Pressure Cooker Cajun Chicken Alfredo

Pressure Cooker Cajun Chicken Alfredo

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  • Total Time

    Prep: 20 min. Cook: 10 min.


  • Makes

    6 servings

  • Ingredients

  • 2 tablespoons olive oil, divided
  • 2 medium green peppers, chopped
  • 2 boneless skinless chicken breasts (6 ounces each), cubed
  • 2 tablespoons Cajun seasoning, divided
  • 1 package (16 ounces) bow tie pasta
  • 3 cups chicken stock
  • 2 cups water
  • 2 cups heavy whipping cream
  • 1 cup shredded Parmesan cheese
  • Directions

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel.
  • Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. Press cancel.
  • Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and reserved peppers. Cook until heated through (do not boil).
  • Nutrition Facts

    1-2/3 cups: 717 calories, 40g fat (22g saturated fat), 131mg cholesterol, 935mg sodium, 60g carbohydrate (6g sugars, 3g fiber), 31g protein.
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