Instant Pot Creamy Sun Dried Tomato Chicken Parmesan
Obsessed with this chicken parmesan!
Servings: 4
Calories: 383kcal
Ingredients
- 2 Tablespoons oil
- 3-4 chicken breasts
- Salt and pepper
- 1 1/2 cups chicken broth or water
- Handful uncooked spaghetti
- 2 Tablespoons sun dried tomato paste
- 1-2 Tablespoons minced garlic
- 1-16 oz container mushrooms
- 1/2 cup Parmesan cheese plus more for serving
- 1/4 cup cream optional
- Basil for serving
Instructions
- Set your Instant Pot to saute. Wait for the display to read "Hot" then add the oil.
- Season your chicken breasts with salt and pepper and add to the hot oil. Brown for 2 minutes on each side and then remove to a plate. Turn off IP.
- Add the broth/water, spaghetti, sundried tomato paste, garlic and mushrooms to the Instant Pot. Place the chicken on top and secure the lid.
- Select manual and cook for 10 minutes. Natural release for 2 minutes, then quick release.
- Quickly add the Parmesan cheese and cream, and stir into the broth to make your creamy sauce.
- Serve with additional Parmesan and torn basil.
Notes
Weight Watchers Freestyle = 4 Points per serving depending on the type of pasta used and by skipping the cream
Nutrition
Calories: 383kcal | Carbohydrates: 2g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 897mg | Potassium: 729mg | Fiber: 1g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 1mg