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artichoke and spinach pasta with chicken in a bowl

Pressure Cooker Artichoke & Spinach Pasta with Chicken

Connie Taylor
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Servings 4 Servings

Ingredients
  

  • 2 chicken breasts sliced into 1 inch pieces
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 tsp basil
  • ½ tsp thyme
  • ½ tsp paprika
  • 1 tbsp olive oil for the pressure cooker pot
  • 8 oz penne pasta dry
  • 3 C chicken stock
  • 1 piece of Parmesan rind
  • 4 oz cream cheese room temp
  • ½ C heavy whipping cream
  • 1 garlic clove minced
  • 1 C artichoke hearts chopped
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 1 ½ C chopped fresh spinach
  • ¼ C freshly grated Parmesan
  • Freshly grated Parmesan and basil leaves for garnish.

Instructions
 

  • Preheat the pressure cooker on sauté.
  • In a bowl, combine the chicken, olive oil, salt, pepper, basil, thyme and paprika.
  • Add the 1 tablespoons of olive oil to the pot.
  • Saute the chicken in the oil on both sides for 1 to 2 minutes.
  • Add the pasta to the pot along with the chicken stock and piece of Parmesan rind.
  • Place the lid on the unit and turn to locked position.
  • Turn the steam release valve to sealing.
  • Press the manual button and adjust the time for 5 minutes.
  • In a clean bowl, use a hand mixer to smooth out the cream cheese.
  • Mix in the heavy whipping cream.
  • Fold in the garlic, artichokes, salt, pepper, spinach and ¼ cup Parmesan.
  • When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the pressure and remove the lid.
  • If there is anything left of the Parmesan rind, take it out and discard it.
  • Stir in the cream cheese mixture.
  • Press the sauté button and allow the mixture to heat through until thickened. (about 2 minutes)
  • Ladle into serving bowls and top with freshly grated Parmesan and basil leaves.

Notes

Alternative Method: To make this recipe on the stove top, simply follow the instructions as written, except for the pressure cooker details. Use a large pot to sauté the chicken and add the pasta, chicken stock and Parmesan rind. Bring to a boil and lower the heat to med/low. Cook until the pasta is Al dente. Turn the heat to low and add the cream cheese mixture to the pot. Cook until desired thickness is achieved (3-5 minutes) while stirring constantly to prevent scorching.
Recipe by: Connie Taylor @Happybellyfoodie.com