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Cajun Chicken and Shrimp Alfredo

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A creamy and flavorful Cajun Chicken and Shrimp Alfredo made easily in a pressure cooker.

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. Sauté Chicken: In your pressure cooker, heat the olive oil over medium heat. Add the chicken pieces, season with half of the Cajun seasoning, garlic powder, salt, and pepper. Sauté until the chicken is browned on all sides, about 3-4 minutes.
  2. Add Aromatics: Stir in the minced garlic, allowing it to become fragrant, but be careful not to burn it.
  3. Incorporate Fettuccine: Carefully add the uncooked fettuccine to the pot. Pour in enough water or broth to just cover the pasta, then give it a gentle stir.
  4. Pressure Cook: Seal the lid and set the pressure cooker on high for 5 minutes. Once done, allow a natural release for 5 minutes before quickly releasing any remaining pressure.
  5. Blend Creamy Sauce: Open the lid and add the cream cheese, heavy cream, and the rest of the Cajun seasoning. Give everything a good stir until the cream cheese is melted.
  6. Add Shrimp and Cheese: Gently fold in the shrimp and the grated Parmesan cheese. Allow to simmer on low for 2-3 minutes until the shrimp are pink and cooked through.
  7. Final Seasoning: Taste and adjust the seasoning with salt and pepper as needed.
  8. Serve and Enjoy: Dish out the Cajun Chicken and Shrimp Alfredo into bowls, garnishing with extra Parmesan if desired.

Notes

This dish pairs beautifully with a crisp green salad or garlic bread. Store leftovers in an airtight container for up to 3 days.

Nutrition

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