Instant Pot Chicken Pasta
Tired of a sink full of dishes after dinner? I know the feeling. You want a good meal, but the cleanup afterward is just too much.
This Instant Pot chicken pasta recipe is your answer. Everything cooks in one pot, even the pasta.
It’s creamy, full of flavor, and on your table in about 30 minutes. Let’s get cooking.
Instant Pot Chicken Pasta: Your New Weeknight Favorite
This dish is a lifesaver on busy nights. It feels like a fancy meal but is so simple to make.
You get tender chicken, perfectly cooked pasta, and a rich, creamy sauce all from one pot.
What You’ll Need
Here are the simple ingredients for this recipe. Most of these might already be in your kitchen.
- Boneless, skinless chicken breasts
- Penne pasta
- Chicken broth
- Heavy cream
- Grated Parmesan cheese
- Olive oil
- A small onion
- Garlic cloves
- Italian seasoning
- Salt and pepper
- Fresh spinach (optional)
Tools for the Job
You don’t need much, which is the beauty of an Instant Pot meal.
- Instant Pot (6-quart works great)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
Follow these simple steps. Don’t worry, it’s hard to mess this up.
Step 1: Set your Instant Pot to the “Sauté” function. Add olive oil. Once it’s hot, add the diced chicken. Cook until it’s browned on all sides. Then, take the chicken out and set it aside.
Step 2: Add the chopped onion to the pot. Cook for a few minutes until it’s soft. Add the minced garlic and cook for one more minute until you can smell it.
Step 3: Turn off the “Sauté” function. Pour in a little bit of the chicken broth and scrape the bottom of the pot with a wooden spoon. This gets all the tasty brown bits off and helps prevent a “burn” notice.
Step 4: Add the rest of the broth, the uncooked pasta, Italian seasoning, salt, and pepper. Gently push the pasta down so it’s mostly covered by the liquid. Do not stir it.
Step 5: Place the browned chicken on top of the pasta.
Step 6: Close the lid and set the steam release valve to “Sealing.” Cook on high pressure for 4 minutes.
Step 7: When the timer goes off, do a quick release of the pressure. Be careful of the hot steam.
Step 8: Open the lid and stir everything together. Add the heavy cream, Parmesan cheese, and spinach if you’re using it. Stir until the cheese is melted and the spinach has wilted. The sauce will thicken as it sits.
Pro Tips
After making this dozens of times, I’ve learned a few things.
- Don’t Stir the Pasta: After you add the pasta and broth, don’t stir. Just pat it down. Stirring can make the starch settle at the bottom and trigger the burn warning.
- Use Full-Fat Dairy: For the creamiest sauce, use full-fat heavy cream and real Parmesan cheese. Low-fat versions can make the sauce thin or grainy.
- Cut Chicken Small: Cut your chicken into small, bite-sized pieces. They’ll cook faster and you’ll get chicken in every bite.
Cooking Time Breakdown
This table gives you an idea of how quick this meal really is.
| Task | Time |
|---|---|
| Prep Time | 10 mins |
| Sauté Time | 8-10 mins |
| Pressure Cook | 4 mins |
| Total Time | ~30 mins |
Possible Swaps and Changes
Feel free to mix things up based on what you have.
- Pasta: Any short pasta works. Try rotini, rigatoni, or shells.
- Meat: You can use boneless, skinless chicken thighs or even cooked Italian sausage.
- Veggies: Add sun-dried tomatoes, mushrooms, or broccoli. Add broccoli in the last minute of cooking so it doesn’t get mushy.
- Cream: For a lighter sauce, you can use half-and-half, but it won’t be as rich.
Diet-Friendly Swaps
Making this work for different diets is easy.
| Diet | Swap | Notes |
|---|---|---|
| Gluten-Free | Gluten-free pasta | Cook time might change |
| Dairy-Free | Coconut cream | Use full-fat canned |
| Dairy-free cheese | Or use nutritional yeast | |
| Lower Carb | Zucchini noodles | Stir in at the very end |
What to Serve With It
This is a full meal on its own, but a side dish is always nice.
A simple green salad with a light vinaigrette is perfect. Or, try some garlic bread to soak up that creamy sauce. Steamed broccoli or green beans also work well.
Leftovers and Storage
If you have any leftovers, they store really well.
Put the cooled pasta in an airtight container. It will keep in the fridge for up to 3 days.
To reheat, add a splash of milk or broth to loosen the sauce. You can microwave it or gently heat it on the stovetop.
FAQs
Q1. Can I use frozen chicken?
Ans: Yes. You might need to add a few extra minutes to the sauté time to get it browned. Make sure it’s cut into small pieces.
Q2. What do I do if I get the “burn” notice?
Ans: Turn off the Instant Pot and release the pressure. Open the lid and scrape the bottom well. If needed, add a little more broth. Then, try cooking again.
Q3. Can I double this recipe?
Ans: Yes, if you have a 6-quart or larger Instant Pot. The cooking time stays the same. Just make sure you don’t fill the pot past the max fill line.
Wrapping Up
This Instant Pot chicken pasta is one of the easiest, most satisfying meals you can make. It’s perfect for those nights when you just don’t have the time or energy for a big production.
Give it a try and see how simple it is.
Let me know how it turns out in the comments below. I’d love to hear if you made any fun changes
