Ingredients:
2 lbs boneless skinless chicken breasts
3 TBSP smoked paprika
4 tsp salt
1/2 tsp pepper
6 Tbsp butter, divided
6 cloves garlic
2 cup chicken broth
2 cups heavy cream
2 Tbsp cornstarch
8 oz freshly grated Parmesan cheese
2 packed cups fresh baby spinach, stems removed
Salt and pepper to taste
Fettuccine or penne noodles
Directions:
Season/coat both sides of chicken breasts with smoked paprika, salt, and pepper.
Press Saute on the Instant Pot and melt 4 Tbsp butter. Working in batches, place the chicken thighs in the Instant Pot and cook until seared on both sides. Remove to a plate.
Add the remaining 2 tablespoon of butter and let it melt. Add the garlic and stir until fragrant, about 30-45 seconds. Stir in the chicken broth and remaining spices from coating chicken.
Add the chicken back into the Instant Pot on trivet. Place the lid on the pot and lock. Select high pressure for 6 minutes.
While chicken is cooking, boil noodles until al dente.
Once the timer goes off, quick release. Remove the chicken from the pot.
Press Sauté on the instant pot. Take 2 tablespoons of the heavy cream and whisk it with the cornstarch in a small bowl. Whisk the remaining cream into the Instant Pot, followed by the cornstarch mixture. Cook, whisking often, until it has lightly thickened. Stir in the Parmesan cheese until melted, then stir in the spinach and allow it to cook until wilted. Taste and season with salt and pepper. Turn off the Instant Pot and add the noodles into the mixture, allowing the sauce to coat.