Ingredients

The following ingredients have 4 Servings
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 regular boneless (skinless chicken breasts (or 4 smaller ones))
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1 cup sun-dried tomatoes (drained and roughly chopped)
  • 2 cups chicken broth (water or veggie broth)
  • 1 cup evaporated canned milk
  • 3 cups shell pasta
  • 8 ounces cream cheese (room temperature)
  • 1 1/2 cups parmesan (grated)
  • 4-5 cups fresh spinach

Instruction

  • Add salt, pepper, dried rosemary, dried thyme, dried oregano, paprika, garlic powder, and onion powder to a large shallow bowl and stir to combine.
  • Set Instant Pot to Sauté. Once the IP is hot, add the oil.
  • Toss chicken in the seasoning mix to coat on both sides and add to the hot oil.
  • Cook on both sides for 2-3 minutes until golden brown. Remove from pot and set aside on a plate, cover with aluminum foil to keep it warm.
  • If needed add 1 tablespoon of oil to the pot still in Sauté mode.
  • Add the diced onion and minced garlic and cook for 1-2 minutes, stirring occasionally.
  • Add Italian seasoning and chopped sun-dried tomatoes, stir to combine.
  • Add chicken broth and using a wooden spoon, scrape well the bottom of the pot, trying to remove any bits that stuck to it.
  • Add the pasta and evaporated milk. Stir gently and top with the chicken breasts.
  • Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 4 minutes on High Pressure.
  • Once Instant Pot beeps to show that it's done, do a quick release, by changing the position of the valve to Vent. Carefully remove the cover.
  • Remove chicken from pot, and set aside on a cutting board. Cover with foil.
  • Select Sauté mode and add the cubed cream cheese. Gently stir to combine for 1 minute.
  • Add the parmesan cheese and gently stir to combine for 1 minute.
  • Add the spinach and stir to combine.
  • Turn off the pressure cooker.
  • Cut the chicken into cubes and add to the pot, gently give everything a final stir.
  • Serve immediately garnished with parmesan cheese.