Description
An Instant Pot recipe for a lemon chicken pasta with spinach, garlic, parmesan cheese and toasted panko bread crumbs.
Ingredients
Scale
- 1 1/2 pound boneless skinless chicken thighs
- 1/2 tsp lemon pepper seasoning
- 2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 8 ounces bowtie pasta
- 1 cup cottage cheese
- 1 Tbsp melted butter
- 1/3 cup shredded parmesan cheese
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 2 cups chopped spinach
- 1/2 cup shredded whole milk mozzarella cheese
- 1/4 cup panko breadcrumbs
- 1 Tbsp olive oil
Instructions
- Trim chicken thighs of excess fat and cut them into 1 inch pieces. Add the chicken into Instant Pot. Stir in the lemon pepper seasoning.
- Pour in the water and stir in the bouillon base.
- Sprinkle in the bowtie pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together the cottage cheese, butter, parmesan, garlic, lemon zest and lemon juice. Stir the mixture into the Instant Pot. Stir in the spinach.
- Sprinkle the mozzarella evenly over the top.
- In a small bowl stir the panko and olive oil together. Spoon the mixture over the top of the mozzarella.
- Place air fryer lid on top and bake at 350 degrees for 10 minutes. If you don’t have an air fryer you can place your stainless steel liner in the oven and bake at 350 degrees for 20 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot/Air fryer lid