This is a delicious Instant Pot version of Olive Garden's Chicken Scampi. The chicken is soft and the sauce is creamy with Parmesan cheese, garlic, and herbs. This dish is quick and easy to make for dinner during the week because it cooks perfectly under pressure.
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. 1 cup chicken broth. 1 cup heavy cream. 1 cup grated Parmesan cheese. 1/2 cup unsalted butter. 1/4 cup olive oil. 4 cloves garlic, minced. 1 tsp dried basil. 1 tsp dried oregano. 1/2 tsp red pepper flakes. Salt and black pepper to taste. 1 lb fettuccine pasta, cooked according to package instructions. Chopped fresh parsley for garnish.
Instructions: Season the chicken pieces with salt and black pepper. Set Instant Pot to 'Saute' mode and melt butter with olive oil. Add minced garlic and saut until fragrant. Add chicken pieces and brown on all sides. Pour in chicken broth, heavy cream, Parmesan cheese, dried basil, dried oregano, and red pepper flakes. Stir well. Close the Instant Pot lid, set to 'Sealing', and cook on 'Manual' or 'Pressure Cook' mode for 8 minutes. Once done, perform a quick pressure release and open the lid carefully. Serve the chicken scampi over cooked fettuccine pasta. Garnish with chopped fresh parsley and additional Parmesan if desired.
Prep Time: 15 minutes
Cook Time: 8 minutes
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