Creamy Instant Pot Cajun Chicken Pasta with Sausage
Servings: 8
Calories: 523 kcal
Instant Pot Cajun Chicken Pasta is a delicious and easy one-pot meal that can be made in under 30 minutes, perfect for busy weeknights. This recipe combines Cajun spices, chicken, and pasta in a creamy tomato sauce, making it a family-friendly favorite.
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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
Serving: 1 serving | Calories: 523 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 30 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Cholesterol: 92 mg | Sodium: 985 mg | Fiber: 1 g | Sugar: 6 g
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