One-Pot Cajun Chicken Alfredo Pasta

Delicious Pressure Cooker Recipe - Cajun Chicken Alfredo

This delicious recipe features chicken and kielbasa and can be made in a snap for your hungry family.  Chef Alli uses one of her favorite kitchen tools with this one — her pressure cooker!


  • Olive oil, for browning chicken and sausage  
  • 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 lb. pkg. smoked kielbasa sausage, (fully cooked) sliced on the diagonal into bite-size pieces  
  • 4-5 cloves garlic, minced 
  • 4 cups chicken broth 
  • 2 cups of heavy cream (or substitute half and half or milk, if you’d like, adding a bit of cornstarch slurry to thicken)  
  • 1 lb. small penne pasta 
  • 2-3 tsp. Cajun seasoning (Try Tony Chachere’s Creole Seasoning or your favorite blend!)
  • freshly shredded parmesan cheese, as garnish  
  • chopped Italian parsley, as garnish 


  1. Preheat pressure cooker (PC) pot to sauté or browning setting; add a drizzle or two of olive oil.  When oil is hot, add chicken and brown on both sides; remove chicken to a plate.  Add kielbasa sausage pieces to same pot, adding a bit more oil, if needed; brown sausage on both sides, then remove to the same plate with chicken. 
  2. Add garlic to the drippings in the PC pot and cook for 30 seconds; add broth to garlic, along with penne pasta, stirring to combine.  Lock PC lid into place and choose high pressure settng for 7 minutes.  When timer sounds, do a quick-release of pressure, then carefully remove PC lid.  Stir in cream, Cajun seasoning, and reserved meats; choose simmer setting on PC and simmer pasta just until cream has thickened a bit. Serve pasta garnished with parmesan, parsley, and an extra sprinkle of Cajun seasoning.   

"This is really tasty." - Julie's husband


Chef Alli shared this recipe during our Farm Fresh Cookin' segment on Facebook Live. Check it out here: 

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