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Ingredients
- 2 tablespoons of olive oil
- 2 uncooked boneless, skinless chicken breasts
- 1 tablespoon lemon juice
- 1 teaspoon of paprika
- 1 teaspoon of pepper
- 1/2 white onion chopped
- 3oz of chopped mushrooms
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- A dash of salt
- 1 teaspoon of pepper
- 1 teaspoon of basial
- 1 teaspoon of pepper flakes
- 4 2/3 cups of low sodium chicken broth
- 1 cup of milk
- 12 oz of pasta (I use chickpea or gluten-free)
- 1 cup finely shredded parmesan cheese
- 6oz of light cream cheese
- 4 to 5 cups of spinach
Directions
- Turn Instant pot to saute.
- Season chicken breasts on both sides with paprika, and pepper.
- Add 1 tablespoon olive oil to the hot instant pot.
- Add chicken breasts and lemon juice to IP and cook for 2 minutes on each side, until browned. Remove to a plate.
- Add the other tablespoon of olive oil, mushrooms, 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 the pot.
- Close the IP lid and turn the release valve to seal. Cook on manual at high pressure for 5 minutes.
- When the timer beeps, do a controlled quick release, to release the pressure.
- Carefully open lid. Remove chicken to a plate and set aside.
- Gradually stir in cream cheese a few pieces at a time, stirring gently until it’s melted and the sauce is smooth.
- Stir in parmesan cheese and spinach. Season with salt and pepper, to taste.
- Chop the chicken and return to pot.
- The sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.
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