Instant Pot Olive Garden Chicken Pasta
This Instant Pot Olive Garden Chicken Pasta copycat is so creamy and delicious, made with the original Olive Garden salad dressing, cream cheese and sun dried tomatoes.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 16 ounce (454 g) box penne pasta uncooked
- 3/4 cup (177 ml) Olive Garden Italian Salad Dressing https://amzn.to/3CWf49l
- 3 1/2 cups (828 ml) chicken broth low sodium
- 1/2 teaspoon (1 g) black pepper
- 8 ounce (227 g) package cream cheese
- 1/4 cup (28 g) sundried tomatoes drained and chopped
- 1/2 cup (12 g) fresh basil
- 1/2 cup (50 g) shredded parmesan cheese
Instructions
- Cut chicken into bite sized pieces and add to the bottom of the Instant Pot. Top with dry pasta, salad dressing, black pepper, cream cheese and broth. No stirring necessary.
- Secure the lid, make sure the valve is closed. Set to manual pressure cook for 8 minutes. When time is up let the steam naturally release for 5 minutes and then manually release the rest.
- Stir in the sun-dried tomatoes, parmesan cheese, and basil.
Notes
- When an Instant Pot recipe says there's no need to stir, like this recipe does, follow that advice. There is something about the layering of the ingredients that cooks the pasta perfectly and keeps the dreaded burn notice away.
- The sauce may be soupy when you remove the lid. That is ok. Stir the pasta ingredients up and let them set for a few minutes. The excess liquid will be soaked up.
- Cut the chicken into uniform bite-size pieces so that they all cook the same.
Nutrition
Calories: 580kcalCarbohydrates: 66gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 71mgSodium: 1106mgPotassium: 580mgFiber: 3gSugar: 9gVitamin A: 744IUVitamin C: 3mgCalcium: 172mgIron: 2mg
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