Description

This Creamy Instant Pot Mac and Cheese with Cajun-seasoned chicken is the ultimate comfort food, featuring tender rotini pasta enveloped in a rich, cheesy sauce made from mozzarella and Parmesan cheeses. Enhanced with garlic and a touch of cream, and topped with perfectly seared Cajun-spiced chicken breasts, this hearty dish comes together quickly and effortlessly for a satisfying meal perfect for any night of the week.

Ingredients

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Chicken

2 pieces Chicken Breasts (pat dry for excellent searing)
2 tablespoons Cajun Seasoning (adjust based on heat preference)
2 tablespoons Olive Oil (can substitute with vegetable oil)
2 tablespoons Butter (unsalted recommended)

Pasta

8 ounces Rotini Pasta (can substitute with penne or corkscrew)
Salt (for boiling water, to taste)
1/4 cup Reserved Pasta Water (optional)

Sauce

2 cloves Garlic (minced, fresh preferred; garlic powder can be used)
1 cup Heavy Cream (can substitute with half-and-half for lighter version)
1 cup Mozzarella Cheese (shredded; can substitute with provolone or gouda)
1/2 cup Parmesan Cheese (grated)
2 tablespoons Fresh Parsley (optional, for garnish; can substitute with basil)

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Instructions

Prep Chicken: Pat the chicken breasts dry with paper towels to ensure excellent searing. Coat both sides evenly with Cajun seasoning. Set aside while preparing other ingredients.
Sear Chicken: Heat olive oil and butter in a skillet over medium-high heat. Place the seasoned chicken breasts in the hot skillet and cook for about 5-6 minutes on each side, until they develop a golden brown crust and are cooked through. Remove from skillet and let rest to retain juices.
Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the rest and set pasta aside.
Make Sauce: In the same skillet used for the chicken, reduce the heat to medium-low and melt the remaining butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, then gradually whisk in the mozzarella and Parmesan cheeses until fully melted and the sauce is smooth and creamy.
Combine: Add the cooked rotini to the skillet with the cheese sauce, tossing to coat well. If the sauce is too thick, stir in the reserved pasta water a little at a time to loosen it to your desired consistency. Slice the rested chicken breasts thinly and arrange on top of the mac and cheese.
Serve: Garnish the dish with fresh chopped parsley or basil if desired, and serve immediately while hot and creamy.

Notes

For a lighter dish, substitute heavy cream with half-and-half or whole milk, but expect a slightly thinner sauce.
Adjust Cajun seasoning quantity to your spice tolerance; you can also add extra to the sauce for more flavor.
You can substitute rotini with similar pasta shapes such as penne, corkscrew, or elbow macaroni.
To make this dish gluten-free, use gluten-free pasta and ensure Cajun seasoning does not contain gluten fillers.
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days.