Bruschetta Chicken Pasta in the Pressure Cooker
A fresh and flavorful weeknight dinner featuring juicy chicken, herby tomatoes, and tender spaghetti all brought together in under 30 minutes using a pressure cooker.
Equipment
- 1 Mixing bowl
- 1 Cast iron skillet or any large skillet
Ingredients
Main Ingredients
- 1 pint cherry tomatoes sliced in half
- ⅓ cup basil chopped
- 4 cloves garlic minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 oz spaghetti pasta
- 1 lb boneless, skinless chicken breasts diced
- 1 tablespoon Italian seasoning
- 2 tablespoon olive oil divided
- ½ cup Parmesan cheese grated or shredded
- 1 tablespoon balsamic glaze optional, for garnish
Instructions
Instructions
- Mix cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper in a bowl. Let it marinate in the refrigerator while you prep other ingredients.
- Cook the spaghetti pasta according to package instructions. Drain and set aside.
- Season the diced chicken with Italian seasoning.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-8 minutes, until browned and cooked through. Remove and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil and the tomato marinade. Cook for 2-3 minutes until heated
- Return the chicken to the skillet and mix gently to combine with tomato mixture.
- Add cooked pasta and toss until evenly combined.
- Sprinkle with Parmesan cheese and drizzle balsamic glaze on top if using. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat with a splash of water or broth to loosen. Garnish with fresh basil or balsamic glaze to refresh flavor.