Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)
Directions
- Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.
- Add the mushrooms, and sauté until softened, about 3 to 5 minutes.
- Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.
- Release the pressure and remove the lid. Stir in the cream cheese.
- Garnish with parmesan, basil, and freshly cracked black pepper.
