Instant Pot Red Lobster Cajun Chicken Alfredo is a creamy one-pot pasta made with tender Cajun-seasoned chicken, Parmesan cheese, and a rich Alfredo sauce. A buttery panko topping adds a little crunch to this easy pressure cooker version of the restaurant favorite.
Whenever we went to Red Lobster, seafood usually wasn’t my first choice, so Cajun Chicken Alfredo was the dish I ordered. I wanted a version I could make at home in the Instant Pot, complete with that creamy sauce and seasoned chicken.
Why I Love This Recipe
Ingredient Notes
- Chicken Breast: Cut the boneless, skinless chicken breast into bite-sized cubes so it cooks quickly and evenly.
- Garlic: Fresh minced garlic adds savory flavor to the chicken and creamy Alfredo sauce.
- Panko Breadcrumbs: Create the crispy, buttery topping that adds a little crunch to the finished pasta.
- Cajun Seasoning: Adds the signature Cajun flavor and a little heat. Use 1½ tablespoons for the chicken and the remaining ½ tablespoon for the panko topping.
- Egg: Helps create the rich, creamy Alfredo sauce when combined with the heavy cream.
- Butter: Used for cooking the chicken and preparing the crispy panko topping.
- Heavy Cream: Creates the rich and creamy base for the Alfredo sauce.
- Fettuccine: Use 16 ounces of fettuccine for this recipe. The pressure-cooking time is based specifically on this pasta, so I wouldn’t substitute another shape without adjusting the cooking time.
- Parmesan Cheese: Freshly shredded or grated Parmesan melts smoothly into the hot pasta and gives the Alfredo sauce its cheesy flavor.
- Water: Use 3 cups of water to cook the fettuccine in the Instant Pot.
Be sure to check out the full recipe and ingredient list below
How to Make Cajun Chicken Alfredo in the instant pot
- Set the Instant Pot to Sauté and melt 1 tablespoon of butter.
- Add the garlic and 1½ tablespoons Cajun seasoning. Stir for about 30 seconds.
- Add the cubed chicken and toss to coat with the seasoned butter. Sauté for 2–3 minutes, stirring occasionally, until the outside of the chicken is lightly browned.
- Cancel the Sauté function.
- Add the fettuccine and 3 cups of water. Gently press the pasta into the liquid without stirring.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
- When the cooking time is complete, carefully perform a quick pressure release.
- While the pressure releases, whisk together the egg and heavy cream in a small bowl.
- Open the lid and set the Instant Pot back to Sauté.
- Slowly pour in the cream mixture while stirring the pasta continuously.
- Stir in the Parmesan cheese and continue stirring until melted and the sauce is creamy.
- Cancel Sauté.
- In a small skillet, melt the remaining 1 tablespoon butter. Add the panko breadcrumbs and remaining ½ tablespoon Cajun seasoning. Cook the panko mixture over medium heat, stirring frequently, until lightly golden and toasted.
- Sprinkle the Cajun panko over the Chicken Alfredo and serve warm.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cut the chicken evenly: Keep the chicken pieces similar in size so they cook at the same rate.
- Don’t fully cook the chicken during sautéing: You only need to brown the outside since the chicken will finish cooking under pressure.
- Press the fettuccine into the liquid: Make sure most of the pasta is in contact with the water, but don’t stir it into the ingredients on the bottom.
- Quick release right away: Release the pressure when the 4-minute cook time ends so the fettuccine doesn’t continue cooking and become too soft.
- Add the cream mixture slowly: Stir continuously as you pour it into the hot pasta to help the egg blend smoothly into the sauce.
- Add Parmesan gradually: Stir it in a little at a time so it melts smoothly and doesn’t clump.
- Watch the panko closely: It can go from golden to burned quickly, so stir frequently and remove it from the heat as soon as it’s toasted.
- Serve right away: Alfredo sauce thickens as it cools, so this pasta is best while it’s hot and creamy. 🍝🍗💙
FAQs About Instant Pot Cajun Chicken Alfredo
What Cajun seasoning works best for this recipe?
Use your favorite Cajun seasoning blend. Keep in mind that some brands contain more salt and heat than others, so the finished flavor can vary.
Can I make Cajun Chicken Alfredo less spicy?
Yes. Use a mild Cajun seasoning or reduce the amount slightly. You can also leave the Cajun seasoning out of the panko topping for less heat.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs can be used instead. Cut them into bite-sized pieces before cooking.
Can I make this without the panko topping?
Yes. The Cajun panko adds a crispy finish, but the Chicken Alfredo is still delicious without it.
How do I store leftover Cajun Chicken Alfredo?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
How do I reheat Cajun Chicken Alfredo?
Reheat gently on the stovetop or in the microwave. Add a small splash of heavy cream or milk to loosen the Alfredo sauce if it has thickened in the refrigerator.
More Copycat Recipes I Love
Instant Pot Red Lobster CopyCat Cajun Chicken Alfredo
Instant Pot Cajun Chicken Alfredo is a creamy Red Lobster copycat made with tender Cajun-seasoned chicken, fettuccine, Parmesan cheese, and a rich Alfredo sauce. A buttery Cajun panko topping adds the perfect crispy finish.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 1 clove garlic, minced
- ½ cup panko breadcrumbs
- 2 tablespoons Cajun seasoning, divided
- 1 large egg
- 2 tablespoons butter, divided
- 1 cup heavy cream
- 16 ounces fettuccine (if that's the pasta you used)
- 8 ounces freshly shredded Parmesan cheese
- 3 cups water
Instructions
- Set the Instant Pot to Sauté and melt 1 tablespoon of butter.
Add the garlic and 1½ tablespoons Cajun seasoning. Stir for about 30 seconds.
Add the cubed chicken and toss to coat with the seasoned butter.
Sauté for 2–3 minutes, stirring occasionally, until the outside of the chicken is lightly browned.
Cancel the Sauté function. Add the fettuccine and 3 cups of water. Gently press the pasta into the liquid without stirring.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
When the cooking time is complete, carefully perform a quick pressure release.
While the pressure releases, whisk together the egg and heavy cream in a small bowl.
Open the lid and set the Instant Pot back to Sauté. Slowly pour in the cream mixture while stirring the pasta continuously.
Stir in the Parmesan cheese and continue stirring until melted and the sauce is creamy. Cancel Sauté.
In a small skillet, melt the remaining 1 tablespoon butter. Add the panko breadcrumbs and remaining ½ tablespoon Cajun seasoning.
Cook the panko mixture over medium heat, stirring frequently, until lightly golden and toasted.
Sprinkle the Cajun panko over the Chicken Alfredo and serve warm.
Notes
Cut the chicken into evenly sized pieces and sauté just until lightly browned since it will finish cooking under pressure. The 4-minute pressure cook time is specifically for fettuccine. Quick release the pressure as soon as cooking is complete. Slowly add the egg and cream mixture while stirring continuously, then add the Parmesan gradually for a smooth, creamy sauce. Toast the Cajun panko separately and sprinkle it over the pasta just before serving.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 504Total Fat: 26gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 134mgSodium: 1630mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 35g
This looks delicious! I would love to give this a try! I am going gluten free right now, so I would like to try this with Gluten Free pasta. I am totally sharing this on Facebook 😉
? You say to melt butter and add cajun seasoning while cooking chicken. Then you say to mix melted butter, bread crumbs and seasoning. Recipe calls for 2 tbsp cajun seasoning–is that total? How much seasoning at each step? Really want to try this but need clarification. Thanks.
I used all the Cajun seasoning on the chicken and didn’t put any in the breadcrumbs and mine came out perfect! I used half and half instead of heavy cream and it still was excellent!
Omg that looks amazing. Added to my list of things I need to try!
Made this tonight, exactly by the recipe (used linguini) and it was very good. We may have saute’d the chicken too long-thankfully, I used larger pieces, but stick to the 2-3 minutes…. We used only the 3 cups of water even though it did not cover the linguini – it worked great. It would be wrong to add too much water, so stay with the 3 cups. Don’t be alarmed when you open the lid and it’s watery- when you add the cream and parm cheese and let it sit a minute it will set up perfectly. Don’t skip the panko topping- it was a very nice touch. I gave it 5 stars because it worked….I’m sure additions and changes could be made- I may try to make it with shrimp sometime.
How many will this recipe serve? Thanks!
Question about the Cajun seasoning. Directions say mix Cajun season with butter and then add chicken then in the directions for Pablo topping it says mix Cajun seasoning with Pablo and butter? You supposed to slit the 2 Tbls of Cajun?
Do u cook the noodles prior to adding?