Marry Me Chicken Pasta {One Pot Recipe}
This rich and creamy one-pot chicken pasta is packed with tender chicken, sun dried tomatoes, and a cheesy sauce, all cooked quickly in a pressure cooker for an easy and flavorful meal perfect for busy nights.
Ingredients
Main ingredients
- 4 boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoon olive oil
- 3 cloves garlic crushed
- 170 g sun dried tomatoes drained and finely chopped
- 1 teaspoon oregano
- 2 teaspoon paprika
- 250 g dried pasta short pasta like penne or rigatoni
- 650 ml chicken stock
- 150 ml double cream
- 50 g Parmesan grated
- 120 g fresh spinach
- to taste pepper ground fresh
Instructions
Instructions
- Heat your pressure cooker on medium and add olive oil first. You wanna get that oil shimmering before anything else hits the pot.
- Toss in crushed garlic and sauté till you smell that garlic fragrance dancing around—just 1 to 2 minutes is perfect so it doesn’t burn.
- Add bite-sized chicken pieces and brown ‘em on all sides. This seal-in step locks flavors and gets you that tender pull later.
- Stir in chopped sun dried tomatoes, oregano, and paprika. Let those cook for a minute so everything blends nicely.
- Pour in the dried pasta and chicken stock, stirring everything up so pasta starts soaking in all those savory bits. Bring it to a boil, then reduce heat to simmer uncovered.
- Now stir occasionally as pasta cooks till most liquid is gone, about 15 minutes.
- Then stir in double cream and Parmesan, cooking for 2-3 more minutes to thicken up that sauce.
- Fold in fresh spinach and ground pepper just before serving.
- Serve right away, maybe with extra Parmesan on top.
Notes
Pop leftovers into an airtight container and store in the fridge for up to 3 days. When reheating, use the slow release method in your pressure cooker or microwave so it warms evenly. You can also freeze portions; thaw overnight in fridge then reheat. If sauce thickens, add chicken stock or water to restore creamy texture.