Description
Tender bites of chicken with penne and broccoli in a cream sauce and topped with melty mozzarella cheese.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 tsp poultry seasoning
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- Pinch of crushed red pepper flakes
- 1 tsp Italian seasoning
- 2 cups chicken broth
- 8 ounces uncooked penne rigate pasta
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 12 oz package frozen broccoli florets
- 1/2 cup shredded mozzarella cheese
Instructions
- Take the broccoli out of the freezer and let it thaw on the counter.
- Use kitchen shears to cut the chicken into bite size chunks. Add the chicken into the Instant Pot. Stir in the poultry seasoning, garlic powder, onion powder, salt, pepper, red pepper and Italian seasoning to coat the chicken
- Pour in the broth and stir. Sprinkle in the penne pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and move valve to venting. Remove the lid.
- Stir in the heavy cream and parmesan and broccoli florets.
- Cover the Instant Pot with air fryer lid and bake at 350 degrees for 5 minutes.
- Sprinkle the mozzarella on top and bake for 2 more minutes to melt the cheese.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid then make sure to steam the broccoli in the microwave (or on stove). Then stir it in after pressure cooking time is up along with the parmesan and cream. Sprinkle the mozzarella on top and let it melt on the keep warm setting for about 5 minutes.
- Category: Pasta
- Method: Instant Pot/Air fryer lid