This recipe is my adaptation of the recipe of the delicious Alfredo Chicken from Coco Morante’s cookbook, The Ultimate Instant Pot Cookbook. The second time I prepared it I sprinkled the basil, thyme, salt, pepper and nutmeg on the chicken 30 minutes before starting cooking. The chicken had more flavor but you will still find it delicious if you do not have the time to season it in advance.
Although I needed only 2 servings, I prepared all 4 servings and refrigerated half of the preparation in step 5, just before adding the cheese and cream. In step 6, I added half of the cream and cheese. Two days later, I just needed to warm the cooked pasta and chicken with half the cheese and cream.
Servings: 4
Note that the total cooking time takes into account the time the Instant Pot takes to start cooking as well as the cooking and resting time before the evacuation of pressure.
Cut the cream cheese and proceed with the next steps when it is at room temperature.
Select "sauté" at "medium or normal", put in 15 minutes and start cooking as soon as the bowl is hot. Melt the butter and cook the garlic for 1 minute. Add chicken, basil, thyme, salt, pepper and nutmeg and cook for 5 minutes, stirring frequently with a wooden spoon.
Place the penne on the chicken in one layer without mixing, pour the broth and push on the penne to immerse them as much as possible in the broth. Close the pressure cooker with the button in the pressure position. Press "cancel".
Select « pressure cook or manual », put 5 minutes at « high » with « warm at off ». Press « start ». The pot will take about 8 minutes to begin cooking.
When the end of cooking alarm sounds, let stand 5 minutes and release pressure. (It's here that I set aside half of the preparation)
Remove the lid, add the cream cheese, parmesan and cream and stir for a few seconds. Put the lid without sealing and let stand 2 minutes to let the cheese melt. Remove lid, stir and serve immediately garnished with parsley. The sauce will continue to thicken by adhering to the pasta during the meal.
Ingredients
Directions
Cut the cream cheese and proceed with the next steps when it is at room temperature.
Select "sauté" at "medium or normal", put in 15 minutes and start cooking as soon as the bowl is hot. Melt the butter and cook the garlic for 1 minute. Add chicken, basil, thyme, salt, pepper and nutmeg and cook for 5 minutes, stirring frequently with a wooden spoon.
Place the penne on the chicken in one layer without mixing, pour the broth and push on the penne to immerse them as much as possible in the broth. Close the pressure cooker with the button in the pressure position. Press "cancel".
Select « pressure cook or manual », put 5 minutes at « high » with « warm at off ». Press « start ». The pot will take about 8 minutes to begin cooking.
When the end of cooking alarm sounds, let stand 5 minutes and release pressure. (It's here that I set aside half of the preparation)
Remove the lid, add the cream cheese, parmesan and cream and stir for a few seconds. Put the lid without sealing and let stand 2 minutes to let the cheese melt. Remove lid, stir and serve immediately garnished with parsley. The sauce will continue to thicken by adhering to the pasta during the meal.
