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Garlic Parmesan Chicken Pasta Bake

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Prep Time 11 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course: Mian Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 Tbsp salted butter divided (adjust to taste)
  • 24 oz boneless skinless chicken breasts (about 3 medium)
  • 1½ tsp fine sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ Tbsp minced garlic about 6 cloves
  • 8 oz rotini pasta
  • 4 bulbs roasted garlic cloves squeezed out
  • ¾ cup chicken stock or broth
  • 4 oz parmesan cheese finely grated (~1¼ cups)
  • ½ cup heavy cream
  • 1 Tbsp dried parsley optional
  • 8 oz fresh spinach optional

Method
 

  1. Prep Work
  2. Roast the garlic (if not done already). Let cool, then squeeze cloves into a bowl.
  3. Cut chicken into 1-inch cubes.
  4. Mince fresh garlic, grate parmesan, and prepare remaining ingredients.
  5. Sauté the Chicken
  6. Set Ninja Foodi or Instant Pot to High Sear/Sauté. Melt 2-4 Tbsp butter, then add chicken and seasonings (except parsley). Sear until browned on one side.
  7. Flip chicken, add minced garlic, and sauté for 2-3 minutes, stirring often. Reduce heat if garlic browns too quickly.
  8. Add pasta, roasted garlic, and chicken broth, scraping the pot to loosen any stuck bits. Stir in remaining butter.
  9. Pressure Cook
  10. Secure the lid, set valve to Seal, and pressure cook on High for 4 minutes.
  11. Allow 10-minute natural release, then manually release remaining pressure.
  12. Finishing Touches
  13. Stir in grated parmesan until melted.
  14. Gradually add heavy cream until desired sauce consistency is reached.
  15. Mix in dried parsley (if using).
  16. For spinach, stir in fresh leaves, cover, and let wilt for a few minutes.
  17. Serve & enjoy!