Foolproof Instant Pot Baked Potatoes

Using an Instant Pot is the best way to achieve the perfect baked potato every time! You are going to love how fluffy, golden, and easy to make these Instant Pot baked potatoes are!

Cooking with an Instant Pot is the solution for making delicious meals at home in minutes without any hassle. From spaghetti to chili, mac and cheese to chicken and rice, you will love having this amazing tool in your kitchen arsenal! Every recipe that I have used it with has turned out to be AMAZING!

The BEST Instant Pot Baked Potato Recipe

I’m a sucker for potatoes in all their forms. Whether mashed, roasted or in fry form, it is easily my preferred source of carbs. Sitting at the top of the list, currently, are these Instant Pot-baked potatoes. You can add so many different, delicious toppings to them and they work as a perfect side for so many dishes! Now, if you think you have had the best-baked potato, you need to think again. Making them in an Instant Pot is a game-changer. Not only is it much faster, but I think it tastes better, too! Each time that I have made these baked potatoes, they have turned out amazingly. Cut through the golden, crispy outer layer to reveal the soft, fluffy inside steaming to perfection. I’m sure it will become a favorite of yours just like it has for me!

Both my air fryer and my Instant Pot have been lifesavers over the past little while. They simplify every recipe and put so much time back into my day! The best part is, these recipes taste just as good if not better than their traditionally cooked counterparts. Potatoes are no different! I have been making Instant Pot mashed potatoes a lot recently and I’m surprised every time at how tasty the results are! These recipes are perfect for putting the taste of homecooked meals into busy weeknights. I’m going to give you all the tips you need to make these incredible Instant Pot-baked potatoes at home!

Ingredients Needed for Instant Pot Potatoes

Only 3 simple ingredients are needed here! This recipe is the perfect easy foundation. From there, you are free to add whatever toppings you like! Check out my tips below for delicious flavor combinations.

• Potatoes: I like to use russet potatoes in this recipe. They have a high starch content which makes them light and fluffy when baked. Yukon gold potatoes are also a great substitute.
• Water: Adding water to your instant pot is going to help them steam to perfection.
• Sea Salt: I love the texure of sea salt and the way it enhances a baked potato’s overall flavor. I sprinkle this on top after the baked potatoes are done cooking.
• Olive Oil Spray: Using olive oil spray is an optional step, but if you want your potatoes a little crispier, this is perfect for achieving that.

How to Make Instant Pot Baked Potatoes

This recipe is so incredibly easy, it really is the most foolproof way to make baked potatoes. The Instant Pot does all of the heavy lifting to simplify your life a little bit!

1. Prepare Instant Pot and Potatoes: To start, place the metal trivet into the instant pot. Prepare the potatoes by scrubbing them and piercing them all over with a fork.
2. Add Water and Potatoes: Next, pour the water into the instant pot and place the potatoes on top. If needed, you can stack them on top of each other.
3. Begin Pressure Cooking: Close the lid and set it to the sealed position. Press the manual/pressure cook to high and cook for 12 minutes for small potatoes, 15 minutes or medium and 18 for large potatoes.
4. Release Pressure: Let the pressure release naturally. Then, quick release any remaining pressure and carefully open the top.
5. (Optional Step) If You Want Potato Skins Crispy: Lay your potatoes on a baking sheet and spray with olive oil spray. Next, place in the oven and turn on high broil for 3-4 minutes or until the skin is slightly crisp. Sprinkle the potatoes with some sea salt and serve as desired.

What to Serve With Your Baked Potatoes

There are so many dishes that would work well with these amazing potatoes! Meat and potatoes is an obvious, delicious choice. Ribeye steak and meatloaf are some of my favorites to serve with these! Things like brown sugar salmon, parmesan garlic chicken, and Dijon garlic pork tenderloin also pair really well. Since baked potatoes have such a versatile flavor, they will pair well with basically any flavorful protein of your choice. You can even simplify your dinners by making other easy Instant Pot favorites like corned beef and ribs!

Dinner

Instant Pot Corned Beef and Cabbage

Dinner

Instant Pot Ribs

Dinner

Instant Pot Roasted Chicken

Dinner

Instant Pot Meatloaf

Tips and Tricks for the Best Instant Pot Baked Potatoes

This recipe is beyond easy as-is, but a few simple tips and tricks can make your baked potatoes taste out of this world! The result is fluffy golden goodness that your family is sure to be drooling over.

• Dry Potatoes: It is really important to wash the dirt off of your potatoes before you cook them. But one mistake that is often overlooked is to dry them completely before use. If there is too much moisture on your potato, it can seep into the skins and prevent them from crisping.
• Crispy Skins: If you want baked potatoes with perfectly crispy skins that still have a soft fluffy inside, don’t skip the broiling step! A quick spritz of olive oil spray and broiling your potatoes for a few minutes is just what they need for the best texture possible.
• Making Sure Your Potatoes Are Ready to Eat: Once your timer goes off, you will want to make sure your potatoes are cooked through completely. One surefire way to check is by inserting a toothpick. If you are able to insert and remove it easily, your potato is ready to eat!
• Cut Your Potatoes Immediately: It’s common sense to want to let your potatoes cool down completely before cutting them open, but unfortunately, letting them sit will alter their texture. Unless you cut them open immediately, the insides will continue to cook and retain water, ultimately becoming more dense rather than fluffy.

Baked Potato Toppings

The sky is the limit when it comes to adding toppings! My go-to is always a little butter, salt and pepper, bacon bits, and sour cream. I also love baked potatoes topped with alfredo sauce– that’s a close second. You can also make your baked potatoes the meal itself! Top them with chili, curry, or even BBQ sauce and pulled pork!

Storing Leftover Baked Potatoes

Instant pot-baked potatoes are best when fresh, but can also be stored and enjoyed a few days after. This makes them a perfect, easy side for a quick dinner!

• In the Refrigerator: Store in an airtight container for up to 5 days. Make sure your baked potatoes are completely cooled before storing!
• In the Freezer: You can freeze baked potatoes without any butter or toppings on them. Wrap them tightly in aluminum foil, place in a ziplock bag, and store for 1-2 months. Let thaw overnight before reheating.
• Reheating: Pop your baked potatoes in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until warmed through.

More Easy Potato Recipes

Potatoes are the lifeblood of any meal. They go with everything and are always so delicious and hearty! These are some of my other favorite recipes that you are sure to love!

Side Dishes

Garlic Butter Hasselback Potatoes

Side Dishes

Crispy Potato Skins

Side Dishes

Slow Cooker Cheesy Bacon Ranch Potatoes

Side Dishes

Parmesan Garlic Roasted Potatoes

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Instant Pot Baked Potatoes

Using an Instant Pot is the best way to achieve the perfect baked potato every time! You are going to love how fluffy, golden, and easy to make these Instant Pot-baked potatoes are!

Course Side Dish

Cuisine American

Keyword baked potatoes, instant pot baked potatoes

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 potatoes

Calories 168kcal

Author Alyssa Rivers

Ingredients

• 4-5 medium-sized russet potatoes
• 1 cup water
• sea salt
• olive oil spray

Instructions

• Place the metal trivet into the instant pot. Prepare the potatoes by scrubbing them and piercing them all over with a fork.
• Pour the water into the instant pot and place the potatoes on top. You can stack them on top of each other if needed.
• Close the lid and set it to the sealed position. Press the manual/pressure cook to high and cook for 12 minutes for small potatoes, 15 minutes or medium, and 18 for large potatoes.
• Let the pressure release naturally. Then quickly release any remaining pressure and carefully open the top.

If you want your potato skins crispy:

• Lay them on a baking sheet and spray with olive oil spray. Place in the oven and turn on high broil for 3-4 minutes or until the skin is slightly crisp. Sprinkle the potatoes with some sea salt and serve as desired.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg

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Peach Smoothie

This peach smoothie is juicy and refreshing and provides a burst of delicious flavor! The texture is just perfect, the color is beautiful and the taste is something everyone in your family will go crazy for!

This peach smoothie is a yummy way to sneak fruits in early in your day and leave you wanting more! Smoothies are always SOO good and if you love them as much as I do then you definitely have to try my Mango Smoothie, Blackberry Lime Green Smoothie, and this delightful Creamy Avocolada Smoothie!

Delicious Peach Smoothie

There is nothing more refreshing to me than having a smoothie at breakfast to get up and at em! And not just any smoothie but one that is filled with healthy ingredients that can help me to kick start my day. This peach smoothie does exactly that! It is filled with a few different frozen fruits and juices, some greek yogurt plus some honey to sweeten the deal! The texture is heavenly and I love that its icy cold and so delicious!

If I didn’t lure you in with the description of how divine the taste is of this smoothie, then I am sure this next part will for sure seal the deal… It’s EASY! That’s right, simple is the name of this game! No awkward ingredients that you have to search the entire grocery store for. It will take you 5 minutes from start to finish! You will soon be sipping this smoothie in pure satisfaction. In fact, be careful because soon everyone is going to be wanting you to make one for them too!

What’s in a Peach Smoothie?

This peach smoothie has ingredients that you will probably already have in your fridge at home! Mix them up and you will see how delicious it really is. See the recipe card below for a list of exact ingredient measurements!

• Ice: This keeps everything cols and creates a great base texture.
• Frozen peaches: Using frozen peaches is what makes this smooothie so great! These frozen peaches are easy and delicious!
• Banana: Try and use a frozen banana because that will add to the delicious texture. If you don’t, you can use one from the counter! Your smoothie will just be a little bit more runny.
• Peach juice or apple juice: Depending on how stong you want the peach flavor, you can use peach juice or apple juice to mix everything up in!
• Greek yogurt: Get plain greek yogurt, don’t use flavors unless you want a different taste.
• Honey: This will sweeten up the entire smoothie without adding in any extra sugar!

How to Make a Peach Smoothie

Does it get much easier than 1 step for your instructions? I know that you are all busy people with places to go and people to see which is why I love this peach smoothie recipe. Toss it all in and you are good to go! Blend: Place all the ingredients in a blender and blend until smooth. Serve immediately.

Tips for Making the Best Smoothie

Smoothies are quick and easy but there is a trick to getting just the right consistency and taste! Here are a few tips and variations that will help you make it just right!

• To make a thicker smoothie: If you want your smoothie to be thicker, make sure that you are adding in frozen fruit. This helps it gain that thick texture!
• To make your smoothie thinner: You can add water or juice to your smoothie (more than the recipe calls for) to make your smoothie a bit more thin.
• Add in some spinach: It may change the color of the smoothie but it won’t affect the taste too much! Besides, this way you can get your fruits and your vegetables in with one easy recipe!
• Extra sweetness: Pineapple can add in some additional sweet flavor to your smoothie!

More Smoothie Recipes You Will Love

If you love a good smoothie, here are a few more that you can try. Mix them up and have a new one each day or try adding in some of your own favorite ingredients to make them unique to you and your family! They are all recipes that are SOO good and I just know that they are all something that your family will go crazy over!

Beverages

Strawberry Coconut Smoothie

American

Amazing Smoothie Bowl

Breakfast

Peanut Butter Smoothie Bowl

Beverages

Creamy Avocolada Smoothie

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Peach Smoothie

This peach smoothie is juicy and refreshing and provides a burst of delicious flavor! The texture is just perfect, the color is beautiful and the taste is something everyone in your family will go crazy for!

Course Beverage, Breakfast

Cuisine American

Keyword peach smoothie, peach smoothie recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 smoothies

Calories 587kcal

Author Alyssa Rivers

Ingredients

• 1 cup of ice
• 2 cups frozen peaches LINK
• 1 frozen banana
• 1 cup peach juice or apple juice
• 1/4 cup greek yogurt
• 2 tablespoons honey

Instructions

• Place all the ingredients in a blender and blend until smooth. Serve immediately.

Nutrition

Calories: 587kcal | Carbohydrates: 30g | Protein: 1g | Fat: 55g | Saturated Fat: 44g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 320mg | Fiber: 2g | Sugar: 25g | Vitamin A: 271IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg

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Fajita Style Quesadillas

Fajita Style Quesadillas are sautéed peppers and onions with melted cheese in a crisp tortilla. These are a Tex-Mex twist on a classic, with colorful, crisp- tender veggies sandwiched between oozy, melty cheese, seasoned and cooked to perfection. This will be sure to satisfy your craving for fajitas or quesadillas that is super easy and super fast.

Pair these with a side of Homemade Guacamole, Restaurant Style Salsa and Easy Mexican Rice for a quick anytime meal. These Quesadillas will the spot whether it’s a snack, lunch or dinner!

Quick Fajita Style Quesadillas

This vegetarian version is a perfect combination of what is best about fajitas and quesadillas. Sauted veggies are a traditional staple in fajitas and bring a unique taste and texture to these hand held cheesy beauties. Tortillas smothered with cheese and toasted till golden brown are an irresistible quick satisfying meal. This is taking quesadillas to a whole new level.

Fajita Style Quesadillas are a no-brain-er. Combining Mexican flavors and interchanging ingredients is so easy and always seems to turn out divine.  Peppers and onions are having their moment as  it’s their peak producing time of the year and I can’t think of a better way to use them up.

Fajita Style Quesadilla Ingredients:

With few ingredients these will whip up in no time.

• Red Pepper: These are slightly sweeter than green peppers and add vibrant color.
• Green Pepper: Thinly slice the same size as the red pepper for even cooking.
• Onion: Try a sweet Onion for a more mild flavor:
• Canola Oil: essential for cooking, can use Olive Oil.
• Monterey Jack Cheese: I like to shred my own so that it doesn’t have the coating on it which can prevent an even melt.
• Sour Cream, Salsa, Guacamole, cilantro, lime: These are all optional, but also all exquisite on any Mexican dish.

How to Make Fajita Quesadillas:

There is truly no wrong way to make a quesadilla but here are a few steps.

1. Saute: In a large skillet over medium-high heat add the onion and peppers and saute stirring constantly until they are just tender but still crisp. Remove from pan and set aside.
2. Assemble: In the same skillet, coat one side of a tortilla with cooking spray and place oil side down in the pan. This helps to crisp the tortilla and keep it from sticking. Layer cheese followed by vegetables followed by even more cheese. Sandwich the insides with another tortilla, spraying the top again with cooking spray.
3. Cook: Cook each quesadilla for about 2 minutes on each side, till the insides are melted and the outside is a toasty brown.
4. Cut: Slice each quesadilla into four pieces and serve with toppings of your choice.

Variations of Fajita Style Quesadillas:

These quesadillas are so versatile, you can create them to fit your taste buds and your cravings.

• Cheese: You can use almost any cheese here or even combination of cheeses. Try cheddar, colby jack, or for a kick jalapeno cheddar.  For a more authentic Mexican cheese use asadero or oaxaca cheeses. These are semi hard cheese with excellent mild flavor.
• Meat: These are vegetarian but you can easily add in chicken, steak, pork or even Mexican chorizo for a heartier meal.
• Spice: Intensify the flavors by adding in powdered garlic, cumin, chili powder or your favorite fajita or taco seasoning.
• Add ins: To mix it up even more you can add in rice, corn and, or beans.
• Vegetables: Use orange and yellow peppers to add more color. Try a red onion for a little bit more zing. Add chopped fresh spinach, chopped zucchini or shredded carrots even more of a veggie kick

How to Store Quesadillas:

Leftovers of any meal make for quick snacks or meals and these are no exception.

• Store: Place leftovers in an airtight container in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
• Freeze: Wrap the quesadillas individually in parchment paper and then place in a freezer safe ziploc bag for up to 3 months.
• Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside reheat in the oven or toaster oven at 375 for about 10 min. Or for about 10 min in a skillet over medium heat.

More Tempting Fajita Recipes:

If you love fajitas like I think you do, try these other twists on the classic to spice up your menus

• Grilled Steak Fajitas
• Chicken Fajita Foil Packets
• Sheet Pan Salsa Verde Chicken Fajitas
• 20 Minute Skillet Blackened Shrimp Fajitas
• Slow Cooker Chicken Fajita Soup

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Fajita Style Quesadillas

A fun and delicious twist on quesadillas with fresh ingredients added to taste like a fajita!

Course Appetizer

Cuisine Mexican

Keyword fajita style quesadillas, quesadilla recipes, quesadillas

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 Servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 1 red pepper seeded, halved and cut into thin strips
• 1 green pepper seeded, halved and cut into thin strips
• 1 onion halved and cut into thin strips
• 1 tablespoon canola oil
• 8 ounces Monterey Jack cheese shredded
• sour cream salsa, guacamole, cilantro, limes (optional)

Instructions

• Heat oil in a large skillet over medium-high heat. Add onion and peppers and cook, stirring, for 4 minutes until vegetables are just tender but still crisp and slightly browned. Remove vegetables from pan onto a plate and set aside.
• Lightly coat one side of a tortilla with cooking spray and place oiled side down in a skillet over medium heat. Add 1/8 of the cheese to the tortilla and 1/4 of the vegetables on top. Add another 1/8 of the cheese and place a second tortilla sprayed with cooking spray on top.
• Cook quesadillas about 2 minutes on each side until cheese is melted and tortillas are lightly browned and slightly crunchy. Repeat with remaining ingredients.
• Cut each quesadilla into four pieces and serve warm along with sour cream, salsa, guacamole, cilantro, and limes if desired.

Notes

Updated on September 8, 2020

Originally Posted on June 26, 2013

Nutrition

Calories: 269kcal | Carbohydrates: 6g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 307mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 64mg | Calcium: 432mg | Iron: 1mg

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One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

For a similar recipe to this one, I also make an excellent skillet creamy chicken mushroom Florentine.  Its not one pot but it has the same delicious flavors I love!

One Pot Creamy Chicken Mushroom Florentine

It’s that time of the year when I am trying to eat healthy, but I’m craving pasta. I still choose to enjoy a pasta meal at least once a week.  So, when I do indulge, I want to know it is going to be worth it!!  Well, let me tell you, this creamy chicken mushroom florentine is so worth every carb gram!  The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken.  The sun dried tomatoes give the final hit of flavor and texture! It is insanely delicious and not super hard to make!

This chicken florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot!  I love to make it when I am entertaining because the flavors are crowd pleasing and everyone is so impressed with the dish. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken and it is just a delicious that way as well. Whether it is a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!

Chicken Mushroom Florentine Ingredients:

This meal is so flavorful and filled with so many delicious ingredients. Sun Dried Tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta.

• Boneless skinless chicken breasts: Cut into one-inch pieces so they will cook easily and quickly.
• Butter: Unsalted or salted will work, just adjust your salting at the end accordingly.
• Olive oil: Use a high quality oil to cook the sun-dried tomatoes, garlic, and mushrooms.
• Garlic cloves: Minced garlic gives a rich, nutty taste to the cream sauce.
• Sun dried tomatoes: I love the intense sweet and tart flavor of these tomatoes!
• Small mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil.
• Flour: Add a small amount of flour to the garlic and oil.
• Chicken broth:  This is in place of the white wine that many use in cooking this dish.
• Half and half:  Sweetens this creamy sauce.
• Salt and pepper: To taste!
• Garlic powder: Even more garlic flavor? Always!
• Linguine: Break in half for easier cooking and serving.
• Grated parmesan cheese: Fresh grated makes a huge difference, trust me!
• Fresh baby spinach:  Thawed frozen spinach works in a pinch, but fresh is best.

 How to Make a One Pot Meal:

It is ultra creamy and absolutely delicious! I know that you will not regret making this meal for your family. It is going to be a huge hit!

1. Cook the chicken breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.
2. Add ingredients to same pan to cook: Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
3. Wisk sauce and simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.
4. Cook pasta: Cover and cook for 10-15 minutes or until the pasta is tender.
5. Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Tips for One Pot Recipes:

Can I just get a hallelujah for one pot meals? They have saved me this week and this one is ready in under 30 minutes and one of the most delicious meals you will ever make!

• Assemble the ingredients before you start.  Keeping your ingredients organized helps to keep cooking time down and you can verify you have everything you need before beginning.
• Start by cooking the meat first.  The flavors the meat leaves in the bottom of the pan get incorporated through all the layers to come after.
• Add ingredients in descending order of cooking time.  Things that need the longest cooking time should go in first.
• Chop sun-dried tomatoes in smaller pieces so that they are not too overpowering.

 

Variations or Substitutions:

• Whole milk works great in place of half and half.
• If you love black or green olives, now’s your chance! Add a 1/2 cup to this recipe!
• Serve with mashed potatoes or pasta on the side if you are good with adding a dish or two to wash in the end.
• Frozen spinach will work, however I prefer fresh spinach since the flavor and texture are so much better.
• Switch out the chicken breasts for boneless skinless chicken thighs or even boneless pork chops.
• Add more of the flavors you love.  This recipe is super easy to adapt to suit your family, so get creative.  The creamy chicken goes great with diced red onion, sliced zucchini, and artichoke hearts too!
• If you are feeling cheesy, try mixing in other cheeses like mozzrella, asiago or fontina cheeses.  They would give this creamy florentine even more dynamic flavor.
• Garnish with 1 bunch of green onion (both the green and white parts)

Storing Chicken Florentine

The best part about one pot meals is that you don’t dirty a lot of dishes to make an extraordinary meal. The less dishes I have to do, the more happier of a mom I am. Everything cooks in one pot and even the pasta cooks in the creamy sauce.  Store your chicken florentine within 2 hours of cooking in airtight containers.  Then, leftovers can be stored in the refrigerator for up to 3 days.

 

More One Pot Meal Recipes You will Love!

• One Pot Beef Stroganoff
• Cajun Chicken Alfredo Pasta
• Parmesan Chicken with Mushroom Rice
• Creamy Parmesan Chicken Tortellini 
• Spinach Mushroom Artichoke Chicken

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One Pot Creamy Chicken Mushroom Florentine

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

Course Dinner, Main Course

Cuisine French, Italian, Italian American

Keyword florentine, one pot creamy chicken meal, one pot creamy chicken mushroom

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 553kcal

Author Alyssa Rivers

Equipment

• Staub Cast Iron Skillet
• Microplane Grater
• Cuisinart Stainless Steel Chopper

Ingredients

• 1 pound boneless skinless chicken breasts cut into one inch pieces
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 cloves garlic minced
• 1/4 cup sun dried tomatoes
• 4 ounce small mushrooms sliced
• 1 tablespoon flour
• 2 cups chicken broth
• 1 1/2 cup half and half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 8 ounces linguine broken in half
• 1/4 cup grated parmesan cheese
• 2 cups fresh baby spinach

Instructions

• In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
• Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
• Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Video

Notes

Updated on September 7, 2020

Originally Posted on November 6, 2016

Nutrition

Calories: 553kcal | Carbohydrates: 53g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 1322mg | Potassium: 994mg | Fiber: 3g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 2mg

 

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