This recipe is a true comfort food! Cajun spice adds a nice heat to the creamy Alfredo sauce. Add more or less seasoning depending on your preferred spice level. And nothing beats having to clean only one pot. The dish would also be tasty with shrimp or smoked sausage. —Jennifer Stowell, Deep River, Iowa
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, add peppers; cook and stir 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.
- Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).
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