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Pressure cooker creamy chicken pasta

Name: Pressure cooker creamy chicken pasta
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: Serves 4
Ingredients: 100g sun-dried tomatoes in oil, drained and chopped, plus 2 tbsp of their oil; 400g chicken thigh fillets, cut into bite-size chunks; 1 onion, finely chopped; 3 garlic cloves, finely sliced; 1 tsp paprika; 1 tsp dried oregano; 750ml chicken stock, warmed; 2 tbsp double cream; 400g conchiglie (or a similar dried pasta shape); 80g parmesan, finely grated; Specialist kit; Pressure cooker

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 30 Jan 23
Updated: 18 Mar 24

Throw everything in the pot and get creamy chicken pasta from pantry to table in under half an hour – one of the best ways we can extol the virtues of the wonderful pressure cooker.

Next time: learn how make pot-roast chicken in the pressure cooker.

Easy
February 2023

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 6 min

Throw everything in the pot and get creamy chicken pasta from pantry to table in under half an hour – one of the best ways we can extol the virtues of the wonderful pressure cooker.

Next time: learn how make pot-roast chicken in the pressure cooker.

Freezable

Nutrition: per serving

Calories: 701kcals
Fat: 19.4g (8.3g saturated)
Protein: 46.8g
Carbohydrates: 81.1g (8.3g sugars)
Fibre: 7.5g
Salt: 1.2g

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Ingredients

100g sun-dried tomatoes in oil, drained and chopped, plus 2 tbsp of their oil
400g chicken thigh fillets, cut into bite-size chunks
1 onion, finely chopped
3 garlic cloves, finely sliced
1 tsp paprika
1 tsp dried oregano
750ml chicken stock, warmed
2 tbsp double cream
400g conchiglie (or a similar dried pasta shape)
80g parmesan, finely grated

Specialist kit

Pressure cooker

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Method

Put the pressure cooker over a medium heat (or set to the sauté setting if electric) and add the oil from the sun-dried tomatoes. Once hot, add the chicken plus a pinch of salt and cook, stirring regularly, for 2-3 minutes until browned all over. Scoop out onto a plate then add the onion, garlic and paprika to the pan with a pinch of salt. Cook for about 6 minutes until softened.
Stir the oregano, stock and pasta into the onion mixture. Return the chicken and secure the lid. Bring to high pressure then cook for 6 minutes. Remove from the heat and allow the pressure to naturally release. Check if the pasta is tender when you remove the lid; if it needs longer, return to high pressure and cook for 1 minute more.
Over a medium heat, stir in the cream, sun-dried tomatoes and most of the parmesan until melted and combined. Serve with the remaining parmesan scattered on top.