Instant Pot Creamy Chicken Piccata Penne Pasta
This is a family favorite in our house. I could probably make this recipe once a week and nobody would complain. We all love the tangy taste of the delicate caper buds. Perfect meal any day of the week.
Equipment
Ingredients
- 1 lb chicken tenderloins frozen (about 5 tenderloins)
- 2 Tbsp olive oil
- ½ cup onion diced
- 3 tsp oregano
- 4 cloves garlic minced
- 1 tsp seasoned salt
- 4 cups chicken broth
- 1 lb penne pasta
Add after pressure cooking
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- ¼ cup parsley chopped fresh (optional)
- 2 Tbsp capers plus 1 tsp caper juice from bottle
- 2 Tbsp lemon juice
Instructions
Prepwork
- This is a very quick recipe and will go much more smoothly if you prep some of your ingredients. So you will need to: dice your onion, chop your parsley, and mince your garlic. Set these ingredients aside for later.
Start Cooking
- With your ingredients prepped you can now press Saute and wait for your pot to heat up and say HOT. That lets you know it is up to temp.
- When your pot says HOT, you can now add your olive oil. Then add your diced onions and let them saute for a minute. Add your oregano, garlic, and seasoned salt. Stir and let it get fragrant.
- Deglaze pot with broth and add your frozen chicken tenderloins.
- Add Penne Pasta on top. Place lid on pot and close, making sure you set your pot to Sealing if your pot requires that.
- Set pot to cook for 7 min. This will be enough time to cook your chicken as well as the pasta.
- When the cooking time is done, do a QR or a controlled release and let your steam out in spurts until you can open the valve fully. Carefully open the pot and stir the contents.
- You can leave your chicken tenders whole or pull out your chicken tenders and slice them and return them to the pot for serving. (I prefer them sliced)
- Now add your lemon juice, capers plus 1 tsp juice, heavy cream, parmesan cheese and parsley, if using. Stir well. As your pasta cools the sauce tighten up and thickens. About 3-5 min.
- Dinner is ready to be served. Add additional capers and a slice of lemon if you wish. Enjoy!
Notes
Tips: If you want to add a bit more dimension to this dish, feel free to deglaze with 1/4-1/2 cup of dry white wine. When you deglaze be sure to cook long enough to reduce the wine liquid by about half.
Different pasta shapes may require a longer cooking time. If your pasta is ever slightly underdone, then close the lid again and let sit for 5 more minutes. This will allow your pasta to continue cooking absorb the liquid inside the pot.
Nutrition
Serving: 6gCalories: 631kcalCarbohydrates: 62gProtein: 35gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 108mgSodium: 1415mgPotassium: 590mgFiber: 3gSugar: 5gVitamin A: 971IUVitamin C: 8mgCalcium: 277mgIron: 2mg
Tried this recipe?Let us know how it was!
Are you ready to take your Instant Pot to the next level!
Join our Instant Pot Beyond Beginners group on Facebook! We can introduce you to some recipes and tips to use your pot to its fullest potential! C’mon, join us!
Instant Pot Creamy Chicken Piccata Penne Pasta
This is a family favorite in our house. I could probably make this recipe once a week and nobody would complain. We all love the tangy taste of the delicate caper buds. Perfect meal any day of the week.
Servings: 6 servings
Calories: 631kcal
Equipment
Ingredients
- 1 lb chicken tenderloins frozen (about 5 tenderloins)
- 2 Tbsp olive oil
- ½ cup onion diced
- 3 tsp oregano
- 4 cloves garlic minced
- 1 tsp seasoned salt
- 4 cups chicken broth
- 1 lb penne pasta
Add after pressure cooking
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- ¼ cup parsley chopped fresh (optional)
- 2 Tbsp capers plus 1 tsp caper juice from bottle
- 2 Tbsp lemon juice
Instructions
Prepwork
- This is a very quick recipe and will go much more smoothly if you prep some of your ingredients. So you will need to: dice your onion, chop your parsley, and mince your garlic. Set these ingredients aside for later.
Start Cooking
- With your ingredients prepped you can now press Saute and wait for your pot to heat up and say HOT. That lets you know it is up to temp.
- When your pot says HOT, you can now add your olive oil. Then add your diced onions and let them saute for a minute. Add your oregano, garlic, and seasoned salt. Stir and let it get fragrant.
- Deglaze pot with broth and add your frozen chicken tenderloins.
- Add Penne Pasta on top. Place lid on pot and close, making sure you set your pot to Sealing if your pot requires that.
- Set pot to cook for 7 min. This will be enough time to cook your chicken as well as the pasta.
- When the cooking time is done, do a QR or a controlled release and let your steam out in spurts until you can open the valve fully. Carefully open the pot and stir the contents.
- You can leave your chicken tenders whole or pull out your chicken tenders and slice them and return them to the pot for serving. (I prefer them sliced)
- Now add your lemon juice, capers plus 1 tsp juice, heavy cream, parmesan cheese and parsley, if using. Stir well. As your pasta cools the sauce tighten up and thickens. About 3-5 min.
- Dinner is ready to be served. Add additional capers and a slice of lemon if you wish. Enjoy!
Notes
Tips: If you want to add a bit more dimension to this dish, feel free to deglaze with 1/4-1/2 cup of dry white wine. When you deglaze be sure to cook long enough to reduce the wine liquid by about half.
Different pasta shapes may require a longer cooking time. If your pasta is ever slightly underdone, then close the lid again and let sit for 5 more minutes. This will allow your pasta to continue cooking absorb the liquid inside the pot.
Nutrition
Serving: 6g | Calories: 631kcal | Carbohydrates: 62g | Protein: 35g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 1415mg | Potassium: 590mg | Fiber: 3g | Sugar: 5g | Vitamin A: 971IU | Vitamin C: 8mg | Calcium: 277mg | Iron: 2mg
