Awesome recipe. Soooo easy and sooo yummy! Start with a GOOD Cajun seasoning blend and you can’t go wrong here.
I sautéed the slices of andouille in the instant pot first, then removed them with a slotted spoon, then used the broth to deglaze and continued on with the recipe as written with the andouille off to the side.
I had a single chicken breast I needed to use too, so I sliced it into two thinner halves and grilled it earlier today (marinated 1hr with Cajun seasoning, oil, lemon, garlic) and just kept that in the fridge until dinner. Then while the pasta was cooking I sliced it up, and tossed it in along with the andouille after releasing the pressure. Then I let that heat up a minute before adding the cream cheese and mustard.
Will make this again and again. I don’t have much of a choice, TBH. My spicy-food-loving 9yr old daughter was a HUGE fan.
