Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts ((about 2 breasts))
  • 1 Tablespoon olive oil
  • 2 teaspoons paprika (, smoked or regular)
  • salt and freshly ground black pepper
  • 2 Tablespoons butter
  • 1 cup yellow onion (, chopped)
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 1/4 cups low-sodium chicken broth
  • 1 cup milk
  • 12 ounces penne pasta ((or farfalle))
  • 6 ounces cream cheese (, softened and cut into small pieces)
  • 1 1/2 cups freshly grated parmesan cheese
  • 8 ounces sun-dried tomatoes (, drained and chopped)
  • 4 ounces baby spinach leaves
  • salt and freshly ground black pepper

Instruction

  • Turn Instant pot to saute.
  • Season chicken breasts on both sides with paprika, salt and pepper.
  • Add 1 tablespoon olive oil to the hot instant pot.
  • Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
  • Add butter and onion to the pot and sauté for 2 minutes.
  • Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
  • Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
  • When the timer beeps, do a controlled quick release, to release the pressure. (Turn the valve but if any liquid sprays close it again and try again in a few seconds.)
  • Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
  • Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
  • Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
  • Chop chicken and return to pot.
  • Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.