Treat your taste buds to a delightful union of pesto and chicken, masterfully cooked in a pressure cooker. This pesto chicken tetrazzini is a medley of linguine pasta, succulent chicken, creamy pesto, and a blend of rich and flavorful vegetables. An ideal weeknight dinner, this recipe is a breeze to whip up and a pleasure to devour.
Photos of Pressure Cooker Pesto Chicken Tetrazzini Recipe
While most of the ingredients for this pesto chicken tetrazzini are pantry staples, you might want to make a note of a few specifics. Cremini mushrooms, sometimes referred to as baby bella or brown mushrooms, lend a rich taste that is deeper than their white counterparts. Additionally, when picking up the pesto, opt for fresh, good quality variety for maximum flavor.
Ingredients for Pressure Cooker Pesto Chicken Tetrazzini
Unsalted butter: Adds a rich, creamy flavor and helps to sauté the mushrooms and chicken.
Cremini: These mushrooms, also known as baby bella or brown mushrooms, have a deep, earthy flavor.
Salt: Enhances the overall flavors of the dish.
Chicken breasts: The main protein source of this recipe. Lean and quick to cook.
Linguine pasta: This long, thin pasta absorbs the sauce well and provides a satisfying bite.
Chicken broth: Adds flavor to the pasta and helps in cooking it.
Dry white wine: Gives a rich depth to the dish.
Carrots: Adds color, crunch, and sweetness to the tetrazzini.
Whole milk: Adds creaminess to the sauce.
Pesto: Adds a burst of fresh, herby flavor.
Cream cheese: Adds creaminess and richness to the sauce.
Parmesan cheese: Adds a sharp, salty flavor.
Fresh parsley: Used as a garnish to add freshness and color.
One reader, Anastasia Morrow says:
This pressure cooker pesto chicken tetrazzini recipe is a game-changer! The flavors are rich and comforting, and the chicken turns out tender and juicy. The creamy pesto sauce is a delightful twist, and the dish is so easy to make. It's become a family favorite in no time!
Techniques Required for Pressure Cooker Pesto Chicken Tetrazzini
How to sauté veggies and chicken: Melt the butter and add the mushrooms and salt. Sauté for about 8 minutes until the mushrooms are wilted and most of their liquid has evaporated. Then add the chicken and sauté for about 3 more minutes until the chicken is mostly opaque on the outside.
How to begin cooking the pasta: Break the pasta into 3-inch pieces and scatter them evenly over the chicken and mushrooms. Pour in the chicken broth and wine, and use a spoon to nudge the noodles under the liquid as much as possible.
How to bring pressure cooker up to pressure: Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, then select the manual setting for 3 minutes at high pressure. The pot will take about 10 to 12 minutes to come to pressure before the cooking program begins.
How to release the pressure: When the program ends, let the pressure release naturally for 5 minutes, then move the pressure release mechanism to its venting position to release the remaining steam.
How to add the carrots and real milk: Open the pot and add the carrots and milk.
How to cook down the carrots and pasta: Press the cancel button to reset the cooking program, then select the sauté setting. Use a spoon or spatula to stir everything together, spending a minute or two to break up any large clumps of noodles. Cover the pot with a glass lid and let the mixture simmer until the carrots are fork-tender, about 5 minutes. If carrots are still not tender, stir well and continue cooking for 1 to 2 additional minutes. Cancel the sauté program to turn off the pot.
How to add the final ingredients: Lift the inner pot out of the instant pot housing. Remove the lid and stir in the pesto, cream cheese, and parmesan. Use the spoon or spatula to nudge loose any pasta that is sticking to the bottom of the pot.
How to serve with milk: Ladle the tetrazzini into bowls or onto plates and sprinkle with chopped parsley or basil. Serve right away.
How To Make Pressure Cooker Pesto Chicken Tetrazzini
Chicken tetrazzini is a pasta dish with a creamy sauce and some added meat. This recipe is done entirely in a pressure cooker and is a perfect weekday meal.
Serves:
Ingredients
- 1tbspunsalted butter
- 8ozcremini,or button mushrooms, sliced
- ½tspsalt
- 2lbschicken breasts,or tenders, cut into 1 inch pieces
- 1lblinguine pasta,dried semolina variety
- 3cupschicken broth
- ½cupdry white wine
- 4largecarrots,peeled and diced
- ¾cupwhole milk
- ¾cuppesto,(homemade or store bought), at room temperature
- 4ozcream cheese,at room temperature
- ⅔cupparmesan cheese,grated or shredded
- 2tbspfresh parsley,or basil, chopped, for serving
Instructions
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Select the Sauté setting on a pressure cooker and melt the butter. Add the mushrooms and salt, and sauté for about 8 minutes, until the mushrooms are wilted and most of their liquid has evaporated.
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Add the chicken and sauté for about 3 more minutes, until the chicken is mostly opaque on the outside — it does not have to be fully cooked through.
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Break the pasta into 3-inch pieces and scatter them evenly over the chicken and mushrooms. Pour in the chicken broth and wine, and use a spoon to nudge the noodles under the liquid as much as possible.
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Secure the lid on your pressure cooker in its Sealing position. Cancel the Sauté program, then select the Manual setting for 3 minutes at high pressure.
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When the program ends, let the pressure release naturally for 5 minutes, then move the pressure release mechanism to its venting position to release the remaining steam.
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Open the pot and add the carrots and milk.
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Press the Cancel button to reset the cooking program, then select the Sauté setting. Use a spoon or spatula to stir everything together, spending a minute or two to break up any large clumps of noodles. Cover the pot with a glass lid and let the mixture simmer until the carrots are fork tender, about 5 minutes. If carrots are still not tender, stir well and continue cooking for 1 to 2 additional minutes. Cancel the Sauté program to turn off the pot.
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Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing. Remove the lid and stir in the pesto, cream cheese, and Parmesan. Use the spoon or spatula to nudge loose any pasta that is sticking to the bottom of the pot.
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Serve with Milk! Ladle the tetrazzini into bowls or onto plates and sprinkle with chopped parsley or basil. Serve right away.
Nutrition
- Calories: 679.74kcal
- Fat: 30.81g
- Saturated Fat: 10.66g
- Trans Fat: 0.18g
- Monounsaturated Fat: 7.67g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 54.70g
- Fiber: 3.45g
- Sugar: 6.99g
- Protein: 41.67g
- Cholesterol: 107.40mg
- Sodium: 863.98mg
- Calcium: 276.22mg
- Potassium: 789.93mg
- Iron: 2.89mg
- Vitamin A: 432.91µg
- Vitamin C: 3.57mg
Helpful Technique for Preparing Pressure Cooker Pesto Chicken Tetrazzini
To ensure your pasta cooks evenly in the pressure cooker, break it into smaller pieces before adding it to the pot. This will allow the pasta to be fully submerged in the liquid, ensuring it cooks evenly and absorbs the flavors of the broth and wine. Additionally, stirring the pasta occasionally during the sauté phase can prevent it from sticking to the bottom of the pot.
Time-Saving Tips for Making Pressure Cooker Pesto Chicken Tetrazzini
Prep ahead: Chop vegetables and marinate the chicken the night before to save time on the day of cooking.
Use pre-made pesto: Save time by using store-bought pesto instead of making it from scratch.
Quick release: Use the quick release function on the pressure cooker to speed up the cooking process.
Batch cooking: Make a larger portion and freeze the leftovers for a quick and easy meal on a busy day.
One-pot meal: Make the dish in a single pot to minimize cleanup and save time on washing dishes.
Pre-sliced mushrooms: Buy pre-sliced mushrooms to save time on prep work.
Instant pot: Utilize an instant pot for faster cooking and easier cleanup.
Pre-shredded cheese: Use pre-shredded parmesan cheese to save time on grating.
Thinly slice carrots: Thinly slice the carrots to ensure they cook quickly in the pressure cooker.
Multi-task: While the dish is cooking, use the time to prepare a simple side salad or set the table.
Substitute Ingredients For Pressure Cooker Pesto Chicken Tetrazzini Recipe
unsalted butter - Substitute with olive oil: Olive oil can provide a similar richness and flavor to the dish while keeping it dairy-free.
cremini - Substitute with white button mushrooms: White button mushrooms have a mild flavor and similar texture to cremini mushrooms, making them a suitable substitute.
linguine pasta - Substitute with fettuccine pasta: Fettuccine pasta has a similar width and texture to linguine, making it a good substitute for this recipe.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute to make the dish vegetarian while still providing a flavorful base for the recipe.
dry white wine - Substitute with chicken or vegetable broth: If you prefer not to use wine, chicken or vegetable broth can be used as a non-alcoholic substitute to add depth of flavor to the dish.
carrots - Substitute with bell peppers: Bell peppers can add a pop of color and a slightly sweet flavor similar to carrots in the recipe.
whole milk - Substitute with coconut milk: Coconut milk can add a creamy texture and a hint of tropical flavor to the dish, especially for those looking for a dairy-free alternative.
pesto - Substitute with homemade basil and pine nut paste: A homemade basil and pine nut paste can replicate the flavor profile of pesto and can be adjusted to suit personal taste preferences.
cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to cream cheese, making it a healthier alternative.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast can provide a cheesy, umami flavor to the dish while keeping it dairy-free and adding a nutritional boost.
fresh parsley - Substitute with fresh basil: Fresh basil can add a similar fresh and aromatic element to the dish, complementing the flavors of the other ingredients.
Presenting Your Pressure Cooker Pesto Chicken Tetrazzini
Elevate the plating: When presenting the pressure cooker pesto chicken tetrazzini, focus on creating a visually stunning plate. Use a large, shallow bowl to showcase the vibrant colors and textures of the dish.
Garnish with precision: Add a final touch of elegance by garnishing the tetrazzini with freshly chopped parsley or basil. This adds a pop of color and a burst of fresh flavor to the dish.
Emphasize the pasta: Carefully arrange the cooked linguine pasta to create height and volume on the plate. This will draw attention to the heartiness of the dish and create an inviting presentation.
Incorporate artistic drizzling: Use a small spoon to drizzle a swirl of pesto over the tetrazzini, creating an artistic and appetizing design. This adds a touch of sophistication to the presentation.
Balance the components: Ensure that each element of the dish, including the cremini mushrooms, chicken breasts, and carrots, is thoughtfully arranged to create a harmonious and balanced presentation.
Highlight the creaminess: Showcase the creamy texture of the tetrazzini by ensuring that the sauce is evenly distributed and coats the pasta and chicken evenly. This will create a luxurious and inviting visual appeal.
Use elegant serving utensils: Select refined and polished serving utensils to complement the presentation. This attention to detail adds a touch of sophistication to the overall dining experience.
Create a focal point: Place a small, edible flower or a delicate herb sprig at the center of the dish to serve as a focal point, drawing the eye and adding a touch of refinement to the presentation.
Essential Tools for Making Pesto Chicken Tetrazzini in a Pressure Cooker
- Pressure cooker: A pressure cooker is essential for cooking the chicken tetrazzini quickly and efficiently. It helps to tenderize the chicken and cook the pasta in a fraction of the time it would take using traditional methods.
- Sauté pan: This pan is used for sautéing the mushrooms, chicken, and other ingredients before transferring them to the pressure cooker. It allows for even cooking and browning of the ingredients.
- Spoon or spatula: These utensils are used for stirring and mixing the ingredients in the pressure cooker, ensuring that everything is well combined and cooked evenly.
- Glass lid: A glass lid is used to cover the pressure cooker during the final cooking stage, allowing you to monitor the progress of the dish without releasing the heat and pressure.
- Heat-resistant mitts: These are essential for safely handling the hot pressure cooker and its inner pot when adding ingredients or serving the dish.
- Mixing bowl: A mixing bowl may be used for combining the pesto, cream cheese, and parmesan before adding them to the pressure cooker, ensuring they are well mixed and ready to be incorporated into the dish.
- Chopping board and knife: These tools are used for preparing the carrots and other vegetables, ensuring they are cut to the desired size and ready for cooking.
- Measuring cups and spoons: Accurate measurements are crucial in cooking, and these tools are used to measure out ingredients such as milk, pesto, and parmesan cheese.
- Ladle: A ladle is used for serving the finished tetrazzini into bowls or plates, ensuring that each portion is evenly distributed and presented neatly.
- Instant Pot: The Instant Pot is a type of pressure cooker that can be used for preparing the chicken tetrazzini recipe. It offers various cooking functions and a convenient way to prepare the dish.
Storing and Freezing Pressure Cooker Pesto Chicken Tetrazzini
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions until heated through or reheat the entire dish in a covered pot on the stovetop over medium heat, stirring occasionally, until warmed through.
To freeze, transfer the cooled tetrazzini to a freezer-safe container or resealable plastic bag. Squeeze out any excess air and seal tightly. Label the container with the date and freeze for up to 3 months.
When ready to eat, thaw the frozen tetrazzini in the refrigerator overnight. Reheat in the microwave or in a covered pot on the stovetop over medium heat, stirring occasionally, until heated through. If the sauce appears too thick, add a splash of chicken broth or milk to help loosen it up.
For best results, avoid freezing the tetrazzini with the parmesan cheese and parsley toppings. Instead, add these fresh when reheating the thawed dish for a better texture and flavor.
If you plan on freezing the entire batch, consider slightly undercooking the pasta and carrots to prevent them from becoming too soft when reheated. This will help maintain a better texture after thawing and reheating.
How To Reheat Leftover Pressure Cooker Pesto Chicken Tetrazzini
Preheat your oven to 350°F (175°C). Transfer the leftover pressure cooker pesto chicken tetrazzini to an oven-safe dish, cover it with aluminum foil, and bake for 20-25 minutes or until heated through. This method helps maintain the dish's moisture and prevents the pasta from drying out.
For a quicker option, reheat individual portions in the microwave. Place the desired amount of tetrazzini in a microwave-safe bowl, cover it with a damp paper towel, and microwave on high for 1-2 minutes, stirring halfway through. The damp paper towel helps keep the pasta moist during reheating.
If you prefer a crispy top layer, transfer the leftover tetrazzini to an oven-safe dish and sprinkle some extra parmesan cheese on top. Preheat your oven's broiler and place the dish under the broiler for 2-3 minutes or until the cheese is melted and golden brown. Keep a close eye on it to prevent burning.
For a stovetop method, place the leftover tetrazzini in a large skillet or saucepan over medium heat. Add a splash of chicken broth or milk to help loosen the sauce and prevent the pasta from sticking. Stir gently until heated through, about 5-7 minutes.
If you have an air fryer, you can use it to reheat the tetrazzini and add a crispy texture. Preheat the air fryer to 350°F (175°C), place a portion of the leftover tetrazzini in the basket, and cook for 3-5 minutes or until heated through and slightly crispy on top.
Interesting Fact About Pressure Cooker Pesto Chicken Tetrazzini
The dish is a fusion of Italian and American cuisine, with the traditional Italian pesto sauce combined with the American classic chicken tetrazzini. This combination creates a unique and flavorful dish that is both comforting and delicious.
Is Making Pesto Chicken Tetrazzini in a Pressure Cooker Cost-Effective?
The cost-effectiveness of this pressure cooker pesto chicken tetrazzini recipe is quite high. The use of affordable ingredients such as chicken breasts, linguine pasta, and cremini mushrooms makes it a budget-friendly option for a household. The addition of carrots and cream cheese enhances the nutritional value without significantly increasing the cost. The approximate cost for a household of 4 people would be around $20-$25, making it an economical choice. Overall Verdict: 9/10.
Is Pressure Cooker Pesto Chicken Tetrazzini Healthy or Unhealthy?
This pressure cooker pesto chicken tetrazzini recipe has both healthy and unhealthy aspects. On the positive side, it includes:
- Lean protein from the chicken breasts
- Nutritious vegetables like mushrooms and carrots
- Whole grain pasta (if using whole wheat linguine)
However, there are also some less healthy components:
- High amounts of saturated fat from the butter, cream cheese, and parmesan
- Sodium content from the added salt and parmesan cheese
- Refined carbohydrates if using regular white pasta
To make this recipe healthier, several adjustments could be made:
- Replace the butter with olive oil to reduce saturated fat and increase heart-healthy monounsaturated fats
- Use low-fat cream cheese and milk to decrease the overall fat content
- Opt for whole wheat or legume-based pasta to increase fiber and nutrient density
- Reduce the amount of added salt and rely more on herbs and spices for flavor
- Increase the proportion of vegetables to pasta and chicken, ensuring a more balanced meal
- Consider using a homemade pesto with less oil and more herbs to reduce calories and increase freshness
By making these changes, you can transform this comforting dish into a more nutritious option that still satisfies your cravings for a creamy, flavorful pasta dinner. Experiment with different vegetable combinations and lean proteins to keep things interesting and varied. Remember, small tweaks can make a big difference in the overall healthfulness of a meal without sacrificing taste or enjoyment.
Editor's Opinion on This Pressure Cooker Pesto Chicken Tetrazzini Recipe
The pressure cooker pesto chicken tetrazzini recipe is a delightful combination of flavors and textures. The use of the pressure cooker ensures that the chicken is tender and the pasta is perfectly cooked. The addition of pesto, cream cheese, and parmesan creates a rich and creamy sauce that complements the dish beautifully. The inclusion of carrots adds a pop of color and a hint of sweetness. Overall, this recipe is a wonderful way to elevate a classic dish with the convenience of a pressure cooker.
Enhance Your Pressure Cooker Pesto Chicken Tetrazzini Recipe with These Unique Side Dishes:
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Why trust this Pressure Cooker Pesto Chicken Tetrazzini Recipe:
This recipe guarantees a flavorful and satisfying meal, as it incorporates fresh and wholesome ingredients. The combination of succulent chicken breasts and aromatic pesto creates a delightful harmony of flavors. The use of cremini mushrooms and parmesan cheese adds depth and richness to the dish. Additionally, the inclusion of carrots provides a pop of color and a nutritious element. The step-by-step instructions ensure a seamless cooking process, making it accessible for both novice and experienced cooks. Trust in the quality and balance of ingredients to deliver a delightful chicken tetrazzini experience.
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