Instant Pot Basil Chicken Pasta
Tender chicken breast infused with garlic and basil, served on a bed of perfectly cooked whole wheat penne pasta in a creamy tomato sauce. This Instant Pot recipe takes your classic chicken penne to the next level, delivering incredible flavors in a fraction of the time. Freezer-friendly for busy days when you crave a hassle-free yet delicious meal.
ingredients
- 2 boneless, skinless chicken breasts (8 oz)
- 4 ounces whole wheat penne pasta
- 1 cup low-fat marinara sauce
- 1/4 cup low-fat Greek yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Fresh basil leaves, for garnish
- Salt and pepper to taste
steps
- 1.
Season the chicken breasts with salt, pepper, and minced garlic.
- 2.
Add the chicken breasts, penne pasta, marinara sauce, Greek yogurt, minced garlic, and red pepper flakes to the Instant Pot.
- 3.
Close and lock the lid, ensuring the pressure valve is set to sealing.
- 4.
Cook on high pressure for 6 minutes, then quick release the pressure.
- 5.
Carefully remove the chicken breasts, shred or slice into bite-sized pieces, and set aside.
- 6.
Stir the pasta and sauce mixture well.
- 7.
Return the shredded/sliced chicken to the Instant Pot and gently toss until evenly coated.
- 8.
Divide the mixture into two meal-sized portions and let them cool completely.
- 9.
Store the portions in airtight containers or freezer bags for freezing.
- 10.
To reheat, thaw in the refrigerator overnight and warm in a skillet until heated through.
- 11.
Garnish with fresh basil leaves, serve hot, and enjoy!
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