One Pot Cheesy Chicken Pasta With

The pot lid rattles and you know dinner is almost ready. It's one of those moments when you stop what you're doing and listen. You hear the valve hiss just a little and gotta smile 'cause this means dinner's about to come together fast.

You remember opening your pressure cooker before and seeing that perfect little steam cue rising up from the sealing ring. It's kinda like a countdown you can count on each time you make this dish. Plus, it's all in one pan so there's less mess to clean up later.

It's a cozy feeling knowing you're just minutes away from sitting down with a bowl filled with cheesy chicken pasta that's been cooking nicely under pressure. You feel that warm anticipation building and dang does it smell inviting already!

The Real Reasons You Will Love This Method

• One pot means less cleanup, which you're definitely gonna appreciate after a long day.
• You use the sealing ring correctly to lock in flavors and moisture so everything tastes tender and juicy.
• Quick release lets you check on your pasta easily so it doesn't overcook and turn mushy.
• Cooking the chicken and pasta together saves time and helps the flavors blend real good.
• The steam cues help you know exactly when to adjust your heat and pressure, making it pretty foolproof.

Everything You Need Lined Up

• 2 TBS olive oil
• ½ cup diced yellow onion
• 1 red pepper, diced
• 3 cloves garlic, minced
• 2 boneless skinless chicken breasts cut into bite size pieces
• 1 ½ cups chicken broth
• 2 cups penne noodles
• ¾ teaspoon dried basil
• ¾ teaspoon dried oregano
• 1 ½ teaspoon salt to taste
• ½ teaspoon pepper to taste
• 4 oz light cream cheese, room temperature
• ¾ cup plain Greek nonfat yogurt
• 1 ¼ cups shredded Italian cheese, divided

Getting all these ingredients out front makes the cooking part way easier. Plus, having your cream cheese at room temp means it melts better so your sauce comes out extra smooth. The chicken gets tender from the chicken broth and herbs while the penne soaks up those flavors real nice.

How It All Comes Together Step by Step

1. Heat your olive oil in the largest skillet that fits your pressure cooker pan insert, set it over medium heat.
2. Toss in your diced onion and red pepper, sauté them for about 3-4 minutes until they soften and smell sweet.
3. Add the minced garlic and cook it for just another minute, being careful not to brown it too much.
4. Put in the chicken pieces, cooking until they're browned and cooked through, about 5-6 minutes. You'll notice the aroma starts filling your kitchen here.
5. Pour chicken broth into the skillet, then bring it to a simmer right on your stovetop before moving it into the pressure cooker.
6. Stir in your penne noodles along with dried basil, oregano, and salt. Make sure noodles are covered in liquid.
7. Seal the lid with the sealing ring in place, set it to pressure cook for 12-15 minutes. Remember to watch for steam cues and do a quick release once timer beeps to stop cooking just right. Stir in shredded cheese til it melts completely and serve hot!

Time Savers That Actually Work

Y'all can speed things up by prepping your veggies the night before. Chop your onion, red pepper, and garlic so they're ready to toss in right away.

Grab pre-cut chicken breast from the store if you're really pressed for time. No shame in that; it'll still taste dang good.

Using a quick release method means you don't gotta wait forever for pressure to drop. Just watch that valve hiss carefully so you don't burn yourself with the steam.

What It Tastes Like Fresh From the Pot

Right when you lift that lid you feel that fresh, herby smell punch ya right in the nose. The cheese is melted smooth and everything's coated in creamy goodness.

You notice the chicken is tender, juicy with bits of garlic and pepper sticking around for a tiny bite kick. The noodles are soft but still holding their shape which is kinda the best part.

And that sauce is dang creamy but not too heavy, thanks to the light cream cheese and Greek yogurt mix. Every spoonful feels like a warm hug but with a little zing from those Italian herbs.

How to Store This for Later

If you got leftovers put 'em in an airtight container right away. They'll keep in your fridge for up to 3 days and still taste pretty good reheated.

For longer storage, freeze portions in freezer-safe bags or containers. When you're ready just defrost in your fridge overnight and warm it gently on the stovetop or microwave.

Be sure to stir when reheating to get that cheese all melty again, otherwise it can get kinda dried out.

You could also store the pasta and sauce separately if you want to keep noodles firmer longer. Just mix them back together when ready to eat.

The FAQ Section You Actually Need

• Can I use a different pasta shape? Yeah totally! Penne works best here cause it holds sauce great but shells or rotini are good swaps.
• What if I don't have light cream cheese? You can use regular cream cheese or even mascarpone for a richer taste, just soften it first.
• Is Greek yogurt necessary? It adds tang and creaminess without heaviness but you can skip it if you want.
• How do I know my sealing ring is working right? Make sure it's clean and seated properly in the lid, otherwise your pot won't build pressure well.
• Can I double this recipe? Sure thing but you'll wanna check your pressure cooker size and maybe cook a bit longer since there's more liquid.
• What's slow release and do I need it here? Slow release means you let pressure drop naturally. Here you use quick release cause you want the pasta to stay firm and not overcook.

For more cozy one pot meals, check out our Cowboy Casserole or try the comforting Slow Cooker Garlic Butter Beef Bites & Potatoes Recipe. Both are perfect for easy weeknight dinners that bring big flavors and minimal mess.

One Pan Cheesy Chicken Pasta

This easy one pot cheesy chicken pasta is a flavorful and creamy dish made with penne noodles, tender chicken, and a blend of Italian cheeses in a smooth, herby sauce — all ready in under an hour with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 5 servings

Calories 443 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2 TBS olive oil
• ½ cup yellow onion diced
• 1 red pepper diced
• 3 cloves garlic minced
• 2 boneless skinless chicken breasts cut into bite size pieces
• 1 ½ cups chicken broth
• 2 cups penne noodles
• ¾ teaspoon dried basil
• ¾ teaspoon dried oregano
• 1 ½ teaspoon salt to taste
• ½ teaspoon pepper to taste
• 4 oz light cream cheese room temperature
• ¾ cup plain Greek nonfat yogurt
• 1 ¼ cups shredded Italian cheese divided

Instructions

 

Instructions

• Heat your olive oil in the largest skillet that fits your pressure cooker insert, set it over medium heat.
• Toss in diced onion and red pepper, sauté 3–4 minutes until softened.
• Add minced garlic and cook for 1 minute, careful not to brown.
• Cook chicken pieces until browned and mostly cooked through, about 5–6 minutes.
• Pour chicken broth into skillet and bring it to a simmer.
• Stir in penne noodles, basil, oregano, and salt. Ensure noodles are submerged.
• Seal lid with sealing ring. Pressure cook 12–15 minutes. Watch steam cues and quick release after timer beeps.
• Remove lid, stir in cream cheese and Greek yogurt to make a sauce.
• Stir in 1 cup shredded Italian cheese until melted. Serve warm, topped with remaining ¼ cup cheese.

Notes

Use quick release to prevent overcooked pasta. Store leftovers in an airtight container up to 3 days. Cheese can be reheated with a stir for perfect texture.