Ingredients

The following ingredients have 4 Servings
  • 3 boneless skinless chicken breasts ((about 1½ lbs))
  • 2 ½ cups low sodium chicken broth
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups extra broad egg noodles ((180g))
  • ¾ cup cream ((any will do, the richer the cream, the richer the sauce))
  • 2 tablespoons corn starch

Instruction

  • Cut chicken breasts into small pieces.
  • Heat oil in Instant Pot over saute and add the chicken, cooking and stirring until just cooked on the outside (2-3 minutes).
  • Stir in Italian seasoning, salt, and pepper.
  • Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
  • Add egg noodles but do not stir. Simply press down into the liquid gently, but don't worry if they're not completely covered.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure cook on high pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.
  • Once the cook time is up, let the pressure release naturally for 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.
  • Whisk together the cream and corn starch. Add it to the pasta and cook on saute for 2-3 minutes until bubbly and thickened. Serve.