Instant Pot Olive Garden Chicken Pasta
Try out this olive garden chicken alfredo and pasta recipe made in the instant pot. It is super creamy, tart and easy! It just takes 6 ingredient and 6 minutes.
Ingredients
- 6 ounces pasta dry
- 16 ounces chicken breast
- 1 cup light Olive Garden Italian dressing
- ½ cup chicken broth low sodium
- ⅛ cup reduced fat parmesan cheese
- 4 ounces ⅓ less fat cream cheese
Instructions
- Cut chicken up into bite-sized pieces, about 1 inch by 1 inch, set aside
- Place the pasta noodles (dry) into the Instapot. Pour the dressing then the broth around the pasta
- Add the chicken on top of the pasta then sprinkle with the Parmesan
- Chop cream cheese up into 6 pieces and place on top of the chicken / cheese
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it (set to 6 if you like the pasta softer)
- When the time is up let the pot sit for 3 minutes and then move the valve to venting. Remove the lid
- Mix together and season with salt and pepper to taste
Nutrition
Serving: 1.25 cupsCalories: 344kcalCarbohydrates: 18gProtein: 32gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 91mgSodium: 1003mgPotassium: 605mgFiber: 2gSugar: 4gVitamin A: 537IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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