If there’s a dish that recently surprised me, it’s this one! I wanted to include a pasta dish that had a cream sauce other than alfredo. When looking through some restaurant menus for inspiration, I remembered trying Macaroni Grill’s Pasta Milano dish awhile ago. In an effort to recreate that dish for my dinner, I tweaked the recipe to my tastes and hoped for the best. To my surprise, we loved this Pasta Milano and even my husband was asking me to make it again the next day!…
Macaroni Grill’s Pasta Milano dish consists of “roasted chicken, sun-dried tomatoes, fresh mushrooms and imported farfalle pasta in a roasted garlic cream sauce.” It sounds pretty approachable if you wanted to make it at home, right? Well, fortunately I found a recipe online to use as a guide. Rather than using fresh minced garlic, I wanted a subtle sweetness and used roasted garlic instead. I also decreased the amount of chicken from the original recipe since I wanted to cut it up and toss it with the pasta rather than serve a whole breast per person. Another change to the original recipe I used was making the sauce in one pan versus two with the use of my Instant Pot. Who wants to clean more cookware than needed anyway? Besides, making everything in the Instant Pot allowed me to use every bit of flavor. Lastly, I popped the pasta dish in the oven with a generous topping of Parmesan cheese for some texture on the top and to help the pasta soak up all the flavors of the roasted garlic cream sauce. I’m definitely making this again and again because it was a hit at the family table!
inspired by Macaroni Grill, adapted from Recipezaar
2 chicken breasts, cut into bite sized pieces
1 cup white mushrooms, sliced
2 1/2 cups shredded Parmesan cheese
2 tablespoons chopped fresh basil
Plug in the IP with insert set in place.
Add bacon and brown.
Season the cut up chicken with salt and pepper. Add the chicken to the IP and saute until lightly browned. Once the chicken is cooked, add the sliced mushrooms and saute until browned.
Add the roasted garlic, sundried tomatoes, chicken broth, farfalle pasta and water to IP.
Press MANUAL and adjust the time to 4 minutes on HIGH pressure.
Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Meanwhile, preheat broiler.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.
Stir in cream and 2 cups of shredded Parmesan cheese.
Transfer pasta into a large 9×13 casserole dish and smooth over with a spatula.
Top with the remaining 1/2 cup of shredded Parmesan cheese and bake in the broiler for 5-7 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.