Chicken Philly Cheesesteak Pasta Pressure Cooker Recipe
A creamy fusion of Philly cheesesteak flavors and comforting pasta, made fast in the pressure cooker with tender chicken, bell peppers, jalapeño, and melted provolone cheese.
Equipment
- 1 large pot For boiling the pasta.
- 1 large skillet For cooking chicken, veggies, and sauce.
- 1 Chef's knife For prepping vegetables and chicken.
- 1 measuring cups and spoons For accuracy.
Ingredients
Main Ingredients
- 12 oz dry penne pasta
- 1 tablespoon olive oil
- 2 lbs boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon butter
- 1 small yellow onion thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 small jalapeño finely diced (remove seeds for less heat)
- 1 tablespoon garlic powder
- 1 tablespoon steak seasoning
- 1 teaspoon salt adjusted to taste
- 1 teaspoon black pepper adjusted to taste
- 2 cups heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1 cup Parmesan cheese grated or from the green can
- 7 slices provolone cheese
- chopped fresh parsley for garnish (optional)
Instructions
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- In a skillet, heat olive oil over medium-high. Add chicken and cook 6–8 minutes until browned. Remove and set aside.
- In same skillet, melt butter. Add onions, bell pepper, and jalapeño. Sauté 5–7 minutes until tender.
- Return chicken to skillet. Add garlic powder, steak seasoning, salt, and pepper. Stir and cook 2–3 more minutes.
- Add cooked pasta and toss to combine.
- Pour in cream and Worcestershire. Sprinkle in Parmesan, top with provolone slices. Cover with pressure cooker lid, cook on high pressure for 2–3 minutes. Quick release. Garnish with parsley and serve.
Notes
Use pre-cooked rotisserie chicken to save time. Frozen veggies also work well. Pre-shredded cheese can reduce prep even more.