2boneless skinless chicken breastscut into small pieces
2Tbsp.olive oil
4cupschicken broth
2cupsheavy cream
16oz. penne pasta(or shells, ziti, etc.)
1/2teaspoonsalt
1teaspoongarlic powder
1/4teaspoonfresh cracked pepper
3ouncescream cheese
2/3cupgrated parmesan cheese
shredded parmesan(sprinkle on top of finished pasta)
Instructions
If you'd like to add chicken you can cook it separately or cook it in the Instant Pot on the sauté setting. Add a couple of tablespoons of olive oil to your heated Instant Pot. Add chicken and sauté until cooked through. Cook the chicken in small batches to allow the meat to brown. Transfer cooked chicken to a plate and set aside.
Add chicken broth to the hot Instant Pot. Scrape the bottom to loosen any bits of chicken that might still be in the pot. Add heavy cream.
Add pasta. No need to stir, just press down with a spoon to make sure that the pasta is completely covered with liquid.
Sprinkle salt, garlic powder, and pepper on top.
Secure the lid and pressure cook on high for 4 minutes (or whatever the calculated cooking time is for the pasta that you are using---see notes).
Allow the pressure to naturally release (REST) for 10 minutes.
Quick release remaining pressure. There is a lot of liquid in the instant pot so it may sputter out of the valve. If that happens you can let it sit for another minute then try again, or carefully release pressure and loosely cover the valve with a dishcloth to catch any sputters.
Remove the lid and stir the pasta. Add cream cheese and grated parmesan cheese and stir until melted and smooth. Stir in cooked chicken.
Sprinkle with additional cracked pepper and shredded parmesan cheese.
Video
Notes
Divide pasta box cooking time by 2 then subtract 2 = instant pot cooking time.