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Pressure-Cooker Lemon Chicken Pasta

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Total Time
Prep: 20 min. Cook: 25 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Ilya Khayn, San Jose, California

Tested by Margaret Knoebel

Taste Recipes's Editorial Process

Updated on 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

Test Kitchen Approved

Pressure-Cooker Lemon Chicken Pasta

Contest Winner
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Prep Time 20 min
Cook Time 25 min
Yield 10 servings

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
Text Ingredients

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.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste Recipes, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste Recipes, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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