Turn on your Instant Pot and select the 'Saute' function. Add olive oil. Once hot, add the chicken pieces and cook until lightly browned on all sides. This may need to be done in batches to avoid overcrowding.
Add the minced garlic and sun-dried tomatoes to the Instant Pot. Saute for about 1 minute, until fragrant.
Pour in the chicken broth, ensuring to scrape up any browned bits from the bottom of the pot to prevent the 'Burn' notice.
Add the pasta, Italian seasoning, salt, and pepper to the Instant Pot. Gently stir to ensure the pasta is submerged in the liquid.
Cancel the 'Saute' function. Secure the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure. Cook for half the time listed on the pasta package. For example, if the package says to cook for 10 minutes, set the Instant Pot for 5 minutes.
Once the cooking time is up, allow the Instant Pot to naturally pressure release for 5 minutes, then quick release any remaining pressure.
Carefully remove the lid. Stir in the heavy cream, Parmesan cheese, and spinach. Continue stirring until the spinach wilts and the cheese is melted and the sauce is creamy.
Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of chicken broth or milk to thin it out.
Serve immediately and enjoy!
Zylo AI 
For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pasta after cooking.
Feel free to add other vegetables such as mushrooms, bell peppers, or zucchini.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Main Course (Italian-American)
• Approx. 650-750 calories
• 15 minutes (Easy)
• 30 minutes
• 15-20
Get smarter about your health, productivity and more by learning from the world’s best.
• Always Free
• Unsubscribe Anytime
• Zero Clickbait
By subscribing to our email newsletter, you agree to and acknowledge that you have read our Privacy Policy and Terms and Conditions.
