Recipes Cookbooks

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.

Active Time15 min
Total Time27 min
Yield6 servings · 1½ cups each · ~10 cups total

Equipment

Ninja Foodi Pressure Cooker (6.5 or 8 qt) Mixing/Chopping Tool Measuring Cups & Spoons Cheese Grater Cutting Board & Knife

Ingredients

ⓘ subs → sweet, hot, or spicy sausage
ⓘ subs → chicken thighs
ⓘ subs → chicken broth or bone broth
ⓘ subs → penne (increase cook time to 3-4 min), rotini, rigatoni, or cavatappi
ⓘ subs → half-and-half for a lighter option
ⓘ note → ~1 cup finely shredded or 1½ cups pre-shredded
Seasoning Blend
ⓘ quick sub

Substitute basil, oregano, thyme & rosemary with 1 tbsp Italian seasoning

Instructions

1

Mix the seasoning blend together and set aside. Remove sausage from casings. Cube chicken into 1.5-inch pieces. Dice onion into ¼-inch pieces. Mince garlic.

2

Set pressure cooker to Sear/Sauté on High. Add olive oil and let it heat up.

3

Add the sausage to the hot oil. Break it up into desired-size pieces. Cook until no pink remains (about 50% cooked), approximately 5-6 minutes. The sausage will not break up further once under pressure, so get it to your preferred size now.

📷 See this step Cooking sausage in pot
4

Add the diced onion and cubed chicken. Sprinkle half of the seasoning blend over the chicken. Stir and cook for 3-4 minutes until the chicken starts to get some color.

📷 See this step Adding chicken and onion
5

Add the minced garlic and stir. Add basil stems if using. Stir about 30 seconds until fragrant. Do not add garlic too early or it will burn.

📷 See this step Adding garlic and basil stems
6

Pour in 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.

📷 See this step Adding chicken broth and pasta
7

Add bow tie pasta to the pot. DO NOT STIR from this point forward. Pour crushed tomatoes on top of the pasta. Sprinkle remaining seasoning blend over the top. Add tomato paste on the surface. Gently push any pasta poking out below the liquid, but do not stir.

📷 See this step Adding pasta and tomatoes
8

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 cook time begins.

9

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.

10

Remove basil stems if used. Stir in heavy cream and parmesan cheese. Stir until cheese is melted and sauce is smooth and creamy. Let sit 1-2 minutes to thicken.

11

Serve topped with shaved parmesan, torn fresh basil, and optional red pepper flakes. Pairs perfectly with garlic bread or crusty bread.

Nutrition Information

485Calories
28gProtein
38gCarbs
24gFat
Sat. Fat10g
Cholesterol95mg
Sodium890mg
Fiber3g
Sugar6g
Net Carbs35g

Nutritional information is an estimate. Actual values may vary depending on brands, substitutions, and preparation methods.

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