Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb (450g) pasta, penne or rotini
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 cups (950 ml) chicken broth, low sodium
  • ½ cup (120 ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese, plus more for garnish
  • 2 tbsp chopped fresh parsley (optional)

Instructions:

  1. Turn Instant Pot to sauté setting. Add olive oil, onion, and sauté until softened (about 3 minutes). Add garlic, Italian seasoning, salt, and pepper. Sauté for another minute until fragrant.
  2. Add chicken cubes to the Instant Pot and cook until lightly browned on all sides.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot to prevent the burn error. Add pasta, ensuring it’s submerged in the liquid.
  4. Secure the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 5 minutes.
  5. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
  6. Remove the lid carefully. Stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  7. Garnish with fresh parsley (if using) and extra Parmesan cheese. Serve immediately.