Kathan: Megan
Enjoy the harmonious marriage of tender chicken, al dente noodles, and a pesto-infused broth, all crowned with the creamy richness of Monterey Jack cheese. This Pesto-Infused Chicken Pasta promises a symphony of savory notes and a comforting, satisfying meal for any occasion.
Ingredients
- 2 chicken breasts
- 1 cup bone broth
- Onion powder
- Garlic powder
- Red pepper flakes
- Salt/pepper
- Basil pesto
- Monterey Jack cheese
- Thickener (Arrowroot powder or tapioca starch)
- Avocado oil
- Rotini noodles (Megan loves Banza brand!)
Recipe
1
Start Instant Pot
Cost the inside of your instant pot with avocado oil. Lay your chicken breasts on the bottom and season with hearty shakes (measure with your heart) of onion powder, garlic powder, salt, and pepper. How much red pepper flake you use will determine how spicy the sauce is.
Add a heaping spoonful of pesto to each breast, smooth out a little.
Add in the bone broth.
Pressure cook on high for 13 minutes with a 10 minute natural release.
*If chicken is frozen increase time to 20 minutes
2
Noodles
Make noodles according to directions on the box.
3
Make Sauce
Once the Instant Pot is done, remove chicken and shred. My favorite way to do this is to add it to the KitchenAid stand mixer with the beater attachment, a hand mixer works great too! It should shred easily.
Set the Instant Pot to a medium simmer.
Add about 1 tbsp of thickener to cold or room temperature bone broth. Mix well before adding to simmering broth.
Grate the entire block of cheese. Using finer shred size helps melt the cheese in.
Add cheese in by the handful and whisk well. It helps to use the thickener before adding cheese to prevent clumps.
4
Mix together
Add shredded chicken and pasta to sauce and mix well.
Enjoy!
Pairs well with salad or roasted veggies and Brazi bites!
Don’t take my word, the newest spicy chicken pasta lover gives this recipe a 10/10!
