If you’re craving a comforting, flavorful dinner that comes together fast and fuss-free, you’re going to adore this Instant Pot Chicken Pasta Recipe. I absolutely love how this dish blends tender chicken and perfectly cooked pasta all in one pot, so cleanup is a breeze. When I first tried this, I was amazed at how juicy the chicken stays and how the sauce clings beautifully to every bite of pasta. Stick around—I’m sharing all my tips and tricks so you nail this every time!
Why You’ll Love This Recipe
- One-Pot Magic: All your ingredients cook together in the Instant Pot, saving you time and minimizing dishes.
- Juicy Chicken Every Time: Searing the chicken first locks in moisture for tender, flavorful bites.
- Versatile and Customizable: Easily swap herbs or pasta shapes to match your pantry and preferences.
- Quick and Satisfying: Ready from start to finish in under an hour, perfect for busy weeknights.
Ingredients You’ll Need
The beauty of this Instant Pot Chicken Pasta Recipe is how common ingredients come together to create a big flavor punch. I’ve chosen things that are easy to find and that play well with each other, plus I’ve included a few tips to help you shop smart.
- Chicken breasts or thighs: Boneless and skinless works best here; thighs add extra juiciness if you prefer.
- Dried basil or oregano: Both herbs are fantastic—pick whichever you love or have on hand to boost flavor.
- Garlic powder: For seasoning the chicken; it’s a classic that never fails to enhance taste without overpowering.
- Olive oil, extra virgin: Helps with searing and adds a subtle richness; use good quality for best results.
- Chicken broth, low sodium: I recommend low sodium so you can control the saltiness and keep it balanced.
- Penne or fusilli pasta: I like shapes with grooves—they hold sauce better. Feel free to choose gluten-free if needed.
- Tomato sauce, low sodium: Adds acidity and depth; using low sodium lets you season to taste.
- Fresh garlic cloves: Grated fresh garlic brightens the dish just before serving and gives it that fresh punch.
- Parmesan cheese, freshly grated: For that salty, nutty layer of flavor that makes this recipe irresistible.
- Mozzarella cheese, grated and divided: Melts beautifully and creates that comforting gooey texture everyone loves.
- Fresh parsley or basil (optional): A fresh herb garnish adds color and a fresh burst every time.
Variations
One of the best parts of this Instant Pot Chicken Pasta Recipe is how you can tweak it to suit your mood or pantry. I love trying out new twists—it keeps dinner exciting and fresh.
- Use chicken thighs: I often switch to thighs for an even juicier, more flavorful result, especially when I want a little richer dish.
- Swap pasta shapes: Fusilli or rigatoni work fabulously; just keep the cook time the same for best texture.
- Add veggies: Toss in some spinach, mushrooms, or bell peppers right after pressure cooking for extra nutrition and color.
- Spice it up: If you like heat, I sprinkle in some red pepper flakes while stirring the sauce—my family goes crazy for this kick.
How to Make Instant Pot Chicken Pasta Recipe
Step 1: Season and Sear the Chicken
Start by pressing “Sauté” on your Instant Pot and let it heat up until it says “Hot.” While waiting, sprinkle the chicken breasts evenly with dried basil (or oregano), garlic powder, salt, and pepper on both sides. Swirl in olive oil, then carefully add the chicken to the pot. Cook it for 4-5 minutes each side, making sure to tilt the pot to keep the oil spread out—this helps prevent sticking since the bottom isn’t flat like a pan. You’ll see the edges turn golden, which seals in the juices and flavors perfectly. When done, remove the chicken and set aside.
Step 2: Deglaze and Layer Ingredients
Next, pour in 1 cup of chicken broth and use a wooden spoon or spatula to scrape up any tasty browned bits from the bottom. This step is crucial to avoid a burn notice later! Press “Cancel” to stop sautéing. Then add the remaining 4 cups broth, dry pasta, olive oil, oregano, salt, and pepper. Give it a gentle stir to spread the pasta evenly, but here’s the secret: add the seared chicken back on top, then pour your tomato sauce right over the chicken without stirring. Trust me, this layering technique keeps the pasta from becoming mushy while the sauce infuses everything during pressure cooking.
Step 3: Pressure Cook and Finish
Seal the lid and make sure the valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on high for 5 minutes. When time’s up, release the pressure immediately by flipping the valve to “Venting”—this quick release keeps the pasta perfectly al dente, which I learned the hard way after overcooked mushy noodles! Open the lid, remove the chicken, and slice it into bite-sized pieces. Return the chicken to the pot, add grated fresh garlic, Parmesan, and half of the mozzarella. Stir everything gently to combine, then sprinkle the remaining mozzarella on top, close the lid again (don’t seal), and let it sit for 5 minutes to melt the cheese into glorious gooeyness.
Finally, sprinkle fresh parsley or basil on top, and serve immediately—you’ll find this tastes best fresh, with that perfect creamy texture and fresh herb brightness.
Pro Tips for Making Instant Pot Chicken Pasta Recipe
- Measure Liquids Carefully: Using dry measuring cups for broth and pasta ensures the right proportions—too much liquid can turn the dish runny.
- Quick Pressure Release: Don’t skip this step after cooking to avoid overcooked pasta; it’s a game changer I discovered after a few mishaps.
- Sear Chicken Evenly: Tilting the pot while searing helps oil coat the surface better since the pot isn’t flat—it prevents sticking and browns the chicken perfectly.
- Avoid Over-Stirring Before Cooking: Keep the tomato sauce on top of the chicken and don’t stir the pasta in; this layering keeps noodles firm and delicious.
How to Serve Instant Pot Chicken Pasta Recipe
Garnishes
I love sprinkling fresh parsley or basil leaves over this dish—it adds a pop of color and brings out the herbaceous notes in the sauce. A little extra grated Parmesan on top doesn’t hurt either, especially if you’re serving it for company or a special dinner.
Side Dishes
This recipe shines on its own, but I often pair it with a crisp green salad, garlic bread, or roasted veggies like asparagus or broccoli. These sides complement the creamy pasta and balance the meal beautifully.
Creative Ways to Present
For special occasions, I’ve served this Instant Pot Chicken Pasta Recipe in individual ramekins, topped with a sprinkle of breadcrumbs and broiled for a minute to add a golden crunch. It’s always a hit and makes the meal feel a little fancier without extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken pasta in airtight containers in the fridge—usually good for up to two days. When reheating, I add a splash of broth or water and warm it gently on the stove, stirring occasionally to bring back that creamy, saucy texture without drying out.
Freezing
Honestly, I don’t recommend freezing this dish because the pasta tends to become mushy when thawed. It’s best enjoyed fresh or within a couple of days from the fridge. If you want to prep ahead, consider cooking the chicken and sauce separately, then assemble with freshly cooked pasta later.
Reheating
Reheat leftovers on the stove over low heat, adding a bit of chicken broth or water to loosen the sauce. Stir often and cover to keep it warm without drying out. Microwave works too, but I find low, slow heating keeps textures best.
FAQs
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Can I use frozen chicken for this Instant Pot Chicken Pasta Recipe?
Yes, you can use frozen chicken breasts or thighs, but keep in mind that the cook time may need to increase slightly. Because this recipe has a short pressure cooking time, frozen chicken might not cook thoroughly in the same 5 minutes, so I recommend thawing overnight for best results.
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What pasta works best in the Instant Pot Chicken Pasta Recipe?
Pasta shapes with grooves or twists like penne, fusilli, or rigatoni work wonderfully as they hold onto the sauce well. Also, avoid super thin pastas like angel hair which can overcook easily. I use penne most often for a perfect tender bite.
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Why shouldn’t I stir the ingredients before pressure cooking?
Stirring before cooking mixes the pasta with the tomato sauce at the bottom, which can cause it to stick and clump. Layering the chicken on top and pouring sauce over it keeps the pasta separate and allows it to cook evenly without getting mushy.
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Can I make this recipe vegetarian?
To make a vegetarian version, swap the chicken broth for vegetable broth and replace the chicken with hearty vegetables like mushrooms, zucchini, or eggplant. You can also add plant-based protein like tofu or tempeh, just adjust the searing step accordingly.
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How do I avoid the “burn” error on the Instant Pot?
Deglazing the pot well after searing the chicken helps prevent the burn notice. Scrape all browned bits off the bottom before adding liquid and other ingredients, and avoid stirring the pasta at the bottom. These steps reduce the chance of food sticking and triggering the error.
Final Thoughts
This Instant Pot Chicken Pasta Recipe has become a staple in my weekly cooking routine because it’s reliable, hearty, and downright delicious. Whether I’m feeding my family on a busy weeknight or making comfort food for friends, this dish never disappoints. I hope you find it just as easy and tasty—it’s truly one of those meals that feel like a warm hug. Give it a go, and I’m sure it’ll become a favorite in your kitchen too!
Print
Instant Pot Chicken Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Low Salt
Description
This Instant Pot Chicken Pasta is a hearty and flavorful one-pot meal that combines tender seasoned chicken breasts with perfectly cooked pasta in a rich tomato sauce. Ready in under an hour, it’s a convenient, delicious dinner option for busy weeknights. The recipe uses the Instant Pot’s sauté and pressure cooking functions to seal in flavors and create a creamy, cheesy pasta that’s garnished with fresh herbs for a vibrant finish.
Ingredients
For Chicken:
- 3 large boneless skinless chicken breasts or thighs (1.5 pounds)
- 1 teaspoon dried basil or oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
For Pasta:
- 5 cups low sodium chicken broth
- 12 ounces dry penne or fusilli pasta (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano or basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces low sodium tomato sauce (1 can)
- 1-2 large garlic cloves, grated
- 1/4 cup freshly grated Parmesan cheese
- 1 cup grated Mozzarella cheese, divided
- Fresh parsley or basil for garnish (optional)
Instructions
- Prepare Chicken: Press the Sauté button on a 6 or 8 quart Instant Pot and wait until the display reads ‘Hot’. Meanwhile, season the chicken breasts with dried basil, garlic powder, salt, and pepper on both sides.
- Sauté Chicken: Swirl the olive oil in the Instant Pot and add the chicken breasts. Cook each side for 4-5 minutes until golden brown, tilting the pot occasionally to distribute oil evenly due to the curved bottom.
- Deglaze Pot: Remove the chicken onto a plate. Pour in 1 cup of chicken broth and use a spoon to scrape up any browned bits from the bottom of the pot to prevent burning. Press Cancel to stop Sauté mode.
- Add Pasta and Ingredients: Add the remaining 4 cups of chicken broth, dry pasta, olive oil, oregano, salt, and pepper. Stir gently to combine. Place the chicken breasts back on top and pour tomato sauce over the chicken and pasta without stirring.
- Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and press Manual or Pressure Cook on High for 5 minutes.
- Quick Release Pressure: When cooking finishes, immediately turn the valve to venting to release pressure quickly to avoid overcooking the pasta. Open the lid carefully.
- Slice Chicken: Remove the chicken breasts onto a plate, slice into bite-sized pieces, then return them to the pot.
- Add Cheese and Garlic: Stir in the grated garlic, Parmesan cheese, and half of the Mozzarella cheese. Sprinkle the remaining Mozzarella cheese on top. Close the lid and let the cheese melt for 5 minutes (you can use the residual heat with the lid closed).
- Garnish and Serve: Garnish with chopped fresh parsley or basil if desired. Serve immediately for best flavor and texture.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth, stirring occasionally.
- This pasta does not freeze well; texture degrades upon freezing.
- For gluten-free pasta, reduce pressure cooking time to 3 minutes initially. If undercooked, use the resting time while slicing chicken to allow pasta to absorb sauce.
- If the dish appears too runny after cooking, do not worry. Pasta will absorb the liquid once stirred and rested.
- Use dry measuring cups to accurately measure pasta and broth to maintain proper liquid ratios.
- For a 3-quart Instant Pot, halve the ingredient quantities but keep the cook time the same.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
