The pot lid rattles and you know dinner is almost ready. That sound kinda gets you excited, right? You peek in the kitchen and you spot the steam escaping and hear the valve hiss. It feels like dinner's about to surprise you in the best way.
You catch the scent of garlic and parmesan wafting through your place. It's mouthwatering already. You feel this cozy vibe starting to build 'cause you just know that creamy sauce is gonna hug every piece of chicken and pasta nice and good.
The float valve popped up a little while ago, so you know the pressure cooker is doing its thing. You're getting closer to that moment when you do the quick release and see all that rich sauce ready to mix up with your perfectly tender chicken. Oh man, it's dinner time soon!
The Truth About Fast Tender Results
- Pressure cooking means you don't wait forever for that tender chicken texture. For best results with quick cooking sauces, check out some of our slow cooker garlic butter beef bites & potatoes recipes for similar techniques.
- The broth depth gotta be just right so you don't end up with a dried out mess or too soupy sauce. Learn how to balance perfect broth in our Cowboy Casserole tips.
- Quick release helps prevent overcooking the pasta and chicken once cooking's done. This handy tip can save many dishes including Stuffed Pepper Soup.
- Slow release lets flavors settle better if you got some extra time and patience.
- The float valve is your best friend to check if pressure's up or done.
- Not stirring too much after quick release keeps pasta from getting mushy.
The Complete Shopping Rundown
- 1 ½ pounds boneless skinless chicken cut into 1-inch pieces. You want clean pieces so everything cooks evenly.
- 10 ounces penne pasta. Penne holds sauce real good and cooks nice in this recipe.
- ½ teaspoon salt plus ¼ teaspoon pepper to season chicken perfectly.
- 1 tablespoon olive oil. You'll use this to brown your chicken before pressure cooking.
- 3 tablespoons butter. Butter brings richness to your sauce that's just unbeatable.
- 2 teaspoons minced garlic. Fresh garlic works best but the jar stuff's fine too if you're in a pinch.
- 3 tablespoons flour to make a roux that thickens your sauce up right.
- 2 cups chicken broth and 1 cup heavy cream combined make this sauce creamy and comforting.
- 1 cup grated parmesan cheese adds that melty cheesy goodness.
- 1 cup sun-dried tomatoes drained. They punch up the flavor and add a nice chewier texture.
- 1 teaspoon paprika and 2 teaspoons dried Italian seasoning for seasoning that hits all the right spots.
- Fresh basil for garnish. It's that little fresh touch that'll make it all pop on your plate.
The Exact Process From Start to Finish
- Cook penne pasta in salted boiling water like the package says. Drain and set aside. You gotta make sure pasta doesn't overcook when pressure cooking.
- Season the chicken with salt and pepper. You want every piece ready to soak up that flavor.
- Heat olive oil in a big skillet on medium-high heat. Toss chicken in and cook till it's golden and cooked through, 'bout 6 to 8 minutes. Then take the chicken off heat.
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté till fragrant, about a minute. This smells amazing!
- Whisk in flour to make a roux. Cook for 1 to 2 minutes so it's not raw tasting. Slowly pour in chicken broth while whisking so no lumps.
- Bring sauce to a simmer and let it thicken up for 3 to 4 minutes. Stir in heavy cream, bring back to a gentle simmer.
- Add sun-dried tomatoes, paprika, and Italian seasoning to the sauce. Toss the cooked chicken back in there and stir to coat.
- Add cooked penne pasta, toss to mix everything evenly. Let it simmer for 2 to 3 minutes till it's all heated through nice and good.
Valve Hacks You Need to Know
- When you do the quick release, put a kitchen towel over the valve to catch the steam so you don't get burnt or spray everywhere. It works real good.
- If you're worried about pasta getting mushy, do a slow release instead. It helps keep the texture just right.
- The float valve popping up means pressure's locked in. Don't open the lid till it drops back down to avoid a boiling hot mess.
When You Finally Get to Eat
You scoop up the creamy Marry Me Chicken Pasta and see the sun-dried tomatoes and flecks of fresh basil resting on top. It looks pretty dang inviting with that golden parmesan melted in.
And when you take a bite, you feel that tender chicken soaked in the luscious sauce right away. The pasta's perfectly coated and cooked with no mush, just how you wanted.
The garlicky, cheesy flavors wrap around your taste buds and make you wanna keep eating even when you're kinda full already. This dinner's comfort food done right.
Keeping Leftovers Fresh and Ready
- Store leftovers in an airtight container in the fridge. It keeps the sauce creamy but might soak into pasta a bit after a day or two.
- When reheating, add a splash of chicken broth or cream to loosen the sauce. It brings back that nice creamy texture.
- If you want to freeze some, pack it in freezer-safe bags and squeeze out air. Thaw overnight in the fridge and reheat gently.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Totally! Thighs are juicier and work great. Just adjust cooking time if pieces are bigger.
- Why does my pasta get mushy sometimes? Usually 'cause of pressure time or too much liquid. Stick close to the recipe and do a quick release to keep it firm. Here's a great stuffed pepper soup recipe that also uses quick release tips for perfect texture.
- Can I make this recipe dairy-free? You can swap cream for coconut milk and use a vegan butter alternative. Parmesan is trickier, but nutritional yeast can help with cheesy flavor.
- Is it okay to use dried herbs instead of fresh? Yes, dried Italian seasoning works well here and can even be more punchy than fresh.
- What if my float valve doesn't pop up? That might mean your pressure cooker didn't seal right. Check the gasket and make sure the lid is locked.
- Can I double the recipe? You can but be careful not to go over the fill line. Pressure cookers gotta some limits to work safely.
Marry Me Chicken Pasta
Creamy, cheesy pasta with tender chicken and sun-dried tomatoes in a flavorful sauce. A comforting dish perfect to wow anyone at the table.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ pounds Boneless skinless chicken cut into 1-inch pieces
- 10 ounces Penne pasta
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 tablespoons Butter
- 2 teaspoons Garlic minced
- 3 tablespoons Flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese grated
- 1 cup Sun-dried tomatoes drained
- 1 teaspoon Paprika
- 2 teaspoons Italian seasoning dried
- Fresh basil for garnish
Instructions
Instructions
- Cook penne pasta in salted boiling water according to package instructions. Drain and set aside.
- Season the chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-8 minutes until golden and cooked through.
- Remove chicken and set aside. In the same skillet, melt butter then sauté garlic until fragrant, about 1 minute.
- Whisk in flour to make a roux. Cook for 1-2 minutes. Slowly add chicken broth while whisking to avoid lumps.
- Simmer sauce for 3-4 minutes to thicken. Stir in heavy cream and simmer gently.
- Add sun-dried tomatoes, paprika, and dried Italian seasoning. Stir well.
- Return chicken to skillet and coat in sauce.
- Add cooked pasta and mix everything together. Simmer for 2-3 minutes until heated through.
- Garnish with fresh basil and additional parmesan cheese if desired.
Notes
Leftovers can be stored in the fridge and reheated with a splash of broth or cream. For freezing, use airtight freezer bags and thaw overnight before reheating gently.
