Spinach Chicken Alfredo
Servings Prep Time
4servings 5minutes
Cook Time
35minutes
Servings Prep Time
4servings 5minutes
Cook Time
35minutes
Ingredients
  • 1pound penne pasta
  • 1-2 chicken breastsboneless and skinless
  • 1-2cups baby spinachwashed
  • 3cups chicken stockunsalted
  • 1tablespoon olive oil
  • kosher salt
  • ground black pepper
Alfredo Sauce
  • 7 – 8cloves garlicminced
  • 1cup heavy cream
  • 2tablespoons unsalted butter
  • 32grams Parmigiano-Reggiano cheesefinely grated (at room temperature)
  • kosher salt
  • ground black pepper
Garnish
  • Parmigiano-Reggiano cheesegrated
Instructions
  1. Heat up your Instant Pot by pressing Sauté button and click Adjust button to go to Sauté More function. Wait until the indicator says HOT.
  2. Season one side of chicken breasts with kosher salt and ground black pepper. Add 1 tablespoon olive oil in the inner pot. Place chicken breasts in the pot (seasoned side down) and season the other side with kosher salt and black pepper. Brown each side for about 1 1/2 minutes. Set aside chicken breast. Add minced garlic cloves and sauté until fragrant, about a minute. Pour sauteed minced garlic into a stainless steel bowl.
  3. Pour 1/2 cup unsalted chicken stock in the Instant Pot. Deglaze by scrubbing all the flavorful brown bits off the bottom of the pot and mix them into the stock mixture.
  4. Add 1 pound penne pasta and chicken breasts in the Instant Pot. Pour in the remaining chicken stock. Try to submerge all the penne pasta in the chicken stock. Layer the stainless steel bowl with Alfredo sauce ingredients (except the cheese and seasoning) on the pasta in the Instant Pot. Close lid and pressure cook at High Pressure for 4 minutes + 4 minutes Quick Release. Release the remaining pressure. Open the lid carefully.
  5. Remove stainless steel bowl and chicken breasts from the Instant Pot. Melt 2 tablespoons finely grated Parmigiano-Reggiano cheese into the Alfredo sauce 1/3 at a time while mixing with a fork. Taste & season with kosher salt (about 3 pinches ) and ground black pepper.
  6. Heat up the Instant Pot by pressing Cancel button, then Sauté button. Mix baby spinach and 3/4 of the Alfredo sauce with the cooked penne pasta. Taste and season with kosher salt and ground black pepper.
  7. Cut chicken breasts into slices and add chicken slices on top of the serving plate of pasta. Then, drizzle the remaining Alfredo sauce onto the chicken spinach pasta. Garnish with more Parmigiano-Reggiano cheese if desired. Serve immediately.