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.
2 tablespoons canola oil
8 bone-in, skin-on chicken thighs
1/2 cup chopped yellow onion (from 1 onion)
1 (28-oz.) can crushed tomatoes
8 ounces cremini mushrooms, quartered
2 tablespoons tomato paste
2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 bay leaf
1/4 teaspoon crushed red pepper (optional)
12 ounces hot cooked pasta (such as bucatini or spaghetti)
1 ounce Parmesan cheese, shredded (about 1/4 cup)
2 tablespoons chopped fresh basil (optional)
How to Make It
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.
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.
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.
Spoon sauce evenly over pasta, and top evenly with chicken, Parmesan, and, if using, basil.