Can I use frozen chicken in this recipe?

It’s best to use thawed chicken breasts for a proper sear and even cooking. Using frozen chicken may result in uneven texture and can release extra water, diluting the sauce.

What other pasta shapes work in this recipe?

Most hearty pasta shapes shine here—try penne, shells, rigatoni, or fettuccine. Avoid very delicate shapes like angel hair; they can overcook easily under pressure.

Is there a way to make this less spicy?

Absolutely! Simply cut back on or swap out the Cajun seasoning for a milder spice blend, or use just salt, pepper, and a pinch of smoked paprika.

Can I make this dish ahead of time?

You can make the entire recipe ahead and store in the fridge for up to five days. For best flavor and texture, add a splash of extra milk or cream when reheating.

Instant Pot Chicken Alfredo Recipe

Description

This Instant Pot Chicken Alfredo is a creamy, flavorful main-course recipe featuring tender chicken breasts seasoned with Cajun or blackening spices, cooked atop rich Alfredo pasta in the pressure cooker for quick and easy comfort food. Finished with Parmesan cheese, fresh herbs, and optional tomato and parsley garnish, it’s perfect for busy weeknights yet decadent enough for entertaining.

Ingredients

Units Scale

Chicken

1 tablespoon olive oil
1 pound split boneless skinless chicken breasts (ensure each is no thicker than 3/4-inch)
2 teaspoons Cajun or blackening seasoning

Pasta

2 cloves garlic, minced
2 cups chicken stock
2 cups heavy cream
16 ounces uncooked pasta (such as cavatappi, fettuccine, penne, or shells)
1 teaspoon salt
1 1/2 cups shredded Parmesan cheese
2 tablespoons butter
1/2 teaspoon fresh thyme, chopped (optional)

Garnish

2 large tomatoes, seeds removed and chopped (optional)
2 tablespoons fresh parsley, chopped (optional)
1/2 cup Parmesan cheese, for garnish

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Instructions

Prepare and Season Chicken: Pat the chicken breasts dry with a paper towel and sprinkle Cajun or blackening seasoning evenly over both sides to ensure even flavor.
Saute Chicken: Heat the Instant Pot using the Saute-High function. Add olive oil and allow it to heat for one minute. Sear the chicken for 3-4 minutes per side until golden brown. The chicken won’t be fully cooked yet; remove and set aside.
Saute Garlic: Add minced garlic to the hot oil in the Instant Pot and cook for one minute, stirring frequently until fragrant.
Deglaze Pot: Pour in the chicken stock and gently scrape any browned bits from the pot’s bottom with a wooden spoon to prevent sticking and add flavor.
Add Dairy and Pasta: Add heavy cream, uncooked pasta, and salt. Push the pasta into the liquid as much as possible but do not stir. Place the seared chicken breasts on top of the pasta mixture.
Pressure Cook: Secure the lid, ensure the valve is set to “sealing,” and use the Pressure Cook-Manual function for 4 minutes.
Release Pressure: After cooking, manually release pressure by carefully turning the valve to “venting.” Beware of hot steam.
Rest and Slice Chicken: Remove chicken from the pot and let rest for 5 minutes before slicing; this helps retain juiciness.
Finish Pasta: To the pasta in the pot, add shredded Parmesan cheese, butter, and chopped thyme (if using). Stir until cheese is fully melted and the sauce is creamy.
Serve: Arrange sliced chicken over pasta. Garnish with chopped tomatoes, parsley, and extra Parmesan if desired. Serve immediately.
Store Leftovers: Place any leftover pasta in an airtight container and refrigerate for up to five days.

Notes

Ensure chicken breasts are not thicker than 3/4-inch for even cooking; slice or tenderize if needed.
Use a high-quality store-bought Cajun seasoning for best results.
Cavatappi, fettuccine, penne, or shells all work well; use larger pasta for best texture.
Do not stir the cream into the other liquids before pressure cooking, to avoid a burn warning from the Instant Pot.
Let the chicken rest before slicing for juicier results.
This recipe can be made ahead and stored for easy meal prep.

Nutrition

Serving Size: 1/4 of recipe
Calories: 900
Sugar: 3g
Sodium: 1200mg
Fat: 48g
Saturated Fat: 26g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 68g
Fiber: 3g
Protein: 48g
Cholesterol: 185mg