You catch the smell through the steam vent and suddenly you are starving. That spicy, cheesy scent that kinda fills the kitchen just makes everything else fade away. You remember those times when a meal felt like a hug, and now you know you9re about to get one.
The smell9s coming from a pressure cooker that9s doing its thing, and you feel your stomach rumble without even a second thought. Somehow that mix of tomatoes, cream, and spices hits you in the best way possible. You spot the steam swirling gently around your favorite pot, knowing you9re close.
It9s funny how a simple meal can turn into a whole experience. You wanna dive right in but gotta remind yourself to let the natural release do its slow magic. You recall the days when sauces took forever, but this method cuts down that wait and fills your place with that cozy broth depth you love.
The Real Reasons You Will Love This Method
- Fast cooking time that keeps your chicken tender pull just right
- Hands-off with pressure cooker doing most the work while you chill
- Broth depth gets real good from slow release enhancing flavors inside
- Sealing ring keeps all that aroma locked in so your kitchen smells amazing
- Everything cooks evenly so your penne and sauce blend together perfectly
What Goes Into the Pot Today
- ½ lb. Penne pasta to soak up all the creamy sauce
- 1 lb. chicken breasts cut into 1 inch strips so they cook quick
- 1 (15 oz.) can diced tomatoes to add fresh Southwest zest
- 1 cup heavy cream for that rich, velvety texture you crave
- 1 ½ cups shredded cheddar cheese that melts into gooey goodness
- 1 cup chopped onion to build flavor and sweetness
- 4 cloves garlic minced, because you want that punch of aroma
- 1 tablespoon honey to add a subtle sweet balance
- 1 tablespoon olive oil and 1 tablespoon butter for cooking and richness
- Spices including chili powder, cumin, oregano, paprika, black pepper, salt, and a pinch of cayenne to bring out that Southwest vibe
The Full Pressure Cooker Journey
Step one, cook your penne pasta according to the package instructions. Then drain it and set it aside so it9s ready for later. You don9t wanna overcook it now.
Heat up olive oil and butter in a large skillet on medium heat. Toss in your chicken strips and cook 9emuntil browned and cooked through, about 7 to 8 minutes. Then you gotta remove the chicken and let it rest a bit.
In the same skillet, add your chopped onion and cook until it9s soft and translucent, about three minutes. Your kitchen already smells like heaven. Add in minced garlic and stir for one minute so it releases that fabulous aroma.
Next, pour in the diced tomatoes and honey. Let that simmer for five minutes, stirring now and then so nothin9 sticks. This step brings a nice swirl of sweet and tangy to the pot.
Slowly stir in the heavy cream and bring it to a gentle simmer. Then toss the shredded cheddar cheese in and keep stirring till the sauce is melted and smooth. You9re almost there, and it9s looking so good.
Put your cooked chicken back in the skillet and stir to combine everything. Add the cooked penne pasta, give it a good toss so every piece is coated with all that creamy, spicy sauce.
Serve it up hot with extra cheese or herbs if you want. This is the kind of meal that just hugs you from the inside out.
Valve Hacks You Need to Know
- Use natural release over slow release when you want the flavors to settle slowly and the chicken to stay super tender.
- If you9re in a rush, do slow release but be ready cause the steam bursts out fast and you gotta keep safe.
- Make sure your sealing ring is properly fitted so pressure builds right and no steam escapes early.
- Listen for the change in pressure sound to know when your food is perfectly cooked without guessing too much.
When You Finally Get to Eat
You dig your fork into that creamy Southwest Chicken Alfredo and feel the warmth hit you right away. The cheddar cheese melts onto your tongue, tangling with the tasty spices just how you want it.
The chicken pulls apart easy, tender and juicy from all that perfect pressure cooker care. That rich sauce clings to every bite of penne pasta and you remember why comfort food is comfort food.
You taste the subtle kick from paprika and cayenne, a little heat that doesn9t overpower, just teases your palate gently. The tomatoes add that bright tang that9s like a little visit from the Southwest sun.
Every bite is like a cozy meal made just for you after a long day. You feel full in a good way and kinda proud for pulling this together so fast.
Keeping Leftovers Fresh and Ready
First, pop your leftovers into an airtight container and put it in the fridge. They9ll keep good for about three to four days which is just right for a few quick bites later.
If you wanna freeze some, portion it out into freezer-safe bags. Just thaw it overnight in the fridge and warm it on the stove or microwave.
When reheating, add a splash of water or broth so the sauce doesn9t get too thick or dry. Stir gently and heat it slow so nothing burns.
For a quick snack, you can even toss the leftover pasta into a skillet with a little butter or oil, heat it up, and get that crispy edge you didn9t expect but totally dig.
What People Always Ask Me
- Can I swap the chicken for another protein? Heck yeah, you can! Shrimp or turkey work real good, just adjust cooking time since shrimp cooks faster. Check out our Keto Diet Friendly Meatball Casserole with Cheese and Sauce for a tasty alternative.
- What if I don9t have heavy cream? You can use half-and-half or whole milk but it won9t be quite as thick and creamy.
- Is it okay to add extra veggies? Totally. Bell peppers or corn would fit this recipe nice and add some color and crunch. For more hearty vegetable ideas, see our Cowboy Casserole recipe.
- How do I avoid pasta sticking together? Cook it just till al dente and rinse with cool water after draining to stop cooking.
- Can I make this in an air fryer? Air fryer is cool for some stuff but this sauce and pasta combo needs that pressure cooker love for best results.
- What9s the best way to get leftovers tasting fresh? Add a little broth or olive oil when reheating, stir gently, and heat low and slow. It keeps that creamy, rich taste going.
For more comforting and easy recipes, explore our collection of Slow Cooker Garlic Butter Beef Bites & Potatoes and Stuffed Pepper Soup.
Southwest Chicken Alfredo Pressure Cooker Recipe
Equipment
- 1 Pressure cooker For cooking the dish
Ingredients
Main ingredients
- 0.5 lb Penne Pasta
- 1 lb Chicken Breasts cut into 1 inch strips
- 1 can (15 oz.) Diced Tomatoes
- 1 cup Heavy Cream
- 1.5 cups Cheddar Cheese shredded
- 1 cup Onion chopped
- 4 cloves Garlic minced
- 1 tablespoon Honey
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 tablespoons Cilantro chopped
- 1.5 teaspoon Chili Powder
- 0.5 teaspoon Cumin
- 0.5 teaspoon Oregano
- 1 teaspoon Paprika
- 0.25 teaspoon Black Pepper
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne
Instructions
Instructions
- Bring a large pot of water to a boil and cook penne pasta according to package instructions for al dente. When done, drain and set aside.
- In a small bowl, mix the southwest seasoning blend together.
- Add cut chicken to a large bowl and drizzle in honey and half of the seasonings. Toss to combine.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken and cook for about 7–8 minutes until cooked through and browned. Transfer chicken to a plate.
- Add diced onion and butter to the same skillet over medium heat. Cook for 3 minutes until tender. Add garlic and cook another minute.
- Add diced tomatoes and the remaining seasoning. Bring to a low simmer for 5 minutes.
- Slowly pour in heavy cream while stirring until fully incorporated. Bring to a gentle simmer.
- Return cooked chicken to the skillet. Sprinkle in the cheddar cheese and stir to combine.
- Add the cooked penne pasta to the skillet. Toss everything together so it is evenly coated in sauce.
- Remove from heat and let it sit a few minutes. Stir again to coat everything in sauce.
- Garnish with chopped cilantro and serve hot.
