Chicken Pesto Pasta

You catch the smell through the steam vent and suddenly you are starving. The kitchen fills with this kinda fresh herbal scent mixed with rich creaminess that totally pulls you in. You feel that tingly hunger creeping up, knowing this meal's gonna hit the spot real good.

As you hear the float valve rise, you remember how much you loved this one the last time you made it. That moment when the pressure build happens and the steam cues start feeling just right, you sense everything's cooking together perfectly.

You recall the first taste when the basil pesto hits your tongue all bright and fresh. Paired with juicy bits of chicken and tender penne pasta, it's like every bite's bursting with flavor and comfort, making you wanna dive right in again.

The Truth About Fast Tender Results

• Pressure build in your cooker shortens cooking time without losing flavors.
• The sealing ring keeps steam trapped for moist, tender chicken every time.
• Floating valve lifting signals full pressure, so you know when cookin's on track.
• Steam cues help you sense when it's time to switch to slow release or natural release.
• Pasta cooks surprisingly well under pressure; just follow recipe timings closely.
• Quick pressure cooking means cream and cheese get to stay silky and smooth.
• You end up with chicken that's juicy, not dried out, since pressure locks in moisture.

For more on achieving tender chicken, check out our Garlic Parmesan Chicken and elevate your pressure cooker skills with these tips.

What Goes Into the Pot Today

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon Italian seasoning for that classic herb flavor
• Kosher salt to taste
• Black pepper, freshly cracked if you got it, to brighten things up
• 8 ounces penne pasta, preferably with ridges to catch that sauce real good
• 2 tablespoons extra virgin olive oil for browning your chicken tasty-like
• ½ cup heavy cream to bring that richness and smooth texture
• ¼ cup parmesan cheese, plus extra if you wanna sprinkle it on top at the end
• ¼ cup sun dried tomatoes, drained if packed in oil, they add a sweet tang
• ½ cup basil pesto, homemade or store-bought, plus some more for garnish if you like

Your Complete Cooking Timeline

Step 1: Season the chicken pieces well with Italian seasoning, kosher salt, and black pepper. This starts building your flavor foundation right in the pot.

Step 2: Heat the olive oil inside your pressure cooker on the sauté mode or right on the stove if that's your setup. Toss the chicken in and brown it for about 6-8 minutes until it gets nice and golden.

Step 3: While your chicken's getting that good color, bring a pot of salted water to boil. You're gonna cook the penne pasta there. Follow the package instructions and cook it till it's just al dente-firm but not hard.

Step 4: Drain the pasta and set it aside. This part's quick, so don't lose track of that pressure cooker action.

Step 5: Now add the heavy cream, parmesan cheese, sun dried tomatoes, and basil pesto right into the pressure cooker with your browned chicken. Stir everything up gently so all those flavors blend together.

Step 6: Put the lid on the pressure cooker, check that sealing ring is in place, and lock it down. Turn on the pressure until the float valve lifts signaling full pressure build.

Step 7: Cook under pressure for just a few minutes depending on your cooker's speed to keep chicken tender and sauce creamy. After that, do a slow release to let the steam go gradually.

Step 8: Finally, add your cooked penne pasta into the pot and toss it with the creamy chicken pesto sauce. Serve it hot with torn basil leaves on top and sprinkle on extra parmesan cheese if you're feeling it.

Easy Tweaks That Make Life Simple

• If you're short on time, use pre-cooked or rotisserie chicken. Just stir it in late with the cream and pesto to warm through and skip browning.
• Swap penne for any pasta shape you got handy. Just keep the cook time close to the recipe for best results.
• Use store-bought pesto when you're in a hurry. Good quality stuff makes a big difference, but homemade's awesome too.
• Double up ingredients and save half for next day. Reheat in your pressure cooker using a gentle steam cycle to keep it creamy.

Need more quick pasta ideas? Try our Chicken Philly Cheesesteak recipe for a flavorful twist with peppers and provolone.

The Flavor Experience Waiting for You

When you bite into this creamy chicken pesto pasta, you first get that bright, fresh basil taste that wakes up your palate. The pesto's kinda herbal and slightly garlicky, not overpowering but just enough to feel like a special treat.

The chicken is tender and juicy from pressure cooking, soaking up all those rich sauce flavors. You sense the slight tang from the sun dried tomatoes popping up here and there, which adds a lovely balance.

Each forkful is comfort all wrapped up in creamy texture and savory notes from parmesan. It's the kinda meal you wanna make over and over when you need something cozy but quick.

Keeping Leftovers Fresh and Ready

• Store your leftover pasta in airtight containers, making sure to press the sauce close to the noodles so it doesn't dry out.
• Keep it in the fridge for up to 3 days. You'll wanna reheat gently to keep cream from separating-microwave briefly or warm in a skillet with a splash of water.
• Freeze leftovers by packing them in freezer-safe bags or containers. Thaw overnight in the fridge for best texture before reheating.
• If sauce thickens too much after storage, stir in a little bit of cream or broth to loosen it back up when reheating.

Everything Else You Wondered About

Q1: Can I cook pasta directly in the pressure cooker with chicken?
You technically can, but it's tricky to get timing right and avoid mushy pasta. I like cooking pasta separately and adding it later to keep texture perfect. For more pasta cooking techniques, see our pressure cooker tips.

Q2: What if I don't have a sealing ring?
The sealing ring's super important to build pressure, so you gotta have one that fits your cooker. Don't skip it or the float valve won't rise and pressure won't build.

Q3: How do I know when to do slow release versus natural release?
Slow release means you open the steam valve gently after cooking, letting pressure drop quickly but not all at once. Natural release takes longer, but for pasta this recipe slow release works best to keep it from overcooking.

Q4: Can I use low-fat cream or a different dairy?
You could try, but heavy cream keeps sauce rich and silky. Low-fat options might make sauce thinner and less creamy, so it's kinda up to how rich you want it.

Q5: Do I have to brown chicken first?
Browning adds flavor and texture, but if you're rushed just throw chicken in as is. The sauce still tastes great, but browning's a nice touch you might wanna try.

Q6: What red pepper flake amount works best?
I like between ½ and 1 teaspoon depending how much heat you wanna bring. It adds a little kick without stealing the show from pesto's herbal vibes.

For more tips and meal ideas, see our Garlic Parmesan Chicken and Philly Cheesesteak Sloppy Joes recipes.