My family has requested this multiple times!
- 1-2 pounds boneless skinless chicken breasts
- 1 Tablespoon olive oil
- 2 teaspoons paprika
- salt and freshly ground black pepper
- 2 Tablespoons butter
- 1 cup yellow onion, , chopped
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 1/4 cups low-sodium chicken broth
- 1 cup milk
- 12 ounces penne pasta, (I've used several different kinds of larger pasta and they all worked)
- 6 ounces cream cheese, room temperature and cut into smaller chunks
- 1 1/2 cups freshly grated parmesan cheese
- 8 ounces sun-dried tomatoes, drained and chopped (I didn't bother chopping!)
- 4 ounces baby spinach leaves (or more - it shrinks down quite a bit)
- salt and freshly ground black pepper
- Turn Instant pot to saute.
- Season chicken breasts on both sides with paprika, salt and pepper.
- Add 1 tablespoon olive oil to the hot instant pot.
- Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
- Add butter 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 pot.
- Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
- When the timer beeps, do a controlled quick release, to release the pressure. (Turn the valve but if any liquid sprays close it again and try again in a few seconds.)
- Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
- Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth. Stir in the parmesan cheese, sun dried tomatoes, and spinach. Season with salt and pepper, to taste.
- Slice chicken and return to pot.
- Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired.