Marry Me Chicken Pasta: Pressure Cooker Style
A rich, creamy one-pot pressure cooker meal featuring tender chicken, sun-dried tomatoes, and Parmesan tossed in velvety sauce over pasta.
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.
Notes
Serve immediately for best flavor. Store leftovers in airtight container. Reheat with splash of cream or stock.