Marry Me Chicken Pasta Pressure Cooker Recipe
A rich and creamy Marry Me Chicken Pasta made quick in a pressure cooker using rotisserie chicken, heavy cream, and flavorful seasonings for a comforting, gourmet meal in under an hour.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 8 ounces uncooked pasta penne or rigatoni
- 2 tablespoons butter for sauce base
- ½ tablespoon flour to thicken sauce
- 3-4 cloves garlic minced, fresh
- 1 tablespoon tomato paste
- ⅓ cup dry white wine or chicken broth
- 1 cup heavy cream or whipping cream
- ⅓ cup sun-dried tomatoes chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 cups cooked rotisserie chicken shredded
- ⅓ cup parmesan cheese plus extra for topping
- 1 handful fresh basil torn
- salt and pepper to taste
Instructions
Instructions
- Cook your pasta according to the box until it’s al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add flour and whisk about a minute to form a roux.
- Add minced garlic. Cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for another minute.
- Pour in wine or chicken broth, scrape pan bottom. Simmer for 2-3 minutes.
- Reduce heat to low. Stir in cream, sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 5-7 minutes.
- Add cooked pasta and shredded chicken into the sauce. Stir until combined and heated through.
- Mix in parmesan cheese. Stir until melted and creamy.
- Top with fresh torn basil and extra parmesan as desired.
- Serve warm directly from skillet and enjoy.
Notes
For faster prep, use jarred minced garlic and pre-cooked chicken. Store leftovers in airtight containers and reheat gently with a splash of broth or cream.