Marry Me Chicken Pasta: A Pressure Cooker Delight
This creamy Marry Me Chicken Pasta combines garlic, sun-dried tomatoes, shredded chicken, and fresh basil into a rich, pressure-cooked dish ready to impress and comfort any night of the week.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 8 oz uncooked pasta your favorite type that holds sauce well
- 2 tablespoon butter
- ½ tablespoon flour for thickening
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- ⅓ cup dry white wine or chicken broth as substitute
- 1 cup heavy cream or whipping cream
- ⅓ cup sun-dried tomatoes chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 2 cups cooked chicken shredded; rotisserie works
- ⅓ cup parmesan cheese freshly grated, plus more for topping
- 1 small handful fresh basil torn or chopped
- salt and pepper to taste
Instructions
Instructions
- Cook pasta to al dente following package instructions, drain and set aside.
- In a large skillet over medium heat, melt butter and sprinkle in flour. Stir constantly for 1-2 minutes to form a roux.
- Add garlic and tomato paste. Stir about 1 minute until fragrant.
- Deglaze with white wine or broth, scraping up any browned bits. Let it reduce slightly.
- Add heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 5–7 minutes until thickened.
- Toss cooked pasta into sauce and combine well. Cook a couple more minutes.
- Stir in shredded chicken, parmesan cheese, and fresh basil. Gently toss everything together.
- Season with salt and pepper to taste.
- Serve warm with extra parmesan cheese on top.
Notes
You can use rotisserie chicken to save time. Pre-chopped sun-dried tomatoes or jarred minced garlic are great shortcuts. Store leftovers up to 3 days in fridge or 2 months in freezer.