This delicious comfort dish contains fresh corn.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds cubed boneless chicken breast
- 2 teaspoons Cajun seasoning, or to taste
- 2 tablespoons olive oil
- ½ medium onion, finely chopped
- 1 (16 ounce) package whole grain penne pasta
- 1 (10 ounce) bag baby spinach leaves
- 2 cups water, or as needed
- 1 pint heavy whipping cream
- 2 ½ tablespoons basil pesto
- 6 ounces grated Parmesan cheese
Instructions
- Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
- Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
- Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.
- I used a 6-quart Instant Pot(R).
Nutrition Facts
| Calories | 559 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 19 g |
| Sodium | 588 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out pretty good but plan on a lot more than just 2 cups of water. I ended up adding 8 to cover the pasta as directed and it was soupy at first but did thicken over time. If I were to make again I’d only use 6 cups of water even though the pasta wouldn’t be covered. The cajun seasoning seemed a bit out of place but it worked.