Instant Pot Creamy Cajun Chicken Pasta (Gluten-Free)
Servings: 6
Ingredients
Cajun Seasoning:
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon cayenne pepper for less heat lower or omit
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
Pasta:
- 2 tablespoons butter or avocado oil
- 1 small onion sliced
- 2 garlic cloves minced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 pound boneless skinless chicken breasts cubed
- 1-12 ounce package gluten-free pasta
- 2-1/4 cups chicken broth
- 1 cup baby spinach
- 1/3 cup good quality avocado oil mayo
Instructions
- In a bowl combine Cajun-seasoning ingredients.
- Using the sauté function, add in garlic, onions, and peppers and sauté for 5-7 minutes until beginning to soften.
- Add in chicken and half of cajun spice mixture cook for 5-7 minutes until chicken is mostly cooked through.
- Shut off the pressure cooker then add pasta and broth and set on high pressure for 3 minutes.
- Once finished, use the quick release function.
- In a small bowl, mix together mayo and remaining cajun seasoning.
- Add cajun mayo and baby spinach to the pot and toss well to combine, making sure not to overmix to avoid pasta breaking apart.
- Serve immediately and enjoy!
Notes
If you're using regular pasta, you may need to cook for an additional 1-3 minutes.
To make without the Instant Pot:
Cook Pasta
Make chicken as directed in steps 1-4 in a skillet over medium heat until the chicken is cooked through.
Mix together mayo and remaining seasoning.
Drain pasta and combine with mayo mixture and chicken.
Note: Recipe updated on 10/17/18 to change the amount of liquid used to cook the pasta based off of feedback from commenters.
Nutrition
Serving: 6g | Calories: 283kcal | Carbohydrates: 12g | Protein: 26g | Fat: 14g | Saturated Fat: 4.5g | Cholesterol: 81mg | Sodium: 758mg | Fiber: 2.1g | Sugar: 3.2g