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 and Instant Pot spaghetti!
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.
- Comfort food: Nothing satisfies better than a cheesy pasta dish!
- Simple ingredients: That you probably have in your fridge or pantry right now!
- 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.
- Adaptable: Use gluten free pasta or dairy free cheese to accommodate whatever your family needs!
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: 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: 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 🙂 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 don’t 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 sauté. 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. 🙂
More Instant Pot One Pot Meals
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: 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.
Can I use 3 cups of my own sauce? And, would I need to decrease the water or leave it the same. I just like it a little bit saucier.
I would decrease the water accordingly so the liquid total amount is the same for what the recipe calls for – just remember the tomato sauce last and don’t stir before pressure cooking.
Excellent recipe. It fed a family of six (served with garlic bread) and had plenty of leftovers for lunch. I especially appreciated having the extra sauce at the end. I hate when it dries up when the pasta starts to absorb.
Leftovers for lunch are the best! So glad to hear it was a dinner win for the family!
Seriously, the best tasting, easiest, spot-on cooking time chicken parm recipe I’ve made. First time, I doubled the recipe to last the family for three nights-we had alot of things going on. Everyone kept saying how much they loved this recipe, and I agreed. Believe it or not (believe it) one week later and I didn’t have any idea what to cook. Ask everyone, answer is “that chicken parm and pasta!” I have switched your recipe up a bit because we eat it all the time. I’ve added chopped onions, bell peppers, mushrooms, Italian sausage, wine and different pasta shapes. One time saver I now do is I cut the chicken into 1.5 inch pieces and then sauté. No cook time change and it’s easier for me making it that way.
So, add another fan to your 4 million readers, Olena! Thank you for making dinners an enjoyable time.
This meal is so easy and fantastic just like all of your other recipes I’ve tried!! Simple ingredients with lots of flavor. This is my 3 year olds favorite dish!!
Yeah! So happy to hear of the recipe success!
Delicious! Good with suggested seasonings and tomato sauce. Probably even tastier with spaghetti sauce.
I made this for dinner tonight. It was very good! I’m a cheese lover so I used more cheese than the recipe called for. I’m looking forward to leftovers tomorrow! I just love your Instant Pot recipes. My oven is becoming obsolete! lol
So is mine! I love my instant pot and so happy you do too:)
I have made this recipe many times and it always comes out great. It’s easy and gets easier every time I make it. I live alone and I have a 3 qt Instant Pot. This usually makes about three meals for me and keeps well in an airtight container in my fridge for a couple of days. These ingredients are easy to keep on hand for those times I need something but don’t have all the ingredients for something else.
Thank you so much for sharing 🙂
Can I use 16 oz of noodles instead, that way I can use a whole box? Would I add a little more sauce then? We love to use jarred prego. I also prefer to cut my chicken before making recipes, if I cut it first, would I skip the sautéing part to make sure it doesn’t over cook?
The recipe has not been tested as such, but you could try on all of these. I don’t think it would overcook if you cut it first, but again recipe has not been tested like that.
Hi Olena, Came across your site from another site. I’m so glad I did because our Daughter gave us an Instant Pot and I have not used it yet. I’m a little hesitant to use new appliances at first, until I read everything I can about the “how to and recipe tips when using”! Anyway, I love your recipes and will try them asap, but my question is, I use canned chicken breast meat, so when would I add it to the pot in this recipe or any other? I don’t want to mess it up! At 77 years old, I seem to do that a lot, so I need your help. Thanks again for a great site and recipes. Your smiling face puts a smile on mine also…not to mention my husbands. Also love your YouTube channel and Videos. Thanks so much, Linda
Hi Linda. Skip sauteing and add it to the bottom with spices and everything else. Should be fine. I understand your worries and thank you for your kind words. 🙂
Any adjustment to cooking time if using whole wheat penne?
Thank you and love your recipes! Everything I’ve tried has been a winner!
Just as per recipe, that’s what I used.
I have to say I came across your site about a month ago and started to make some of the recipes and they are so good. As I looked to the recipes I kept seeing instant pot recipes and I did not have one, well I do now and I LOVE IT!!!!! The chicken parm is sooooo good. I am telling everyone about this site. Every time I go on I find recipes and can’t wait to try them. I’m doing seafood and chicken this week.
Sandy! Made my day that you are enjoying my recipes and that you got an Instant Pot. Happy cooking!