Makes 4 Servings
2 Tbs oil
1 pounds cubed chicken
1 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
2 tsp dried parsley
1 tsp dried oregano
1/2 tsp italian seasoning
3.5 cups chicken broth
8 oz (half box) bowtie pasta
8 oz light cream cheese
1 cup mozzarella cheese, shredded (rounded)
1/4 cup Parmesan cheese, shredded (rounded)
2 Tbs water
1 Tbs corn starch
Step 1: Saute chicken and seasonings
Set Instant Pot to Saute and add oil. Season chicken with salt and pepper. After the pot is hot, add chicken and cook for 2 minutes, then add the garlic, parsley, oregano and italian seasoning, cooking for another minute.
Step 2: Deglaze pot, add pasta and set to pressure
Add chicken broth and scrape the bottom of the pot with a woodden spoon to remove browned bits. Turn Instant Pot off. Add the pasta and press down into the liquid, which should just barely cover the pasta. Put the lid on and set the Instant Pot to Pressure Cook for 6 minutes.
Step 3: Quick Release and Corn Starch Slurry
After the cook time is over, release the pressure and open the lid. Set the Instant Pot to saute and create the cornstarch slurry in a separate bowl combining the cornstarch and water.
Step 4: Add Cornstarch and Cheese
After the pasta water has started to boil, slowly add the slurry and stir to incorporate. Turn off the Instant Pot and let sit for a minute. Add all of the cheeses and stir until all of the cheese has melted. Serve.