Instant Pot Chicken Alfredo Pasta
This Instant Pot Chicken Alfredo Pasta is an easy, one pot meal that cooks in record time! It's creamy, comforting and hearty!
Servings: 6
Ingredients
- 2 tablespoons canola oil
- 1½ cubed boneless skinless chicken breasts cut into 1/2" cubes
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 4½ cups low sodium chicken broth
- 5 cups bowtie pasta
- 1 (8-ounce) package light cream cheese
- 1 cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- 2 tablespoons water
- 1 tablespoon corn starch
Instructions
- Turn the Instant Pot to saute. When it reads "hot" add 2 tablespoons canola oil. Add 1½ cubed boneless skinless chicken breasts, sprinkle with 1 teaspoon salt and ⅛ teaspoon black pepper, and brown on both sides, about 3-4 minutes total.
- Add 1 teaspoon minced garlic, 1 teaspoon dried parsley, and stir and cook 1 minute. Add 4½ cups low sodium 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 5 cups bowtie pasta -- don't stir -- and press down with a spatula 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 3 minutes.
- 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 in 1 (8-ounce) package light cream cheese, 1 cup shredded mozzarella cheese, and ¼ cup shredded parmesan cheese. Stir together 2 tablespoons water and 1 tablespoon corn starch and stir into the pasta. Cook and stir until thickened and season to your tastes. Serve.
Nutrition
Calories: 503kcal | Carbohydrates: 54g | Protein: 31g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 805mg | Potassium: 608mg | Fiber: 2g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 0.7mg | Calcium: 173mg | Iron: 1.5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
