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
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 1 cup sun-dried tomatoes, drained and roughly chopped
- 1 cup fresh spinach
Instructions
- Set the Instant Pot to Sauté mode and heat olive oil. Add chicken pieces and brown for 2-3 minutes.
- Add minced garlic; sauté for 30 seconds until fragrant.
- Pour in ½ cup of chicken broth and deglaze the pot by scraping up browned bits.
- Add remaining chicken broth, then layer uncooked penne pasta on top without stirring. Sprinkle Italian seasoning, paprika, and pepper over pasta.
- Lock the lid and set to Manual High Pressure for 4 minutes.
- Perform a quick release once cooking is complete.
- Unlock the lid and stir in Parmesan cheese until melted, followed by heavy cream.
- Mix in fresh spinach and chopped sun-dried tomatoes until evenly incorporated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 320g)
- Calories: 540
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg