Chicken Parmesan, a classic Italian-American comfort food, just got a whole lot faster and easier! This recipe leverages the magic of the Instant Pot to deliver a rich, creamy, cheesy Chicken Parmesan Pasta in a fraction of the time it takes with traditional methods. Get ready for a flavorful explosion that will become your new weeknight favorite.
What Makes This Instant Pot Chicken Parmesan Pasta Recipe Special?
This recipe isn't just about speed; it's about maximizing flavor and convenience. The Instant Pot perfectly cooks the chicken, creating a tender, juicy base for your dish. Simultaneously, the pasta cooks al dente within the same pot, eliminating the need for separate cooking steps. Finally, a luscious, creamy sauce ties everything together, delivering a truly satisfying meal.
Ingredients You'll Need:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb pasta (penne, rotini, or your favorite shape)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Step-by-Step Instructions:
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Sauté the Chicken: Set your Instant Pot to the "Sauté" function. Add a tablespoon of olive oil and brown the chicken cubes in batches. Season with salt and pepper. Remove the chicken and set aside.
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Build the Sauce: Add the minced garlic to the Instant Pot and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
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Combine and Pressure Cook: Add the cooked chicken and pasta to the Instant Pot. Stir well to combine. Secure the lid and set the valve to "Sealing." Cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Then, carefully quick release any remaining pressure.
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Stir in Cheese and Cream: Once the pressure is released, stir in the Parmesan cheese and heavy cream. Stir until the cheese is melted and the sauce is creamy.
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Top and Serve: Sprinkle the mozzarella cheese over the top. You can optionally broil for a few minutes to get a nice browned, bubbly topping. Garnish with fresh basil leaves and serve immediately.
Frequently Asked Questions (FAQs):
Can I use different types of pasta?
Yes, absolutely! This recipe works well with various pasta shapes, including penne, rotini, fusilli, farfalle, and even spaghetti, broken into smaller pieces. Choose your favorite!
How can I make this recipe vegetarian?
Substitute the chicken with 1 cup of cooked lentils or chickpeas for a hearty vegetarian option. Make sure to adjust seasonings to your preference.
Can I make this recipe in a slow cooker?
While this recipe is specifically designed for the Instant Pot, you could adapt it for a slow cooker. Brown the chicken separately, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What if I don't have heavy cream?
You can substitute the heavy cream with milk or half-and-half, but the sauce will be slightly less creamy. You could also add a tablespoon of cream cheese for extra richness.
Can I prepare this recipe ahead of time?
While this dish is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Cook the pasta and chicken separately, then combine everything just before serving.
What kind of cheese can I use instead of mozzarella?
Provolone, fontina, or a blend of Italian cheeses would also work well as a topping.
This Instant Pot Chicken Parmesan Pasta recipe delivers a delicious, comforting meal with minimal effort. Enjoy!
