Chicken Broccoli Alfredo


  • 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
  • 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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