Print
Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken, cut into 1-inch pieces
- 2 cloves garlic, minced
- 4 cups reduced-sodium chicken broth, divided
- 16 ounces uncooked penne pasta
- 1 tablespoon dried Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 cup parmesan cheese, grated
- ½ cup heavy cream
- 1 cup sun-dried tomatoes, drained and roughly chopped
- 1 cup fresh spinach
- Fresh basil for garnish
Instructions
- Press sauté on the Instant Pot and heat the olive oil.
- Add chicken pieces, cooking until browned, then stir in garlic.
- Deglaze the pot with ½ cup chicken broth, scraping browned bits.
- Add remaining chicken broth, uncooked pasta, Italian seasoning, paprika, and pepper without stirring.
- Close and lock the lid, set to manual high pressure for 4 minutes.
- Release pressure and stir, then mix in cheese, cream, spinach, and sun-dried tomatoes.
- Garnish with fresh basil and serve.
Notes
Avoid overcooking the chicken to prevent dryness.
Adjust sun-dried tomatoes based on personal flavor preference.
Let the dish sit briefly after cooking for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 2
- Sodium: 620
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 3
- Protein: 42
- Cholesterol: 140