Pressure Cooker Creamy Chicken Pesto Pasta
- 3½ cups water
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
- 1 pound penne pasta
- 1 tablespoon butter
- 1 tablespoon kosher salt, divided
- 3 cups packed fresh spinach leaves
- 1 cup halved cherry tomatoes
- ½ cup prepared basil pesto
- ¼ cup cream cheese, at room temperature
- 1 tablespoon minced garlic
- 1 teaspoon freshly ground black pepper to taste
freshly chopped basil, freshly grated Parmesan cheese
For best results, we recommend using:
- Pour water into inner steel pot of pressure cooker; add chicken, penne, butter, and 2 teaspoons salt. Stir to combine, pressing pasta into water to submerge.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 2 minutes. Set steam vent handle to Venting to quick-release pressure.
- Press Cancel, unlock and remove lid, then remove and discard ¼ cup water from pot.
- Set pressure cooker to Sauté. Stir spinach, tomatoes, pesto, cream cheese, garlic, remaining 1 teaspoon salt, and black pepper into pot. Cook, stirring frequently, until sauce is creamy and combined, 1 to 2 minutes.
- Divide pasta into bowls; top with basil and Parmesan cheese to serve.
There is hardly anything as rewarding as perfecting your homemade pasta sauces, and few are as simple as pesto. Use the link in the recipe for homemade pesto sauce or your favorite pesto recipe to make large batches. You can freeze in ice cube trays to assure you can enjoy the flavors of summer all year round.
What others are saying
Tara Parsons says:
Delicious. Filling. Made enough to feed 4 of us plus leftovers.
Deanna Miller says:
The entire family loved it. Would be tasty even without the chicken. Will be making this again.
Tony Muscarella says:
This was the first recipe I tried in my new Multi Pot, and it came out very good!
Dionna Milem says:
Will definitely make this meal again!
Amber Patrick says:
So. Incredible. This was my first Mealthy MultiPot meal and WOW—so delicious and one of the easiest meals I’ve ever made. Substitutes/Alterations: - No tomatoes - Spring mix instead of spinach - Pre-made pesto I only wish I’d ordered my MultiPot sooner!
Christian M-C says:
I loved it!!! Super incredibly easy to make and really delicious. The only “hard” part is cutting the chicken. Once it was done, I put them away for the week. It made 5 servings! My boyfriend absolutely loved it too. :)
Sarah Gray says:
I've made this twice already, that's how good it was. I'll admit, I used store bought pesto out of a jar, but it was still really good. I also really enjoyed the cherry tomatoes and all the toppings too. Great for weeknights and super quick.
Monica Allen says:
30 minutes well spent making this convenient pressure cooker recipe! The sauté function is my favorite.
Santana Williams says:
This was my second time making pasta in my pressure cooker and the first time was a complete fail. This method of cooking the pasta first, then stirring in the sauce works much better. I used store-bought basil pesto and it was really delicious. Going to make this again with rotini noodles and no meat. Yum!
Dominique M says:
Who would have thought that cream cheese and pesto are so yummy together?! It was really delicious. I left out the tomatoes, but other than that I followed the recipe exactly. The noodles cooked perfectly, not soggy and not stiff. My kids are glad I gave them something other than traditional meatball spaghetti.
Jordan Clark says:
I wasn't sure how this pasta would turn out but it was so creamy and delicious. It only took 5 minutes to cook in my pressure cooker, and I only had to use a single pot. Winning! I used store bought pesto, reduced fat cream cheese, plus all the seasonings listed in the recipe. This was absolutely perfect.