• Pitts

Chicken Penne Alfredo

Ingredients

2 tablespoons unsalted butter
1 garlic clove, chopped
1 pound boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
1 teaspoon Italian seasoning Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
8 ounces penne pasta
2 cups chicken broth
4 ounces cream cheese, at room temperature
½ cup grated Parmesan cheese
¼ cup heavy cream or whole milk
1 tablespoon chopped fresh flat-leaf parsley

Directions

1 Select the Sauté setting on the Instant Pot and melt the butter. Add the garlic and sauté for 1 minute. Add the chicken, Italian seasoning, ½ teaspoon salt, pepper, and nutmeg and sauté for about 5 minutes more, until the chicken is mostly cooked through. Add the penne in an even layer on top of the chicken, trying to get the pasta to lay as flat as possible. Pour the chicken broth over the penne, just covering it; use a spoon to nudge down any pasta that is sticking out above the liquid.

2 Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

3 When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the cream cheese, Parmesan, and cream. Let stand for 2 minutes to allow the cheese to melt and for the sauce to thicken. Stir once more, then taste and adjust the seasoning with salt if needed.

4 Spoon the pasta into bowls and sprinkle with parsley. Serve immediately.