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- 2 tablespoons extra virgin olive oil - 1 pound boneless, skinless chicken breasts - 1 cup low-sodium chicken broth - 8 ounces pasta (penne or fusilli) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 1 cup heavy cream (or coconut milk) - 1 cup fresh spinach, roughly chopped - 1/2 cup grated Parmesan cheese (or nutritional yeast) - Fresh basil leaves for garnish To make Instant Pot Creamy Chicken Pasta, start with fresh ingredients. The chicken adds protein and flavor. Olive oil helps create a nice sear. The broth adds depth to the dish. I love using penne or fusilli for their ability to hold sauce well. Next, seasonings transform this meal. Garlic and onion powders bring a warm base. Smoked paprika adds a hint of smokiness. Salt and pepper allow you to adjust the taste to your liking. For creaminess, heavy cream works wonders. If you prefer a lighter option, coconut milk is great too. Spinach not only adds color but also nutrition. Parmesan cheese gives the sauce a rich finish. You can use nutritional yeast for a dairy-free option. Finally, fresh basil leaves add a pop of flavor and brightness. This recipe is all about balance and flavor. You will love the way these ingredients come together in the Instant Pot. For the full recipe, check out the detailed steps to create this delicious meal. - Start by dicing the chicken into bite-sized pieces. This helps with even cooking. - Next, measure out your seasonings and liquids. You will need garlic powder, onion powder, smoked paprika, and chicken broth. - Set your Instant Pot to 'Sauté' mode. Add the olive oil and let it heat. - Once hot, add the diced chicken. Sprinkle on the garlic powder, onion powder, smoked paprika, salt, and pepper. Cook this for about 4-5 minutes. - Now, pour in the chicken broth. Use a wooden spoon to scrape any bits from the pot. This adds flavor and stops sticking. - Stir in the uncooked pasta and the heavy cream. Make sure the pasta is covered with liquid. - Secure the lid on the Instant Pot. Set the steam vent to 'Sealing'. - Cancel 'Sauté' mode. Choose 'Manual' or 'Pressure Cook' on high for 6 minutes. - When the time is up, do a quick release by moving the valve to 'Venting'. - After the steam is gone and it’s safe, open the lid. Stir in the chopped spinach and grated Parmesan cheese. Mix well until the spinach wilts and cheese melts. - Taste your dish and adjust seasoning with more salt or pepper as needed. - Serve your creamy chicken pasta right away. Add fresh basil leaves on top for a bright touch. For the full recipe, check the complete guide to making this delightful dish! To make the best Instant Pot creamy chicken pasta, choose the right pasta. I recommend penne or fusilli. They hold sauce well and cook evenly. If you like a little heat, add red pepper flakes. Start with a pinch and taste as you go. You can always add more spice! Understanding pressure release is key. There are two methods: quick release and natural release. For quick release, carefully turn the valve to vent. This lets steam out fast. For natural release, just wait until the pressure drops on its own. Always check if the lid is sealed. It should fit tight to avoid any mess. To make your meal shine, serve with a simple side salad. A crisp green salad adds great crunch. Garlic bread is another tasty option. Pair this dish with a light white wine like Pinot Grigio. It complements the creamy sauce beautifully. For the full recipe, check out the Instant Pot creamy chicken pasta delight! {{image_4}} You can easily adjust this dish to fit your diet. For a dairy-free option, use coconut milk instead of heavy cream. It adds a nice sweetness and creaminess without dairy. If you need gluten-free pasta, choose gluten-free penne or fusilli. Many brands make great gluten-free options that cook well in the Instant Pot. Want to enhance the taste? Consider adding sun-dried tomatoes or bell peppers. They bring a burst of flavor and color. Fresh herbs like thyme or rosemary also work wonders. Just a sprinkle can elevate your dish to a new level. If you're in the mood for something different, swap the chicken for shrimp or tofu. These options cook quickly and add a unique twist. For a vegetarian meal, try using chickpeas instead of chicken. They add protein and a nice texture while keeping the dish filling. Explore these variations to make your meal truly yours. For the complete recipe, check out the Full Recipe link. To keep your Instant Pot Creamy Chicken Pasta fresh, follow these steps: - Refrigerate leftovers within two hours of cooking. - Use airtight containers to prevent moisture loss. Proper storage helps maintain flavor and texture. You can enjoy this dish for up to three days in the fridge. When you want to enjoy your leftovers, here are the best ways to reheat them: - Microwave reheating: Place your pasta in a microwave-safe bowl. Cover it with a damp paper towel. Heat in short bursts, stirring in between. This keeps the pasta moist. - Stovetop reheating: Heat a skillet over medium-low heat. Add a splash of chicken broth or cream. Stir in your pasta and mix until heated through. These methods keep your pasta creamy and delicious! If you want to save some pasta for later, freezing is a great option: - Freezing portions: Divide the pasta into meal-sized portions. Place them in airtight freezer bags. Remove as much air as possible before sealing. - Thawing methods: To thaw, place the bag in the fridge overnight. For a quicker method, run it under cold water. You can also use the microwave's defrost setting if you're in a hurry. Freezing helps extend the shelf life, allowing you to enjoy this dish on busy days! It takes about 30 minutes total. This includes 10 minutes for prep and 20 minutes for cooking. The cooking time for the pasta is just 6 minutes under pressure. The Instant Pot heats quickly, which makes this meal fast and easy. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. If you use chicken that is frozen solid, I suggest cutting it into smaller pieces. This helps it cook more evenly. Always check that the chicken reaches 165°F for safety. If you want a lighter option, try using coconut milk. It gives a similar richness. You can also use cashew cream or almond milk for a dairy-free choice. These options keep the dish creamy without the heaviness of heavy cream. This blog post covered a tasty Instant Pot Creamy Chicken Pasta recipe. We explored the main ingredients, seasonings, and how to create a creamy base with fresh greens. I explained step-by-step instructions, plus tips for perfect texture and flavor. We also looked at variations, storage info, and answered some FAQs. Cooking this dish is easy and fun. Try it out for a quick, satisfying meal!

- Instant Pot Creamy Chicken Pasta

Craving a quick and delicious meal? Discover the joy of Instant Pot Creamy Chicken Pasta! This flavorful dish features tender chicken, creamy sauce, and fresh spinach all ready in just minutes. With simple ingredients and easy steps, dinner has never been easier. Perfect for busy weeknights or impressing guests, this recipe is sure to become a family favorite. Click through to explore the full recipe and start cooking your new go-to meal today!
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Ingredients
  

2 tablespoons extra virgin olive oil

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly cracked black pepper to taste

1 cup low-sodium chicken broth

1 cup heavy cream (or coconut milk for a dairy-free option)

8 ounces pasta (penne or fusilli recommended)

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free alternative)

Fresh basil leaves, for a vibrant garnish

Instructions
 

Begin by setting your Instant Pot to the 'Sauté' mode. Pour in the olive oil and allow it to heat up until it shimmers slightly.

    Once the oil is ready, carefully add the diced chicken pieces along with garlic powder, onion powder, smoked paprika, salt, and pepper. Sauté the chicken for about 4-5 minutes, or until it’s lightly browned and cooked through.

      Pour in the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot to prevent sticking and burning.

        Stir in the uncooked pasta and the heavy cream (or coconut milk), making sure the pasta is submerged in the liquid for even cooking.

          Secure the lid of the Instant Pot firmly, ensuring the steam vent is set to 'Sealing'.

            Cancel the 'Sauté' mode, then select 'Manual' or 'Pressure Cook' at high pressure. Set the cooking time to 6 minutes.

              When the cooking cycle ends, perform a quick release by carefully moving the valve to 'Venting' to release the steam.

                Once the lid is safe to open, stir in the chopped spinach and grated Parmesan cheese (or nutritional yeast), mixing until the spinach wilts and the cheese blends into a creamy sauce.

                  Taste the dish and adjust the seasoning with additional salt or pepper if needed.

                    Plate the creamy chicken pasta immediately, garnishing with freshly chopped basil leaves for a burst of freshness.

                      - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4