Instant Pot Chicken Alfredo Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 large chicken breasts, cut into bite sized pieces2 tbsp Vegetable Oil 1 tsp Salt 1/8 tsp Pepper, black 1 tsp minced Garlic 1 tsp Parsley, dried 1/2 tsp Oregano, ground 4.5 cup Chicken Broth or Bouillon 375 g dry pasta 350 g Philadelphia light cream cheese 1.25 cups Saputo Light Mozzarellissima Mozzarella 1 tbsp cornstarch2 tbsp cold water
Turn the instant pot to saute.
Add oil and then the cut up chicken. Sprinkle with salt and pepper and turn until browned on all sides.
Add garlic, parsley and oregano and stir one minute.
Turn instant pot off.
Add chicken broth and stir well. Add in dry pasta then put the lid on with the vent closed and set to pressure cook, high for three minutes.
Vent and remove lid. Set instant pot to saute.
Add cream cheese and shredded cheese and stir until melted.
Mix cornstarch and cold water in a small container and then add to pot, stirring and cooking until the sauce is thickened.
Serving Size: Makes 10, one-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ARACHNIABAT.
Add oil and then the cut up chicken. Sprinkle with salt and pepper and turn until browned on all sides.
Add garlic, parsley and oregano and stir one minute.
Turn instant pot off.
Add chicken broth and stir well. Add in dry pasta then put the lid on with the vent closed and set to pressure cook, high for three minutes.
Vent and remove lid. Set instant pot to saute.
Add cream cheese and shredded cheese and stir until melted.
Mix cornstarch and cold water in a small container and then add to pot, stirring and cooking until the sauce is thickened.
Serving Size: Makes 10, one-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ARACHNIABAT.
Nutritional Info Amount Per Serving
- Calories: 312.9
- Total Fat: 9.3 g
- Cholesterol: 25.8 mg
- Sodium: 1,021.3 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 1.8 g
- Protein: 15.2 g
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