Vodka Pasta With Chicken Pressure Cooker Style
A delicious pressure cooker chicken penne with creamy vodka tomato sauce that’s lightning fast yet full of gorgeously melded flavor.
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.
Notes
You can quick release pressure for pasta or slow release for more flavor. Add parmesan for extra richness. Leftovers are amazing, just reheat with a splash of broth.