Marry Me Chicken Pasta Pressure Cooker Recipe
This creamy and flavorful pressure cooker pasta features sun-dried tomatoes, parmesan, and juicy chicken in a rich tomato cream sauce that's quick and easy to make.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces uncooked pasta
- 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 extra for topping
- 1 small handful fresh basil torn or chopped
- Salt & pepper to taste
Instructions
Instructions
- Boil pasta following package till al dente, drain, and set aside.
- Melt butter in a large skillet over medium heat, add flour and stir for about a minute till golden and smooth.
- Add garlic and cook 30 seconds, then stir in tomato paste and cook one more minute.
- Pour in white wine or broth, simmer 2-3 minutes until slightly reduced.
- Turn heat down, add cream, sun-dried tomatoes, oregano, and red pepper flakes. Simmer gently 5-7 minutes stirring occasionally until sauce thickens.
- Add shredded chicken and parmesan. Stir until chicken is heated through and cheese melts.
- Add chopped basil. Stir well.
- Add drained pasta to the sauce. Toss until well coated.
- If needed, add reserved pasta water to thin sauce slightly.
- Serve immediately topped with extra parmesan and basil if desired.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for 3 months. Reheat with a splash of cream or broth to retain creaminess.