Crazy Good Low Carb Cajun Alfredo Chicken

Make this delicious low carb, trim healthy mama s Cajun alfredo Chicken soon

This recipe is so easy. As written it is a pressure cooker recipe but could easily be adapted to a slow cooker recipe. I used my Ninja Foodi. One of my favorite things about the foodi and the instant pot is that you can cook everything in one pot, from browning, to cooking, to thickening. I use mine multiple times a week.

To keep this low carb, trim healthy mama approved, I used dreamfields pasta.

Use whatever pasta your family will eat. My family doesn’t like spaghetti squash or zoodles but will eat dreamfields. I find the pasta on the bottom shelf at WalMart. If my family liked the other low carb pasta, we would save money and get in another veggie! This dish isn’t too spicy, but you can up the heat if you want. Hubby added extra Cajun seasoning to his bowl and so did one of my sons.

I added mushrooms to the recipe but they aren’t necessary.

Most of us like mushrooms and the one who doesn’t just picked his out. They just gave the dish a bit more nutrition. I And if you like mushrooms, they work well in the dish. For some reason I have a problem. When I go to Costco I always seem to buy a package of the baby bella mushrooms. So I have to find ways to use them up.

Print Pin

Low Carb Cajun Alfredo Chicken

Course Main Course

Servings 0

Ingredients

• 1 1/2-2 Lb Chicken breasts or thighs
• 1 T Oil
• 1 T Olive Oil
• 1 T Minced Garlic
• 1 C Heavy Cream
• 1 C Chicken Broth
• 1 t Salt
• 1/2 t Black Pepper
• 1 C Parmesan Cheese, I used the green can kind
• 4 oz Cream Cheese, I used the reduced fat kind
• 2 T Butter
• 8 oz Baby Bella Mushrooms, halved or quartered. optional
• Pasta of choice

Toppings of Choice: I topped ours with extra parmesan cheese, diced green onions and tomatoes

• 1 T Cajun Seasoning like Tony Chacheres

Instructions

• In pressure cooker on sauté, medium high pour in the olive oil. Season both sides of the chicken breasts and brown in the pot.
  
• Remove and add the minced garlic. Cook for about a minute.
  
• Add the heavy cream, stock, mushrooms, cajun seasonong, salt and pepper to the pot. Stir, Add chicken back. Seal and cook for 6 minutes on manual high.
  
• Do a quick release and remove chicken.
  
• Add parmesan cheese, butter, and cream cheese.
  
• Whisk until smooth.
  
• Slice, cut, or shred chicken.
  
• Return the chicken to the pot and stir. Serve on top of pasta of choice. Top with desired toppings.