Steam curls up from the valve and your stomach starts talking back. The moment you hear that gentle hiss, you know something good is happening inside your pressure cooker. The float valve pops up, and you catch that first glimpse of steam, hinting at the deliciousness to come.
You get that warm feeling, like the kitchen's about to fill with scents you crave. You recall every creamy bite of chicken smothered in sauce, tender enough to pull apart easy. It works real good when you gotta feed yourself or your crew fast but still want something comforting.
This Marry Me Chicken Pasta recipe, cooked under pressure, makes you feel kinda like a weekday superstar. The flavors get all cozy and meld together quick, so you’re not waiting forever for dinner. Plus, you can watch the pasta cook right along with your chicken and sauce, saving you a stack of dishes. Better yet, you get to enjoy that rich, cheesy sauce that clings just right to the penne. Trust me, you gonna love this.
What Makes Pressure Cooking Win Every Round
- Speedy cooking time means dinner’s ready before you know it.
- Locking in steam keeps all the flavors intense and full.
- One-pot cooking cuts down on dirty dishes—which you always appreciate.
- Perfect pressure and steam cues tell you when it’s done just right.
- Chicken comes out with that tender pull texture you wanna bite into.
- Quick release means you stop cooking exactly when you want, no guesswork.
The Complete Shopping Rundown
- 1½ pounds boneless, skinless chicken breasts, cut bite-size – gotta have that tender chicken base.
- 1½ teaspoons kosher salt – brings out all that chicken flavor.
- 2 tablespoons extra-virgin olive oil – to get your chicken nice and golden.
- 3 garlic cloves, minced – garlic’s gonna add that familiar punch.
- 1 cup heavy cream – making your sauce rich and velvety.
- ½ cup chicken stock plus 1 teaspoon Better Than Bouillon or 1 bouillon cube – these deepen the flavor.
- ½ cup freshly grated Parmesan cheese – the secret to cheesy goodness.
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped – bring a tangy, slightly sweet kick.
Walking Through Every Single Move
Step 1: First, season your chicken pieces with kosher salt. Get ’em evenly coated so each bite tastes good.
Step 2: Heat the olive oil in your large skillet over medium-high. Toss in the chicken and cook about 5 to 7 minutes until golden and cooked through. Then, set it aside.
Step 3: In the same skillet, add your minced garlic. Cook it just 30 seconds until it starts smelling sweet and fragrant — don’t let it burn!
Step 4: Pour in the heavy cream, chicken stock, and that little spoon of Better Than Bouillon. Stir it around and bring the mix to a simmer.
Step 5: Stir in Parmesan, sun-dried tomatoes, and Italian seasoning. Let the sauce simmer for about 5 minutes until it thickens a bit.
Step 6: Add your cooked chicken back to the skillet. Stir it up real good to coat every bit with sauce. Cook another 2 to 3 minutes until everything’s heated through. Serve it all hot over pasta you pre-cooked or cooked separately in the pressure cooker.
Time Savers That Actually Work
- Buy pre-minced garlic or use garlic powder if you’re in a rush—you won’t miss the chopping.
- Use rotisserie chicken instead of fresh chicken breasts for a quick twist—just add it after heating sauce.
- Make the sauce while pasta cooks under pressure to save every minute you can.
- Skip draining sun-dried tomatoes and chop ’em wet if you’re really pressed for time—it still adds flavor.
What It Tastes Like Fresh From the Pot
You sense that creamy, dreamy sauce wrapping every noodle like a cozy blanket. The Parmesan and cream meld together so perfect it kinda feels like a little celebration in your mouth.
Chicken pulls apart tender, juicy, and soaking up all those sun-dried tomato and garlic hints. There’s this subtle tang from the tomatoes that wakes up your taste buds just enough, not overpowering the richness.
The Italian seasoning and red pepper flakes give just the right nudge of spice and herb, teasing but not stealing the spotlight. You feel the warmth build with every bite and it’s comforting, just like you wanted.
Fresh basil slices scattered on top adds a bright, fresh snap that perfects the whole dish. It’s that final fresh note that stops you mid-bite to say yeah, this is exactly what dinner should taste like.
Your Leftover Strategy Guide
- Refrigerate: Cool leftovers quickly and store in airtight containers. They’ll keep well for up to 3 days without losing that tender pull.
- Freeze: Portion out meals into freezer-safe containers. Freeze up to 2 months, but watch for cream sauce texture changes after thawing.
- Reheat: Use stove or microwave with a splash of chicken stock or cream to loosen sauce. Warm on low heat for best tender pull.
- Repurpose: Toss leftover chicken and sauce into a casserole with extra cheese and breadcrumbs for a new dinner win.
Your Most Asked Questions Answered
Q1: Can I use thighs instead of breasts? Totally! Thighs stay juicy and get even more tender with pressure cooking. Just adjust cook time a bit if pieces are bigger.
Q2: How do I know when to quick release or slow release steam? For this recipe, use quick release right after cooking to stop the tender pull from turning mushy. Slow release might overcook the chicken and pasta.
Q3: Can I add veggies to this recipe? Yeah! Spinach, mushrooms, or bell peppers work great—add them towards the end so they don’t get soggy.
Q4: Should I pre-cook the pasta in the pressure cooker? You can, but it’s easiest to cook pasta separately. Or if you wanna put pasta in the pot, adjust liquid and timing carefully so it cooks even.
Q5: Can I make this dairy-free? Sorta. Use coconut milk or oat cream, and a dairy-free cheese. Flavor changes a bit but still tasty.
Q6: What’s the best way to prevent sauce from sticking? Deglaze the skillet after cooking chicken by pouring some stock and scraping bits off. Also, stir sauce often and don’t cook on too high heat once together.
Marry Me Chicken Pasta: Pressure Cooker Style
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1½ pounds Boneless skinless chicken breasts cut bite-size
- 1½ teaspoons Kosher salt
- 2 tablespoons Extra-virgin olive oil
- 3 cloves Garlic minced
- 1 cup Heavy cream
- ½ cup Chicken stock
- 1 teaspoon Better Than Bouillon or 1 bouillon cube
- ½ cup Freshly grated Parmesan cheese
- 1 jar Sun-dried tomatoes 7-ounce, drained and roughly chopped
- Pasta pre-cooked or separately cooked
- Italian seasoning to taste
- Red pepper flakes optional, to taste
- Fresh basil for garnish
Instructions
Instructions
- Season chicken pieces with kosher salt.
- Heat olive oil in skillet over medium-high. Cook chicken for 5-7 minutes until golden and cooked through. Set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, chicken stock, and Better Than Bouillon. Stir and bring to simmer.
- Stir in Parmesan, sun-dried tomatoes, and Italian seasoning. Simmer 5 minutes until thickened.
- Return cooked chicken to skillet. Stir and warm through for 2-3 minutes.
- Serve hot over cooked pasta. Garnish with fresh basil if desired.
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