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Cajun Chicken and Shrimp Alfredo in a Pressure Cooker

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A creamy, flavorful Cajun Chicken and Shrimp Alfredo made effortlessly in a pressure cooker, perfect for any weeknight dinner.

Ingredients

Scale
  • 8 ounces fettuccine (uncooked)
  • 2 chicken breasts (cut into 1-inch pieces)
  • 1/2 pound shrimp (peeled and thawed, 31/40 size)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Cajun seasoning (split into 2 halves)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 ounces cream cheese
  • 1 cup heavy cream
  • 1 cup parmesan cheese (freshly grated)
  • 2 cloves garlic (minced)
  • Salt and pepper (to taste)

Instructions

  1. Prepare the Ingredients: Measure out all ingredients, cut chicken into pieces, and peel the shrimp.
  2. Sauté the Chicken: Heat olive oil in the pressure cooker, add chicken pieces, and season with half the Cajun seasoning, cooking until browned (3-4 minutes).
  3. Add the Shrimp and Garlic: Fold in shrimp and minced garlic, sauté for another 2-3 minutes until shrimp are pink.
  4. Combine the Herbs and Pasta: Pour in water, add fettuccine uncooked, sprinkle garlic powder, remaining seasoning, salt, and pepper, and stir.
  5. Pressure Cook: Seal the pressure cooker and cook at high pressure for 5 minutes.
  6. Finish the Sauce: Release pressure, add cream cheese and heavy cream, stir until melted, then add parmesan cheese.
  7. Taste and Adjust: Season to taste with salt or pepper.
  8. Serve: Dish out portions, garnish with extra parmesan or Cajun seasoning if desired.

Notes

Pair with garlic bread or Caesar salad for an ideal meal. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/cajun-chicken-alfredo-pressure-cooker/

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