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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.
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Yield: 3 servingsPin it
Creamy Italian Chicken and Penne
Quick and satisfying Cream Chicken and Penne. It's one of our most popular recipes and for good reason! The sauce is creamy and light with tender chicken and perfect pasta.
prep time: 5 MINScook time: 15 MINStotal time: 20 mins
ingredients:
- 1lb (or more) uncooked chicken breast, sliced 1/4"
- 2 cups penne (only the 10-12 minute cooking kind, quicker cooking pasta will be soft)
- 1 14.5oz can fire roasted tomatoes + 3/4 can of chicken stock (or water)
- 2 tablespoons tomato paste
- 1 tablespoon basil
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- pinch of salt and pepper
- 1 tablespoon olive oil (for flavor)
- 2 cloves of garlic, chopped
- 1 medium onion, diced
- 3 oz cream cheese
- 1/2 cup Parmesan cheese
instructions
- 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.
- Add the remaining ingredients (cream cheese and Parmesan) and stir until you have a thickened sauce. (About one minute)
- I topped mine with a little more fresh grated Parmesan, parsley, and cracked pepper.
notes
Use only 10-12 minute penne. Anything under 10 minutes will come out too soft. You can sub penne for any other longer cooking pasta like Orchette, Farfalle, or Fusilli.
Created using The Recipes Generator
Can I make this with beef?
ReplyDeleteYes, I think you could totally do that, but you'd have to saute the ground beef first, then follow the recipe.
ReplyDeleteHave you tried doubling this recipe? Would it be the same cooking time? Sounds yummy!!
ReplyDeleteHi Joyce! I have and it worked fine!!
DeleteDid 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!
DeleteI usually triple the chicken and cook it for the same amount of time.
DeleteWhen I doubled it I got the dreaded "burn", but by the time I got that message the penne was ready and the chicken was cooked through, so I continued on a low saute with the remaining steps. My first burn :( but it was delicious!
DeleteWhat is NPR? I'm an Instant Pot newbie.:-)
ReplyDeleteNo 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.
Deletewhat taste better the chicken broth or the water?
DeleteI thought I was supposed to listen to NPR for 5 minutes! Seemed a bit strange but I was game
DeleteJen, LOL!
DeleteWhat 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!!
ReplyDeleteI'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!
DeleteDo you cook the meat first?
DeleteNo need to cook the meat first. It will cook through in the pressure cooker.
DeleteBy the way, I shared your recipe on the Instant Pot Community on Facebook-I bet you will get a lot of hits!!
ReplyDeleteThank 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." :)
DeleteI'll do that! I love dump meal-so many days I am short on time!!
DeleteDid 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?
ReplyDeleteThis comment has been removed by the author.
DeleteDon'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.
DeleteYes as Angela said, as long as the chicken is in small pieces, you can put it right in with everything else!
DeleteYou say add everything then later after NPR say to add remaining ingredients...I'm confused what would be remaining?
ReplyDeleteI'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 :)
DeleteIn the first step it says to add everything but the cream cheese and Parmesan. Those are the remaining ingredients at the end.
DeleteWhat can I add instead of fire roasted tomatoes? Don't want spiced?
ReplyDeleteYou can add a can of regular diced tomatoes instead of fire roasted. They aren't spicy though, just a little smokey.
DeleteWe aren't fond of Italian seasonings. Anyone tried this leaving those out? We do like spicy.
ReplyDeleteI think it would be fine without the Italian seasoning!
DeleteI'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!
ReplyDeleteI hope it turned out ok!
DeleteWhat did you use in place of the tomatoes? I can't eat them. How did it turn out?
DeleteHow about enchilada sauce? It's made from red bell peppers...
DeleteThis 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!
ReplyDeleteCan you tell me if this needs to be on high or low pressure? I am new to the pressure cooking world :) Thank you!
ReplyDeleteI 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!!
ReplyDeleteThank you for your help Rebecca!
DeleteIs the basil and oregano dried??? It doesn't seem fresh in the pics. Just wondering so I don't mess up
ReplyDeleteI used dried herbs in this recipe
DeleteI used dry but if I had fresh on hand I would use that and maybe save some to top with as a garnish :)
DeleteI 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!
ReplyDeleteDid you do anything different to cook time or cooking instructions when doubling ingredients? I don't want to screw anything up!
DeleteINCREDIBLE. My first recipe with the Instapot. I've only made broth, rice, and boiled eggs- with this?? I am sold!
ReplyDeleteHad 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.
ReplyDeleteThis was very good. Thanks, it is a keeper.
ReplyDeleteI see you topped the recipe with freshly grated Parmesan but Did you use shredded Parmesan in the recipe or grated?
ReplyDeleteWould 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!
ReplyDeleteI 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 :)
DeleteOh 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!
DeleteHow long would you cook it if the chicken was already cooked?
ReplyDeleteI 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
DeleteCan this be made with whole wheat pasta? And if so, would the cooking time need to be adjusted?
ReplyDeleteDid you end up trying it with whole-wheat?
DeleteCan this be made with Kraft grated Parmesan? Or would it completely ruin the dish?
ReplyDeleteI 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!
ReplyDeleteMade it tonite exactly as in the recipe but the pasta came out overdone. Was I supposed to drain the tomatoes?
ReplyDeleteCan this be made with fresh tomatoes instead of diced canned tomatoes?
ReplyDeleteI 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.
ReplyDeleteDelicious! I made with brown rice penne and 7 min plus 5 NOR was too long...so gluten free people, adjust to shorter time!
ReplyDeleteI am newbie. What time would you suggest for gluten free pene? Thank you.
DeleteHi, I have not tried this with gluten free penne but I will put it on my list and update the recipe!
DeleteCould I use frozen chicken breasts and dice or shred it after cooking? Would it need to add less broth? Thanks for sharing your recipes!
ReplyDeleteJust tried this!! Sooooooo good!!! Thank you!!!!
ReplyDeletedoes anyone know if the oregano, etc. are DRIED or fresh? it would make a big difference. THANKS!
ReplyDeleteThe oregano and red pepper flakes are dry. I hope that helps!
DeleteThis was amazing! My 4 year old that eats nothing ate it! Thank you!!
ReplyDeleteJust made this, gorgeous...saved in favourites ;)
ReplyDeleteall the cans of fire-roasted tomatoes I can find are 14.5 ounces, not 12. Is this what you mean?
ReplyDeleteWould 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?
ReplyDeleteMine came out very watery..
ReplyDeleteWould leftovers freeze well? Tx
ReplyDeleteI 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!
DeleteGood stuff - kids liked it.
ReplyDeleteDo you need to sear the chicken first or do you just add it in raw? If you sear it first, how long?
ReplyDeleteAnd I'm assuming you don't drain the tomatoes?
DeleteChicken goes in raw, and no need to drain the tomatoes!
DeleteDo you drain the tomatoes? How should I change it if I used whole frozen chicken breasts?
ReplyDeleteDon’t drain the tomatoes.
Deletehow would the cook time change if you left out the chicken?
ReplyDeleteThe cook time would stay the same :)
DeleteHow much is 2cups penne? Do I really measure 2 cups dried pasta or is it a pound (the whole box)?
ReplyDeleteI 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!
DeleteCan 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.
ReplyDeleteYou 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.
Delete7 minutes is way too long for 1/2" pieces of chicken. I did 5 minutes and 1" pieces and it was dry.
ReplyDeleteI have the time at 7 minutes because I found the extra time is needed for the penne and also it starts to break down the chicken, making it a little more tender.
DeleteI 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.
ReplyDeleteI’m so happy you liked it!
DeleteThis came out perfect. Wife said to me: "This is the best Instant Pot recipe yet." High praise from her. Now going to check out all your recipes. Thanks.
ReplyDeleteThat’s great! Happy you enjoyed it! I will be dedicating more time this year to my blog so expect a lot more recipe and videos!
DeleteCould you try this with Salmon?
ReplyDeleteI haven’t tested fish the pressure cooker but it’s on my list for this year. If you try it, let me know how it comes out!
DeleteDoes the cooking time stay the same if I double the recipe?
ReplyDeleteYes cook time is the same!
DeleteFollowed the directions exactly and the penne was too firm.I used 10 min penne. Need another couple three minutes.
ReplyDeleteI only have pasta that cooks on the ative in 6-8 minutes. Could I use that and shorten the cooking time or will the chicken be under cooked?
ReplyDelete*stove*
DeleteAwesome recipe! It's quick, easy and delicious!
ReplyDeleteHas anyone doubled this recipe? I have an 8 qt if that matters. If I doubled it would I need to change anything or would it still be 7 minutes on high and then 5 minutes NPR?
ReplyDeleteI doubled the recipe in my 8qt and got the "burn" error. Any advice? It's my first time using it.
ReplyDeletePenne was overlooked. I used high pressure. Should I have used medium pressure?
ReplyDeleteHi there, was it 14 minute cooking penne? There is also an 8 min penne that will overcook with this recipe
DeleteIt says 3/4 can of chicken broth or water. Do you mean 3/4cup?
ReplyDeleteNot 3/4 cup. Measure using the empty can of tomatoes 3/4 full with water or broth.
DeleteThis burned for us. So sad. Followed the directions.
ReplyDeleteSorry to hear that. I've made it a few dozen times and it always has extra liquid which you then have to thicken up for the sauce. How much broth did you use?
Deletecan I just double the chicken amount without doubling the other ingredients?
ReplyDeleteThanks for a great recipe!! Hubby (who isn't a big pasta fan) said "This is good!" Best part: it fit the 3qt (which we carry in the RV) beautifully!! Happy camper ... literally :-)
ReplyDeleteThis burned for me. I think my mistake was was using 3/4 Cup of broth instead of 3/4 can of water.
ReplyDeleteMy husband doesn't like tomatoes. If I left them out but still used the tomato paste and water, what other changes would I need to make?
ReplyDeleteHi there! First instant pot dinner attempt and it was mostly a success! The chicken was a little dry. I saw your comment above about 7 minutes helps the chicken start to break down. I'm wondering if I should slice it thinner next time or decrease cook time by a minute? Ideas?
ReplyDeleteThe written recipe does not include chicken stock.
ReplyDeletePlease disregard! I see it with the tomatoes!
ReplyDeleteHi, this recipe sounds great, but I have a question. I'm not really big on cream cheese flavor. Does this taste alot like cream cheese, or just it just taste like a creamy tomato sauce?
ReplyDeleteI want to try this tonight with chicken sausage? Can I? Any modifications? And would I cook the sausage first? Add and leave whole or slice and add? Thanks!
ReplyDeleteThis was AMAZING. I'm relatively new to the Insta pot world and this is only the second full meal I've prepared. Can't wait to make it again.
ReplyDeletehi Kirsten, what kind of parmesan did you use? grated or shredded?
DeleteI have a 6 qt instapot. Is this big enough to double this recipe? Thanks!
ReplyDeleteI can't do diced tomatoes or any type of chunky tomato, but I can do tomato sauce. Would that work? Should I reduce the amount of broth? Excited to find something my kids will eat and this sounds promising.
ReplyDeleteThis is my very favorite IP recipe! I share it all the time. Thank you!!
ReplyDeleteWhat do you mean by turn on the manual setting?
ReplyDeleteChristie
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ReplyDelete