Cajun Chicken Pasta Bake Made Easy in Your Pressure Cooker
Creamy, spicy Cajun chicken pasta bake made fast in a pressure cooker—flavor-packed, cheesy, and perfect for cozy weeknight dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 8 oz penne pasta
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 1 tablespoon extra virgin olive oil
- 4 teaspoon Cajun seasoning
- ½ cup shredded sharp cheddar cheese plus extra for topping
- parsley for serving
- 2 tablespoon butter
- 2 tablespoon flour
- ¼ cup grated Parmesan cheese
- 2 cups milk
Instructions
Instructions
- Preheat oven to 375°F.
- Cook penne pasta until al dente. Drain and set aside.
- Heat olive oil in skillet over medium-high. Add chicken and half the Cajun seasoning, cook 6-8 minutes until browned and cooked through. Set aside.
- Melt butter in same skillet. Whisk in flour and cook about 1-2 minutes until golden.
- Slowly whisk in milk. Stir and cook until sauce thickens, about 3-4 minutes.
- Add Parmesan, ¼ cup cheddar, and remaining Cajun seasoning. Stir until smooth.
- Mix cooked pasta and chicken into sauce.
- Pour mixture into greased baking dish.
- Top with remaining cheddar cheese.
- Bake 15-20 minutes until cheese is bubbly. Garnish with parsley.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat with splash of milk to avoid drying out.