Garlic Chicken and Bacon Pasta
This is a great, easy and delicious weeknight meal to throw together on a busy night! In just 15 minutes you can have dinner on the table.
TIP:
want to get a head start on the recipe in the morning or over the weekend? Cook the bacon ahead of time and store in an airtight container or resealable bag in the refrigerator for up to 4 days.
- Contains Dairy
Prepared with
Ingredients
- 3 strips bacon, chopped
- 1/2 pound boneless, skinless chicken breast, cut into 1/2 pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1/2 cup water
- 8 ounces dry penne pasta
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese, plus some more for serving
Instructions
Step 1
Select SEAR/SAUTE and set to HI. Select START/STOP to begin. Let preheat for 5 Minutes.
Step 2
Add the bacon and cook, stirring frequently, for about 5 minutes or until crispy. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain.
Step 3
Season the chicken with the basil, oregano, and salt, coating all the pieces.
Step 4
Add the butter, chicken, and garlic and sauté for two minutes, until the chicken begins to brown, and the garlic is fragrant.
Step 5
Add the chicken stock, water, and Penne pasta. Assemble pressure lid, make sure the pressure valve is in the SEAL position.
Step 6
Select PRESSURE and set to HI. Set time to 3 minutes. Select start/start to begin.
Step 7
When pressure cooking is complete, allow pressure to naturally release for 2 minutes. After 2 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finish releasing pressure.
Step 8
Add the half-and-half, cheese, and bacon, and stir constantly to thicken the sauce and melt the cheese. Serve immediately, with additional Parmesan cheese to garnish.