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
Scale
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
