This recipe is adapted from a Six Sisters’ Stuff recipe. Cream cheese chicken pasta tastes a lot like a lighter alfredo, not quite as rich, but still creamy enough to be tasty!
Cook according to package directions:
1 lb. pasta
Put in the Instant Pot:
1 lb. chicken breast, cut into halves
8 oz. cream cheese
2 T. Italian seasoning
1 ½ c. chicken broth
Cook at high pressure for 15 minutes, then quick release. Remove and shred the meat.
Whisk together:
3 T. cornstarch + water
Add the cornstarch + water to the sauce in the pot and stir until the sauce thickens. Add the shredded meat to the sauce and serve it over the pasta.
Cream cheese chicken pasta is especially good when served with a steamed vegetable like broccoli or squash.
