Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons olive oil
  • 1½ pounds boneless, skinless chicken breasts ((cut into small slices))
  • 1 teaspoon salt
  • ground black pepper, to taste
  • 2 garlic cloves (minced)
  • 1 teaspoon dried parsley
  • 5 cups low-sodium chicken broth
  • 12 ounces penne pasta (uncooked)
  • 8 ounces cream cheese (1 package)
  • 1 cup shredded Mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 2 Tablespoons water
  • 1 Tablespoon cornstarch
  • freshly grated Parmesan cheese (optional topping)
  • fresh basil (optional topping)

Instruction

  • Press "SAUTE" on the Instant Pot and let it heat up for a few minutes, then add in the oil.
  • Sprinkle both sides of the chicken breasts with salt and pepper, then add to the Instant Pot. Brown chicken for about 3 minutes on each side.
  • Add garlic, parsley, and chicken broth to the Instant Pot, being sure to scrape the bottom of the Instant Pot with a wooden spatula to remove any burnt bits or pieces from the chicken.
  • Add the pasta on top of everything and press it gently down into the liquid with a spatula (don't stir it in with the other ingredients). The liquid should barely cover the pasta.
  • Place the lid on the Instant Pot and turn the valve to "sealing."
  • Press the "MANUAL" button and cook for 4 minutes.
  • When the Instant Pot is finished cooking, move the valve to "venting" and do a quick release of the pressure. Remove the lid.
  • Press the "SAUTE" button and add in the cream cheese, mozzarella cheese, and Parmesan cheese.
  • In a small bowl, mix together water and cornstarch, then add into the Instant Pot. Stir together until sauce reaches desired thickness and serve.
  • Top with fresh Parmesan cheese and basil, if desired.