You catch the smell through the steam vent and suddenly you are starving. It hits you like a wave, that deep, smoky spice and buttery garlic that just screams comfort. You sense something cozy is simmering near, making your stomach flip with anticipation.
You spot that float valve pop up and know the pressure build is going strong inside your cooker. You remember how quick this meal comes together, no long simmering hours required. Just a handful of ingredients and a little patience while the sealing ring does its job.
The tender pull of juicy chicken, creamy sauce, and perfectly al dente pasta waits for you on the other side of that quick release. You can almost taste it already, how the flavors mix in every forkful. Dang, this is gonna be good.
Why Your Cooker Beats Every Other Pot
- Seals in flavors real tight so nothing escapes during cooking.
- Pressure build cooks chicken super tender and fast.
- Float valve gives you a clear sign when pressure’s ready.
- Quick release lets you stop cooking right when you want.
- You can sauté ingredients right inside — no extra pans needed.
- Butter and spices get infused better with high pressure.
- It’s a one-pot dinner that gets your table ready in no time.
What Goes Into the Pot Today
- 16 ounces fettuccine, cooked al dente for that little bite.
- 2 pounds boneless, skinless chicken breasts seasoned just right.
- 2 tablespoons Cajun seasoning split to layer in heat.
- Half teaspoon smoked paprika for that smoky depth.
- Pepper to taste, cause hey, you like a little extra kick.
- 2 tablespoons butter divided to add richness.
- 1 tablespoon olive oil for searing the chicken perfectly.
- 3 to 4 cloves garlic, minced fresh to wake up your taste buds.
- 1 tablespoon tomato paste to thicken and color your sauce.
- 1 cup chicken broth brings that savory foundation.
- 2 cups heavy cream make everything so creamy and smooth.
- 4 tablespoons finely chopped parsley to brighten the dish fresh.
- Half cup freshly grated Parmesan cheese to add salty melty goodness.
- 1 and half tablespoons lemon juice for that slight zing at the end.
Your Complete Cooking Timeline
Step one is seasoning your chicken breasts with half your Cajun seasoning, smoked paprika, and pepper. You gotta get those flavors soaking in before anything hits the pan.
Next, heat one tablespoon of butter and olive oil in a big skillet over medium-high heat. That combo gets your chicken seared golden and locks in the juices real good.
Sear the chicken 5 to 7 minutes per side until it’s cooked through and nice and golden. Then take it out and slice it up so it’s ready to go back into the sauce later.
Using the same skillet, melt the rest of your butter and toss in the minced garlic. Let it cook for a minute or two until it’s fragrant and begging to be eaten.
Stir in your tomato paste and cook it down for about a minute. That paste packs a punch, thickening the sauce with a bit of tang.
Pour in the chicken broth along with your remaining Cajun seasoning. Bring it up to a simmer and let it reduce a little so the flavors concentrate.
Now add heavy cream and that Parmesan cheese. Stir it so everything melts together and thickens into a dreamy sauce. Toss in the cooked fettuccine and sliced chicken, coating every bit evenly. Let it simmer a couple minutes to warm through, then serve it hot with parsley sprinkled over for the fresh kick.
Time Savers That Actually Work
- Cook your fettuccine a day ahead so it’s ready to toss in quick.
- Use pre-minced garlic if you’re in a real hurry.
- Buy pre-seasoned chicken breast or sprinkle the seasoning the night before.
- Skip the tomato paste cooking step by adding it straight with broth but know it changes the sauce texture just a bit.
- Get your ingredients prepped and measured before you start cooking to keep things smooth.
What It Tastes Like Fresh From the Pot
The first bite hits your tongue with creamy richness and that spicy Cajun heat teasing your senses. You remember the smoky paprika sneaking through the sauce and how the garlic adds a mellow depth.
Chicken is juicy and tender with a little crisp from the sear, giving contrast to the smooth sauce. The pasta grabs every bit of flavor, soaked through but still with a nice chew that makes it fun to eat.
Then that parsley and lemon juice brighten things right up, cutting through the richness so each forkful stays satisfying and not heavy. You feel like you just got a hug from your dinner.
Smart Storage That Actually Works
- Keep leftovers in an airtight container in the fridge for up to 3 days. It still tastes great but gets thicker, so add a splash of cream or broth before reheating.
- If you wanna freeze, portion it out in freezer bags. Thaw overnight in the fridge then warm gently on the stove so sauce doesn’t separate.
- Store cooked pasta and sauce separately if you expect to keep it longer. That way pasta doesn’t get mushy when reheated.
What People Always Ask Me
Q 1 Can I swap the chicken for shrimp or sausage? Sure thing. Just adjust cooking times since shrimp cooks way faster and sausage might need a bit longer.
Q 2 Do I definitely have to use heavy cream? It really makes the sauce creamy and rich, but you can try half and half for a lighter texture.
Q 3 Can I cook the pasta right in the pressure cooker with the sauce? You can but careful cause it might get mushy pretty quick. Cooking pasta separately keeps the best texture.
Q 4 What if my float valve won’t pop up when I set the cooker? Make sure your sealing ring is seated properly and there’s enough liquid inside for pressure to build.
Q 5 Can I make this spicier? Add more Cajun seasoning or a pinch of cayenne to kick up heat to your taste.
Q 6 How do I do the quick release safely? Use a long utensil to lift the valve carefully, keeping your hands clear of steam. Always follow your specific cooker’s instructions.
Creamy Cajun Chicken Pasta
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 16 oz fettuccine cooked al dente
- 2 lbs boneless, skinless chicken breasts seasoned
- 2 tablespoon Cajun seasoning divided
- 0.5 teaspoon smoked paprika
- pepper to taste
- 2 tablespoon butter divided
- 1 tablespoon olive oil
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 2 cups heavy cream
- 4 tablespoon parsley finely chopped
- 0.5 cup Parmesan cheese freshly grated
- 1.5 tablespoon lemon juice
Instructions
Instructions
- Season chicken with half of the Cajun seasoning, smoked paprika, and pepper.
- Heat 1 tablespoon butter and olive oil in a skillet, and sear chicken 5–7 minutes per side until cooked through and golden.
- Remove chicken, slice into thick strips or bite-size pieces; set aside.
- In the same skillet, melt remaining butter and sauté minced garlic until fragrant.
- Add tomato paste and cook for 1 minute.
- Pour in chicken broth and remaining Cajun seasoning. Simmer to reduce slightly.
- Add heavy cream and Parmesan, stir until melted and smooth.
- Return cooked pasta and sliced chicken to the skillet. Stir to coat everything in sauce.
- Simmer a few minutes until heated through. Sprinkle with fresh parsley before serving.
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