Pressure-Cooker Tuscan Chicken Pasta

Arvind proposed to Dina. In a restaurant in Princeton — Italian, because Dina is half Italian, and the restaurant had a patio with string lights, which Arvind had seen in a movie and considered romantic (it was). Dina said yes. Obviously. The woman has been waiting for Arvind to catch up to what she already knew: they belong together. Arvind called me from the restaurant parking lot. "She said yes, Akka." His voice was shaking. The same voice that shook when he passed the contractor's exam. The voice of a man who can't believe his life is turning out this way. "Of course she said yes." "I was nervous." "You were nervous when you passed the exam too." "This was scarier." "Love is always scarier than exams." Amma's reaction when Arvind told her the next day: she hugged Dina. A full hug, the kind Amma reserves for moments that overwhelm her filtering system. She hugged Dina and said, in English so Dina would understand: "Welcome to our family." Dina cried. Arvind cried. I cried (by phone, two-handed, while breastfeeding Rohan — the multitasking of a mother of two). Appa shook Dina's hand. Formally, warmly, the handshake of a patriarch welcoming a daughter-in-law. Then he said: "Dina, do you like crosswords?" Because Venkatesh Krishnamurthy's method of bonding is shared puzzle-solving. "I've never done one," Dina said. "I'll teach you," Appa said. And that's how my father accepted his son's fiancée — through crosswords. The Krishnamurthy love language: words across. Words down. The puzzle of family, solved together. I made Amma's celebration biryani. The one that comes out for weddings and engagements and the moments when the family changes shape. The biryani was fragrant with saffron and joy. Arvind is engaged. The prodigal son is getting married. The story continues.

Amma’s biryani was already on the stove — that was never a question — but when Dina stayed for dinner and I watched her and Appa bent over a crossword together at the kitchen table, I wanted something I could put in front of everyone that felt like the evening felt: Italian and Indian, two families folding into one, warm and a little bit giddy. This Pressure-Cooker Tuscan Chicken Pasta became the second dish of the night, and honestly, Dina had two helpings, which tells you everything. It’s fast enough for a weeknight and celebratory enough for the night your brother finally, finally gets it right.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 6

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz penne pasta, uncooked
3 cups low-sodium chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3/4 cup heavy cream
3 cups fresh baby spinach
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tbsp fresh basil, thinly sliced

Instructions

Layer the pressure cooker. Add chicken broth, diced tomatoes, sun-dried tomatoes, garlic, Italian seasoning, red pepper flakes, salt, and pepper to a 6-quart electric pressure cooker. Stir to combine, then add chicken pieces and uncooked penne on top. Do not stir after adding the pasta — this helps prevent sticking.
Pressure cook. Lock the lid and set the pressure release valve to the sealing position. Cook on high pressure for 5 minutes. When the cycle finishes, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting to release any remaining pressure.
Check the chicken. Remove the lid and stir everything together. Confirm chicken reaches an internal temperature of 165°F. If any pasta is underdone, replace the lid (without sealing) and let it sit on the Keep Warm setting for 2–3 minutes.
Finish with cream and greens. Switch to the Sauté setting on low. Pour in the heavy cream and stir to combine. Add the baby spinach in two batches, stirring until just wilted, about 1–2 minutes total.
Add the Parmesan. Turn off the heat. Stir in the grated Parmesan until it melts into the sauce smoothly. Taste and adjust salt and pepper as needed.
Serve. Ladle into wide bowls and top with fresh basil and additional Parmesan. Serve immediately — the pasta will continue to absorb the sauce as it sits.

Nutrition (per serving)

Pressure-Cooker Tuscan Chicken Pasta — The Night Our Family Got One Person Bigger