Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1 pound boneless (skinless chicken breast, diced)
  • 4 cups chicken stock
  • 1 pound penne pasta
  • 4 ounces cream cheese
  • 4 cups broccoli florets (cut into small pieces)
  • 1 cup heavy cream
  • 1/2 cup Colby jack (shredded)
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh basil (optional)

Instruction

  • Turn the instant pot on to saute and put the butter in the pan to melt.
  • Combine the paprika, salt, mustard powder, garlic powder, onion powder and pepper together in a ziplock bag and shake.
  • Add the chicken to the bag and shake till all the chicken is coated.
  • Add the seasoned chicken to the melted butter and saute for 2 minutes.
  • Add the chicken stock and the pasta to the pan and stir.
  • Place the lid on the pan, making sure the vent is sealed.
  • Set the instant pot to high pressure for 4 minutes. It will take a little bit for the pressure to build up, and the food will be cooking while the pressure builds.
  • When the timer is finished, do a quick release and carefully open the pot. CAUTION: Hot steam will escape and can burn the skin, keep back and use a dish towel if necessary to block the steam.
  • Turn the pan back on to Saute and add the cream cheese to the noodles. Place the lid on the pan for 2 minutes. Turn OFF the instant pot.
  • Add the broccoli and place the lid back on the pan. Allow the broccoli to steam for 5 minutes.
  • Remove the lid and gently stir in the cream cheese and broccoli into the noodles.
  • Add the heavy cream, colby jack and half the parmesan cheese to the pot, toss to combine and allow the cheese to melt and the cream to get warm.
  • Serve each plate with a sprinkle of parmesan, crushed red pepper flakes and some fresh basil.