Garlic Parmesan Chicken Pasta Recipe
For making Garlic Parmesan Chicken Pasta, you first have to saute the chicken in all the seasonings. Then add the rotini pasta and chicken stock and pressure cook the chicken for some minutes. Release the pressure naturally and add grated parmesan cheese.
Ingredients
- 680 grams Boneless and skinless chicken breasts
- 8 tbsp Salted butter
- 4 oz (½ cup) Parmesan cheese
- 230 grams Rotini pasta
- 4 oz (½ cup) Heavy cream
- 6 oz ( ¾ cup) Chicken stock
- 1-½ tsp Finely grind sea salt
- 4 bulbs Roasted garlic
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 6 cloves Minced garlic
- ½ tsp Black pepper
- 230 gram Fresh spinach (optional)
- 1 tbsp Dried parsley (optional)
Instructions
- Cut the chicken breasts into 1-inch pieces. Shred the parmesan cheese. It will make 1-¼ cups of finely grated cheese.
- Set the instant pot on a high and saute setting. Then add 4 tbsp of salted butter in it and melt the butter.
- In the melted butter, add all the seasonings except parsley and the chicken cubes. Mix them.
- When the chicken has been browned from one side, flip it and add the minced garlic. Keep stirring time and again and saute for 3 minutes. Lower the heat if the garlic browns quickly.
- Then add the rotini pasta, roasted garlic, and chicken stock. Mix them and check if anything is sticking on the bottom by scratching it.
- Add remaining 4 tbsp of salted butter and pressure cook for 4 minutes at high. Let the pressure release naturally for 10 minutes and then release any leftover pressure manually.
- Uncover the pot and mix all the ingredients. Then add grated parmesan cheese and mix it.
- Add some heavy cream and stir well. Then keep adding the heavy cream until the desired consistency of sauce has been obtained.
- Add the dried parsley. Mix it. If you are choosing to add spinach, add it, stir it, and cover with the lid. Set aside unbothered for some minutes so that the spinach can settle down.
Nutrition
Calories: 562kcal
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