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–+ servings

One Pot Instant Pot Cajun Chicken Pasta Recipe

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This creamy instant pot cajun chicken pasta recipe is a quick, easy one-pot meal with chicken and veggies. Bold, spicy, and so delicious!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 527
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 Tbsp olive oil, divided
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 Tbsp cajun seasoning, recipe HERE
  • 1 medium red bell pepper, sliced into strips, about 2-inches long
  • 1 medium yellow bell pepper, sliced into strips, about 2-inches long
  • 1 small (5 - 6 oz) red onion, halved and thinly sliced
  • 2 garlic cloves, minced (2 tsp)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 3/4 cup heavy cream, divided
  • 12 oz. penne pasta (recommend Barilla for consistency)
  • 2 tsp cornstarch, mixed with 1 Tbsp water
  • 3/4 cup finely shredded parmesan cheese
  • 3 Tbsp minced fresh parsley
  • Salt and freshly ground black pepper, to taste

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  2. Toss the chicken with 1/2 tablespoon of Cajun seasoning and place it in the pot in a single layer.
  3. Brown the chicken for 3 minutes, flip to cook through for another 3 minutes, then transfer to foil and wrap to keep warm.
  4. Heat the remaining olive oil in the pot, sauté the peppers and onions for 3 minutes, then add the garlic and remaining Cajun seasoning for 1 minute.
  5. Add the chicken broth, tomatoes, and 1/2 cup of heavy cream, bring to a boil, and stir in the pasta.
  6. Cook the pasta for 12 to 13 minutes while stirring often, then add the cornstarch mixture and cook for 1 minute until the sauce thickens.
  7. Remove from the heat, stir in the remaining cream, parmesan, parsley, and chicken, season with salt and pepper, and serve warm.

Nutrition

Calories: 527kcalCarbohydrates: 55gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 96mgSodium: 684mgFiber: 4gSugar: 6g

Notes

Flavor Control: I always recommend using a low-sodium
Cajun seasoning for this dish: it allows me to dial up the spice levels without making the entire pot too salty.
Perfect Pasta Texture:
One thing I learned the hard way is that you must stir the pasta frequently while it simmers in the broth: the starch likes to settle, and stirring prevents the penne from sticking to the bottom of your pot.
Reheating Leftovers: Since the pasta continues to absorb liquid as it sits,
I always add a tiny splash of milk or broth when reheating the next day: this helps restore that beautiful, creamy sauce consistency.
Brightening the Dish: For a finishing touch,
I love to add a quick squeeze of fresh lemon juice right before serving: it really wakes up the flavors of the fire-roasted tomatoes and balances the richness of the heavy cream.
Vegetable