Instant Pot® Creamy Pesto Penne Pasta

Prep 15 min
Total 45 min
Ingredients 8
Servings 6

From start to finish, this incredibly satisfying creamy pesto penne pasta with chicken is done in just 45 minutes. The only way this Instant Pot® meal can possibly get better is with a side of warm crescent rolls brushed with garlic butter. MORE+ LESS-

By Pillsbury Kitchens

Updated November 11, 2019

Make with

Progresso Broth

Ingredients

cups Progresso® chicken broth (from 32-oz carton)

1/4

teaspoon salt

package (16 oz) boneless skinless chicken breasts, cut into 1-inch pieces

oz uncooked penne pasta (about 2 1/2 cups)

package (8 oz) cream cheese, cut into cubes, softened

container (7 oz) refrigerated pesto sauce with basil

1/2

cup shredded Parmesan cheese (2 oz)

package (5 oz) fresh baby spinach leaves

Steps

Hide Images

1

Spray 6-quart Instant Pot® insert with cooking spray. Mix broth and salt in insert.
2

Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
3

Immediately stir mixture until pasta is completely separated. (Pasta will appear to be stuck together but will separate while stirring.) Stir in cream cheese, pesto and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand 10 minutes before serving.

Expert Tips

We used Buitoni® brand pesto, which has a thicker consistency and works well with this pasta. Some brands have a looser consistency, which can result in a thinner sauce.
Garnish with extra pine nuts, if desired.
Complete this meal with a side of Pillsbury® crescent rolls!

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 cups

Calories: 570
Calories from Fat: 300

% Daily Value

Total Fat: 33g; 51%
Saturated Fat 12g 61% Trans Fat 1/2g
Cholesterol: 95mg; 32%
Sodium: 990mg; 41%
Potassium: 390mg; 11%
Total Carbohydrate: 36g; 12%
Dietary Fiber 2g 10% Sugars 2g
Protein: 31g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 6%; 6%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;