Pressure Cooker Chicken Parmesan Pasta
When I think about cozy dinners, Pressure Cooker Chicken Parmesan Pasta always comes to mind. It’s such an easy recipe to make, and it fills the kitchen with a warm, inviting smell. The best part is that I can prepare it in my pressure cooker, which saves me so much time. I love how the chicken cooks perfectly, soaking up all the flavors from the sauce and spices. Each bite is like a hug from my favorite comfort food.
A Family Favorite
Pressure Cooker Chicken Parmesan Pasta has become a family favorite. My kids love it, and my husband always asks for seconds. It’s great for busy weeknights when everyone is hungry and tired. I remember the first time I made it; I was nervous but excited. When I served it, the smiles on their faces made all the effort worthwhile. Now, it’s a dish we often enjoy together, creating happy memories at the dinner table.
Quick and Delicious
What I enjoy most about Pressure Cooker Chicken Parmesan Pasta is how quick it is to prepare. In just 30 minutes, I can have a delicious meal ready to serve. I simply toss the chicken, pasta, sauce, and seasonings into the pot, and let the pressure cooker do the work. It’s like magic! Plus, there’s less cleanup since everything cooks in one pot. I love simple meals that don’t take a lot of time, especially when I can spend more moments with my family.
Sharing the Joy
Every time I make Pressure Cooker Chicken Parmesan Pasta, I think about sharing it with friends and family. It’s a recipe I love to pass along to others, hoping they will enjoy it as much as we do. Cooking is not just about the food; it’s about bringing people together. I feel proud to serve a dish that warms hearts and fills bellies. This recipe will always hold a special place in my kitchen, reminding me of the joy of cooking and sharing love through food.
Table of Contents
Chef’s Notes- Pressure Cooker Chicken Parmesan Pasta
- Cut chicken into uniform bite-sized chunks for even cooking and to ensure all pieces are tender.
- Use freshly minced garlic and freshly grated Parmesan cheese for a stronger, more vibrant flavor.
- If the sauce becomes too thick after adding the pasta, stir in a splash of water or chicken broth to achieve your desired consistency.
- To melt the cheese more quickly, place the lid on the Instant Pot without locking it after adding the cheeses. This traps heat and helps the cheese melt perfectly.
- For added depth, consider adding a splash of white wine when sautéing the garlic and seasonings. If you like a bit of heat, sprinkle in some red pepper flakes.
- For a heartier dish, incorporate mushrooms, bell peppers, or spinach during the sautéing step. This not only enhances nutrition but also adds vibrant colors.
- Don’t skimp on fresh basil for garnishing. It brightens the dish and enhances its presentation.
- Serve the pasta with a crisp green salad or garlic bread for a well-rounded meal. Roasted vegetables also complement the flavors beautifully.
Pressure Cooker Chicken Parmesan Pasta
4
servings10
minutes15
minutes412
kcal25
minutesSavor the rich flavors of Chicken Parmesan Pasta made effortlessly in your pressure cooker! This recipe blends tender chicken, savory marinara, and gooey mozzarella for a comforting weeknight meal. Perfectly balanced between American and Italian cuisines, it’s quick, hearty, and sure to become a family favorite. Whether you’re a seasoned home cook or new to pressure cooking, this dish delivers gourmet taste without the hassle. Let the vibrant basil and robust seasoning elevate your dinner table tonight!
Ingredients
- Proteins
¾ pound skinless, boneless chicken breasts cut into bite-sized chunks
- Dry Ingredients
6 to 8 ounces your choice of short pasta such as penne
½ tablespoon Italian seasoning
½ tablespoon dried sweet basil
- Fresh Ingredients
1 tablespoon olive oil
2 cloves garlic finely minced
- Sauces Cheeses
1½ cups marinara sauce
4 ounces mozzarella cheese shredded
2 tablespoons parmesan cheese grated
- Alternative Ingredients:
Olive oil: Substitute with vegetable oil or coconut oil.
Chicken breast: Replace with turkey breast or firm tofu for a vegetarian option.
Dry shaped pasta: Use gluten-free pasta or spiralized vegetables for a gluten-free or low-carb alternative.
Marinara sauce: Opt for tomato sauce or Alfredo sauce for a different flavor profile.
Mozzarella cheese: Use dairy-free cheese or omit for a dairy-free version.
Parmesan cheese: Substitute with nutritional yeast for a vegan alternative.
Italian seasoning: Replace with a mix of dried oregano basil, and thyme.
Sweet basil: Use fresh parsley or cilantro for a different herbal note.
Garlic: Fresh garlic can be replaced with garlic powder use ½ teaspoon.
Dry sweet basil: Use fresh basil and add it at the end for a fresher taste.
Directions
- Sauté Chicken: Set your Instant Pot to the SAUTE function. Once hot, drizzle in the olive oil to evenly coat the inner pot. Add the chopped chicken pieces and cook, stirring frequently, until the chicken reaches an internal temperature of 165°F, approximately 5 minutes.
- Add Seasonings: Incorporate the minced garlic, Italian seasoning, and dried sweet basil into the pot. Continue to cook, stirring regularly, for about 30 seconds to release the flavors. Press CANCEL and transfer the cooked chicken to a plate, covering it with foil to keep warm.
- Cook Pasta: Place the dry pasta into the empty inner pot. Pour in enough water to submerge the pasta by about 1-2 inches. Secure the lid and ensure the pressure release valve is set to sealing. Cook on high pressure for 5 minutes.
- Release Pressure: Once cooking is complete, carefully perform a quick release by turning the pressure release valve to venting. Drain the pasta thoroughly.
- Combine Ingredients: Reset the Instant Pot to SAUTE mode. Return the chicken to the pot and add the marinara sauce. Stir and heat the mixture for 1-2 minutes until warmed through. Press CANCEL.
- Finalize Dish: Incorporate the drained pasta into the sauce and chicken, stirring well to combine. Evenly sprinkle the shredded mozzarella and grated parmesan cheese over the top. For quicker cheese melting, place the lid on top without locking it. Garnish with fresh basil just before serving.
Equipment
- instant pot
Nutrition Facts
- Calories: 412kcal
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 810mg
- Potassium: 765mg
- Carbohydrates: 39g
- Fiber: 3g
- Sugar: 5g
- Protein: 33g
- Vitamin A: 654IU
- Vitamin C: 8mg
- Calcium: 228mg
- Iron: 3mg
FAQ- Pressure Cooker Chicken Parmesan Pasta
Can I use different types of pasta?
Yes! You can use any short pasta shape, such as rotini or fusilli. Just adjust the cooking time based on the pasta type if needed.
How can I make this recipe gluten-free?
Substitute regular pasta with gluten-free pasta. Ensure that the marinara sauce and any other ingredients are also gluten-free.
Can I prepare this dish in advance?
While this dish is best enjoyed fresh, you can prepare the components (chicken, pasta, sauce) in advance and combine them just before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water to prevent drying out.
Can I freeze this dish?
Yes, you can freeze the cooked pasta and sauce. Just let it cool completely before transferring to a freezer-safe container. To reheat, thaw in the refrigerator overnight and heat on the stovetop, adding a little liquid if needed.
