Instant Pot Chicken Broccoli Pasta
User Reviews
4.7
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
5 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
592 kcal
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Cuisine
International
Instant Pot Chicken Broccoli Pasta
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🥦🧀🎉 Juicy seasoned chicken with pasta and broccoli, all tossed in an AMAZING creamy cheese sauce! A family favorite EASY dinner recipe that’s perfect for busy weeknights! Made in the Instant Pot in 30 minutes and stovetop cooking directions are also provided.
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Ingredients
- 2 tablespoons unsalted butter
- 2 teaspoons smoked paprika regular paprika may be substituted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder the dry or ground seasoning, not actual liquid mustard
- 1 teaspoon salt or to taste
- 1 teaspoon ground pepper or to taste
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 1 pound penne pasta dry, uncooked
- 4 cups reduced sodium chicken broth
- 4 ounces full-fat cream cheese brick-style; not spreadable, whipped, lite, or fat-free
- 4 cups fresh broccoli florets diced into bite-sized pieces
- 1 cup heavy cream half-and-half may be substituted but don't use any lower fat percentage dairy
- ½ cup Colby jack cheese shredded
- ¼ cup Parmesan Cheese plus more for garnishing if desired
- ½ teaspoon crushed red pepper flakes optional for garnishing
- fresh basil optional for garnishing
Instructions
- To a 6-quart Instant Pot (or 8-quart Instant Pot or similar type of pressure cooker* See Notes for Stovetop Directions), turn it on to Saute mode, add the butter and allow it to melt.
- While the butter is melting, to a large ziptop bag, add add the spices and seasonings, salt, pepper, add the chicken, seat the bag, and shake the chicken around with the seasonings to coat evenly.
- To the melted butter, add the chicken and saute uncovered for 2 minutes; stir and flip very frequently.
- Add the uncooked penne pasta, pour the chicken broth over it, and stir to combine.
- Put the lid on the IP, making sure the vent is sealed.
- Set the IP to HIgh Pressure for 3 minutes. Tip - It'll take a few minutes for the IP to come up to pressure and the food will be cooking while this is happening so even though it's only cooks for 3 minutes once it's at the correct pressure, it is still cooking in the ramping-up-to-pressure stage.
- When the timer finishes, do a quick release, and carefully open the IP. Cautionary Tips - I knock open the valve with the end of a wooden spoon, and with hot mitts on both hands, and a kitchen towel shielding my hands and forearms, I open the pot lid. Use caution because the steam that's coming out is extremely hot and can burn you so be very careful!
- Turn the IP back to Saute mode, add the cream cheese, and push it down into the noodles and bury it in the hot noodles to help encourage it to melt. Place the lid back on for 2 minutes.
- After 2 minutes, turn the IP off, and open the lid.
- Add the broccoli, stir to combine, place the lid back on, and allow it all to just sit there, machine off but with the lid on, for 5 minutes to allow the broccoli to steam.
- After 5 minutes, open the lid, add the heavy cream, both cheeses, stir to combine, and continue stirring to help encourage the cheeses to melt, and for the the cream to warm up. Taste and make any desired flavor adjustment such as more salt, pepper, etc.
- Garnish optionally with addtional Parmesan, red pepper flakes, and/or basil as desired before serving. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.
Notes
- For stovetop cooking directions, do as follows
- In a very large skillet, melt the butter (or you can use 2 tablespoons olive oil instead), add the chicken, add the seasonings (or shake the chicken and seasonings all together in a ziplock beforehand like in the Instant Pot method), and saute over medium-high heat for about 5 minutes, stirring and flipping the chicken intermittently to cook evenly. Allow it to rest in the skillet when it’s done.
- While the chicken is sauteing, get started boiling the penne pasta separately in a pot of water and cook it according to package directions
- In the last 3 minutes, add the broccoli florets.
- Drain the water when the pasta is al dente. Reserve 3 cups of pasta water. This is going to take the place of the chicken stock in the IP version.
- Add the drained pasta and broccoli to the skillet with the chicken, add the cream cheese, heavy cream, Colby Jack, Parm, and stir to combine and
- Allow the cheeses to melt.
- Depending on how thin or thick you like your sauce, add the reserved pasta water, a little bit at a time, and stirring as you go. Tip – You will probably only use 1 to 2 cups, max.
- Taste, make any necessary seasoning adjustments, garnish as desired, and serve!
Nutrition Information
Show Details
Serving
1serving
Calories
592kcal
(30%)
Carbohydrates
36g
(12%)
Protein
39g
(78%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
11g
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
1030mg
(43%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 592kcal | 30% |
| Carbohydrates | 36g | 12% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 1030mg | 43% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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