Chicken Broccoli Alfredo

By: Robin Fields

Chicken Broccoli Alfredo
cuisine icon Course
Dinner
cuisine icon Duration
17 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
17 minutes, 5 servings, chicken broth, classic dish, cook 7 min, dinner, dry penne, frozen broccoli florets, grated parmesan cheese, ground black pepper, heavy whipping cream, instant pot, italian seasoning blend, prep 10 min, pressure cook, Robin Fields, rotisserie chicken, salt, salted butter, shredded chicken, shredded cooked rotisserie chicken, whole milk

prep icon Prep Time
10 min
cook icon Cook Time
7 min

serving icon Servings
5 Servings
Ingredients
  • 2 cups shredded cooked rotisserie chicken
  • 2 cups dry penne
  • 2 1/2 cups chicken broth
  • 1 cup frozen broccoli florets
  • 3 tablespoons salted butter
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup whole milk
  • 1/3 cup heavy whipping cream
  • 1/2 cup grated parmesan cheese
Instructions
  • Place chicken, penne, broth, broccoli, butter, Italian seasoning, salt, and pepper into an Instant Pot®. Place the lid on the pot and click into place to close. Press the Pressure Cook button and adjust the timer to 5 Minutes.
  • When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. Pour in milk and cream, stirring quickly until well combined.
  • While the Instant Pot® is on Keep Warm mode, sprinkle in Parmesan and continue stirring until sauce begins to thicken and coat pasta, about 2 Minutes. Serve warm.
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