Marry Me Chicken Pasta In Your Pressure Cooker
This creamy, dreamy chicken pasta is cooked under pressure for maximum flavor, combining tender chicken, tangy sun-dried tomatoes, parmesan, and rich cream into one comforting dish you'll fall in love with.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken cut into 1-inch pieces
- 10 ounces penne pasta your fave brand
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon olive oil for browning
- 3 tablespoons butter to build sauce richness
- 2 teaspoons minced garlic
- 3 tablespoons flour helps thicken the sauce
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup sun-dried tomatoes drained
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- fresh basil for garnish
Instructions
Instructions
- Season chicken with salt and pepper. Heat olive oil in pressure cooker on sauté mode and brown chicken. Remove and set aside.
- Melt butter, sauté garlic, and whisk in flour to make a smooth roux.
- Whisk in chicken broth and heavy cream. Simmer gently to avoid boiling.
- Return chicken to pot. Stir in sun-dried tomatoes, paprika, and Italian seasoning. Pressure cook for 7 minutes, then slow release.
- While pressure builds/releases, cook penne pasta separately until al dente.
- Once pressure is released, open lid and stir in parmesan cheese until melted.
- Add cooked pasta into the creamy sauce. Toss gently to coat.
- Garnish with fresh basil before serving.
- Optionally top with extra parmesan for added cheesiness.
Notes
Use rotisserie chicken or quick-cook pasta as shortcuts. Add veggies like spinach or peas for a boost.