Prep Time: 15 mins | Cook Time: 6 mins (plus 10 mins NPR) | Yield: 6 servings
Garlic, Parmesan, and chicken? A combo killer! And with pasta? You have a full meal in one pan!
INGREDIENTS
2 tablespoons butter
1 small yellow onion, diced
4 large garlic cloves, minced
1/2 c. chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
8 ounces sliced mushrooms (optional)
1 1/2 pounds boneless skinless breasts sliced into 1/2” Fillets
1 c. half and half
2 tablespoons flour
1/2 c. Parmesan cheese
3 ounces coarsely chopped spinach
Salt and freshly ground pepper
Pasta:
10 oz uncooked fettuccine noodles or linguine noodles
3 c. water
How to make Instant Pot Garlic Parmesan Chicken
Step 1: Set the IP to “Saute”. Once hot, add in the butter and melt. Add in the onions and cook for approximately 3 to 4 minutes. Add in the garlic and cook for another 30 seconds. Stir in the chicken broth, garlic powder, pepper, and salt. If using, add the mushrooms along with the chicken.
Step 2: You can cook the pasta at the same time as the chicken in the same pot. Grab a pan that will fit inside the IP. Fill that pan with 3 cups water, then add around 10 oz of fettuccine or linguine noodles. Place the pan carefully on top of the chicken.
Step 3: Cover the pot and seal. Set the IP to “manual/pressure” and the timer to 6 minutes. Note that 6 minutes is the cooking time for a half-inch chicken breast, so if using a thicker piece you have to adjust the cooking time accordingly. When the timer hits 6 minutes, allow to naturally release the pressure for about 10 minutes, then move the valve to “venting”.
Step 4: Remove the lid and carefully take the pan (where you cook the pasta) and set aside. Transfer the chicken on a platter and loosely tent with foil. And set the IP to “Saute”.
Step 5: Place the half and half in a pyrex measuring cup and microwave for 45 seconds. Whisk in the flour until smooth. Pour this into the IP and stir until the sauce thickened. Add in the Parmesan cheese, spinach, and salt and pepper. At this point, drain the pasta (if using), then stir into the sauce.
Step 6: Serve the sauce and pasta with the chicken. Enjoy!
NOTES:
I would suggest amping up on the seasonings if cooking pasta in the same pot. And adjust the seasoning at the end according to taste.
Feel free to use chicken thighs or bone-in chicken in place of chicken breasts. For the bone-in chicken, make sure to remove the skin, or after it has cooked in the IP, broil to crisp it up. The cooking time if using bone-in chicken is 15 minutes. And 10 minutes for boneless, skinless chicken thighs.
Substitute half-and-half with a mixture of half milk and half cream or evaporated milk.
To thicken the sauce, use flour or a cornstarch slurry to make this gluten-free.
You can use ore-grated Parmesan cheese off the block and if you are short of time, the one from a green can will do.
NUTRITION FACTS:
Serving Size: 1/6 of the recipe (just chicken and sauce, not pasta), Calories: 265 | Sugar: 2grams | Sodium: 292mg | Fat: 12g | Carbohydrates: 7g | Protein: 31g
Ingredients
- 2 tablespoons butter
- 1 small yellow onion, diced
- 4 large garlic cloves, minced
- 1/2 c. chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 8 ounces sliced mushrooms (optional)
- 1 1/2 pounds boneless skinless breasts sliced into 1/2” Fillets
- 1 c. half and half
- 2 tablespoons flour
- 1/2 c. Parmesan cheese
- 3 ounces coarsely chopped spinach
- Salt and freshly ground pepper
- Pasta:
- 10 oz uncooked fettuccine noodles or linguine noodles
- 3 c. water
Instructions
Step 1: Set the IP to “Saute”. Once hot, add in the butter and melt. Add in the onions and cook for approximately 3 to 4 minutes. Add in the garlic and cook for another 30 seconds. Stir in the chicken broth, garlic powder, pepper, and salt. If using, add the mushrooms along with the chicken.
Step 2: You can cook the pasta at the same time as the chicken in the same pot. Grab a pan that will fit inside the IP. Fill that pan with 3 cups water, then add around 10 oz of fettuccine or linguine noodles. Place the pan carefully on top of the chicken.
Step 3: Cover the pot and seal. Set the IP to “manual/pressure” and the timer to 6 minutes. Note that 6 minutes is the cooking time for a half-inch chicken breast, so if using a thicker piece you have to adjust the cooking time accordingly. When the timer hits 6 minutes, allow to naturally release the pressure for about 10 minutes, then move the valve to “venting”.
Step 4: Remove the lid and carefully take the pan (where you cook the pasta) and set aside. Transfer the chicken on a platter and loosely tent with foil. And set the IP to “Saute”.
Step 5: Place the half and half in a pyrex measuring cup and microwave for 45 seconds. Whisk in the flour until smooth. Pour this into the IP and stir until the sauce thickened. Add in the Parmesan cheese, spinach, and salt and pepper. At this point, drain the pasta (if using), then stir into the sauce.
Step 6: Serve the sauce and pasta with the chicken. Enjoy!
Notes
I would suggest amping up on the seasonings if cooking pasta in the same pot. And adjust the seasoning at the end according to taste. Feel free to use chicken thighs or bone-in chicken in place of chicken breasts. For the bone-in chicken, make sure to remove the skin, or after it has cooked in the IP, broil to crisp it up. The cooking time if using bone-in chicken is 15 minutes. And 10 minutes for boneless, skinless chicken thighs. Substitute half-and-half with a mixture of half milk and half cream or evaporated milk. To thicken the sauce, use flour or a cornstarch slurry to make this gluten-free. You can use ore-grated Parmesan cheese off the block and if you are short of time, the one from a green can will do.
