Steam curls up from the valve and your stomach starts talking back real quick. You spot the sealing ring doing its thing and that little valve hiss gives you that good kinda feeling. Its like the smell of dinner sneakily sneaking up on ya before you even open the lid.
You look around your kitchen space and you gotta say youre set up for an easy dinner win. The pressure cooker working its pressure mojo is just about ready to slow release all those flavors into a dinner that feels like it took way longer than 30 minutes.
That deep broth depth, full flavor sauce with a spicy kick you remember from great meals? Its right here in your pot, making yall ready to dig in and maybe even lick your plate (no judgment, I do it too!).
Why Your Cooker Beats Every Other Pot
- It seals in moisture like a champ so your chicken stays juicy without drying out.
- Keeps all those bold flavors trapped inside for that broth depth and sauce richness.
- Pressure builds fast and cuts your cook time way down.
- The slow release option stops things from overcooking and keeps texture just right.
- The sealing ring you gotta check keeps all that steam and taste locked tight.
- You can saut veg and brown meat right in it, saving you extra pans to wash.
Everything You Need Lined Up
First off, youre gonna want 8 ounces of boneless, skinless chicken thighs or breasts. Both work but thighs bring a bit extra juiciness.
Grab salt and cracked black pepper, about a half teaspoon ground cumin for that subtle warmth, and a tablespoon of olive oil to get your browning going.
For the creamy sauce, youll need three quarters cup half and half or heavy cream if you wanna go richer. Dont forget two garlic cloves minced, and about a one large chipotle pepper or maybe two small if you like it spicier.
One teaspoon of the adobo sauce from the chipotle can adds some depth, plus a teaspoon of honey to balance the heat. Grab a third cup finely chopped yellow onion and half cup chopped yellow bell pepper too.
Add half cup chopped asparagus spears for a green pop, 8 ounces dried penne pasta to make it filling, and a quarter cup grated Parmesan to stir in. Lemon juice just a tablespoon brightens it up and half a cup reserved pasta water helps bring everything together. Green onions chopped on top finish it off real nice.
The Exact Process From Start to Finish
Step one youll wanna do is season the chicken thighs with salt, black pepper, and the ground cumin. Get those flavors working right at the start.
Heat a tablespoon of olive oil in a big skillet over medium heat. Add the chicken and brown it on all sides, takes about 6 to 8 minutes per side, until its cooked through. Then pull it off the heat and set aside.
Now in that same skillet, toss in the chopped onion and saut it for 2 to 3 minutes until softened. Next, add minced garlic and give it about 30 seconds until it smells all fragrant.
Chop up your chipotle pepper and toss it in with the adobo sauce and honey. Stir it all together so the flavors start mingling.
Pour in the half and half, turn down the heat to low, and let this sauce simmer gentle like for about 3 to 4 minutes. Stir it every once in a while so it stays creamy.
Slice your cooked chicken and toss it back into the skillet, coating it with that creamy sauce. Let it cook together about 2 to 3 minutes so everythings warm and ready. Serve it hot over pasta and dont forget to sprinkle those green onions on top.
Time Savers That Actually Work
- Use pre-minced garlic to skip that chopping step without losing flavor.
- Buy pre-cut asparagus or bell pepper so you can toss them straight in without fuss.
- Cook your pasta in the pressure cooker to save pots and get it all done at once.
- Use leftover cooked chicken if you got some, just warm it in the sauce instead of cooking fresh.
- Keep your onions chopped ahead and stored in the fridge so you just grab what you need.
The Flavor Experience Waiting for You
That creamy chipotle sauce? Its a beautiful blend of smoky heat that hugs the chicken and pasta like an old friend. The honey adds a mellow sweetness that tames the chipotles spicy bite just enough.
The cumin tucked into the chicken seasoning gives this dish a subtle earthiness that plays so well with the bright acidity from the lemon juice. Every bite feels like its layered with care and flavor.
The asparagus and bell pepper chunks bring a fresh crunch that cuts through the creamy, rich sauce perfectly. Its kinda like all the textures and tastes in the pot are high-fiving each other by the time youre ready to scoop yourself a plate.
Keeping Leftovers Fresh and Ready
If you got leftovers (and you probably will), the fridge is your best friend. Put your pasta in an airtight container and eat within 3 to 4 days for best taste.
For a longer stash, pop leftovers in the freezer in freezer-safe bags or containers. Make sure to get as much air out as possible to keep freezer burn away.
When youre ready to reheat, thaw it overnight in the fridge. Warm it gently in a skillet with a splash of broth or water so the sauce loosens up and tastes just as good as fresh.
Everything Else You Wondered About
- Q How do I handle the natural release with this recipe?
A For this one, slow release is the way to go after cooking pasta in the pressure cooker. It keeps the pasta from overcooking and keeps your sauce thick. - Q Can I use chicken breasts instead of thighs?
A Totally, breasts work fine but thighs stay juicier and can handle the spice better. - Q Whats the best way to chop the chipotle pepper?
A Use a sharp knife to finely mince it so the heat spreads evenly without big chunks. - Q Can I substitute half and half with anything else?
A Heavy cream works great if you want richer sauce. Milk can be used but it wont be as creamy. - Q Should I saut the veggies first?
A Yep, sauting the onions and garlic builds deeper flavor before adding the sauce. Adds brightness too. - Q Whats the valve hiss I keep hearing?
A That hiss means your pressure cooker is sealing your meal tight and building pressure. Its a good sign your flavor is locking in.
Spicy Chicken Pasta with Creamy Chipotle Sauce & Other Cozy Batch Recipes
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 8 oz Boneless skinless chicken thighs or breasts
- Salt + cracked black pepper
- ½ teaspoon Ground cumin
- 1 tablespoon Olive oil
- ¾ cup Half and half or heavy cream
- 2 Garlic cloves minced
- 1 Chipotle pepper or 2 small
- 1 teaspoon Adobo sauce from can
- 1 teaspoon Honey
- ⅓ cup Finely chopped yellow onion
- ½ cup Chopped yellow bell pepper
- ½ cup Chopped asparagus spears
- 8 oz Dried penne pasta
- ¼ cup Grated Parmesan
- 1 tablespoon Lemon juice
- ½ cup Reserved pasta water
- Chopped green onion for garnish
Instructions
Instructions
- Season chicken with salt, black pepper, and cumin.
- Heat olive oil in skillet. Brown chicken 6-8 minutes each side. Remove and set aside.
- Sauté onion in same skillet 2-3 minutes. Add garlic and cook another 30 seconds.
- Add chipotle pepper, adobo sauce, and honey. Stir together.
- Pour in half and half. Simmer on low 3-4 minutes, stirring.
- Slice cooked chicken and return to skillet. Simmer 2-3 minutes.
- Toss in cooked pasta, Parmesan, lemon juice, pasta water. Stir to combine.
- Top with green onions. Serve hot.
Leave a Reply