Marry Me Chicken Pasta Pressure Cooker Recipe
This creamy and comforting pasta combines shredded rotisserie chicken with garlic, tomato paste, sun-dried tomatoes, and herbs in a pressure cooker for an easy one-pot meal that's full of flavor and ready in 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 ounces Uncooked pasta penne or fusilli
- 2 tablespoons Butter
- ½ 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
- ½ teaspoon Dried oregano
- ¼ 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.
- Add the minced garlic and cook for about a minute until fragrant.
- Stir in the flour and cook for another minute to make a roux.
- Add the tomato paste and cook for 1–2 minutes to deepen flavor.
- Pour in wine or broth, stir and scrape up any browned bits. Simmer for 2–3 minutes.
- Reduce heat and stir in cream, sun-dried tomatoes, oregano, and red pepper flakes. Simmer 5–7 minutes.
- Add cooked pasta and shredded chicken. Toss to coat everything evenly.
- Serve warm, topped with basil and extra parmesan if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or cream. Freeze in individual portions for easy meals later.