Instant Pot Garlic Parm Pasta
so creamy, so delicious, so easy, your classic comfort meal!
Equipment
Ingredients
- 1 tablespoon light margarine ICBINB
- 4 cloves minced garlic
- 16 ounces chicken breast skinless, boneless
- 6 ounces penne pasta dry
- 1.25 cups chicken broth low sodium, fat-free
- 1 tablespoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon italian seasonings
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 ounces ⅓ less fat cream cheese
- ¼ cup reduced fat, part skim shredded mozzarella cheese
- 2 tablespoons reduced fat parmesan cheese
- 1 teaspoon oregano
- 1 teaspoon parsley
Instructions
- Cut chicken up into bite sized pieces, about one inch by one inch
- Turn the Instant Pot to the saute setting. When the pot heats up, add the margarine and allow it to melt.
- Add in the garlic and saute for about 20-30 seconds. Add in the cut up chicken and about half the seasonings. Mix up the chicken into the seasonings. Lightly saute the chicken for about 2-3 minutes then turn the Instant Pot off.
- Add the pasta noodles (dry). Pour the broth around the pasta.
- Add the seasonings to the broth and stir to combine. Try not to disturb the pasta.
- 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.
- When the timer goes off, let the pot sit for 3 minutes. Move the valve to venting then remove the lid.
- Turn the pot back to the saute setting. Add the cream cheese. Stir until melted. Stir in the shredded cheese and parmesan until melted.
- Top with oregano and parsley.
💚: 9
💙: 7
💜: 3 (if using whole wheat)
✔️: 335 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!