3 chicken breasts, boneless, skinless
2½ cups chicken broth, low sodium
1 tsp Italian seasoning
¾ tsp salt
⅛ tsp black pepper
4 cups egg noodles, extra broad
¾ cup cream, any will do, the richer the cream, the richer the sauce
2 tbsp corn starch
Cut chicken breasts into small pieces.
Heat oil in Instant Pot over Saute and add the chicken, cooking and stirring for 2 to 3 minutes until just cooked on the outside.
Add broth and scrape any remaining bits of chicken off the bottom of the Instant Pot.
Stir in Italian seasoning, salt, and pepper.
Add egg noodles but do not stir. Simply press down into the liquid gently, but don’t worry if they’re not completely covered.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on High Pressure, for a cook time of 2 minutes. It will take about 10 minutes to build pressure and begin counting down.
Once the cooking time is up, let the pressure release naturally for up to 5 minutes, and then open the valve to release the remaining pressure. Letting the pressure release naturally completely will result in overcooked pasta.
Whisk together the cream and corn starch. Add it to the pasta and cook on Saute for 2 to 3 minutes until bubbly and thickened. Serve.
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