Instant Pot Creamy Pesto Chicken and Asparagus Penne – Recipe!

This Instant Pot Creamy Pesto Chicken and Asparagus Penne is one weeknight meal that is not only easy — it’s delicious.  Using leftover chicken from a previous recipe, like my Braised Chicken with Artichokes and Israeli Couscous, or rotisserie chicken from the grocery store, is the first step in making dinnertime stress free.

I love a good one-pot recipe — add the ingredients, cook and stir.  The ricotta cheese and store-bought or homemade pesto are added after cooking, for a silky creamy sauce that’s irresistible.  I think this pasta recipe could be something that becomes a family favorite in no-time.

I spooned the pasta into bowls and topped it with fresh parsley and parmesan for a tasty finish.  A good piece of rustic bread would be delightful alongside — you definitely don’t want to leave any sauce behind.  Quick, simple and delightful food — dinner is served.

Ingredients

1 white onion, diced

2 teaspoon salt

1 teaspoon onion powder

1 teaspoon oregano

1/4 teaspoon red pepper flakes

1/2 bunch fresh asparagus, cut into 2-inch pieces

1 clove garlic, minced

2 cups cooked cubed chicken

12 ounces dried penne pasta

2 1/2 cups chicken broth

1 cup whole milk ricotta

6 ounces pesto sauce, store-bought or homemade

1/4 cup fresh parsley, minced

1/2 cup shredded Parmesan cheese

oil for cooking

(Serves 4)

To Prepare:

1. In an electric presser cooker, add 2 teaspoons oil and onion.  Sauté for 3 minutes and add dried spices.
2. Add asparagus and cook for 1 minute, add garlic, stir.  Add cooked chicken, pasta and chicken broth, stir.
3. Cover and steam on high for 8 minutes.  Release pressure immediately, stir.
4. Add ricotta cheese and stir until creamy and incorporated into broth.  Add pesto, stir.
5. Spoon into bowls and sprinkle with parsley and parmesan.  Enjoy!