Instant Pot Chicken Pasta with parmesan will be your new weeknight favorite! This quick and tasty pasta dish with a simple homemade marinara sauce cooks in less than 30 minutes in your electric pressure cooker.
Some of our other favorite comfort food dinners around here are Instant Pot mac and cheese, Instant Pot spaghetti and healthy Tuscan chicken pasta!
I created this Instant Pot chicken pasta last week out of exhaustion. Chicken and pasta are always in my kitchen and I know 100% kids will love this dinner. Can you relate?
So, you know baked chicken parmesan? This is kind of that but in a form of a one pot meal – less than 30 minutes, easy and simple. Pasta in parmesan garlic tomato sauce, tender chicken pieces and gooey cheese on top.
If you don’t own a pressure cooker, I recommend you make my chicken spinach pasta. And if you are looking for low carb alternative, you should try this Italian creamy chicken in Instant Pot!
This pasta makes a regular dinner in rotation along with 10 minute easy spaghetti recipe and one pot spaghetti.
Why Make Instant Pot Parmesan Chicken Pasta?
- One pot meal: Less mess equals more time to relax.ย
- Comfort food: Nothing satisfies better than a cheesy pasta dish!
- Simple ingredients: That you probably have in your fridge or pantry right now!ย
- Perfect consistency: Just enough sauce, chicken, pasta and cheese in every bite. It’s perfection if I dare say so!
- Family friendly: Kids love pasta and this is a great way to introduce a new dish with a familiar look and feel.ย
- Adaptable: Use gluten free pasta or dairy free cheese to accommodate whatever your family needs!ย ย
Ingredients for Instant Pot Chicken Pasta
- Chicken: You will need 2-3 large boneless and skinless chicken breasts or about 1.5 lbs thighs. Avoid bone in chicken, it won’t have enough time to cook and pasta will overcook.
- Pasta: Any pasta works! White, whole wheat or gluten free (shorter cook time). What matters is the shape – grooves and holes to scoop up the sauce. I love a tubular shape for Instant Pot penne pasta!
- Tomato sauce: I am using simple affordable low sodium tomato sauce from a can. I always have it on hand – it’s just easy plus wholesome with minimal ingredients.
- Italian herbs: The usual, garlic powder, dried basil and oregano, for both seasoning your chicken and jazzing up your homemade easy marinara sauce!
- Chicken broth: Helps dilute the paste sauce so you avoid dreaded Burn. It also adds terrific flavor, especially when using homemade chicken broth or Instant Pot chicken broth.
- Cheeses: Parmesan cheese adds flavor to the Instant Pot penne pasta sauce and mozzarella is more of a topping to entice children and husbands.
- Fresh herbs and garlic: Parsley and basil are recommended, the Ukrainian in me always has fresh dill!
Veggie tip: You can always add veggies at the end like finely chopped broccoli, peas or edamame.
How to Make Instant Pot Chicken Pasta
- Brown chicken: Sprinkle chicken breasts with spices and saute for 4-5 minutes per side. Please note it takes 4-5 mins for your pressure cooker to preheat and it is important to wait until display says Hot.
- Add pasta, sauce and chicken: Deglaze pot only with 1 cup broth to save time and avoid Burn. Then add pasta, seasonings and stir to help pasta not stick. Return chicken to the pot and add tomato sauce on top. Now you do not stir to avoid the dreaded Burn.
- Cook on high pressure for 5 minutes and release pressure immediately to avoid overcooked pasta. Super important!
- Slice chicken, add cheeses and garlic: Remove chicken, slice it and return to the pot. Add Parmesan and half of mozzarella cheese, grated garlic and stir very gently. Sprinkle with more cheese and let it melt for a few minutes while Instant Pot is closed.
Meal plan accordingly: Please keep in mind, pasta dish doesn’t freeze well and recipe serves 6. I share how to cut recipe and adapt to 3 quart Instant Pot in the recipe notes.
Optional Add-In’s and Variations
- Gluten free pasta: I would cook it for 3 minutes at first. If it comes out uncooked, close the lid and let it sit while you are slicing chicken. Pasta absorbs liquid fast!
- Other pasta shapes: Macaroni, rigatoni, ditalini, medium shells, rotelle – really anything that has a good groove or hole will work!
Budget friendly tip! Check your pantry and see what small amounts of pasta you have; if it has similar cooking times, why not mix them together? Kids can have fun with different pasta shape guessing and you can save money/have less waste by not buying new box of pasta!
- Your favorite sauce: You can use any jarred sauce and skip seasonings and salt, then adjust to taste at the end.
- Different cheese: Instead of mozzarella feel free to use any cheese that melts like white cheddar, swiss, gouda etc.
- Fresh herbs: Parsley, basil, rosemary. I was out and as a true Ukrainian I always have dill on hand (hence using it for photos!).
- Heat it up: A few pinch of red pepper flakes.
- Creamy: A splash of whole milk, cream cheese, half and half or any other ‘cream’ would taste great!
- Sun dried tomatoes: Would add an amazing Tuscan pasta taste.
- Veggies: Spinach or kale could be stirred in at the end. Try some chopped broccoli or cauliflower for even more sneaky veggies. Bell pepper would be lovely, too!
- Dairy free: Use your favorite dairy free cheese, Violife or Miyokos both melt well!
- Vegetarian: Skip chicken and use a heartier white bean such as white kidney or cannellini beans (add with pasta). Saute mushrooms instead in step 1, yum!
- Splash of wine: For depth of flavor!
Tips for Best Chicken and Pasta Results
- “Too runny” when you open:ย Do not worry if you see a lot of liquid when you open the pot. Pasta will soak it up like a sponge – trust me.
- Grated garlic vs. minced:ย Grated garlic is way more flavorful than minced. Amount depends if you are a garlic loving family. And adding it after results in way more flavor than adding it before cooking.
- For 3 quart Instant Pot: Cut ingredients in half and keep same cook time.
- Double the recipe: You can do so only 8 quart because there is enough room, double ingredients and keep same cook time.
- Fresh cheese: If I have said it once, I have said it again ๐ Freshly grated cheese always tastes better and has less preservatives!
FAQs
Normally, most healthy Instant Pot chicken recipes can easily swap between using fresh and frozen chicken. This recipe unfortunately, you will need thawed chicken as using frozen could cause your pasta to be very overcooked and mushy. A work around could be to do a quick thaw of your chicken, although I have not tested this. To quick thaw, place frozen chicken on a trivet, add 1 cup of water and cook for 1 minute on high pressure then quick release. Since your chicken is not cooked, only thawed you can now proceed with recipe as written.
No, just follow my directions for how to place your order of ingredients.
Yes, you can use homemade marinara sauce! Just ensure the liquid total amount is the same for what the recipe calls for and remember the tomato sauce last and donโt stir before pressure cooking.
While I have not tested this, readers have had success with this time saving hack. Cut your chicken into 1.5 inch pieces and then sautรฉ. No cook time change for recipe.
Skip sauteing and add it to the bottom with spices and everything else. A great way to use leftover Instant Pot chicken or baked chicken breast.
How to Serve Cheesy Chicken and Pasta?
This Instant Pot one pot meal doesn’t need much but here are a few ideas if you have an extra hungry crew!
- Starter: Olive oil bread dip with fresh bread is a favorite.
- Salad: Pasta and salad are a match made to go together, try with Italian chopped salad.
- Vegetable: Parmesan roasted Brussels sprouts or garlic green beans make excellent healthy side.
How to Store Leftover Chicken Pasta?
Store: Refrigerate leftovers for up to 1 day. Unfortunately, pasta becomes mushy very fast. My kids don’t mind but if you are like me and do, you can cut recipe in half – tips on recipe notes.
Freeze? And please do not freeze. Pasta doesn’t freeze well. Cut recipe in half rather.
Reheat: Honestly microwave is the best option. Any further cooking on the stove or Instant Pot will make pasta more mushy. It is possible, just being honest. I mean food is food. This is more of quick and easy dinner for same night.
I hope you enjoy and would love to hear in comments below if you did. ๐
More Instant Pot One Pot Meals
- Instant Pot lasagna
- Instant Pot meatballs and pasta
- Instant Pot beef stroganoff
- Instant Pot chicken alfredo
- Instant Pot cabbage rolls
Browse 45 more healthy Instant Pot recipes.
Instant Pot Chicken Pasta with Parmesan
Ingredients
For Chicken:
- 3 large boneless & skinless chicken breasts or thighs 1.5 lbs
- 1 tsp basil or oregano dried
- 1 tsp garlic powder
- 1/4 tsp salt
- Ground black pepper to taste
- 1 tbsp olive oil
For Pasta:
- 5 cups chicken stock low sodium
- 12 oz 4 cups any tubular pasta, uncooked
- 1 tbsp olive oil
- 1 tsp oregano or basil dried
- 1/2 tsp salt
- Ground black pepper to taste
- 14 oz can tomato sauce low sodium
- 1-2 large garlic cloves grated
- 1/4 cup Parmesan cheese grated
- 1 cup Mozzarella cheese grated & divided
- Fresh parsley or basil for garnish (optional)
Instructions
- Press Saute on 6 or 8 quart Instant Pot and wait until display says Hot. Takes about 4-5 mins.
- In the meanwhile, sprinkle chicken breasts with basil, garlic powder, salt and pepper on both sides.
- Swirl oil in Instant Pot and add chicken breasts. Cook for 4-5 mins per each side. Helps to tilt the pot to distribute oil as its bottom isn’t flat like a skillet.
- Remove chicken on a plate, add 1 cup stock and deglaze the pot. Press Cancel.
- Add remaining 4 cups of stock, pasta, olive oil, oregano, salt, pepper and stir.
- Add chicken and pour tomato sauce on top. Do not stir!
- Close the lid, set valve to Sealing and Press Manual or Pressure Cook on High for 5 minutes.
- Release pressure immediately by turning it to Venting (to avoid pasta overcooking) – quick release.
- Open the lid, remove chicken onto a plate and cut into small pieces. Return to the pot.
- Add 1-2 cloves grated garlic, 1/4 cup Parmesan cheese, 1/2 cup Mozzarella cheese and stir.
- Sprinkle with remaining 1/2 cup Mozzarella, close the lid and let cheese melt for 5 minutes.
- Sprinkle with parsley or basil and preferably serve immediately. The best tastes is fresh!
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a pot with a splash of water or broth by simmering on low heat covered and stirring occasionally for about 5 minutes.
- Freeze: Pasta does not freeze well.
- Pasta: Gluten free, I would cook it for 3 minutes at first. If it comes out uncooked, close the lid and let it sit while you are slicing chicken. Pasta absorbs liquid fast! Any pasta with grooves works well.
- “Too runny” when you open:ย Do not worry if you see a lot of liquid when you open the pot. Pasta will soak it up like a sponge – trust me.
- Hood fan tip: I saute in Instant Pot under a hood fan. I am good with remembering not to turn on the stove.
- Broth shortcut: Instead of broth I use organic low sodium bouillon cubes diluted in water.
- To cut recipe in half or double: If you would like less servings, cut ingredients in half and keep same cook time for 6 or 8 quart Instant Pot. Double only in 8 quart, same cook time.
- For 3 quart Instant Pot: Cut ingredients in half and keep same cook time.
My family gobbled this up, and I’ve never had my 3-year-old ask for seconds again and again like that! It reminded us of Hamburger Helper, but better. ๐ Thank you!
Excellent, tasty, easy to make. Really enjoying many of your recipe’s.
Thank You
I’m so glad to hear you loved this Instant Pot chicken pasta recipe! Please let me know what the other recipes of mine you try, I would love to know!
Could this chicken recipe be done in a slow cooker which I much prefer to an Insta Pot?
Possibly but I haven’t tested exact liquid amount needed. You can loosely follow this slow cooker chicken and pasta recipe and give it a try.
Oleana, Love your site and just started to check out your recipes. You helped me a great deal since I am still new using the IP. Appreciate all your excellent info and like your FAQs a lot. Btw is it ok to put leftover already cooked diced chicken in after pressure release or put it in at the start of cooking? What is best? Thanks again!
So happy to hear you find my Instant Pot information useful! It’s best to add already cooked diced chicken after cooking. Just mix it and give a few minutes to warm through.
So simple, so good! I like your method of cooking the chicken breasts whole and cutting after cooking. It was done perfectly and so moist!
So glad you enjoyed my recipe. Cooking chicken breasts whole saves on washing a raw meat cutting board before.
If you want something quick, easy, cheesy and delicious this is a great recipe. I made it late one Sunday because I needed to food prep some meals for the next week. It couldn’t be simpler to make and from start to finish, it took about an hour. Browning the chicken and coming to pressure took the longest time, otherwise everything else was very quick and very little cleanup. The flavor is so rich and having the mozzarella and parmigiana cheese together boosts the taste. This will be going in the regular cold weather rotation because it is terrific comfort food.
Iโm so happy to read this! Thanks for your positive feedback!
I made this on Wednesday and everybody loved it!!!! So tasty. I also had abit to much liquid but I mixed some cornstarch with a bit of water and put it in the instantpot and stirred it. Turned out perfect. Will be making it when company comes tomorrow
Iโm so glad everyone enjoyed it! Thank you for the wonderful review!
Unfortunately not overly happy with how this turned out. I double checked after making to ensure I didn’t make a wrong measurement, miss a step, etc. but am confident I made it accurately. It was much too liquid-y – I could tell the flavour was decent, but so much liquid means the flavour wouldn’t adhere to the pasta. I waited some time to see if the pasta would absorb more, but there was simply far too much. I feel like half the amount of liquid would have been appropriate, but I’m not sure.
The same thing happened to me, this is the line in the recipe that messed it up for me:
“Add remaining 4 cups of stock, pasta, olive oil, oregano, salt, pepper and stir.”
I suggest the author remove or fix this as it is WAY too much chicken stock and the whole dish ended up being more like a soup. ๐
Hi Tanya. I do think it has to do how you measure or weigh pasta. If you measure it on kitchen scales you have to put a bowl on a scale first and then turn it on and it should say zero. And only then you add pasta and you’re looking for 12 oz of dry and uncooked pasta. Or 4 cups of dry and uncooked pasta. I’m sorry to hear this recipe didn’t work for you but it always works for me and for other readers. It is a well tested recipe. 5 cups of chicken stock is necessary to cook 4 cups of pasta. Hope this helps.
For the pasta, the recipe ingredient list says “12 oz 4 cups any tubular pasta, uncooked.” Can you clarify the proper amount of pasta to add?
12 oz – which is equivalent to 4 cups dry pasta.
A family fav now
Awesome! So happy to hear entire family enjoys this Instant Pot Chicken Pasta.