I’m not exaggerating when I say this is the recipe I make when I want dinner to feel fancy without actually doing any extra work.
It’s creamy, garlicky, loaded with tender sliced chicken, and it all comes together in one pot in my Ninja Foodi. 🍝
No draining pasta in one pan while juggling a sauce in another.
No random stack of dishes waiting for you after dinner.
Just one pot, some pantry staples, and a meal that tastes like it took way longer than it actually did.
Let’s get into it.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Chicken breasts | 2 large, boneless and skinless |
| Olive oil | 1 tablespoon |
| Garlic, minced | 4 cloves |
| Chicken broth | 3 cups |
| Heavy cream | 1 cup |
| Penne pasta | 12 oz |
| Parmesan cheese, grated | 1 cup |
| Italian seasoning | 1 teaspoon |
| Salt and pepper | To taste |
| Fresh parsley, chopped | For garnish |
Everyday ingredients. Nothing fancy or hard to find.
Tools You’ll Need
- Ninja Foodi with sauté and pressure function
- A cutting board and knife
- Tongs
- A wooden spoon
How to Make It
1. Sear the chicken.
Set your Ninja Foodi to the sauté function.
Season the chicken breasts with salt and pepper, then sear them for about 3 minutes per side until golden.
2. Remove and set aside.
Pull the chicken out and set it on a plate.
It doesn’t need to be fully cooked yet, it’ll finish later in the pot.
3. Sauté the garlic.
Add the garlic to the same pot and cook for about 30 seconds, just until fragrant.
Don’t walk away here. Garlic burns fast and turns bitter quickly.
4. Add the broth and pasta.
Pour in the chicken broth and add the penne pasta.
Give it a quick stir to make sure the pasta is mostly submerged.
5. Return the chicken to the pot.
Nestle the seared chicken breasts back into the pot on top of the pasta.
6. Pressure cook.
Seal the lid and pressure cook on high for 5 minutes.
Once it’s done, let the pressure release naturally for 5 minutes, then quick release the rest.
7. Shred the chicken.
Pull the chicken out, shred or slice it, then set it aside.
8. Make it creamy.
Switch back to sauté, stir in the heavy cream, parmesan, and Italian seasoning.
Let it simmer for 2-3 minutes until the sauce thickens up.
9. Combine and serve.
Return the chicken to the pot, stir everything together, and top with fresh parsley before serving.
Pro Tips
- Don’t skip searing the chicken. It adds a ton of flavor that plain boiled chicken just doesn’t have.
- Watch the garlic closely. Even a few extra seconds can turn it bitter.
- Use freshly grated parmesan if you can. The pre-shredded kind doesn’t melt nearly as smoothly.
- Let the sauce simmer a bit longer if it’s too thin. It thickens more the longer it sits.
- Stir the pasta before sealing the lid. This helps it cook evenly and keeps it from clumping together.
Substitutions and Variations
- Penne → rotini or rigatoni work just as well
- Heavy cream → half and half for a lighter version, though the sauce will be slightly thinner
- Chicken breasts → chicken thighs for an even juicier result
- Add veggies → stir in baby spinach or sun-dried tomatoes at the end
- Spicy version → add a pinch of red pepper flakes with the Italian seasoning
Make Ahead Tips
You can season and sear the chicken up to a day ahead and store it covered in the fridge.
This recipe is best made fresh once you get to the pasta and sauce step, since pasta doesn’t reheat quite as well.
Nutrition Notes
A rough breakdown per serving (based on 6 servings):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 480 |
| Protein | 32g |
| Carbs | 38g |
| Fat | 22g |
For a lighter version, swap the heavy cream for half and half and cut the parmesan to 3/4 cup.
What to Pair It With
- A simple green salad
- Garlic bread
- Roasted broccoli
- A glass of white wine, if that’s your thing
This dish is pretty filling on its own, so a light side is really all it needs.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of milk or broth to loosen the sauce back up.
This one doesn’t freeze especially well since the cream sauce can separate, so it’s best enjoyed within a few days.
FAQ
Can I use a different pasta shape?
Yes, just keep the cook time the same for similar shapes. Thinner pastas may need less time.
Why is my sauce too thin?
Let it simmer a bit longer on the sauté setting. It thickens as it reduces.
Can I use pre-cooked chicken?
You can, but you’ll miss out on the flavor from searing it first. If using leftover chicken, add it in during the final sauce step instead.
Do I need to release the pressure naturally?
Yes, the 5 minute natural release helps the pasta finish cooking evenly without turning mushy.
Can I double this recipe?
Yes, just make sure not to exceed your pot’s max fill line, and add a couple extra minutes to the pressure cook time.
Wrapping Up
This is one of those meals that makes weeknight cooking feel a lot less like a chore.
One pot, simple ingredients, and a creamy, garlicky payoff at the end.
If you make this one, come back and let me know how it turned out. And if you run into any questions along the way, drop them in the comments and I’ll help you sort it out.
