Ingredients
8
8 servings
- •1 ½ pounds cubed boneless chicken breast
- •2 teaspoons Cajun seasoning, or to taste
- •2 tablespoons olive oil
- •½ medium onion, finely chopped
- •1 (16 ounce) package whole grain penne pasta
- •1 (10 ounce) bag baby spinach leaves
- •2 cups water, or as needed
- •1 pint heavy whipping cream
- •2 ½ tablespoons basil pesto
- •6 ounces grated Parmesan cheese
Instructions
- Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
- Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
- Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.
Nutritional Facts
Per 8 servings
- Calories: 559
- Carbohydrate: 24g
- Fat: 36g
- Fiber: 3g
- Protein: 34g
- Sugar: 1g
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