Instant Pot Chicken Alfredo with Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 ounces Chicken Breast (cooked), no skin, roasted 16 oz Barilla Medium Pasta Shells 2 cup Spinach, frozen 3 cup Chicken stock, home-prepared 1 1tsp Olive Oil 8 clove Garlic 1 oz Parmesan Cheese, grated 1 dash Salt 1 dash Pepper, black 8 oz Philadelphia Cream Cheese
Prep 10 min Cook 10 min Ready 20 min
1. Drizzle olive oil into the Instant Pot, add minced garlic, then press the Sauté button. Season both sides of each chicken breast with salt and black pepper. Once the oil is hot, brown the chicken until golden, about 2-3 minutes per side. Remove and set aside.
2. Pour 1/2 cup chicken stock into the Instant Pot to deglaze, scraping up any browned bits on the bottom. Add shells pasta and remaining 2 1/2 cups chicken stock. Try to make sure all of the pasta is covered with chicken stock. Place the chicken breasts on top of the pasta along with the spinach. Place cream cheese between chicken breasts.
3. Cover and lock the lid, making sure the vent is closed. Set the Instant Pot to Manual High Pressure for 4 minutes.
4. Reduce pressure using the quick release method. When the cycle is complete, carefully remove the stainless steel bowl and chicken. Mix parmesan cheese into the stainless steel bowl about 1/3 at time, stirring constantly, until the cheese is melted and sauce is well blended. Taste and adjust seasoning.
5. Slice chicken breasts and serve on top of pasta.
**This feeds my family of 5 (2 adults and 3 children) with leftovers
Serving Size: Approximately 6
Number of Servings: 6
Recipe submitted by SparkPeople user MJDROST.
1. Drizzle olive oil into the Instant Pot, add minced garlic, then press the Sauté button. Season both sides of each chicken breast with salt and black pepper. Once the oil is hot, brown the chicken until golden, about 2-3 minutes per side. Remove and set aside.
2. Pour 1/2 cup chicken stock into the Instant Pot to deglaze, scraping up any browned bits on the bottom. Add shells pasta and remaining 2 1/2 cups chicken stock. Try to make sure all of the pasta is covered with chicken stock. Place the chicken breasts on top of the pasta along with the spinach. Place cream cheese between chicken breasts.
3. Cover and lock the lid, making sure the vent is closed. Set the Instant Pot to Manual High Pressure for 4 minutes.
4. Reduce pressure using the quick release method. When the cycle is complete, carefully remove the stainless steel bowl and chicken. Mix parmesan cheese into the stainless steel bowl about 1/3 at time, stirring constantly, until the cheese is melted and sauce is well blended. Taste and adjust seasoning.
5. Slice chicken breasts and serve on top of pasta.
**This feeds my family of 5 (2 adults and 3 children) with leftovers
Serving Size: Approximately 6
Number of Servings: 6
Recipe submitted by SparkPeople user MJDROST.
Nutritional Info Amount Per Serving
- Calories: 540.9
- Total Fat: 19.4 g
- Cholesterol: 72.1 mg
- Sodium: 469.3 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 4.7 g
- Protein: 27.8 g
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