Recipe Details
Ingredients
-
1(6 ounce)skinless, boneless chicken breast
-
2tablespoonsbutter, divided
-
1 ½teaspoonsgarlic salt, divided
-
1teaspooncantanzaro herbs (from Savory Spice Shop®)
-
1clovegarlic, minced
-
2cupspenne pasta
-
16ouncesheavy whipping cream
-
2 ½cupsfreshly grated Parmesan cheese
-
1pinchfreshly ground black pepper to taste (Optional)
Cooking Directions
-
Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
-
Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
-
Place an elevated steamer rack inside the Instant Pot. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
-
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
-
Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories1118 | |
| % Daily Value * | |
| Total Fat 85g |
109% |
| Saturated Fat 52g |
260% |
| Cholesterol 319mg |
106% |
| Sodium 2069mg |
90% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 2g |
7% |
| Total Sugars 2g |
|
| Protein 47g |
|
| Vitamin C 2mg |
8% |
| Calcium 868mg |
67% |
| Iron 3mg |
16% |
| Potassium 408mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
