clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Cheesecake Factory Louisiana Chicken

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x


A healthier at-home version of cajun chicken bowtie pasta with a creamy sauce. 


  • 2 Tbsp olive oil or butter
  • 1 red bell pepper, cored and sliced into strips
  • 1 yellow bell pepper, cored and sliced into strips
  • 8 oz sliced mushrooms (optional)
  • 1/2 cup diced red onion
  • 1 Tbsp minced garlic
  • 1 3/4 cups chicken broth
  • 2 Tbsp white or red vinegar
  • 8 oz uncooked bowtie pasta
  • 20 oz boneless, skinless chicken tenderloins (about 8 chicken tenders)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsp cajun seasoning
  • 1/3 cup heavy cream
  • 1/2 cup shredded parmesan cheese


  1. Turn Instant Pot to saute setting. Add in the olive oil, the peppers, mushrooms (if using), and red onions. Saute for about 5 minutes, until softened. Add in the garlic and saute for 30 seconds. Move the vegetables to a plate. Turn off the Instant Pot. 
  2. Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Add in the pasta and then place the chicken evenly on top of the pasta. Sprinkle the chicken with onion powder, garlic powder, oregano, thyme, paprika and cajun seasoning. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes. Move valve to venting. Remove the lid. 
  4. Stir in the cream and parmesan cheese and the vegetables from earlier. 
  5. Adjust seasonings to taste. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot