Instant Pot Creamy Chicken Alfredo Penne

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 10 oz uncooked penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, divided
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Add chicken to the Instant Pot with 1 teaspoon of salt.
2. 2 Set to sauté mode and cook chicken until browned, about 5 minutes.
3. 3 Add garlic during the last minute of cooking, then remove chicken with a slotted spoon and set aside.
4. 4 Deglaze the pot with chicken broth, scraping up any browned bits.
5. 5 Add penne pasta, heavy cream, Italian seasoning, black pepper, and 1/2 cup Parmesan cheese to the pot.
6. 6 Secure the lid and set to manual high pressure for 4 minutes.
7. 7 Quick release the pressure, then stir in the cooked chicken and butter.
8. 8 Stir in the remaining 1/2 cup Parmesan until smooth and creamy.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Instant Pot
• Measuring cups
• Measuring spoons

Variations

• Add cooked spinach or sun-dried tomatoes for extra flavor.

Substitutions

• Use gluten-free penne for a gluten-free option; swap chicken for shrimp for a seafood twist.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For extra creaminess, use freshly grated Parmesan rather than pre-shredded.
• If sauce is too thick, thin with a splash of reserved pasta water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a bit of cream or broth.

Serving Suggestions

• Pairs perfectly with a side of garlic bread and a crisp green salad.

FAQ