Summer-like flavor! The tomatoes must be at room temperature, and once the salt and pepper are applied, the juices begin to flow. The mayonnaise and juicy tomatoes combine to create a delightful, creamy, tangy, and aromatic sauce. In the best conceivable way, the bread gets a little soggy. Even great than the first bite is the last one!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
Ingredients
- ½ tablespoon olive oil
- ½ tablespoon butter
- 1 pound chicken breast, cubed
- 1 cup diced leek (white and light green only)
- 2 garlic, chopped, or more to taste
- 1 tablespoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 ½ cups chicken broth
- ¼ cup dry white wine
- ⅔ cup heavy whipping cream
- 1 egg yolk
- 8 ounces penne pasta
- 1 cup shredded Parmesan-Romano cheese blend
- 1 pinch cornstarch
- 1 ounce cream cheese, cubed
- ½ cup milk, or more as needed
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
- Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
- Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes.
- Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 803 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Took way too long!! i could have made it way faster on the stove!
I added a couple more garlic cloves and the Leeks weren’t too overpowering. Excellent recipe, thank you
Super good!!!! I used 2 boneless chicken breasts cubed, used one whole onion diced instead of leeks, & added 1 more ounce of cream cheese as some other reviewers did. I don’t have a pressure cooker so cooked it In my Le Creuset with the lid on & added a bit more chicken broth & wine til pasta was el dente. I will definitely make this again!! My husband & I both liked this , & it was easy to make.
You don’t need a pressure cooker, or have to chop up the chicken. I used whole thighs in a wok with a lid, and it came out delicious! Also, you don’t need whipped cream – I used whole milk powder and added the egg white to the milk called for just before the cheese is added. This recipe is flexible to what you have in your kitchen.
I made it! Using my new pressure cooker (Instant pot) for the first time and it came out perfect! I left the leeks out. I thought it was gonna be a disaster. Will use this recipe again!
I didn’t have leeks so I used chopped sweet onion instead. Did everything else the same and turned out great! Whole family enjoyed. Thank you,
This is a great recipe! I accidentally used red cooking wine, but it still worked out great. I didn’t know how much 1 oz of cream cheese was so I used 1/4 cup. My only comment is that the serving size is very small. The serving sizes are appropriate as a side dish, but not really a main course. Other than that, fantastic!
I skipped the leeks and added more garlic and a bit of onion. Also added more cream cheese. YUM
This was really tasty. I didn’t have cream cheese on hand, but it was still creamy and a good consistency. It might have been the noodles I used, or my instant pot, but next time I would set it for 2 minutes instead of 1, as the noodles were still a bit chewy. When I first opened the instant pot, it looked like the ingredients had curdled a bit on the noodles, but when I added in the remaining ingredients that was no longer apparent.
This was excellent. I imagined a flavor, but I underestimated how the flavors would interact. The flavors blended into a rich creamy flavor that was different than the Alfredo I thought it would be. I did make one change and it was minor. I substituted Almond Milk for regular milk. I can not tell you what it did to the flavor, but the outcome was well worth the effort.
Easy and yummy. Might try a different cheese combo another tine.