Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time
25 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 3 oz. pasta, 2 chicken thighs, 1/3 cup sauce)

This comforting and delicious Chicken Spaghetti is satisfying meal the entire family can get behind, and can be made with just a quick (and inexpensive) stop by the grocery store on your way home. Thanks to the pressure cooker, this recipe yields the flavor of a rich, long-simmered sauce in only 25 minutes. While browning the chicken and onions does help build flavor, it's OK to skip this step. Just add about 5 minutes to your cook time and discard the skin before adding your chicken to the pressure cooker. 

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Working in batches, cook chicken, skin side down, until deep golden brown, about 3 minutes. Transfer chicken to pressure cooker.

Step 2

Add onion to skillet, and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, mushrooms, tomato paste, garlic, salt, black pepper, oregano, bay leaf, cooked onions, and, if using, red pepper to pressure cooker. Stir gently to combine.

Step 3

Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaf, and stir sauce well. Let sauce stand, uncovered, in pressure cooker, until slightly thickened, about 5 minutes.

Step 4

Spoon sauce evenly over pasta, and top evenly with chicken, Parmesan, and, if using, basil.

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