Print Recipe
5 from 1 vote

One-Pot Pasta with Chicken, Vegetables and Fresh Basil

Cook Time7 mins
Course: Main Course
Product: Electric Multi-Cooker, Electric Pressure Cooker
Cooking Method: Pressure Cooking, Sauteing
Food Group: Meat & Poultry, Mushrooms, Rice, Pasta & Grains, Vegetables
Servings: 4
Calories: 549kcal


  • 2 tablespoons olive oil
  • 1 pound chicken breast cut into medium cubes
  • 1 carrot large, cut into medium dice
  • 8 ounces button mushrooms quartered
  • 2 garlic cloves minced
  • 1 shallot medium, chopped
  • 1 bay leaf
  • ½ teaspoon marjoram
  • 8 ounces bow tie pasta ½ box
  • 14.5 ounce can of diced tomatoes
  • 2 cups chicken broth
  • salt to taste
  • pepper to taste
  • 1 cup basil fresh, sliced thin (plus extra for garnish, if desired)
  • 1 cup parmesan cheese grated


  • Heat the oil in your multi-cooker using either the brown or sauté function. Brown chicken breast cubes until slightly browned and remove from cooking pot.
    One-Pot Pasta with Chicken Step 1
  • Add chopped shallots and garlic to the cooking pot, cook until soft.
    One-Pot Pasta with Chicken Step 2
  • Add mushrooms, carrots, chicken, bay leaf, pasta, tomatoes, marjoram, salt and pepper to pot. Pour in chicken broth and mix ingredients together. 
    One-Pot Pasta with Chicken Step 3
  • Cover and set the regulator knob to pressure. Set to HIGH pressure for 7 minutes. When cooking time is done, release pressure and remove the lid.
    One-Pot Pasta with Chicken Step 4
  • Stir in fresh basil and grated parmesan cheese. Mix gently and serve garnished with more basil and parmesan cheese.
    One-Pot Pasta with Chicken Step 5



Calories: 549kcal | Carbohydrates: 52g | Protein: 44g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 1127mg | Potassium: 1123mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3215IU | Vitamin C: 23.3mg | Calcium: 371mg | Iron: 3.2mg