Cajun Chicken and Shrimp Alfredo in Your Pressure Cooker
This pressure cooker Cajun Chicken and Shrimp Alfredo is a creamy, spicy comfort meal made fast with tender chicken, juicy shrimp, and fettuccine tossed in a rich Alfredo sauce.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces fettuccine uncooked
- 2 chicken breasts cut into 1 inch pieces
- ½ pound shrimp peeled and thawed, 31/40 size
- ½ 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
Instructions
- Cook your fettuccine according to package directions until al dente. Drain and set aside.
- Toss chicken pieces with garlic powder and half the Cajun seasoning.
- Heat olive oil in a skillet over medium-high. Brown chicken 5-7 mins until cooked through. Set aside.
- Cook the shrimp in same skillet 2-3 minutes per side with remaining Cajun seasoning. Set aside.
- Reduce heat to medium. Melt butter, add garlic, sauté 30 seconds until fragrant.
- Stir in cream and cream cheese. Simmer gently, stirring until smooth.
- Return chicken, shrimp, and pasta to skillet. Toss until coated. Simmer 2-3 minutes to thicken.
- Serve hot with extra parmesan and optional chopped parsley or fresh lemon juice.
Notes
To reheat, gently use stove or microwave with added splash of milk to loosen the sauce. Keeps 3 days in fridge, or 2 months in freezer.