Electric Pressure Cooker Creamy Italian Chicken Rotini
You had us at creamy! And then Italian chicken rotini just sealed the deal. We hope you love this easy dish as much as we do. It's a wonderful family dinner.
Ingredients
- 1-2 tablespoons olive oil
- 2 pounds boneless, skinless chicken breasts, cubed (may substitute boneless, skinless chicken thighs)
- 2 red bell peppers, seeds and membranes removed, diced
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 2 teaspoon Italian seasoning
- 1 pound rotini pasta
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil, sliced into strips
- Kosher salt and freshly ground black pepper, to taste
Directions
- Heat the oil using the sauté setting on the pressure cooker. Add the cubed chicken, bell pepper, garlic, pepper and Italian seasoning, browning the chicken on all sides, stirring occasionally.
- Turn off the sauté setting and pour the rotini pasta over the chicken. Add the broth, making sure it covers the pasta, and press it down gently with a spatula. Don’t stir.
- Lock the lid into place, turning the valve to the sealing position. Choose high pressure and set the cook time to five minutes.
- When the timer sounds, perform a quick release until all pressure is removed. Carefully unlock and remove the lid, gently stirring the ingredients inside.
- Add the cream and Parmesan, stirring gently once again. The sauce will thicken as the pasta cools.
- Garnish with fresh basil and additional Parmesan as desired. Season with salt and pepper to taste. Serve at once.
This recipe was provided courtesy of Kansas Living Magazine through a partnership with Chef Alli. Read the original recipe here.
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