Pressure Cooker Lemon Chicken Pasta

Pressure Cooker Lemon Chicken Pasta

Category: Entertaining



  • 3 tbsp I Can’t Believe It’s Not Butter!® Original Spread

  • ½ onion, diced

  • 2 bell peppers, any color, diced

  • 1 tbsp minced garlic

  • 1 1.2 lbs. chicken thighs, boneless, skinless, diced

  • 1 lemon

  • 1 c mushrooms, quartered

  • ¼ tsp garlic salt

  • 8 oz. uncooked noodles, we used small penne

  • 1 ¾ c. chicken broth

  • ½ c. heavy whipping cream, or half and half

  • 3 tbsp cornstarch


  • Influencer: The Typical Mom

  • Turn your pressure cooker to saute and add your I Can’t Believe It’s Not Butter!® until it melts.

  • Then add your diced chicken thighs, onions, and bell peppers.

  • Cook until outside of chicken pcs. are no longer pink.

  • Turn pressure cooker to off/cancel.

  • Add your minced garlic and squeeze ½ your lemon into your pot, stir.

  • Add your cup of mushrooms, sprinkle in your garlic salt and uncooked noodles.

  • Pour your chicken broth over your entire mixture.

  • Do not stir contents, just gently push noodles down so they are submerged as much as possible into the liquid.

  • Close your lid and steam valve and set to pressure high for 4 minutes.

  • Do a quick release.

  • Gently stir in remaining ½ lemon juiced.

  • Serve or if you want the sauce to be thicker follow the below instructions:

  • Set your pressure cooker to saute.

  • Whisk together your cornstarch into your whipping cream until smooth.

  • Pour this mixture into your pot and stir.

  • Allow to bubble and thicken.

  • Turn pot off and enjoy! (pasta will continue to thicken as it sits).

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