Marry Me Chicken With Creamy Tuscan Sauce

The pot lid rattles and you know dinner is almost ready. You remember the day s hectic rush that got you to this moment where everything smells so good. That float valve dancing on the lid means the pressure s just right, and you can t wait to open it up.

You spot the steam sneaking out as you buddy up for a quick release. That familiar hiss feels like music because it tells you this creamy Tuscan chicken pasta is done and come to life outside the pot. The sealing ring did its job real good, trapping in all those flavors you ve layered.

You recall stirring the sauce, watching it thicken just like you imagined it would. The chicken s tender, the sun-dried tomatoes add a bit of punch, and that parmesan cheese melting on the penne pasta ties it all in a saucy hug. Now all you gotta do is plate it, garnish with fresh basil, and dig in.

What Makes Pressure Cooking Win Every Round

• Pressure build happens super fast, so your dinner cooks way quicker than regular stove top.
• The float valve tells you exactly when the pressure is up, so you know when it s go time.
• The sealing ring keeps all the good smells and steam locked inside where they belong.
• Quick release helps you stop the cooking fast if you gotta check or wanna avoid overcooking.
• Slow release lets foods like chicken rest and soak up flavors without drying out too much.

All the Pieces for This Meal

• 1 cup Penne Pasta or your favorite pasta
• 2 boneless chicken breasts
• 1 tablespoon cooking oil
• 1 teaspoon butter
• 3 cloves garlic, minced
• Half an onion, minced
• 3 sun-dried tomatoes halves, chopped
• 1 tablespoon tomato paste
• 1 cup heavy cream
• 1 cup chicken stock
• Cup parmesan cheese
• Fresh basil for garnish
• Spice Mix: 1 teaspoon garlic powder, 1 teaspoon onion powder,  teaspoon dried thyme or Italian herbs, 1 teaspoon red pepper flakes,
  4 teaspoon salt,
  4 teaspoon pepper

These things come together to give ya that creamy goodness with a little kick. The sun-dried tomatoes kinda bring that tang, and the cream smooths it all out into something dreamy. You re gonna love slicing the chicken after it s rested because it stays juicy and tender.

How It All Comes Together Step by Step

1. Cook the penne pasta following package instructions until al dente. Drain it and set aside for now.
2. Heat the cooking oil and butter in a large skillet over medium heat. You want that butter melted and the oil shimmering.
3. Add the minced garlic and onion, then sE2u00A0tE00A0them until theyE28099re fragrant and translucent, like the kitchen is humming with flavor.
4. Throw in the chicken breasts and cook 99em till they get a golden brown color. That99s around 6 to 8 minutes each side. You can smell when it99s working.
5. Pull the chicken out and let it rest a bit so the juices don99t run out when you cut it. Then slice it up into strips once cooled.
6. Add the chopped sun-dried tomatoes and tomato paste to the skillet. Let that cook for around 2 minutes to blend those flavors real good.
7. Pour in the heavy cream and chicken stock, stirring everything together. Bring it to a simmer and let it thicken for about 5 to 7 minutes while stirring sometimes.
8. Return the chicken slices to the skillet and stir to coat with that creamy Tuscan sauce. Toss in the cooked penne pasta and mix it all up so the sauce covers everything evenly. Season with salt and pepper to your liking and serve it hot.

Easy Tweaks That Make Life Simple

If you99re short on time, grab pre-cooked rotisserie chicken and toss it in at the end instead of cooking fresh chicken. This shortcut works real good to keep things quick. You might also want to explore our quick rotisserie chicken recipes for more tasty ideas.

You can swap penne pasta with fusilli or even spaghetti if that99s what you have ready. It99s all about what99s in your pantry kind of vibe. Check out the variety of pasta types explained for more tips on what to pick.

For a dairy twist, try almond milk or coconut cream if you want a lighter or different flavor. Just watch how it simmers since it99s not as thick as heavy cream. We have a few dairy alternatives for cooking you might find useful.

What It Tastes Like Fresh From the Pot

First bite hits you with that creamy, velvety richness that coats your tongue smooth-like. The pasta soaks up the sauce in all the right ways so every forkful99s a flavor bomb. If you love creamy pasta dishes, consider our best creamy pasta recipes collection.

The chicken stays juicy and tender, with a little peppery zing from the spice mix that wakes up your taste buds.

The sun-dried tomatoes bring this sweet-tart punch that cuts through the creaminess so it99s never too heavy or bland.

And you notice the fresh basil on top? It adds a herby brightness that makes it mouthwatering fresh and totally crave-worthy. You might also like our herb garnish ideas.

Making It Last All Week Long

Keep leftovers in an airtight container in the fridge and eat 99em up within 3 days to keep flavors fresh. For storage tips, see leftover storage tips.

If you want to freeze portions, pack 99em in freezer-safe boxes and they hold up well for up to 2 months. Just thaw before warming.

Reheat gently in a skillet or microwave, adding a splash of water or cream if it feels thickened too much.

For on-the-go meals, pack your pasta into lunch containers and add some fresh basil or extra parmesan right before eating.

Your Most Asked Questions Answered

• Can I use other pasta besides penne? Yeah you totally can. Fusilli, rigatoni, or even spaghetti will work, just adjust cooking times if you boil it first.
• Do I need to cook chicken separately if using the pressure cooker? For this recipe, it99s best to cook chicken on the stove top to get that golden sear, then combine with sauce. Pressure cooker works great for other recipes though. Check out pressure cooker chicken recipes for inspiration.
• What99s the best way to avoid overcooking the pasta? Cook pasta al dente according to package before mixing it into sauce. Don99t pressure cook pasta in this dish or it'll get mushy.
• Can I substitute heavy cream with something else? Totally, coconut cream or cashew cream can be good alternatives, but they might tweak the flavor a bit.
• How do I know when the float valve pops up? It99s pretty loud and sits on the lid. When the pressure builds up inside, that little valve lifts so steam can99t escape. Once it99s up, you start timing your cook.
• What99s quick release and slow release? Quick release means you flip or press the valve to let steam out fast. Slow release means you let the pressure drop naturally on its own. Your choice depends on recipe and how you want the texture.

Marry Me Chicken Pasta | Creamy Tuscan Chicken Pasta

This creamy Tuscan chicken pasta combines tender chicken breasts with sun-dried tomatoes, creamy sauce, and perfectly cooked penne pasta for a rich, flavorful meal that is easy and quick to prepare in under 30 minutes.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 2 servings

Calories 650 kcal

Ingredients

  

Main ingredients

• 1 cup Penne Pasta or your favorite pasta
• 2 Boneless chicken breasts
• 1 tablespoon Cooking oil
• 1 teaspoon Butter
• 3 cloves Garlic minced
• 0.5 onion Onion minced
• 3 Sun-dried tomatoes halves chopped
• 1 tablespoon Tomato paste
• 1 cup Heavy cream
• 1 cup Chicken stock
• ¼ cup Parmesan cheese
• Fresh basil for garnish
• 1 teaspoon Garlic powder Spice Mix
• 1 teaspoon Onion powder Spice Mix
• 0.5 teaspoon Dried thyme or Italian herbs Spice Mix
• 1 teaspoon Red pepper flakes Spice Mix
• ¼ teaspoon Salt Spice Mix
• ¼ teaspoon Pepper Spice Mix

Instructions

 

Instructions

• Cook the penne pasta following package instructions until al dente. Drain it and set aside for now.
• Heat the cooking oil and butter in a large skillet over medium heat. You want that butter melted and the oil shimmering.
• Add the minced garlic and onion, then set them until they’re fragrant and translucent, like the kitchen is humming with flavor.
• Throw in the chicken breasts and cook ’em till they get a golden brown color. That’s around 6 to 8 minutes each side. You can smell when it’s working.
• Pull the chicken out and let it rest a bit so the juices don’t run out when you cut it. Then slice it up into strips once cooled.
• Add the chopped sun-dried tomatoes and tomato paste to the skillet. Let that cook for around 2 minutes to blend those flavors real good.
• Pour in the heavy cream and chicken stock, stirring everything together. Bring it to a simmer and let it thicken for about 5 to 7 minutes while stirring sometimes.
• Return the chicken slices to the skillet and stir to coat with that creamy Tuscan sauce. Toss in the cooked penne pasta and mix it all up so the sauce covers everything evenly. Season with salt and pepper to your liking and serve it hot.

Notes

Did you make this recipe? Tag @nomadetteats on Instagram.