Go Back
Print Pin

Low Carb Cajun Alfredo Chicken

Course Main Course

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.