The pot lid rattles and you know dinner is almost ready. You catch that comforting clink and the soft hiss of steam trying to sneak out. It pulls your attention right to the kitchen, where the magic of quick cooking is happening.
You spot the creamy sauce thickening inside your Pressure Cooker, the aroma sneaking around corners like it's got a mission. You feel the excitement build because tonight's meal is gonna be a winner; creamy chicken pasta with that perfect tender pull you crave.
It's kinda wild how fast things come together with your cooker. The chicken goes from raw to juicy in no time, all wrapped in a sauce bursting with rich flavor. You wanna savor every bite but gotta wait, just a few more minutes till you're serving something that fills you right up.
The Truth About Fast Tender Results
- Pressure cooking locks in moisture for super tender chicken every time.
- You get that tender pull without waiting hours like slow cooking.
- Quick Release helps you jump to plating when time's tight.
- Natural Release keeps the sauce thick and luscious.
- Sealing ring seals in all the flavors and pressure so nothing escapes.
- The intense heat cooks pasta and chicken fast, saving your evening.
- No dry chicken here, just juicy, flavorful bites that melt like butter.
Your Simple Ingredient Checklist
- 4 thin boneless skinless chicken breasts (or 2 thick ones, halved horizontally and paper towel dried)
- ½ cup flour
- 1 teaspoon salt and ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 12 oz spaghetti (cooked ahead, then drained and set aside)
- 4 tablespoons butter
- 1 small yellow onion (chopped fine)
- 4 garlic cloves minced
- 2 small tomatoes diced
- 1 tablespoon additional flour for the sauce
- 1 cup heavy cream and 1 cup white wine
- ½ cup Parmesan cheese shredded
- 1 teaspoon Italian seasoning (extra for sauce)
- ½ teaspoon salt plus more to taste
- ¼ teaspoon crushed red pepper flakes (if you like a little kick)
Your Complete Cooking Timeline
Step 1: Cook your spaghetti according to package instructions. Drain it well and set it aside so it's ready when the chicken and sauce are done. You gotta keep it separate first to prevent stickiness.
Step 2: Mix the flour, salt, pepper, garlic powder, and Italian seasoning in a shallow dish. This combo flavors the chicken and makes a nice little crust when fried.
Step 3: Dredge the chicken breasts in the seasoning mix, covering both sides real good. You want a nice even coat to seal in flavor and moisture.
Step 4: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 4-5 minutes each side until golden brown and cooked through. Set cooked chicken aside to rest.
Step 5: In the same skillet, melt butter over medium heat. Toss in your chopped onion and sauté until translucent, about 3-4 minutes. Throw in minced garlic next and cook just 30 seconds to keep it fragrant.
Step 6: Pour in chicken broth and heavy cream, stirring to bring it all together. Add Parmesan cheese, extra Italian seasoning, salt, and red pepper flakes to taste. Let it simmer till sauce thickens. Slice the chicken and add back into skillet with your cooked spaghetti. Toss it all so pasta soaks up that creamy goodness. Simmer a couple minutes and get ready to serve!
Valve Hacks You Need to Know
- Quick Release shortcut - hit that valve right away after cooking for tender chicken but don't forget your fingers! A quick release stops overcooking fast.
- Natural Release benefits - let steam escape slowly when you want a thicker sauce and juicier meat. Just set a timer and relax for 10 mins or so before opening the lid.
- Sealing ring check - always make sure your sealing ring is in place before you start. It keeps the pressure locked and your dinner on track.
That First Bite Moment
You pull that plate closer and the sight of creamy sauce clinging to spaghetti makes your mouth water. The chicken slices are juicy with just the right tender pull that shows you cooked it perfectly.
Each forkful has a little kick from the crushed red pepper flakes yet the richness from heavy cream and Parmesan balances it out. You feel comfort wrap around you like a warm blanket.
Y'all, this dinner works real good when you want something fast but still feel like you put effort. The best part? It tastes like you spent hours in the kitchen but with way less fuss.
How to Store This for Later
Refrigerate leftovers in an airtight container. They'll keep good for about 3-4 days, and you can reheat easily in a microwave or on the stove.
Freezing works too. Portion out into meal-sized packs and freeze. Thaw overnight in your fridge before reheating to keep textures real nice.
If you wanna meal prep, cook everything ahead and keep the sauce separate from the pasta. Combine and warm it up just before eating so it stays creamy and fresh.
Don't forget that your sealed pressure cooker sealing ring needs checking if you wanna keep things tasting great next time. That little rubber ring does a ton of work to keep flavors inside.
Everything Else You Wondered About
- How long do I cook the chicken inside the pressure cooker? The chicken should be cooked until it reaches an internal temp of 165°F. With the stovetop method here, 4-5 minutes per side gets you there, but adjust if your breasts are thicker.
- Can I use thick chicken breasts? Totally! Just slice them horizontally and pat dry so they cook evenly and get that tender pull you want.
- What pasta works best? Spaghetti is classic here but feel free to use fettuccine or penne for a different twist.
- Is white wine necessary? Not absolutely. You can swap with extra chicken broth if you prefer no alcohol.
- What if my sauce ends up too thin? Mix a tablespoon of flour with a little water then stir it into the sauce and simmer for a few more minutes.
- Why use both quick and natural release? Quick release saves time for when you're hungry, natural release helps keep sauce rich and tender juicy chicken without rushing it.
For more ways to enjoy pressure cooker recipes and delicious dinners, check out our Slow Cooker Garlic Butter Beef Bites & Potatoes recipe and Stuffed Pepper Soup, both easy comfort meals that pair well with a busy lifestyle.
Creamy Chicken Pasta
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 chicken breasts thin boneless skinless (or 2 thick halved horizontally, paper towel dried)
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 12 oz spaghetti cooked ahead, drained
- 4 tablespoons butter
- 1 yellow onion small, chopped
- 4 garlic cloves minced
- 2 tomatoes small, diced
- 1 tablespoon flour for sauce
- 1 cup heavy cream
- 1 cup white wine
- ½ cup Parmesan cheese shredded
- 1 teaspoon Italian seasoning extra for sauce
- ½ teaspoon salt more to taste
- ¼ teaspoon crushed red pepper flakes optional, for a little kick
Instructions
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- Mix flour, salt, black pepper, garlic powder, and Italian seasoning in a shallow dish.
- Dredge chicken breasts in seasoning mix until evenly coated.
- Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side until golden and cooked through. Set aside.
- In same skillet, melt butter. Add chopped onion and sauté 3–4 minutes. Add garlic and cook 30 seconds.
- Add tomatoes and 1 tablespoon flour. Stir to combine. Add heavy cream, wine, Italian seasoning, salt, and red pepper flakes. Simmer.
- Add Parmesan cheese and whisk until sauce is smooth.
- Slice cooked chicken and return to sauce. Add cooked spaghetti and toss to coat.
- Simmer everything 2–4 minutes on low heat.
- Taste sauce and adjust salt if needed.
- Serve chicken on top or alongside pasta. Garnish with extra Parmesan if desired.
