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.