Ingredients
Scale
- 2 cups chicken broth
- 8 oz rainbow rotini
- 16 oz chicken thighs, trimmed of fat and cut into bite size pieces
- 3 Tbsp sundried tomato pesto
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 2 oz cream cheese
- 2 Tbsp heavy cream
- 1/2 cup shredded whole milk mozzarella cheese
- 1/4 cup crumbled bacon
- Parmesan cheese, for topping
Instructions
- Pour broth into Instant Pot. Sprinkle in the rotini.
- In a bowl stir the chicken thighs and tomato pesto together. Lay the chicken on top of the rotini.
- Sprinkle the chicken with the salt, pepper, garlic powder, onion powder and Italian seasoning. Add the cream cheese on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Stir in the cream, mozzarella and bacon.
- Scoop onto plates and top each serving with some parmesan cheese.
- Category: Chicken
- Method: Instant Pot