Tuesday, February 28, 2017

Creamy Italian Chicken with Penne (pressure cooker)


Well, this seems to be the week of one-pot meals, and thank goodness for that.  When you're working full-time, it's nice to have a few recipes up your sleeve that you can just throw in your pressure cooker and walk away. I've made this a few times, sometimes with ground beef, sometimes with sausage, and it always comes out delicious. The penne is perfectly al dente, and the sauce is just a bit creamy without being overly heavy. 

yield: serves 3-4print recipe

Creamy Italian Chicken with Penne (pressure cooker)

The penne is perfectly al dente, and the sauce is just a bit creamy without being overly heavy.
prep time: 5 MINScook time: 17 MINStotal time: 22 mins

INGREDIENTS:

  • 1 pound of chicken breast, cubed ½"
  • 2 cups penne
  • 1 12oz can fire roasted tomatoes + 1 can of water (or chicken stock)
  • 1 tablespoon basil
  • 1 teaspoon oregano
  • 2 cloves garlic, chopped
  • 1 small onion, diced
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 oz cream cheese
  • 1/2 cup Parmesan cheese

INSTRUCTIONS:

  1. In your pressure cooker, add everything but the cream cheese and Parmesan, give a good stir, and push the pasta down so it's submerged in the liquid. Close lid and set on manual for 7 minutes. When your timer goes off, allow for 5 minutes of NPR then quick release. If you like your pasta a little more well done, you can do a few more minutes of NPR, but I personally like the al dente.
  2. Add the remaining ingredients and stir until the cream cheese is melted and incorporated.
  3. I topped mine with a little more fresh grated Parmesan, parsley, and cracked pepper.
Created using The Recipes Generator



82 comments:

  1. Can I make this with beef?

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  2. Yes, I think you could totally do that, but you'd have to saute the ground beef first, then follow the recipe.

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  3. Have you tried doubling this recipe? Would it be the same cooking time? Sounds yummy!!

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    1. Hi Joyce! I have and it worked fine!!

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    2. Did you have to add cook time or change anything in the cooking directions when doubling? I need a doubled amount but don't want to screw it up! I'm somewhat of a newbie!

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  4. What is NPR? I'm an Instant Pot newbie.:-)

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    1. No problem. I had to look it up at one point too! NPR = Natural Pressure Release. That means then the time goes off, just leave it for 5 more minutes. The valve will naturally let out some steam. Then switch it to quick release.

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    2. what taste better the chicken broth or the water?

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  5. What an awesome recipe! I tried it tonight, doubled it since 3 grands were here-they all declared it fabulous and even requested the leftovers!!! Thanks a bunch-it was great!!

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    1. I'm so happy you liked it! My husband was asking for leftover yesterday as I was cooking something else! It's a flexible recipe so next time you can try putting in some spinach at the end or make it with sausage!

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    2. Do you cook the meat first?

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    3. No need to cook the meat first. It will cook through in the pressure cooker.

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  6. By the way, I shared your recipe on the Instant Pot Community on Facebook-I bet you will get a lot of hits!!

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    1. Thank you so much! I hope other people are enjoying it too! Feel free to sign up for email updates! I have a bunch of recipes in testing right now! Many are what I like to call "dump meals." :)

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    2. I'll do that! I love dump meal-so many days I am short on time!!

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  7. Did you have any sort of trivet or anything in the pot or is it okay for stuff to be in contact with the bottom. Was your chicken fresh or frozen?

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    1. This comment has been removed by the author.

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    2. Don't use the trivet. It doesn't matter if you use fresh chicken or partially frozen as long as it's thawed enough to slice. The pot won't reach pressure until it's the correct temperature so it may just take it a couple extra minutes.

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    3. Yes as Angela said, as long as the chicken is in small pieces, you can put it right in with everything else!

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  8. You say add everything then later after NPR say to add remaining ingredients...I'm confused what would be remaining?

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    1. I'm sorry, one the the steps got left out when I converted this post to the new recipe card. It has been updated! The cream cheese and Parmesan get added later :)

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    2. In the first step it says to add everything but the cream cheese and Parmesan. Those are the remaining ingredients at the end.

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  9. What can I add instead of fire roasted tomatoes? Don't want spiced?

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    1. You can add a can of regular diced tomatoes instead of fire roasted. They aren't spicy though, just a little smokey.

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  10. We aren't fond of Italian seasonings. Anyone tried this leaving those out? We do like spicy.

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    1. I think it would be fine without the Italian seasoning!

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  11. I'm making this recipe right now! I didn't have whole garlic cloves or fire roasted tomatoes. I also used partially thawed chicken breast, and whole wheat penne. We'll see how it goes!

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    1. What did you use in place of the tomatoes? I can't eat them. How did it turn out?

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    2. How about enchilada sauce? It's made from red bell peppers...

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  12. This is a great, versatile recipe. My husband picked up fire roasted tomatoes with Chipotle chiles by accident and I didn't notice. Woo it was spicy but I'm thinking that would be good with say, queso fresco instead of parmesan and something other than the Italian seasoning because it was still good! I've made it with regular fire roasted tomatoes too but my slip up just goes to show the possibilities are endless. So quick and easy, and delicious. thank you!

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  13. Can you tell me if this needs to be on high or low pressure? I am new to the pressure cooking world :) Thank you!

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  14. I did 7 or 8 minutes high pressure, then right around 5 minutes of natural pressure release. One of the best recipes ever for my Instant Pot. We were extremely impressed with the flavor and leftovers!!

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  15. Is the basil and oregano dried??? It doesn't seem fresh in the pics. Just wondering so I don't mess up

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    1. I used dried herbs in this recipe

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    2. I used dry but if I had fresh on hand I would use that and maybe save some to top with as a garnish :)

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  16. I did this recipe for supper tonight. I doubled it, used whatever canned tomato I had (one was just a diced tomato and the other one was with chilli spices). Because the youngest one doesn't like spices, I omitted the flakes, but did add some to individual plates. It was a hit. Now, I have leftovers for the week and I did freeze some for the kids for a quick supper when in need. Thank you. It was easy, but delicious!

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    1. Did you do anything different to cook time or cooking instructions when doubling ingredients? I don't want to screw anything up!

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  17. INCREDIBLE. My first recipe with the Instapot. I've only made broth, rice, and boiled eggs- with this?? I am sold!

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  18. Had this for supper tonight. Yummy!! It was definitely enough for 4 servings. My husband rated it a 10 out of 10. Also, by using light cream cheese I made it Weight Watcher friendly.

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  19. This was very good. Thanks, it is a keeper.

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  20. I see you topped the recipe with freshly grated Parmesan but Did you use shredded Parmesan in the recipe or grated?

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  21. Would you pressure cook it again for a couple minutes if you added the spinach at the end? Thanks! ...Pressure Cooker newbie...have made 2 awesome dinners but still learning!

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    1. I would just stir it in and let it sit for a minute or two. The heat will wilt the spinach. That's what I usually do :)

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    2. Oh my goodness! Made this tonight a little different and it was amazing! Sautéed sausage, then added all the ingredients, used 2 cans of diced tomatoes (but did not double the broth), and stirred in spinach at the end. Incredible! Getting much more comfortable using this now!

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  22. How long would you cook it if the chicken was already cooked?

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    1. I would just stir in the chicken after. If you add it in to the recipe, keep it in larger pieces and when yo stir at the end it will probably fall apart a little (more like pulled chicken). The cook time can't change because it has more to do with the pasta cooking correctly

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  23. Can this be made with whole wheat pasta? And if so, would the cooking time need to be adjusted?

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    1. Did you end up trying it with whole-wheat?

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  24. Can this be made with Kraft grated Parmesan? Or would it completely ruin the dish?

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  25. I made this tonight. We loved it! I used grated parmesan... Can't imagine it being any more delicious than it was. The chicken was so tender and the noodles done perfectly!

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  26. Made it tonite exactly as in the recipe but the pasta came out overdone. Was I supposed to drain the tomatoes?

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  27. Can this be made with fresh tomatoes instead of diced canned tomatoes?

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  28. I made this recipe tonight and it was a hit. Next time, I would like to make this without the pasta. I've only used my IP three times so I have no clue. Any suggestions or advice would be appreciated.

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  29. Delicious! I made with brown rice penne and 7 min plus 5 NOR was too long...so gluten free people, adjust to shorter time!

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    1. I am newbie. What time would you suggest for gluten free pene? Thank you.

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    2. Hi, I have not tried this with gluten free penne but I will put it on my list and update the recipe!

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  30. Could I use frozen chicken breasts and dice or shred it after cooking? Would it need to add less broth? Thanks for sharing your recipes!

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  31. Just tried this!! Sooooooo good!!! Thank you!!!!

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  32. does anyone know if the oregano, etc. are DRIED or fresh? it would make a big difference. THANKS!

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    Replies
    1. The oregano and red pepper flakes are dry. I hope that helps!

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  33. This was amazing! My 4 year old that eats nothing ate it! Thank you!!

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  34. Just made this, gorgeous...saved in favourites ;)

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  35. all the cans of fire-roasted tomatoes I can find are 14.5 ounces, not 12. Is this what you mean?

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  36. Would the time have to be altered at all to use gluten free pasta? I was thinking maybe a minute less or so? Do you think that would be all right?

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  37. Mine came out very watery..

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  38. Replies
    1. I haven't tried freezing it. In the past, I haven't loved the texture of pasta after it has been frozen. If you tried it, please let me know how it was after reheating!

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  39. Do you need to sear the chicken first or do you just add it in raw? If you sear it first, how long?

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    1. And I'm assuming you don't drain the tomatoes?

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    2. Chicken goes in raw, and no need to drain the tomatoes!

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  40. Do you drain the tomatoes? How should I change it if I used whole frozen chicken breasts?

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  41. how would the cook time change if you left out the chicken?

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  42. How much is 2cups penne? Do I really measure 2 cups dried pasta or is it a pound (the whole box)?

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    1. I measure roughly 2 cups (usually a rounded cup). I don't do a whole box but maybe I will test a recipe that does just because it would be easy!

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  43. Can you add red peppers, zucchini, mushrooms etc? If so when would you add them? I just bought my IP and have not used it yet.

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    1. You could add the mushrooms right in with everything else but I personally like my veggies al dente so I would stir fry them separately then add them in at the end.

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  44. 7 minutes is way too long for 1/2" pieces of chicken. I did 5 minutes and 1" pieces and it was dry.

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  45. I made this delicious recipe tonight for my family...it was a hit! So easy to make and so flavorful. This was my third time cooking in my IP and I love it! I followed your recipe exactly and it was amazing. Thank you for sharing.

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