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Ingredients

1 ½ pounds cubed boneless chicken breast 2 teaspoons Cajun seasoning, or to taste 2 tablespoons olive oil ½ medium onion, finely chopped 1 (16 ounce) package whole grain penne pasta 1 (10 ounce) bag baby spinach leaves 2 cups water, or as needed 1 pint heavy whipping cream 2 ½ tablespoons basil pesto 6 ounces grated Parmesan cheese

Nutrition Info

558.8 calories carbohydrate: 24.3 g cholesterol: 150.2 mg fat: 36.4 g fiber: 3.1 g protein: 34.2 g saturatedFat: 19 g servingSize: - sodium: 588.4 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
Switch to Saute function. Add whipping cream and then add basil pesto, stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

8 servings

This is a family favorite that I've adapted for the Instant Pot®!