Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 lb penne or rotini pasta (dry)
- 3 cups low-sodium chicken broth
- 1 cup heavy whipping cream (room temperature)
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Fresh parsley for garnish (optional)
Instructions
- Start by seasoning your cubed chicken with salt, pepper, and Italian seasoning. Set the Instant Pot to the “Sauté” function and add the butter. Once the butter melts, add the chicken pieces and minced garlic to the pot. Sauté the chicken for about 2 to 3 minutes until the exterior is no longer pink. You do not need to cook the chicken all the way through at this stage. Turn off the Sauté function and use a splash of chicken broth to deglaze the bottom of the pot, scraping up any brown bits with a wooden spoon to prevent a “burn” notice later.
- Pour the remaining chicken broth over the chicken. Add the dry pasta to the pot, pressing it down gently with a spatula to ensure it is mostly submerged in the liquid. Do not stir the pasta; simply layer it on top. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high pressure for 5 minutes. Once the timer beeps, perform a “Quick Release” by carefully turning the valve to “Venting.” Wait for the pin to drop before opening the lid.
- Open the lid and give the mixture a quick stir. The pasta might look a bit watery, but that is normal. Pour in the heavy cream and the grated Parmesan cheese. Stir continuously for 1 to 2 minutes as the sauce thickens and becomes creamy. If you want a thicker sauce, let it sit for another 3 minutes. Garnish with fresh parsley and extra Parmesan. Serve immediately in warm bowls while the sauce is at its peak creaminess.
- Cook Time: 20 minutes