instant pot chicken pasta recipe
The Best instant pot chicken pasta recipe
I’ve been cooking with an Instant Pot for years now, and nothing beats the way it makes quick, flavorful meals without all the fuss. This Instant Pot Chicken Pasta recipe is one of my go-to favorites because it’s so simple yet always turns out perfectly tender chicken and a rich, savory sauce that clings to the pasta. My kids—especially my teenage son who’s always picky about meals—will eat this straight from the bowl. It’s the kind of dish that feels special but doesn’t take forever to prepare, which is a huge plus when you’re trying to get dinner on the table before bedtime.
I love this recipe because it’s versatile enough for any occasion—whether it’s a weeknight family dinner or a make-ahead meal for a busy weekend. The Instant Pot does all the heavy lifting, so I can focus on seasoning and adjusting flavors to taste. My family loves it because it’s hearty but not too heavy, and the chicken is so tender it practically melts in your mouth. Plus, it’s packed with protein and veggies, which makes it a healthier option than most takeout or frozen meals. It’s that kind of recipe that makes me feel good about feeding my family without sacrificing taste or convenience.
Instant Pot Chicken Pasta
A quick and flavorful one-pot meal featuring tender chicken, creamy tomato sauce, and al dente pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 12 oz pasta (penne or fettuccine)
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- 1.5 cups marinara sauce
- 1 cup heavy cream (or half-and-half)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
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1 In a skillet, heat olive oil over medium-high heat. Season chicken thighs with garlic powder, paprika, salt, and pepper. Cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
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2 In the Instant Pot, combine chicken broth and pasta. Seal and cook on high pressure for 12 minutes. Allow natural release for 10 minutes, then quick release.
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3 While pasta cooks, in a separate pot, heat marinara sauce with garlic, oregano, and red pepper flakes over medium heat. Simmer for 3-4 minutes.
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4 Add heavy cream to the sauce and whisk until smooth. Pour sauce over cooked pasta in the Instant Pot. Stir in Parmesan cheese.
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5 Return chicken to the Instant Pot and stir to combine. Cook on high pressure for 3 minutes. Allow natural release for 2 minutes, then serve.
🔧Equipment
- Instant Pot
- Large skillet or pot
- Whisk
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Pasta Works
This Instant Pot chicken pasta recipe is my go-to for any quick dinner—whether it’s a busy weeknight or a last-minute family gathering. It cooks fast, keeps flavors rich and tender, and always feels special without needing fancy prep, making it the perfect way to feed crowds without stress. Plus, the one-pot method means less cleanup, so everyone can just enjoy the meal instead of worrying about dishes.
❓ Frequently Asked Questions About Instant Pot Chicken Pasta
What is the best type of pasta to use in an Instant Pot for this chicken pasta recipe?
The best type of pasta for this recipe is fettuccine or fettuccine-style pasta, as it holds up well to the Instant Pot’s high pressure and absorbs flavors beautifully. However, penne, farfalle (bowtie), or even spaghetti also work well if you prefer a different shape. Avoid very small or delicate pastas like angel hair or ravioli, as they can break under pressure.
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How do I ensure my chicken stays tender while cooking in the pressure cooker?
To keep your chicken tender, sear it first in a little oil or butter before adding it to the Instant Pot. This helps lock in moisture. Additionally, avoid overcrowding the pot—cook in batches if needed. For extra tenderness, you can add a splash of broth or a splash of water along with the chicken to create steam, which helps retain moisture.
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Can I substitute any of the ingredients in this recipe, and if so, what are the best replacements?
Yes! Here are some common swaps: – Chicken breast → Use chicken thighs (more flavorful and juicier). – Garlic → Substitute with onion powder (½ tsp) or garlic powder (¼ tsp). – Red wine → Replace with chicken broth or apple cider vinegar (½ cup) for brightness. – Pasta → Try whole wheat pasta or zucchini noodles (for a lighter option). – Tomato sauce → Use diced tomatoes or a store-bought marinara for convenience.
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Why is my Instant Pot chicken pasta turning out dry or rubbery?
A dry or rubbery texture usually happens due to overcooking or improper technique. To fix it: 1. Check the cooking time—remove chicken from the pot 5-10 minutes early if it’s fully cooked. 2. Don’t overfill the pot—leave at least 1 inch of headspace. 3. Add liquid wisely—start with 1 cup broth or water and adjust based on how much pasta you’re using. 4. Use a natural release—if you’re impatient, a quick release can dry things out faster; slow release helps retain moisture. 5. Rest the chicken—let it sit in the pot for 5 minutes before draining to redistribute juices.
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How can I make this recipe gluten-free or dairy-free?
For a gluten-free version: – Use gluten-free pasta (ensure it’s certified). – Replace butter with olive oil or dairy-free butter. – Check broth and wine labels for gluten.
For a dairy-free version: – Skip butter and substitute with olive oil or avocado oil. – Use coconut milk (½ cup) instead of cream for a richer texture. – Ensure any pre-made sauce is dairy-free (add a splash of lemon juice for tang if needed).
