That first hiss from the cooker tells you something good is happening. You spot the valve slowly rising and you know the pressure’s building. It’s kinda like a secret countdown to dinner that you didn’t have to babysit.
You sense the tender pull of the chicken thighs as they steam away inside. The broth depth is just starting to blend all those flavors into something comforting. You notice the aroma of garlic and basil beginning to fill your kitchen and it’s already dragging you in.
By the time you catch that valve hiss again for the quick release, your taste buds are ready for the first bite. Cooking in the pressure cooker makes the whole process smooth and faster than any pan on the stove. You almost forget how easy it can be to get dinner on the table, creamy and full of flavor.
Why Your Cooker Beats Every Other Pot
- You get tender pull you won’t find in regular pans because the pressure breaks down meat fibers fast.
- The slow release option lets flavors marry deeper without drying out your food.
- Broth depth develops as juices and spices meld under sealed heat, giving you rich sauces.
- The valve hiss signals when things are cooking just right, so you’re never guessing time.
- Quick release makes it super handy when you’re rushing but still want that homemade feel.
- Cleanup’s easier since you often do everything in one pot instead of juggling pans.
Everything You Need Lined Up
- 1 to 1.5 lbs boneless chicken thighs, rinsed and patted dry so they brown well.
- 1 teaspoon sea salt for seasoning that hits just right.
- ¼ to ½ teaspoon pepper to add a bit of kick.
- ½ teaspoon garlic powder and ½ teaspoon onion powder to boost flavor.
- 1 tablespoon coconut oil for cooking but olive or avocado oil work great too.
- ½ cup red wine to deglaze and bring that tangy depth in the sauce.
- 4 cloves garlic minced fresh because that aroma makes all the difference.
- ⅓ cup chopped sun dried tomatoes for a sweet and tangy punch.
- 1 tablespoon tomato paste and 2 teaspoons dried basil or 1 to 2 tablespoons fresh basil chopped.
- One 15-ounce can tomato sauce and 1 cup full fat coconut milk to keep it creamy and dreamy.
- ½ to 1 cup water or bone broth, depending how saucy you wanna go with the pasta.
- 3 cups dry pasta — I used Jovial gluten free spirals but pick your fave.
- 1 five-ounce box baby spinach, chopped and split in two parts to add at different cooking phases.
Walking Through Every Single Move
Step one, you season those chicken thighs real good with sea salt, pepper, garlic powder, and onion powder. Don’t skip this part cause it sets the base flavor.
Next, heat your coconut oil in a big skillet over medium-high heat until shimmering. Sear the chicken thighs on each side till golden brown, takes about 4 to 5 minutes per side. Set those aside once done.
In that same skillet, toss in your minced garlic and sauté for a quick minute till it smells just right. Add the chopped sun dried tomatoes with tomato paste; cook another couple minutes to bring out their flavors.
Deglaze the pan with red wine, scraping up all those tasty browned bits stuck to the bottom. Then lower heat to medium, put the chicken back in, and cover. Let it simmer gently for 20 to 25 minutes till the chicken is tender pull ready.
Stir in the fresh or dried basil, then add half your chopped spinach letting it wilt down. Season with a little more salt or pepper if you want.
Time for the pasta to join the party: pour in tomato sauce, coconut milk, water or broth, and uncooked dry pasta all at once. Give it a good stir, cover again, and cook until pasta’s tender—sometimes the pressure cooker’s quick release method is your friend here.
Lastly, toss in the rest of your chopped spinach and stir until it just wilts. That’s your finish line, dinner’s ready to serve hot and creamy.
Smart Shortcuts for Busy Days
- You can trim searing time by using pre-cooked shredded chicken. Just toss it in later with the sauce.
- Use frozen pre-chopped spinach so you don’t gotta do fresh prep every time. Add it straight at the end to wilt.
- Swap out fresh garlic and sun dried tomatoes with garlic powder and tomato paste only to save time and fuss.
What It Tastes Like Fresh From the Pot
Man, the first bite hits you with that creamy richness balancing tart tomato and mellow coconut milk. You sense the basil’s fresh herbal zing weaving through each forkful.
The tender chicken gives this dish a juicy pull that compliments the soft pasta perfectly soaked in that tomato basil sauce. Garlic and sun dried tomatoes kinda sneak buttery sweetness that makes it all more intense.
The fresh spinach adds this hint of bright earthiness right at the finish making every mouthful feel fresh and comforting at once. It’s like all cozy flavors got together for a warm hug from the skillet.
Making It Last All Week Long
- Fridge: Store leftovers in airtight containers for up to four days. Let pasta cool before sealing to keep sauces thick and flavors locked.
- Freezer: Portion into freezer safe bags and freeze for up to three months. Thaw in fridge overnight and heat gently on stovetop or microwave with a splash of broth to loosen the sauce.
- Lunch Packs: Reheat with a little broth in a small container at work or school. Keeps pasta creamy and chicken tender even reheated.
What People Always Ask Me
- Can I use chicken breasts instead? Yep, but thighs stay juicier and have more flavor under pressure cooking.
- What pasta works best? Any short pasta like spirals, penne, or shells work great. Gluten free or regular, your choice.
- Can I swap coconut milk for dairy? Sure! Heavy cream or half and half works if you ain’t avoiding dairy.
- Do I really need the wine? Not at all, water or broth can substitute but the wine adds a nice tang and depth.
- How do I prevent pasta from sticking? Stir the pasta well when you add it and keep an eye on liquid amount. Using enough broth/lid sealed pressure keeps it moist.
- Can I make this vegan? Drop the chicken, add mushrooms or tofu, and use your fave plant-based cream. The cooker works just as well.
One Skillet Creamy Tomato Basil Spinach Pasta & Chicken
Equipment
- 1 Skillet Large, deep
Ingredients
Main Ingredients
- 1 to 1.5 lbs Boneless chicken thighs rinsed and patted dry
- 1 teaspoon Sea salt
- ¼ to ½ teaspoon Pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 tablespoon Coconut oil or butter, olive oil, or avocado oil
- ½ cup Red wine for deglazing
- 4 cloves Garlic minced
- ⅓ cup Sun dried tomatoes chopped
- 1 tablespoon Tomato paste
- 2 teaspoon Dried basil or 1–2 tablespoon fresh basil chopped
- 15 oz Tomato sauce 1 can
- 1 cup Full fat coconut milk
- ½ to 1 cup Water or bone broth
- 3 cups Dry pasta e.g., Jovial GF spirals
- 5 oz Baby spinach chopped and divided
Instructions
Instructions
- Season chicken thighs with sea salt, pepper, garlic powder, and onion powder.
- Heat coconut oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until golden. Set aside.
- In same skillet, sauté minced garlic briefly, then add sun dried tomatoes and tomato paste and cook 2 minutes more.
- Deglaze skillet with red wine, scraping bits from bottom. Lower heat and return chicken to pan. Cover and simmer 20–25 minutes until tender.
- Stir in basil and half the chopped spinach. Adjust seasoning as needed.
- Add tomato sauce, coconut milk, broth or water, and uncooked pasta. Stir well, cover, and let simmer.
- Simmer pasta over medium heat for 5 minutes before stirring.
- Add chicken back in with remaining spinach. Cover and cook until pasta is al dente per package instructions.
- Serve immediately with grated cheese, fresh basil, or dollop of coconut cream if desired.
