Creamy, cozy, and downright satisfying — this Instant Pot Chicken Pasta is one of those weeknight dinners I keep coming back to. It’s quick, made with pantry staples, and tastes like something you’d order at a restaurant. Tender chunks of chicken, penne pasta, and a rich tomato-cream sauce come together in under 30 minutes. If you’re craving comfort food without the fuss, this one’s a keeper.
A Weeknight Favorite for a Reason
This pasta dish is one of those meals I throw together when the fridge is a little bare, and I don’t want to stand over the stove for hours. Everything cooks right in the Instant Pot, which means fewer dishes and more time to relax (or catch up on laundry, let’s be honest).
The sauce is simple — a mix of marinara and cream — but tastes rich and indulgent. Add in some cheese, and you’ve got the kind of dinner that makes everyone ask for seconds.
Why You’ll Love This Instant Pot Chicken Pasta
Quick to Make:
Start to finish in about 30 minutes, including prep. Just a few minutes of sautéing, five minutes under pressure, and dinner’s ready.
Foolproof Liquid Ratio:
Getting the pasta-to-liquid balance just right means you end up with perfectly cooked noodles every time — no soggy pasta, no burn warnings.
Rich, Creamy Sauce:
A good jar of marinara and a splash of heavy cream make magic here. It’s the kind of sauce that clings to every bite.
Easy to Customize:
Don’t want chicken? Swap in ground turkey or skip the meat entirely and load it up with mushrooms or bell peppers instead.
Ingredients You’ll Need
Here’s everything I use to make this dish. Feel free to swap based on what’s in your kitchen.
- Pasta: Penne is my go-to, but rigatoni, ziti, rotini — they all work. Even spaghetti, just break it in half before adding.
- Chicken: Boneless, skinless chicken breast, cut into bite-sized pieces. Chicken thighs, ground chicken, or even leftover rotisserie chicken can work too.
- Marinara Sauce: Use your favorite jarred sauce or homemade if you have some stashed away.
- Chicken Broth: Low-sodium broth adds flavor and helps cook the pasta. Water works in a pinch.
- Onion: Adds a nice base flavor. Any kind of onion is fine.
- Heavy Cream: Makes the sauce rich and silky. You can use half and half, but avoid plain milk — it’s too thin.
- Cheese: A mix of mozzarella for meltiness and Parmesan for that savory bite.
- Seasoning: Salt, pepper, Italian seasoning — and a pinch of red pepper flakes if you like heat.
- Olive Oil: For sautéing the chicken and onion.
- Fresh Parsley or Basil: Optional, but adds a fresh pop on top.
How to Make Instant Pot Chicken Pasta
Here’s how I throw it all together in one pot:
- Sauté the Chicken:
Turn the Instant Pot to Sauté mode. Add a drizzle of olive oil and cook the chicken and onions until lightly browned. Be sure to scrape up any bits at the bottom — that prevents the dreaded “burn” warning later. - Add the Rest:
Stir in your uncooked pasta, pour in the marinara and chicken broth, and mix it all up. Make sure the pasta is fully covered by the liquid. - Pressure Cook:
Seal the lid and set the Instant Pot to cook on high pressure for 5 minutes. Once it’s done, do a quick release. - Finish the Sauce:
Stir in the heavy cream and both cheeses until everything’s melted and creamy. Top with chopped parsley or basil if you’re feeling fancy.
Instant Pot Chicken Pasta
Creamy, cozy, and downright satisfying — this Instant Pot Chicken Pasta is one of those weeknight dinners I keep coming back to.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound boneless, skinless chicken breast, cut into 1½-inch pieces
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 16 ounces penne pasta (or rigatoni, rotini, or ziti)
- 2 cups chicken broth (or water)
- 2 cups marinara sauce (16 ounces)
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese (plus more for garnish if desired)
- ¾ cup freshly grated mozzarella cheese
- 2–3 tablespoons fresh basil
Instructions
- Set the Instant Pot to Sauté and add olive oil. When the pot is hot, add the chicken, diced onion, and seasonings, cooking while stirring frequently until the chicken is browned.
- Pour in half a cup of chicken broth and stir well to deglaze the bottom of the pot, making sure nothing is stuck to prevent the burn notice.
- Add the pasta, marinara sauce, and the remaining broth. Gently press the pasta down so it’s covered by the sauce without stirring.
- Secure the lid, seal the vent, and cook on high pressure for five minutes using the manual setting. Once cooking is complete, perform a quick release.
- Stir in the mozzarella, Parmesan, and cream. Taste and adjust seasonings as needed. Garnish with extra cheese and fresh basil, then serve right away.
Notes
- Let the leftovers cool completely before moving them to an airtight container. Keep them in the refrigerator and enjoy within 3 to 4 days.
- When ready to reheat, transfer to a microwave-safe dish and warm for about a minute to a minute and a half until heated through.
- If it looks a bit dry, add a splash of cream and stir to bring back the creaminess.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 500Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 120mgSodium: 1173mgCarbohydrates: 34gFiber: 3gSugar: 7gProtein: 36g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I cook pasta in the Instant Pot?
Yes, and it turns out perfectly tender without any need to boil water or drain a pot.
How much water or broth do I need for pasta in the Instant Pot?
Just enough to cover the pasta. This keeps the sauce from being too watery while still allowing the noodles to cook through.
Can I use a different protein?
Absolutely! Try ground turkey, Italian sausage, or skip the meat and double up on veggies.
What to Serve With It
This pasta is hearty on its own, but here are some great sides to make it a full meal:
- Garlic Bread or Garlic Breadsticks
- A fresh Caesar salad or simple green salad
- Roasted Broccolini or Green Beans
Storing and Reheating Leftovers
Storage:
Once it cools down, pop the leftovers in an airtight container and keep them in the fridge for 3 to 4 days.
Reheating:
Microwave it for 1 to 2 minutes, adding a splash of cream or broth to loosen up the sauce if needed.
A Few Tips Before You Cook
- Pasta must be submerged: This ensures even cooking and no crunchy bits.
- Scrape the pot after sautéing: Add a little broth to deglaze the bottom so you don’t get a burn notice.
- Use short pasta shapes: Penne, ziti, rotini, and rigatoni work best. If using spaghetti, break it in half and scatter it crisscrossed to avoid clumping.
This Instant Pot Chicken Pasta is one of those meals that never disappoints. It’s quick, creamy, and comforting — everything I need on a busy weeknight. If you’re new to Instant Pot cooking, this recipe is a great place to start. And once you try it, I have a feeling it’ll earn a regular spot in your dinner rotation.
Try other recipes:
