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Creamy Chicken Pesto Pasta in Your Pressure Cooker

This creamy chicken pesto pasta combines juicy chicken, rich parmesan and sun-dried tomatoes with basil pesto in a fast, pressure-cooked meal that feels special but takes just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 445 kcal

Equipment

  • 1 Mixing bowl For seasoning chicken
  • 1 Large pot For boiling pasta
  • 1 Large skillet To cook chicken and prepare sauce

Ingredients
  

Main Ingredients

  • 1 pound Boneless skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • Kosher salt
  • Black pepper
  • 8 ounces Penne pasta with ridges if possible
  • 2 tablespoons Extra virgin olive oil
  • ½ cup Heavy cream
  • ¼ cup Parmesan cheese plus more for serving
  • ¼ cup Sun dried tomatoes drained if packed in oil
  • ½ cup Basil pesto homemade or store-bought
  • ½ to 1 teaspoon Red pepper flakes to taste
  • 1 handful Basil leaves torn, for garnish

Instructions
 

Instructions

  • Cook your penne pasta in a big pot of salted boiling water until it’s just al dente. Don’t overcook because it’ll finish cooking with the sauce later. Drain and set aside.
  • Season your chicken pieces with Italian seasoning, kosher salt, and black pepper. Don’t be shy here; this is where the layers of flavor start.
  • Heat olive oil in a large skillet over medium heat. Toss in the chicken and cook until it’s browned on the outside and cooked through, about 6–8 minutes. Then transfer it to a plate to rest.
  • Turn the heat to low and add the heavy cream to the same skillet. Stir in the parmesan cheese until it melts smooth and creamy.
  • Stir in the pesto and sun dried tomatoes, mixing until combined. Add back the chicken and stir until coated.
  • Add the cooked penne into the skillet and toss everything together so the sauce clings to the pasta. Let it cook another 2–3 minutes on low until heated through.
  • Serve hot with extra parmesan or pesto and garnish with torn basil leaves.

Notes

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently with a splash of water or cream. Freeze for longer storage—sauce may separate, just stir well after thawing.