Marry Me Chicken Pasta in the Pressure Cooker
This comforting pressure cooker meal blends creamy tomato sauce, garlic, rotisserie chicken, and pasta into a flavorful one-pot dinner ready in just 30 minutes.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 8 ounces uncooked pasta like penne or rigatoni
- 2 tablespoons butter
- 0.5 tablespoon flour
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- ⅓ cup dry white wine or chicken broth
- 1 cup heavy or whipping cream
- ⅓ cup sun-dried tomatoes
- 0.5 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes
- 2 cups cooked or rotisserie chicken shredded
- ⅓ cup freshly grated parmesan cheese plus more for serving
- 1 small handful fresh basil torn or chopped
- Salt and pepper to taste
Instructions
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter until bubbly, then add minced garlic and sauté for 1-2 minutes.
- Stir in flour and cook for 1 minute to form a roux.
- Add tomato paste and cook for another minute.
- Pour in wine or broth and deglaze the skillet, scraping the pan bottom.
- Stir in cream, sun-dried tomatoes, oregano, and red pepper flakes. Simmer 5-7 minutes until the sauce thickens.
- Add cooked pasta and shredded chicken to the sauce, stirring to coat evenly.
- Stir in parmesan and basil, remove from heat, and season with salt and pepper to taste.
- If needed, add a splash of hot pasta water to thin the sauce before serving.
- Serve immediately, topped with more parmesan and basil if desired.
Notes
Store leftovers in airtight containers for up to 4 days, or freeze up to 2 months. Add broth when reheating to loosen the sauce, and top with fresh basil for brightness.