Britany Statt

Prep time:
Cook time:
6 Ratings
A creamy classic pasta dish that is sure to please any picky eater, but still delivers a serving of vegetables!


  • 1lb penne pasta
  • 4 boneless skinless chicken breasts
  • 2 cups baby spinach leaves
  • 3 cups chicken stock
  • Salt and Pepper (to season chicken and sauce)
  • 7-8 garlic cloves minced
  • 1 cup heavy cream
  • 2 Tbsp. unsalted butter
  • 1-2 cups Parmesan Cheese (add as much as you like)
  • Olive oil


  1. Season chicken breasts with salt and pepper.
  2. Press Sauté function on the pressure cooker, add olive oil and sear the chicken until golden.
  3. Add minced garlic to pot sauté for one minute.
  4. Pour chicken stock into the pot to de-glaze of garlic and chicken from sticking to it.
  5. Add 1 lb of penne pasta to pot.
  6. Add seared chicken breasts to the pot
  7. Next, pour heavy cream into the pot as well as the unsalted butter. Sprinkle with salt and pepper to taste.
  8. Lock lid in place and set to high pressure for 30 minutes.
  9. After 30 minutes press keep warm and open lid. Next, add Parmesan cheese and stir.
  10. Now remove chicken and cut into pieces.
  11. Add baby spinach to the pot and stir then add back in chopped chicken breasts.
  12. Serve!