This one-pot method transforms simple ingredients into a creamy pasta dish that tastes like it simmered for hours. The Instant Pot handles everything—chicken, pasta, and sauce—in a single vessel with minimal effort.
I developed this recipe to deliver restaurant-quality results without the fuss. The chicken stays tender, the pasta cooks perfectly, and the sauce achieves that velvety texture we all crave.
What emerges is a rich, comforting meal with al dente pasta, juicy chicken pieces, and a sauce that clings to every bite. The best part? Only one pot to clean afterward.
Ready in under 30 minutes, this dish proves that convenience and flavor can coexist beautifully.
Ingredients for Instant Pot Chicken Pasta
Creamy pasta, tender chicken, and bold seasonings come together in this one-pot dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Penne Pasta 🍝 | 10 oz | Uncooked, regular or whole wheat |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing and richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the sauce |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Dried Italian Seasoning 🌿 | 2 tsp | Or mix oregano, basil, thyme |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for sautéing |
| Fresh Parsley 🍃 | ¼ cup | Chopped, for garnish |
The chicken quality directly impacts the final dish. Opt for boneless, skinless chicken breasts with even thickness for consistent cooking. Most supermarkets carry pre-cut pieces, but a whole breast allows you to control the size. Costco offers excellent value for bulk purchases, while Whole Foods provides organic options. For the pasta, Barilla penne holds up well to the Instant Pot’s pressure cooking without turning mushy.
Need a shortcut? Pre-minced garlic from a jar works in a pinch (use 1 tbsp). Swap dried Italian seasoning for fresh herbs at triple the amount. No heavy cream? Half-and-half plus a pat of cream cheese mimics the richness. For a lighter version, whole milk plus a cornstarch slurry thickens nicely. The Parmesan is non-negotiable for that umami depth—skip the pre-grated, as it contains anti-caking agents.
Store raw chicken in the coldest part of your fridge for up to 2 days. Pasta keeps indefinitely in the pantry. Leftovers stay fresh for 4-5 days in the fridge or freeze for 3 months. Reheat gently on the stove with a splash of broth to revive the creamy texture.
Why You’ll Love This Recipe
- Set It and Forget: I toss everything in the Instant Pot and let it do the work—no babysitting, no stirring, just tender chicken and pasta soaking up all that creamy broth.
- Creamy Dream: The heavy cream and butter create this luscious sauce that clings perfectly to the penne. Honestly, it’s the kind of rich comfort I crave after a long day.
- Feeds a Crowd: Between us, this makes enough to fill my family of four with leftovers for lunch the next day. One batch, two meals.
- Pantry Friendly: I always have chicken breasts and pasta on hand, and the broth and cream are fridge staples. No last-minute grocery runs needed.
Step-by-Step Instructions for Instant Pot Chicken Pasta
This one-pot method delivers creamy perfection with minimal effort and maximum flavor.
Step 1: Sauté Aromatics and Chicken
Set the Instant Pot to Sauté mode and add the 1 tbsp olive oil and 2 tbsp unsalted butter. Once the butter melts, add the finely diced yellow onion and cook for 3-4 minutes until translucent and soft.
Add the 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces, seasoned with 1 tsp salt, 0.5 tsp black pepper, and 2 tsp dried Italian seasoning. Sauté for 5-6 minutes until the chicken is lightly browned on all sides. This builds a flavor foundation for the sauce.
Step 2: Deglaze and Pressure Cook
Pour in 3 cups chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step ensures nothing burns during pressure cooking and adds depth to the sauce.
Add the 10 oz penne pasta, stirring to submerge it in the liquid. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. The pasta will finish cooking in the sauce later, so this shorter time prevents mushiness.
Step 3: Create the Creamy Sauce
Once the cooking cycle completes, perform a quick pressure release. Open the lid and stir in the 1.5 cups heavy cream. This is the moment the sauce transforms from brothy to luxurious.
In a small bowl, whisk the 2 tbsp all-purpose flour with 2 tbsp of the hot liquid from the pot to create a slurry. Stir this back into the Instant Pot to thicken the sauce. The mixture should coat the back of a spoon within 2-3 minutes of simmering on Sauté mode.
Step 4: Finish and Serve
Turn off the Instant Pot and stir in the 0.5 cup Parmesan cheese, allowing it to melt completely into the sauce. The cheese adds a rich, nutty depth that balances the creaminess.
Taste and adjust seasoning if needed, though the initial measurements should provide perfect balance. Garnish with 0.25 cup chopped fresh parsley for a bright, fresh contrast to the rich dish. Serve immediately while the sauce is at its creamiest consistency.
Pro Tips For Making Instant Pot Chicken Pasta
- Cut Chicken Evenly: Slice the boneless skinless chicken breasts into uniform 1-inch pieces so they cook at the same rate—no more dry, overdone bits mixed with undercooked ones.
- Use Enough Broth: I learned this the hard way: 3 cups of chicken broth is the sweet spot for penne in a 6-quart Instant Pot, or you’ll end up with gummy, undercooked pasta.
- Skip the Dairy Early: Stir in the heavy cream and unsalted butter only after pressure cooking, or they’ll curdle and leave an unappetizing texture.
- Quick Release Carefully: Let the pressure release naturally for 2 minutes, then quick release—the pasta needs that short rest to finish cooking without turning to mush.
Flavor Customization for This Recipe
Spice It Up
Add ½ tsp red pepper flakes with the Italian seasoning for a subtle kick. For serious heat, stir in 1 tbsp sriracha or 1 diced jalapeño with the onion. I love how the creaminess tempers the spice perfectly. 🌶️
Herb Variations
Swap the dried Italian seasoning for 1 tbsp fresh basil and 1 tsp fresh oregano for brighter flavor. Add 1 tsp dried thyme for an earthy note, or 1 tbsp fresh parsley stirred in at the end.
Cheese Upgrades
Mix ½ cup shredded Asiago with the Parmesan for nutty depth. For extra creaminess, stir in ¼ cup cream cheese with the heavy cream. A sprinkle of pecorino romano on top adds a salty finish.
Veggie Boosters
Add 1 cup diced mushrooms with the onion for meaty texture. Stir in 1 cup spinach after pressure cooking for a pop of color. ½ cup sun-dried tomatoes add tangy sweetness that pairs beautifully with the cream sauce.
Pasta Alternatives
Use rigatoni for heartier bites or fettuccine for extra cream cling. For gluten-free, Barilla gluten-free penne holds up well. Whole wheat pasta adds nuttiness but may need 1 extra minute of pressure cooking.
Creamy Twists
Replace ½ cup heavy cream with coconut milk for a dairy-free option. For extra richness, add ¼ cup mascarpone at the end. A splash of white wine (about ¼ cup) deglazed with the broth adds sophisticated depth. 💛
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work beautifully and often stay juicier. Use the same 1.5 lb amount and 5-minute cook time.
Why did my pasta turn out mushy?
Overcooking is the usual culprit. Stick to exactly 5 minutes high pressure, and don’t let the pasta sit in the hot liquid after cooking. Release pressure immediately.
Can I make this dairy-free?
Swap heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative. The texture will be slightly different but still delicious.
How do I prevent the burn notice?
Always deglaze the pot thoroughly after sautéing. Add at least 3 cups liquid, and ensure no pasta sticks to the bottom before sealing.
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