The pot lid rattles and you know dinner is almost ready. You catch that sweet hiss of the valve and it kinda feels like a countdown to yum. This pasta dish with that creamy vodka sauce and tender chicken is just about to come together faster than you expected.
You notice the smell of garlic and shallots that cooked up real good and now floating through the kitchen air. The broth depth is rich from the crushed tomatoes stirred up with a bit of heat from crushed red pepper flakes. You remember how adding vodka right before the cream makes it all smooth and kinda indulgent.
The sealing ring on your pressure cooker is doing its job, holding all that good flavor inside. You feel that quick release coming, and you get ready to mix that sauce with perfectly cooked penne pasta. Just a little basil on top and you’re set for a dinner that feels special but didn’t take all night.
The Truth About Fast Tender Results
- You gotta trust the pressure cooker for simmering flavors while keeping the chicken juicy.
- The valve hiss means the pressure’s building right, sealing all those tastes in tight.
- Quick release is your best friend when you wanna stop cooking just right and avoid overdone pasta.
- Slow release works well if you’re multitasking, giving flavors a little extra melding time without drying the chicken.
- Don’t forget to check your sealing ring before starting, that lil rubber thing is key to locking in all the steam and taste.
Everything You Need Lined Up
- 2 Tablespoons olive oil for cooking
- 4 small shallots minced, about ⅓ to ½ cup
- 4 garlic cloves minced, gotta get that good aroma going
- 28 ounces crushed tomatoes, the base for that sauce depth
- 3 ounces tomato paste, which is half a can
- ½ teaspoon crushed red pepper flakes for just the right kick
- ⅓ cup vodka, unflavored, to smooth out the sauce
- 1 teaspoon salt, you could adjust if you wanna
- ¾ cup heavy cream to make that sauce so creamy
- 1 ¼ pounds boneless skinless chicken breasts for tender protein
- 16 ounces pasta like penne, something that holds the sauce well
- ⅓ cup fresh basil leaves chopped to finish fresh and green
The Full Pressure Cooker Journey
First, you heat the olive oil in a big skillet set to medium heat. Get it warm so the shallots soften nice and slow. Throw in your minced shallots and cook them for 3 to 4 minutes until they’re soft and kinda translucent.
Next, add your minced garlic and cook just a minute or two more. You wanna smell that garlicky goodness but don’t burn it or it gets bitter fast. Stir in the tomato paste and keep stirring for about 2 minutes to get those flavors deep.
Add in the crushed tomatoes plus the crushed red pepper flakes and bring the sauce to a simmer. Let it bubble and thicken for 10 minutes, stirring now and then. Meanwhile, season your chicken breasts with salt and pepper.
Get a separate skillet hot over medium-high and cook the chicken. About 6 to 8 minutes each side till the outside’s golden and the inside is all cooked. Take it off the heat and let it rest a little. Then slice into strips.
Turn your tomato sauce heat down low and pour in that vodka. Cook it for 2 to 3 minutes, let the alcohol evaporate so you’re left with just nice flavor. Slowly pour in the heavy cream, stirring all the way until the sauce is creamy and smooth.
Add the sliced chicken into your sauce, stir it up and cook for about 5 more minutes so everything heats through. You’re nearly there! Cook your penne pasta according to package instructions but get it just al dente.
Drain your pasta and plate it up. Pour that creamy vodka chicken sauce on top. Sprinkle fresh basil and if you wanna, throw on some parmesan or parsley before serving.
You sit down and realize you pulled off a dinner that tastes like you spent hours. This pressure cooker way though, it’s all about quick and tender with loads of flavor.
Time Savers That Actually Work
- Use pre-minced garlic and shallots from your grocery if you’re in a rush, it cuts prep time real good.
- Cook chicken while the sauce is simmering so you’re using time smarter, multitasking saves minutes.
- Quick release the pressure cooker right when the timer's done to keep pasta perfectly cooked, no mushy bites here.
When You Finally Get to Eat
When the first bite hits your tongue, you feel the creamy sauce wrap around the tender chicken pieces snug and cozy. The tang of tomato mixes real nice with the smooth vodka creaminess, kinda like comfort food but with a little sass.
You notice the gentle heat from those crushed red pepper flakes waking up your taste buds without stealing the show. Each pasta tube is soaked with enough sauce so every forkful’s got that perfect balance.
The fresh basil sprinkled on top gives a little cool brightness that lifts the whole dish. You remember thinking yep, this one’s a keeper - easy to throw together but fancy enough to impress.
Your Leftover Strategy Guide
- Store your leftover vodka pasta with chicken in an airtight container, it keeps the cream sauce fresh and thick.
- Refrigerate and eat within 3 days for best flavor and texture, you don’t wanna wait too long and lose that taste.
- If you want to freeze, use a freezer-safe bag or container and freeze in meal-sized portions, avoids that messy freezer burn.
- When reheating, add a splash of water or broth to loosen the sauce because the cream and tomato love to thicken up once cold.
What People Always Ask Me
- Can I use a different type of pasta? Totally! Penne works great cause it holds sauce well, but rigatoni or fusilli are good choices too.
- What if I don’t have vodka? You can skip it, but the vodka helps bring out the tomato flavors in a special way. Try a little white wine as a substitute if you got it.
- How do I know when chicken is cooked in the pressure cooker? If you’re cooking chicken in the pressure cooker, use a meat thermometer or cut into the thickest part to check it's no longer pink.
- Can I make this vegan or vegetarian? You’d switch chicken for mushrooms or a plant protein and use non-dairy cream, it works but changes the taste a bit.
- What’s the best way to avoid overcooked pasta? Quick release the pressure as soon as cooking time’s up and stick to al dente pasta instructions when boiling.
- Is slow release better than quick release here? If you got time to spare, slow release can help flavors meld even more. But quick release keeps pasta from getting too soft.
Vodka Pasta With Chicken Pressure Cooker Style
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 Tablespoons Olive oil for cooking
- 4 Shallots minced, about ⅓ to ½ cup
- 4 cloves Garlic minced
- 28 ounces Crushed tomatoes
- 3 ounces Tomato paste half a can
- ½ teaspoon Crushed red pepper flakes
- ⅓ cup Vodka unflavored
- 1 teaspoon Salt adjust to taste
- ¾ cup Heavy cream
- 1 ¼ pounds Boneless skinless chicken breasts
- 16 ounces Pasta penne or similar
- ⅓ cup Fresh basil leaves chopped
Instructions
Instructions
- Heat olive oil in a big skillet over medium heat. Add shallots and cook 3–4 minutes until soft and translucent.
- Add minced garlic and cook for 1–2 minutes more. Add tomato paste and stir 2 minutes to combine.
- Add crushed tomatoes and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Season chicken breasts and cook in a separate skillet over medium-high heat, 6–8 min per side. Rest and slice into strips.
- Reduce tomato sauce heat to low. Pour in vodka, cook 2–3 minutes to evaporate alcohol. Stir in heavy cream until smooth.
- Add sliced chicken into sauce. Stir and cook 5 minutes to heat through.
- Cook penne pasta to al dente per package instructions.
- Drain pasta and plate. Spoon chicken vodka sauce over top.
- Garnish with chopped fresh basil and optional parmesan or parsley.
- Serve immediately while hot.
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