Log in to your account to save this recipe, or create an account and start building out your cookbook
Cooking 101
Let the instant pot do the heavy lifting with this creamy, cheesy, weeknight pasta.
Chef Tip: Raw spinach doesn't need to be pre-cooked when it is added to a warm dish- the heat from the pasta will wilt the spinach right down!
4 cups chicken broth
Salt
1 lb. boneless skinless chicken breasts, cut into small pieces
16 oz Fusilli pasta (or any of your choice)
1 cup cream cheese, cut into cubes or softened
½ cup shredded Parmesan cheese
2 cups baby spinach
Mix the broth and a pinch of salt in the cooking vessel of the instant pot.
Add in the chicken and the pasta. Secure the lid and set the pressure valve to SEAL. Select PRESSURE COOK and cook the pasta and chicken on high pressure for 7 minutes.
Select CANCEL and set the pressure valve to VENTING to quick-release pressure.
Immediately stir until the pasta is completely separated. (Pasta will appear to be stuck together but will separate while stirring.)
Stir in the cream cheese, about ½ a pouch of the Green Goddess sauce and the Parmesan cheese until the cheeses melt. Stir in spinach until wilted. Add salt to taste and serve immediately.
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
This recipe is also great with our Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
Get a convenient list of ingredients to pick up everything you need for this recipe.
By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.
You haven’t added anything to your cart yet.
Browse Products
