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


    • 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).

    Read Nutritional Facts