Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 cloves garlic cloves, chopped
• 8 ounces crimini mushrooms, cut in half
• 2 chicken breasts or thighs, cut into 1/2-inch pieces
• 1 can chicken stock
• 1 cup milk or heavy whipping cream
• 1 pound pasta
• 8 ounces cream cheese
• parmesan cheese, grated (to garnish)
• basil, chiffonade (to garnish)
• black pepper (to garnish)

Directions

Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.

Add the mushrooms, and sauté until softened, about 3 to 5 minutes.

Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.

Release the pressure and remove the lid. Stir in the cream cheese.

Garnish with parmesan, basil, and freshly cracked black pepper.

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(Recipe via Anna Monette Roberts / Brit + Co; photos via Brittany Griffin / Brit + Co)