Description
This dish features diced chicken breasts sautéed in olive oil, combined with garlic, shallots, and sun-dried tomatoes, then pressure cooked with pasta and a creamy sauce. The addition of wilted spinach adds freshness, making it a complete meal. The recipe serves 4.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 8 ounces penne or rigatoni pasta
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional veggies (e.g., bell peppers, zucchini)
Instructions
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Set Instant Pot to Sauté. Add olive oil.
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Add diced chicken, season lightly with salt and pepper, and sauté 3–4 minutes until lightly browned.
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Add garlic and shallot. Sauté 30 seconds until fragrant.
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Stir in sun-dried tomatoes and Italian seasoning.
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Add chicken broth only (do NOT add cream or milk yet). Scrape bottom to avoid burn notice.
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Add pasta and gently press it under the liquid. Do not stir aggressively.
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Seal lid. Cook on High Pressure for 4 minutes.
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Quick Release immediately when timer ends.
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Switch to Sauté (Low). Stir in heavy cream, milk, Parmesan cheese, and spinach.
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Simmer 2–3 minutes, stirring gently, until sauce thickens and spinach wilts.
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Taste and adjust seasoning. Serve immediately.
Notes
Let it sit uncovered for 3–5 minutes — it thickens fast.
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Fat: 25
- Carbohydrates: 50
- Protein: 30