Parma Rosa Pasta with Chicken and Sausage
A creamy, one-pot Parma Rosa Pasta loaded with Italian sausage, tender chicken, and a velvety pink sauce made with crushed tomatoes, heavy cream, and parmesan cheese. Ready in under 30 minutes using your pressure cooker, this pasta dish is perfect for busy weeknights and guaranteed to impress at the dinner table.
Servings: 6 servings
Calories: 662kcal
Equipment
- Ninja Foodi Pressure Cooker (6.5 qt or 8 qt)
- Mixing/Chopping Tool or Wooden Spoon
- Measuring Cups and Spoons
- Cheese Grater or Microplane
- Cutting Board and Sharp Knife
Ingredients
Sautéing
- 2 tablespoon olive oil or any neutral cooking oil
- 12 oz Italian mild sausage, casings removed sweet, hot, or spicy sausage can be substituted
- 12 oz boneless skinless chicken breast, cubed into 1.5-inch pieces chicken thighs can be substituted
- 1 medium sweet onion, diced about 1 cup diced
- 1 tablespoon garlic, freshly minced about 6 cloves
- fresh basil stems optional, for added flavor; remove before finishing sauce
Seasoning Blend
- 1½ teaspoon fine grain sea salt
- ½ teaspoon black pepper
- 1½ teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 1 teaspoon dried thyme leaves
Pressure Cooking
- 2 cups chicken stock chicken broth or bone broth can be substituted
- 8 oz bow tie (farfalle) pasta about 4 cups dry; penne pasta can be substituted (increase cook time to 3-4 minutes)
- 15 oz crushed tomatoes one 15 oz can
- 2 tablespoon tomato paste add more after cooking for a thicker sauce
Finishing the Sauce
- ½ cup heavy whipping cream half-and-half can be substituted for a lighter option
- 4 oz parmesan cheese, finely shredded about 1 cup finely shredded or 1½ cups pre-shredded
- red pepper flakes optional, for heat
- fresh basil leaves, for garnish
- shaved parmesan cheese, for garnish
Instructions
- Mix the seasoning blend together: 1½ teaspoons fine grain sea salt, ½ teaspoon black pepper, 1½ teaspoons dried basil, 1 teaspoon dried oregano, ¼ teaspoon dried rosemary, and 1 teaspoon dried thyme leaves. Set aside. Remove sausage from casings. Cube chicken breast into 1.5-inch pieces. Dice onion into ¼-inch pieces. Mince garlic.1½ teaspoon fine grain sea salt, ½ teaspoon black pepper, 1½ teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme leaves, ¼ teaspoon dried rosemary
- Set pressure cooker to Sear/Sauté on High. Add 2 tablespoons of olive oil and let it heat up.2 tablespoon olive oil
- Add the sausage (casings removed) to the hot oil. Break it up into desired-size pieces using a mixing chop tool or wooden spoon. Cook until no pink remains (about 50% cooked through), approximately 5-6 minutes. The sausage will not break up further once under pressure, so get it to your preferred size now.12 oz Italian mild sausage, casings removed
- Add the diced onion and cubed chicken to the pot. Stir and cook for 3-4 minutes until the chicken starts to get some color.1 medium sweet onion, diced, 12 oz boneless skinless chicken breast, cubed into 1.5-inch pieces
- Add the minced garlic and stir. Add basil stems if using for extra flavor. Stir garlic for about 30 seconds until fragrant. Do not add garlic too early or it will burn.1 tablespoon garlic, freshly minced, fresh basil stems
- Pour in 2 cups of chicken stock. Stir and scrape the bottom of the pot to loosen any bits stuck to the bottom. This prevents a burn notice during pressure cooking.2 cups chicken stock
- Add 8 ounces of bow tie pasta to the pot. DO NOT STIR from this point forward. Pour 15 ounces of crushed tomatoes on top of the pasta. Sprinkle the remaining seasoning blend over the top. Add 2 tablespoons of tomato paste on the surface. Gently push any pasta poking out below the liquid, but do not stir.8 oz bow tie (farfalle) pasta, 15 oz crushed tomatoes, 2 tablespoon tomato paste
- Close the lid and set the pressure valve to Sealed. Set to Pressure Cook on High for 2 minutes. The pot will take 8-10 minutes to come to pressure before the 2-minute cook time begins.
- When cook time is complete, do an immediate Quick Release. When the pin drops, open the lid right away. Do not let the pasta sit or it will overcook. For softer pasta, either increase pressure cook time to 3 minutes, or do a 5-minute natural release with the 2-minute cook time.
- Remove basil stems if used. Stir in ½ cup of heavy whipping cream and 4 ounces of finely shredded parmesan cheese (about 1 cup finely shredded, or 1½ cups pre-shredded). Stir until cheese is melted and sauce is smooth and creamy. Let sit for 1-2 minutes to thicken. Add more tomato paste if a thicker sauce is desired.½ cup heavy whipping cream, 4 oz parmesan cheese, finely shredded
- Serve topped with shaved parmesan cheese, torn fresh basil leaves, and optional red pepper flakes for heat. Pairs perfectly with garlic bread or crusty bread.shaved parmesan cheese, for garnish, fresh basil leaves, for garnish
Notes
COOKING TIPS
• DO NOT stir after adding crushed tomatoes. The thicker liquid can settle to the bottom and scorch, preventing the pot from coming to pressure.
• Scrape the bottom of the pot after adding chicken stock to prevent a burn notice. SAUCE TIPS
• The sauce will thicken as it sits. For an even thicker sauce, stir in a little more tomato paste after cooking. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days. The sauce will thicken as it sits.
• Freezer: Cool completely, then store in airtight containers or vacuum-sealed bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Add a splash of chicken broth or cream when reheating on the stovetop over medium heat to restore the creamy sauce consistency. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• DO NOT stir after adding crushed tomatoes. The thicker liquid can settle to the bottom and scorch, preventing the pot from coming to pressure.
• Scrape the bottom of the pot after adding chicken stock to prevent a burn notice. SAUCE TIPS
• The sauce will thicken as it sits. For an even thicker sauce, stir in a little more tomato paste after cooking. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days. The sauce will thicken as it sits.
• Freezer: Cool completely, then store in airtight containers or vacuum-sealed bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Add a splash of chicken broth or cream when reheating on the stovetop over medium heat to restore the creamy sauce consistency. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 662kcal | Carbohydrates: 44g | Protein: 36g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1627mg | Potassium: 906mg | Fiber: 4g | Sugar: 10g | Vitamin A: 717IU | Vitamin C: 13mg | Calcium: 313mg | Iron: 3mg