17 minutes5 servingschicken broth

Chicken Broccoli Alfredo

By Robin Fields

5 Servings

17 Minutes

Recipe Details

Course: Dinner

Prep Time: 10 min

Cook Time: 7 min

Total Time: 17 Minutes

Cooking Technique: Pressure Cook

Yield: 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

This classic dish comes together quickly for a dinner ready in less than 30 minutes, and it takes only a few ingredients to make your own sauce. This recipe uses already-cooked chicken, so feel free to grab a rotisserie chicken and shred away, or use the Shredded Chicken recipe in this chapter. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold

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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About the chef

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.

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