making every bite fun and deep.
You catch a little red pepper flake kick and can tweak the next round if you want more heat or keep it mellow just fine.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container in the fridge, and they’ll keep great for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of cream or broth so it doesn’t dry out.
- Freeze in single portions if you wanna save some for later. Just thaw overnight in fridge before reheating.
What People Always Ask Me
- Can I swap chicken thighs for breasts? Absolutely, thighs stay juicier but breasts work fine too if you cut ‘em small.
- What if I don’t have Cajun seasoning? Mix paprika, garlic powder, onion powder, and cayenne for a quick DIY version.
- Can I do this whole recipe in the pressure cooker? You can, but it’s easier to brown chicken and veggies in a skillet first for best flavor.
- Is there a way to make it less creamy? Swap half the cream for chicken broth or milk and it still tastes great.
- How do I know when quick release is safe? Wait till float valve drops and steam stops hissing, then carefully flip the valve.
- Can I add more veggies? For sure! Mushrooms, zucchini or spinach are great with this recipe.
Creamy Cajun Spaghetti with Chicken and More Favorite Pressure Cooker Recipes
This creamy Cajun chicken spaghetti is loaded with flavor from smoky paprika and bold Cajun seasoning. Finished with a rich garlic parmesan cream sauce, it's the perfect comfort dish made easy in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 12 oz Spaghetti
- 1 lb Chicken breast or thighs cut into small pieces
- 1 tablespoon Olive oil or vegetable oil
- 1 Yellow onion medium, chopped
- 1-2 cups Bell peppers chopped, red, green or both
- 4-5 cloves Garlic minced
- 1 tablespoon + 1 tsp Cajun seasoning or Creole seasoning
- 1 teaspoon Garlic powder
- 2 teaspoon Smoked paprika divided
- 1 ½ tablespoon Flour
- ½ cup Chicken broth or stock
- 1 ½ cups Heavy cream
- ½ cup Parmesan cheese grated
- 1 teaspoon Onion powder
- Red pepper flakes, green onions, Parmesan cheese, black pepper to garnish (optional)
Instructions
Instructions
- Cook spaghetti in boiling water according to package directions. Drain and set aside.
- In a small bowl, toss chicken with 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.
- Heat oil in skillet over medium-high. Add seasoned chicken and cook 3-4 minutes. Remove from skillet and set aside.
- Add more oil if needed. Sauté onion and bell peppers for 1 minute.
- Add garlic and cook for another minute, stirring constantly.
- Sprinkle flour and remaining Cajun seasoning and paprika. Stir and cook 1-2 minutes.
- Add heavy cream, chicken stock and Parmesan. Simmer 4-5 minutes until sauce thickens.
- Season sauce with onion powder and adjust salt to taste.
- Add chicken and spaghetti to sauce. Toss to combine. Serve warm with optional garnishes.
Notes
Store leftovers in airtight containers and refrigerate for up to 3 days. Reheat with a splash of cream or broth. Freeze for later if desired.
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