The pot lid rattles and you know dinner is almost ready. You get that little thrill while the pressure cooker does its thing, building up that pressure build with the steam and warmth inside. The sound kinda tells you everything’s coming together and soon you gonna eat something really good.
As the valve hiss starts, you remember how this recipe takes just about 30 minutes total but tastes like it was cooked all afternoon. The creamy garlic parmesan sauce is starting to thicken perfectly and you can almost taste it already. That smell makes your stomach rumble and you feel pretty lucky to have this meal on the table so fast.
You recall how you tossed the chicken cubes with garlic powder and paprika earlier, and then hit that quick sear step before tossing everything into the pot. The pasta cooks right alongside the sauce so nothing gets left out. You sense dinner isn’t just fast but impressive too, kinda perfect for those nights when you want something cozy but don’t wanna wait forever.
The Real Reasons You Will Love This Method
- You get creamy chicken and pasta together in one pot, so less cleanup to do after. Check out other easy pressure cooker meals for quick and delicious dinners.
- The pressure build cooks everything fast but keeps the chicken juicy and tender. Learn the importance of a good sealing ring to lock in all those flavors tightly.
- Quick release means you’re not stuck waiting long after the cooking time ends.
- You skip stovetop babysitting because the pressure cooker handles it for you.
- The garlic parmesan sauce comes out super rich because it simmers under pressure.
- Pasta gets perfectly al dente without overcooking or sticking together.
- The flavor blends in while slow releasing pressure makes it even more hearty.
All the Pieces for This Meal
- 12 ounces cavatappi pasta: its twists hold sauce great.
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes and patted dry.
- 1 teaspoon kosher salt plus 1 teaspoon garlic powder for seasoning the chicken well.
- 1 teaspoon onion powder and ½ teaspoon paprika, giving the chicken a little smoky depth.
- ½ teaspoon black pepper adds just enough heat.
- 1 tablespoon extra virgin olive oil to get that chicken golden when you sear it.
- 2 tablespoons unsalted butter divided for the sauce base and garlic sauté.
- 2 teaspoons minced garlic for that punch of fresh flavor.
- 2 tablespoons all-purpose flour, 1 ½ cups chicken broth, ½ cup heavy cream, and 1 cup freshly grated parmesan cheese create the creamy sauce that hugs every bite.
Your Complete Cooking Timeline
First up, cook your cavatappi pasta in a big pot of salted boiling water until it’s al dente. You don’t wanna skip this step since the pressure cooker won’t get the pasta texture perfect from dry. Drain it and set aside.
Next, toss those chicken cubes with kosher salt, garlic powder, onion powder, paprika, and black pepper. You gotta get every piece seasoned for max flavor.
Now, heat olive oil in a large skillet over medium-high heat. Add chicken and cook it for about 5 to 7 minutes, stirring so the pieces brown evenly. Once done, remove the chicken and set it aside.
In the same skillet, turn the heat down to medium and add 1 tablespoon butter. Toss in the minced garlic and sauté for about a minute until your kitchen smells awesome.
Add the remaining butter and pour in your chicken broth. Sprinkle the flour in and whisk that stuff fast so it doesn’t clump up. This step gets your sauce thickening up just right.
Bring the sauce to a gentle simmer, then stir in heavy cream and Parmesan cheese. Keep stirring till everything’s smooth and gooey and tastes just right. Season with salt and pepper.
Return the chicken to the sauce and stir to coat. Then add your cooked pasta into the skillet and toss everything together so every spiral of pasta is covered with that creamy goodness.
Garnish with fresh chopped parsley and extra Parmesan if you want, then serve it hot and cheesy.
Smart Shortcuts for Busy Days
- Use pre-minced garlic from a jar if you’re short on prep time. It works real good in the sauce. This is similar to other easy pressure cooker meals where simplifying ingredients helps.
- Grab cooked rotisserie chicken when you don’t wanna sear raw meat. Just toss it in the sauce toward the end.
- Skip homemade sauce stirring and use a little store-bought alfredo instead. Mix it with chicken broth to keep things saucy.
- Cook pasta in the microwave with some water in a bowl if you don’t wanna boil a big pot. It’s slower but saves you some cleanup.
That First Bite Moment
When you get that first forkful, you taste the silky, creamy parmesan sauce clinging to each twist of cavatappi. The garlic and buttery flavor kinda wraps around your tongue, warm and comforting. For more creamy chicken dishes, try our creamy coconut curry meatballs recipe.
The chicken cubes are tender, juicy and perfectly seasoned with that hint of paprika and pepper. They add a little savory punch that’s just right with the richness of the sauce.
Fresh parsley on top brings a little brightness and a pop of green color that makes every bite feel like you really put some heart into dinner tonight.
Your Leftover Strategy Guide
After dinner, store leftover pasta in an airtight container in the fridge. It keeps well for about 3 to 4 days and reheats nicely in the microwave or on the stove with a splash of water or broth.
If you wanna freeze some, place it in freezer-safe bags or containers. When you reheat, thaw overnight in the fridge first. Then warm gently so the cream sauce doesn’t break.
You can also turn leftovers into a quick skillet meal the next day by adding a handful of fresh spinach or mushrooms and reheating slowly till warmed through. It gives your dinner a fresh twist without a lotta work.
Everything Else You Wondered About
- Can I use a different pasta shape for this recipe? Totally. Penne, rotini, or fusilli work great since they hold onto sauce well.
- What if I don’t have heavy cream? You can swap in whole milk mixed with a tablespoon of flour to thicken, but it won’t be quite as rich.
- Should I natural release or quick release the pressure cooker? Quick release is best here since pasta cooks fast and you wanna stop cooking right away to avoid mushy noodles.
- Can I use chicken thighs instead of breasts? Yep, just cut them into cubes and cook the same way for a bit more juiciness.
- Do I have to cook the pasta separately? For this recipe, yes. Cooking pasta dry in the pressure cooker tends to overcook it. It’s better to do it first and then add at the end.
- How do I prevent the sauce from breaking? Stir in cream and cheese off heat or on very low heat and don’t overcook after adding dairy. Also, slow release helps keep sauce smooth if you’re using the pressure cooker for saucy dishes.
Creamy Garlic Parmesan Chicken Pasta
Equipment
- 1 Mixing bowl for seasoning the chicken
- 1 Large skillet for cooking chicken and sauce
- 1 Large pot for boiling pasta
- 1 Whisk for smooth sauce mixing
Ingredients
Main ingredients
- 12 oz cavatappi pasta twisted pasta holds sauce great
- 1 ½ lb boneless skinless chicken breasts cut into 1-inch cubes, patted dry
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter divided
- 2 teaspoon minced garlic
- 2 tablespoon all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 cup freshly grated parmesan cheese plus more for garnish
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Drain and set aside.
- In a small bowl, mix salt, garlic powder, onion powder, paprika, and black pepper. Sprinkle the seasoning evenly over the chicken pieces.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium. In the same skillet, add remaining butter and garlic. Sauté for 1 minute.
- Stir in flour and cook for 1 minute, stirring constantly to form a roux.
- Slowly whisk in chicken broth and heavy cream. Bring to a simmer and let thicken for 3–4 minutes, stirring often.
- Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.
- Add cooked pasta to the sauce and stir to coat. Add reserved chicken and mix to combine.
- Garnish with fresh parsley and extra parmesan. Serve hot.
