Red Lobster CopyCat Cajun Chicken Alfredo
A copycat of Red Lobster's Cajun Chicken Alfredo — Cajun-seasoned chicken and pasta pressure-cooked, tossed in an egg-and-cream cheese sauce and topped with a buttery Cajun panko crumble.
Ingredients
| 1 lb | 455 g | boneless chicken, cubed |
| 1 clove | garlic | |
| 0.5 cup | 120 ml | panko bread crumbs |
| 2 tbsp | 30 ml | Cajun seasoning |
| 1 | egg | |
| 2 tbsp | 30 ml | butter |
| 1 cup | 240 ml | heavy cream |
| 16 oz | 455 g | pasta or fettuccine |
| 8 oz | 225 g | shredded parmesan cheese |
Instructions
- Place Instant pot on saute.
- Melt 1 tbs butter. Mix in cajun seasons and garlic.
- Place small chunks of chicken and coat with butter and season mixture.
- Saute until chicken browns about 2-3 minutes.
- Pour in pasta and 3 cups water. Place Pot on Manual high pressure for 4 minutes.
- Do a quick release. In a small bowl whisk together egg and heavy cream.
- Place pot on saute. Pour egg and heavy cream over pasta and stir until bubbly.
- 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.
- Serve and enjoy.