Richly flavored, delicious Instant Pot Cajun Chicken Pasta featuring tender chicken and flavorful sausage is a meal that’s sure to please even the pickiest eaters. This creamy Cajun chicken pasta recipe is perfect for busy weeknights when you want something hearty and delicious without spending hours in the kitchen.
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Cajun chicken pasta is a popular restaurant dish that combines spicy Cajun seasonings with creamy pasta. This delicious pasta dish is a fusion of Cajun and Italian cuisine and has the best of both worlds.
This Instant Pot recipe came about from a reader request. I combined two of my favorite recipes – Instant Pot jambalaya and Instant Pot sausage pasta – into a delicious one-pot Cajun jambalaya pasta meal. It turned out better than I could have hoped for.
I love making this recipe in the electric pressure cooker because of its convenience. You cook the pasta and all the ingredients together in one pot, without having to cook and drain the pasta separately.
This easy creamy Cajun pasta with sausage is a crowd-pleaser that is quick to make and packed with flavor. It’s an excellent recipe for a weeknight dinner or a special occasion and will surely become a family favorite.
🧂 Ingredients You’ll Need for Instant Pot Cajun Chicken Pasta with Sausage
- Onions
- Celery
- Bell pepper
- Olive oil or vegetable oil
- Garlic
- Worcestershire sauce
- Creole seasoning
- Black pepper
- Sausage
- Chicken
- Cream cheese
- Cream
- Broth
- Pasta
- Diced tomatoes
More details in the recipe card at the bottom of this post
💡 Ingredient and Recipe Tips for Pasta Jambalaya
- Meat – I like andouille sausage is best. You can use chicken sausage, or smoked kielbasa sausage instead. The chicken can be boneless skinless chicken thighs or boneless skinless chicken breasts, cut into cubes.
- If you want to add shrimp, you can do that by following the directions in my Instant Pot jambalaya recipe:
– Rub Creole seasoning over the peeled and deveined shrimp and set aside while the pasta is cooking.
– Release the pressure, nestle the shrimp in the pasta, and close the lid. Work quickly so as not to let too much heat escape.
– Let the shrimp cook in residual heat with the lid on for 10 minutes. Larger shrimp may take a bit longer.
– Add the cream cheese and cream once the shrimp has cooked.
– Or, if you prefer, you can saute the shrimp at the beginning when you’re sauteing the sausage and chicken, and add it in at the end.
- Seasonings – you can use Creole seasoning or Cajun seasoning. To make it spicier, you can add more seasoning than I’ve suggested. Another option is to add some cayenne pepper.
– quantity of salt will depend on the quantity and type of Cajun or Creole seasoning you use. I don’t add any salt to this recipe because my Creole seasoning (Tony Chachachere’s) is salty enough. If you’re using another brand, you might need to add salt. - Cream and cream cheese – substitute half-and-half for the heavy cream (heavy whipping cream) to make the recipe healthier. Keep in mind that you will sacrifice some flavor!
– substitute mascarpone cheese or Boursin cheese for the cream cheese if desired. You can also omit the cream cheese.
– top the pasta with some grated parmesan cheese and stir for an extra cheesy flavor.
✏️ Important Tips for Making Pasta in the Instant Pot
- To avoid the Instant Pot food burn message, add the dry pasta at the end right before pressure cooking, and don’t stir it. Just push down on it with a spatula until the pasta is submerged in the liquid.
- Any type of pasta shape (shells, spiral, penne, farfalle, ziti, rigatoni) will work for this recipe, but you may need to change the cooking time. I use the Barilla brand of pasta.
- The general rule of thumb for cooking pasta in the Instant Pot is to take the time that the pasta box says, divide by 2 and add 1. e.g. if the stovetop cooking time on the pasta box is listed as 8 minutes, you would pressure cook for 5 minutes (8 divided by 2 = 4; 4 + 1 = 5).
- For al dente pasta, pressure cook for half the time recommended on the box.
- The longer the pasta sits in the Instant Pot, the more it cooks. So, it’s important to release pressure as soon as cooking is complete. To avoid a mess, release the pressure in bursts, as detailed in how to natural release Instant Pot.
❓FAQS
You can do a few things to make the recipe healthier.
– Sauté the sausage and drain the fat completely.
– Use chicken sausage or omit the sausage entirely and add more vegetables.
– Use half and half instead of cream, or omit the cream.
– Use reduced-fat cream cheese instead of regular cream cheese or omit the cream cheese altogether.
Add some crushed red pepper to make it spicier. You could add more Creole or Cajun seasoning, but that could result in the dish being too salty.
Yes, you can double the recipe. Keep the cooking time the same.
Make sure that you deglaze and scrape the bottom of the pot really well before pressure cooking. Also, don’t stir the pasta. Just add them on top and gently press down to make sure the pasta is submerged. If you’re still having issues, increase the liquid by ¼ cup. Find out how to avoid the burn message.
You can make the recipe ahead of time. For best results, delay adding the cream and cream cheese until you’re ready to reheat and serve the pasta. When reheating, add some chicken stock if it’s too thick. Leftover pasta can be refrigerated.
Try Another Instant Pot Pasta Recipe…
- Rigatoni Bolognese is an Instant Pot vegetarian pasta recipe with carrots, mushrooms, and bell peppers that’s healthy and satisfying.
- Garlic Shrimp Pasta is an Instant Pot adaptation of shrimp scampi that’s an easy one-pot meal.
- One Pot Spaghetti is an easy recipe with spaghetti noodles and meat sauce cooked together from scratch.
- Chicken Tikka Masala Pasta is a delicious one pot chicken curry pasta recipe that can be made on the stovetop or the Instant Pot.
- Mac and Cheese is a kid-friendly Instant Pot macaroni and cheese recipe that’s an easy one pot meal.
📝 How to Make Instant Pot Cajun Chicken Pasta (Step by Step Instructions)
- Saute meats and vegetables
- Stir in broth, tomatoes, and pasta
- Pressure cook and release pressure
- Thicken with cream and cream cheese
Saute Meats and Vegetables
- Press the Sauté function and heat up the Instant Pot. Heat up the oil, brown the sausage, and remove.
- Add chicken, saute briefly, and remove.
- Deglaze to remove any browned bits from the bottom of the Instant Pot. Saute onion, celery, bell pepper, and garlic.
- Add Creole seasoning, black pepper, and worcestershire sauce.
Stir in Broth, Tomatoes, Pasta
- Saute spices until fragrant.
- Stir in the broth.
- Add the sausage and chicken to the Instant Pot and add tomatoes.
- Add uncooked pasta in batches, pushing down with the spatula until submerged in the liquid. Add a couple more tablespoons of liquid if the pasta is too dry. Or add the tomatoes after the pasta.
Note: The image above shows the pasta added last, but I’ve found that it’s better to add the tomatoes last, which keeps the pasta a bit more moist.
Program the Instant Pot and release pressure
- Close the lid.
- Program the Instant Pot to pressure cook on high pressure for 5 minutes.
- The display will go from On to 5:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a quick release of pressure. Once the float valve goes down, the lid can be opened.
✏️ Pro Tip for Releasing Pressure in Small Bursts
- For some foods such as noodles, I find it helpful to release the steam in small bursts: less than 1-second intervals. Once the steam coming out is less forceful, release the remaining pressure in a steady stream. Read more about the different pressure release methods.
Thicken with Cream and Cream Cheese
- Stir up the pasta.
- Add cream and cream cheese.
- Stir everything together until combined. Allow to thicken for a few minutes and garnish with fresh parsley and parmesan cheese (optional) before serving.
Instant Pot Tips and Tricks
Delay Start
Learn about how to use the Instant Pot Delay Start feature, which allows you to begin pressure cooking at a future time.
Pot in Pot
Find out how to use the Instant Pot pot in pot cooking method, which allows you to cook multiple foods together.
Cooking Times
Find out Instant Pot Cooking Times and what method of pressure release to use.
♨️ How to Make One Pot Cajun Chicken Pasta on the Stove
- Heat oil in a dutch oven over medium-high heat. Saute the sausage and chicken separately, and remove.
- Saute the onions, bell peppers, and celery until the onions are translucent. Saute garlic until fragrant.
- Add the seasonings and saute briefly. Deglaze the bottom of the pan.
- Return the meats to the pot. Stir in the broth, cream, and tomatoes, and bring to a boil.
- Add in the pasta and push down on the pasta so it’s submerged below the liquid.
- Bring to a boil, stir, and reduce heat to medium-low.
- Let the pasta simmer for 12 to 15 minutes, stirring occasionally.
- Once the pasta is cooked, open the pot and stir in the cream cheese (optional).
- Sprinkle with parsley and parmesan cheese (optional).
See the recipe card below for detailed instructions.
✅ Why Trust Neena at Paint the Kitchen Red?
I’m Neena, and I have a lifetime of experience working with pressure cookers. I know how to maximize the potential of a pressure cooker to consistently produce delicious and easy meals. With my Instant Pot expertise, I can provide valuable insights, troubleshooting advice, and innovative recipe ideas so you can trust me on all things Instant Pot!
➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.
Creamy Instant Pot Cajun Chicken Pasta with Sausage
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 14 oz. Andouille sausage (396 grams) cut into ½ inch slices
- 12 oz. boneless skinless chicken thighs (350 grams) cut into 1-inch pieces
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 1 teaspoon dried thyme
- 1 tablespoon Creole seasoning or to taste
- 1 tsp worcestershire sauce
- salt optional
- 2 cups low sodium chicken broth
- 14.5 oz. diced tomatoes (411 grams) with juices
- 10 oz. dry penne pasta (284 grams) *
- ½ cup heavy cream
- 4 oz. cream cheese (113 grams) cut into chunks
- 2 tablespoon parsley chopped, to garnish
- parmesan cheese optional, to garnish
- hot sauce to taste
Instructions
Instant Pot Instructions
- Press 'Saute' and add oil to inner pot of the Instant Pot.
- Once the oil is hot, add andouille sausage, and saute until browned, about 6 minutes. Use a slotted spoon to transfer to a medium bowl and set aside. If the sausage browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
- Add chicken to the inner pot, and cook until lightly brown – it doesn't need to be cooked through. Use a slotted spoon to transfer to the bowl containing the sausage, and set aside. If the chicken browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again. Deglaze as needed with a tablespoon of broth.
- Add onions, bell pepper, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze.
- Add thyme, Creole seasoning, worcestershire sauce (and salt, if using), and stir to coat, about 30 seconds.
- Stir in chicken broth. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
- Stir in the reserved chicken and sausage.
- Add the pasta and gently push down with a spatula till immersed in the liquid, but don't stir in. This helps prevent the Burn Message. **
- Add the tomatoes (with the liquid) and spread out with a spatula, but don't stir.
- Close the lid and pressure cook on High Pressure for 5 minutes.
- Do a quick release of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods].
- Stir in the cream and cream cheese until the cheese melts. The mixture may seem liquidy but it will thicken after about 5 minutes.
- Garnish with chopped parsley, and serve with hot sauce on the side.
Stovetop Instructions
- Heat a large dutch oven over medium heat on the stovetop. Add the oil and heat until the oil is hot and shimmering.
- Add andouille sausage, and saute until browned. Use a slotted spoon to transfer to a medium bowl and set aside. Repeat with the chicken.
- Add onions, bell pepper, celery, and garlic. Stir until onion is translucent. The liquid released from the vegetables should be enough to deglaze the pan. If it's not, add a tablespoon or more of broth to deglaze.
- Add thyme, Creole seasoning, worcestershire sauce (and salt, if using), and stir to coat, about 30 seconds.
- Add the broth, cream, reserved meats, diced tomatoes and bring to a boil. Add pasta to the skillet. Stir just until combined, pushing down on the pasta so it's submerged below the level of liquid, and bring to a boil.
- Reduce heat to medium-low, and let the pasta simmer until cooked al dente (12 to 15 minutes), stirring every few minutes. If you like the pasta to be well-done, add a few more minutes of cook time. (Add more broth or water if you find that there's not enough.)
- Once the pasta is cooked and the sauce has thickened, stir in the cream cheese until the cream cheese melts. The mixture will thicken as it rests. You can also omit the cream cheese if you wish.
- Garnish with chopped parsley, and parmesan (if using) and serve with hot sauce on the side.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut up chicken, chopped onion, etc.
- * Use 8 oz. pasta for a more saucy dish and 12 oz. for a thicker dish.
- ** Add 2 to 3 more tablespoons of broth or water if the pasta is still dry.
- Taste and add ½ teaspoon of salt to the dish at the end if needed.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Kathy says
I made this dish for the 1st time today and took it to a carry in dinner at church. I pretty much straight followed the recipe. It was one of the favorites! I’ll make it again.
Neena Panicker says
Kathy, thank you so much for trying out the Cajun chicken pasta recipe and I’m so glad you were able to make it for a crowd!
Sunil Desilva says
This recipe turned out great! Added a few shrimp as well. Thanks as always Neena!
Neena Panicker says
Hi Sunil, that’s such a great addition. I’m glad you liked the recipe! Thank you for trying it.
John G. says
Made this today and it was perfection. Followed your recipe pretty much to the letter. One thing I did different was saute sausage, chicken and veggies on the stove top then add to the IP. I know it takes an extra pan but I have found for me that works best to reduce the chance of getting a dreaded burn message. It’s worth the extra pan to clean to avoid the hassle associated with a bun notice.
I doubled the recipe as well and ran two IPs. One I added red pepper flakes and extra Cajun seasoning for a spicier version. Both came out great. Also added some sun-dried tomatoes that worked very well with the other ingredients.
Thank you for an awesome recipe
Neena Panicker says
Hi John, thank you for your comment and modifications. I’m so happy you enjoyed the recipe!
Grace says
I bookmarked this recipe and finally got around to making it. It was so good! I went easy on the creole spice and it was perfect. Thanks for all your recipes!
Neena Panicker says
Hi Grace, thank you for taking the time to comment. I’m so glad you liked the Jambalaya Pasta recipe!
Barbara says
Cajun Chicken Pasta with Sausage:
OMG! This was so good! I served it to some friends on a whim; it was so good we all had seconds, and some of us thirds. Will definitely make this over and over again Thank you Neena!!
Paint the Kitchen Red says
Barbara, thank you so much for taking the time to comment. I’m so happy you enjoyed the recipe!