Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons oil
  • 3 boneless skinless chicken breasts (cut into 1/2" cubes (about 1½ lbs))
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 4½ cups low sodium chicken broth
  • 375 grams penne pasta (or other short pasta (4½-5 cups))
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • 250 grams light cream cheese ((1 8oz package))
  • 1 cup mozzarella cheese (shredded)
  • ¼ cup Parmesan cheese (shredded)

Instruction

  • Turn Instant Pot to saute. When it reads "hot" add oil and let the oil heat for a couple minutes.
  • Add the chicken breasts and cook just until no longer pink, about 2 minutes each side. 
  • Add the garlic, salt, parsley, oregano and pepper and stir and cook 1 minute.
  • Add the chicken broth, and scrape the bottom of the pot with a hard metal spoon to remove any stuck on bits. Turn the Instant Pot off.
  • Add the pasta -- don't stir -- and press down into the liquid. The liquid will just barely cover the pasta.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes (3 for bowtie pasta or a softer texture). 
  • When the cook time is over, do a quick release (open the valve all the way) and remove the lid. Turn the Instant Pot to saute.
  • Stir together the water and corn starch and stir into the pasta. Allow to cook and thicken slightly.
  • Turn off the Instant Pot. Cut the cream cheese into small cubes. (You can warm it slightly in the microwave to make it easier to incorporate as well)
  • Stir in the cream cheese, mozzarella, and Parmesan. Stir until melted. Serve.