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Instant Pot Red Lobster CopyCat Cajun Chicken Alfredo

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Instant Pot Red Lobster Copycat Cajun Chicken Alfredo is a total comfort food! Skip takeout and make homemade Cajun Chicken Alfredo that tasted just like Red Lobsters! 

My other favorite “copycat” recipes are Olive Garden Zuppa Tuscan Soup, Panera’s Broccoli and Cheddar Soup, and AppleBee’s Spinach and Artichoke Dip.

Instant Pot Red Lobster Copycat Cajun Chicken Alfredo

Who does not love Red Lobster? I am not a huge seafood eater so when we go I always order the Cajun Chicken Alfredo with plenty of biscuits and caesar salad. 

How to Make

Step 1: Start by dicing up your chicken and place in the Instant Pot on saute mode with butter. You will add in garlic and Cajun seasoning. 

Step 2: You want to saute the chicken until it begins to brown up. You don’t need to cook it through just to get a crust. This adds a lot of flavor. 

Step 3: Now you will pour in your dry pasta and water and cook as directed in the printable recipe card. 

Step 4: Once done do a quick release. Pour your heavy cream and egg mixture in and stir until combined on saute setting. 

Step 5: Stir in cheese until melted. Then top with Panko crumbs. 

What to Serve With Cajun Pasta

  • Cheddar Bay Biscuits
  • Caesar Salad
  • Cornbread 
  • Dinner rolls 
  • Steamed or roasted vegetables 
    • Etc 

    Honestly, this can be a meal in one or serve with any of your favorite sides. It’s versatile and will work well with a handful of sides.


What Noodles to Use 

When making this Alfredo Cajun Chicken dish you can essentially use any pasta. 


Elbow, fettuccine, spaghetti, bow tie, etc. You can raid your pantry and use what you have. Despite noodle choice, you will cook the same amount of time. 


Just make sure to press down pasta in liquid or it will not cook properly. And make sure if you are using long noodles you break them up. Then kind of fan the pasta out as you place in the instant pot. Otherwise, it can clump. 


Storing Leftovers

In terms of storing your pasta, you will want to place it in a proper container and place it in the refrigerator. 


The pasta will store for around three days. Always use your best judgment in terms of quality. 

What If I Don’t Have Panko Breadcrumbs

Swap Panko breadcrumbs for classic bread dumps. I like to buy plain breadcrumbs a lot so I can season as I would prefer. 

The texture of classic breadcrumbs and Panko are pretty similar so they are interchangeable. 

Does This Recipe Freeze Well

Because of the dairy in this recipe, you will find the Cajun Alfredo does not freeze the best. 

The sauce can curdle and separate once it thaws. Plus pasta when frozen after being cooked can lean towards soggier pasta. 

Instant Pot Red Lobster CopyCat Cajun Chicken Alfredo

Instant Pot Red Lobster CopyCat Cajun Chicken Alfredo

Yield: 1
Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 7 minutes

Instant Pot Red Lobster Copycat Cajun Chicken Alfredo is a total comfort food! Skip takeout and make homemade Cajun Chicken Alfredo that tasted just like Red Lobsters! 


  • 1 Pound Boneless Chicken Cubed
  • 1 clove garlic
  • 1/2 cup panko bread crumbs
  • 2 tbs Cajun Seasoning
  • 1 egg
  • 2 tbs butter
  • 1 cup heavy cream
  • 16 oz of your favorite pasta or fettuccine
  • 8 oz shredded parm cheese


  1. Place Instant pot on saute.
  2. Melt 1 tbs butter Mix in cajun seasons and garlic.
  3. Place small chunks of chicken and coat with butter and season mixture.
  4. Saute until chicken browns about 2-3 minutes.
  5. Pour in pasta and 3 cups water. Place Pot on Manual high pressure for 4 minutes.
  6. Do a quick release. In a small bowl Whisk together egg and heavy cream.
  7. Place pot on saute. Pour egg and heavy cream over pasta and stir until bubbly.
  8. Stir in cheese and stir until melted. In a small pan melt 1 tbs butter and stir in panko bread, cajun seasons just till they brown. Top your pasta with the panko mixture.
  9. Serve and enjoy.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 36gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 186mgSodium: 1951mgCarbohydrates: 44gFiber: 2gSugar: 3gProtein: 42g

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  1. 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 😉

  2. ? 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.

  3. 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!

  4. 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.

  5. 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?

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