This Instant Pot Cajun Chicken Pasta is rich and creamy, full of robust spices, and oh so satisfying. And thanks to the Instant Pot and Ninja Foodi, this delicious comfort food dish can be done in under 30 minutes!
Cajun Chicken Pasta is one of those hearty pasta dishes that I dream about sometimes. Just the thought of it makes me happy!
I used to make this on the stovetop (see stovetop directions below). But now I LOVE making this recipe in my Ninja Foodi or in my Instant Pot because it’s so much faster, still has BIG flavor, and everything cooks in one pot!
Table of Contents
Cajun Chicken Pasta
In sharing this recipe, I hope you’ll also take a moment to learn more about Cajun and Creole cuisine, too. Now, I’m not from the South, but I fell in love with both Cajun and Creole cooking during my previous travels to New Orleans. The food was SO flavorful, robust, warm, and comforting. I hope you’ll find all of that in this Cajun Chicken Pasta recipe!
Cajun cuisine is from Louisiana and is rustic food that incorporates French, West African, and Spanish cooking techniques. Most Cajun and Creole recipes include what’s known as “the holy trinity” of cooking: onions, bell peppers, and celery.
There’s a misconception that all Cajun and Creole cooking is spicy. In truth, both styles of cooking include bold spices and flavors – but that doesn’t necessarily mean spicy. This recipe creates a dish that is a little spicy — you can easily adjust the measurements to your spice preference.
What you need to make this cajun chicken pasta
Tools:
- Instant Pot, Ninja Foodi, or other multi-cooker
- Wooden spoon
Cooking this delicious pasta dish is similar whether you are using an Instant Pot or a Ninja Foodi.
Note: I make this in my Ninja Foodi XL Deluxe 8-quart 9-in-1. You can also make this in a 6.5 quart Instant Pot or Ninja Foodi. Do NOT attempt to make this in a 3-quart multi-cooker; that unit is too small for this recipe. Whatever multi-cooker you use, be sure to never add ingredients above the fill line.
Ingredients
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
- extra-virgin olive oil – for sautéing the meat and vegetables. Feel free to use a little more than the amount indicated in the recipe if you need more when sautéing the vegetables.
- boneless, skinless chicken thighs – before you start cooking, cut these into 1-inch chunks. Try to make the pieces similar in size so they cook evenly.
- sausages – use your favorite sausage that doesn’t have a strong flavor that would overpower the cajun seasoning. I have used mild chorizo and beef bratwurst in this recipe, and both have tasted delicious. chopped
- yellow onion – use half of one, finely chopped
- red bell pepper – seed and dice the bell pepper. You can also use a green bell pepper if you prefer
- celery – you’ll need about two stalks. Be sure to chop them finely.
- garlic cloves – the recipe calls for 4 cloves, minced, but feel free to throw in one more if you like or use one less.
- chicken broth – you can use beef broth if you want a richer taste, but I find chicken broth to work best.
- uncooked pasta – use 12 ounces of a cylinder-shape type of pasta, such as penne, rigatoni, or mostaccioli
- heavy cream – this is added at the end, after the chicken and pasta have been pressure cooked, so that the cream doesn’t curdle. If you are dairy-free like me, you can use a lactose-free half & half or coconut cream instead.
- parmesan cheese – finely grated. If you’re dairy-free, you can use a dairy-free grated parmesan alternative
- parsley – finely chopped, for garnish
Cajun Seasoning
- paprika
- garlic powder
- dried oregano
- dried thyme
- onion powder
- cayenne pepper
- kosher salt
How to make Cajun Chicken Pasta
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
- Start by sautéing the chicken and sausage in oil.
- Add the onion, celery, garlic, and red pepper. Stir and sauté for about 2 minutes, just until the vegetables are soft and fragrant.
- Sprinkle in the spices and stir to combine and fully coat the meat and vegetables.
4. Pour in the chicken broth, then the pasta.
5. Seal the pressure cooking lid, making sure the valve is set to SEAL, select Pressure Cook, set the time to 5 minutes, and start.
6. When cooking is complete, allow to natural release for 5 minutes, then use long tongs or a wooden spoon to move the valve over to VENT for quick release. When the unit has finished releasing all pressure and the pressure release valve is all the way down, carefully twist open the lid.
7. Pour in the cream and parmesan cheese, and stir together. If your sauce is thin, consider switching to Sauté for a minute or two to help thicken up the sauce.
What to serve with cajun pasta?
This pasta dish would be delicious served with these side dishes:
What wine pairs with this pasta dish?
You could pair cajun chicken pasta with either white or red wine.
If you’ve pumped up the spice level to 11, choose a white wine such as Chenin Blanc, Sauvignon Blanc, or Grüner Veltliner.
If you’ve made this pasta relatively mild or lower on the spice side, you can pair it with a Pinot Noir, Beaujolais, or Shiraz.
Cajun Chicken Pasta FAQs
Absolutely! I would brown the meat on the stovetop first, then put all of the ingredients except the pasta together into your slow cooker. Cook on low for 6 to 8 hours or high for 2 to 3 hours. Halfway through cooking, add the pasta. This helps prevent the pasta from getting too soft and soggy.
Yes! This is how I made this recipe before I got my Ninja Foodi and Instant Pot. Sauté the meat in a large Dutch oven until browned, then remove onto a plate and set aside. Sauté the vegetables along with the spices for 2 to 3 minutes, until the vegetables are soft. Add the meat back to the Dutch oven. Pour in the chicken broth and cream, then add the pasta. Cook on low-medium for 20-30 minutes, just until the pasta is fully cooked. Stir in the parmesan.
The Cajun seasoning I use for this recipe would be delicious on so many other dishes. Try it over fish, shrimp, pork chops, or in crab cakes. You can also use it to spice up vegetables side dishes, like broccoli, potatoes, or Brussels sprouts.
More 30-minute meal recipes
Creamy Vegan Pasta with Crispy Mushrooms
One Pan New Orleans-Style BBQ Shrimp and Scallops
Easy Shrimp Tacos
Immunity Boosting Chicken Soup
Pork and Peanut Dragon Noodles
Instant Pot Cajun Chicken Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 3 sausages, chopped
- ½ small yellow onion, finely chopped
- 1 red bell pepper, seeded and diced
- 2 stalks celery, finely chopped
- 4 garlic cloves, minced
- 2 cans (14.5 ounces) chicken broth (about 4 cups)
- 12 ounces uncooked pasta, penne, rigatoni, or mostaccioli work best
- 1 cup heavy cream
- ½ cup finely grated parmesan cheese
- finely chopped parsley, (for garnish)
Cajun Seasoning
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Start by sautéing the chicken and sausage in oil, just until the meat is browned on all sides. .
- Add the onion, celery, garlic, and red pepper. Stir and sauté for about 2 minutes, just until the vegetables are soft and fragrant. Sprinkle in the Cajun Seasoning and stir to combine and fully coat the meat and vegetables.
- Pour in the chicken broth, then the pasta.
- Seal the pressure cooking lid, making sure the valve is set to SEAL, select Pressure Cook on high, set the time to 5 minutes, and start. If you're using the Ninja Foodi XL or the 8 quart Instant Pot, it usually takes about 10 minutes to come to pressure before it starts cooking.
- When cooking is complete, allow to natural release for 5 minutes, then use long tongs or a wooden spoon to move the valve over to VENT for quick release. When the unit has finished releasing all pressure and the pressure release valve is all the way down, carefully twist open the lid.
- Pour in the cream and parmesan cheese, and stir together.
Video
Notes
- lactose-free half & half or coconut cream instead of heavy cream
- dairy-free grated parmesan alternative instead of parmesan cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More easy chicken recipes
- Instant Pot Salsa Chicken
- Instant Pot Filipino Chicken Adobo
- Instant Pot Moroccan Chicken
- Air Fryer Popcorn Chicken
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Purely delicious I made this in my Ninja Foodi XL and the flavors were like a great New Orleans restaurant!
My mother wants to make this but doesn’t have an instant pot/ninja I saw you had the recipe for stove top with a large dutch oven. What size do you recommend for the Dutch oven 5,6 or 7 qt?
So glad you loved this recipe, Annie! For stovetop, I make it in a 5.75 quart Dutch oven and it works well, so it should work in a 6 or 7 quart. If she makes it in a Dutch oven, please let us know how it goes!
Excellent and easy! I added shrimp and it was oh so yummy!!
So glad you loved it, Jan! Love that you added shrimp, too. :)
What temp do you set the insta pot to?
Jason – Pressure Cook on high. I just edited the recipe for clarity. Thanks!
Made it in my ninja foodi, I loved it. But it was super liquidy like it didn’t cook out. Sure it was something I did and in the end was delicious
I am already drooling. This has all the incredible flavors that I love. I’m always looking for a new, great Instant Pot recipe and I can’t wait to make it this weekend. I’ll probably have to fight off my 16 year old so I can get some. Yum!
I love that this can be made in the Instant Pot! It’s so easy, and will be great for summer when NO ONE wants to turn the oven on. This looks so comforting and yummy!
Such a great twist on pasta sauce this is surely a winner with cajun seasons!
Wow, what CAN’T the Instant Pot do?? This looks so good, bookmarked to make next week :)
I love Cajun food and I love the Instant Pot so this recipe is a keeper for sure!