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Creamy Cheesy Chicken Mac & Cheese

Short on time? Don't let flavor get cut!

Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6 people


  • 2 packets Perdue Organic Diced Chicken Breast
  • 1 can Davia Gragnano Pomodorini Tomatoes
  • 8 oz Cream Cheese diced in 1 in cubes
  • 1 block Sharp Cheddar Cheese shredded
  • 1 bag Pastifico G Di Martino Misa Corta Pasta
  • salt to taste
  • pepper to taste
  • 1 tsp oregano
  • 1 tbsp garlic
  • 1 tsp smoked paprika
  • 1 medium onion cut thin
  • 2 tbsp avocado oil


  1. Turn on pressure cooker to "Brown" setting. Add oil and onions. Sautee until onions are translucent.

  2. Add chicken, some salt, pepper, and oregano and brown.

  3. Add cream cheese and can of tomatoes. Cover and use the chicken setting to cook on high for 15 minutes.

  4. Boil 4 cups of water in a pot.

  5. Add pasta and salt. Boil for 9 minutes until al dente.

  6. Drain pasta once done. Add shredded cheese.

  7. Add pasta mixture to pressure cooker once chicken is done. Season with garlic, paprika, salt, and pepper to taste. Mix well.

  8. Serve and enjoy!