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Pressure-Cooker Lemon Chicken Pasta

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Total Time

Prep: 20 min. Cook: 25 min.

Makes

10 servings

Updated: Feb. 12, 2024
I was recently prepping for a big race in the mountains of Lake Tahoe area. Normally, to perform at your best, you'd want to eat a lot of carbs and some protein the day before a race. It inspired me to make this very special creamy pasta dish with chicken, mushrooms, artichokes, capers and lemons. —Ilya Khayn, San Jose, California
Pressure-Cooker Lemon Chicken Pasta
Pressure-Cooker Lemon Chicken Pasta Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons avocado oil
  • 2-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 4 cups chicken broth, divided
  • 7 ounces fresh shiitake mushrooms, sliced
  • 1 can (14 ounces) water-packed artichoke hearts, drained
  • 1/4 cup white wine
  • 2 medium lemons, juiced and zested
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 pound uncooked rigatoni pasta
  • 1-1/2 cups grated Parmesan cheese
  • 1/4 cup capers, drained
  • 1/4 cup sliced ripe olives, drained
  • Optional: Minced parsley, red pepper flakes, additional Parmesan and lemon wedges

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken in batches on all sides. Remove with slotted spoon. Add onion; cook and stir until tender, 4-5 minutes. Add garlic, cook 1 additional minute. Press cancel. Add 1 cup broth, stirring to loosen browned bits from pan. Add browned chicken, mushrooms, artichokes, wine, lemon juice and zest, oregano, paprika, pepper and salt. Add pasta and remaining 3 cups broth. Lock lid; close pressure-release valve.
  2. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Remove lid, add Parmesan, capers and olives. If desired, garnish with minced parsley, red pepper flakes, additional Parmesan and lemon wedges.

Nutrition Facts

1-1/2 cups: 577 calories, 15g fat (4g saturated fat), 104mg cholesterol, 1260mg sodium, 60g carbohydrate (5g sugars, 4g fiber), 49g protein.