Ingredients:

  • Boneless, skinless chicken breast (cubed)
  • Oil
  • Salt
  • Pepper
  • Italian seasoning (1 tsp + more for taste)
  • Onion
  • Garlic
  • Red pepper flakes
  • Dry white wine (for deglazing, optional)
  • Chicken broth
  • Sun-dried tomatoes
  • Short, sturdy dried pasta (like penne or rotini)
  • Heavy cream
  • Parmesan cheese (shredded)
  • Fresh basil or parsley (for garnish)

Instructions:

  1. Use the Sauté function (Normal) in your Instant Pot. Add oil. Once shimmering, add the cubed chicken, salt, pepper, and 1 teaspoon of the Italian seasoning. Cook, turning occasionally, until lightly golden brown (it does not need to be cooked through). Remove the chicken and set it aside.
  2. Add the onion to the pot and cook until softened. Stir in the garlic and red pepper flakes until fragrant (about 30 seconds). If using, add the wine and scrape the bottom of the pot thoroughly to lift away all the browned bits (fond). Turn the Sauté function OFF.
  3. Pour in the chicken broth, ensuring the bottom of the pot is covered. Add the sun-dried tomatoes. Carefully pour in the dried pasta. Use a wooden spoon to gently push the pasta down so it is mostly submerged in the liquid. Crucially, do not stir the pot after this step.
  4. Place the reserved, partially cooked chicken on top of the pasta layer. Secure the lid, ensuring the vent is set to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes.
  5. Once cooking is done, allow the pot to Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, quick-release (QR) the remaining pressure. Carefully open the lid, tilting it away from your face.
  6. Stir the contents thoroughly. Stir in the heavy cream and Parmesan cheese until the sauce transforms into a rich, velvety coating. Taste, adjust salt if needed, and stir in fresh basil or parsley before serving.