Description
This Instant Pot Chicken Pasta recipe delivers a creamy, comforting meal ready in just 30 minutes. Tender chicken breast, perfectly cooked pasta, and a rich, cheesy sauce come together effortlessly using your Instant Pot. Ideal for a quick weeknight dinner, this dish offers a delicious blend of flavors and can be easily customized with ingredient substitutions for dietary preferences.
Ingredients
Scale
Protein
- 1 pound Chicken Breast (can substitute with chicken thighs or tofu)
Pasta
- 8 ounces Pasta (e.g., elbow macaroni; gluten-free option available)
Oils and Fats
- 2 tablespoons Olive Oil (can substitute with vegetable oil)
- 2 tablespoons Butter (can be omitted or replaced with vegan butter)
Vegetables and Aromatics
- 1 medium Onion (can substitute with shallot or leeks)
Liquids
- 2 cups Chicken Stock (can use vegetable broth for vegetarian options)
- 1 cup Heavy Cream (evaporated milk can be a lighter alternative)
Cheese and Seasonings
- 4 ounces Cream Cheese (mascarpone cheese can also be used)
- 1 cup Parmesan Cheese (nutritional yeast can be used as vegan substitute)
- 1 teaspoon Garlic Powder (fresh minced garlic can be used instead)
- 1 teaspoon Italian Seasoning (dried oregano and basil are suitable substitutes)
- 1/2 teaspoon Paprika (optional for added smoky flavor)
Instructions
- Prepare the Ingredients: Dice the chicken breast into bite-sized pieces and finely chop the onion. Measure out the pasta, chicken stock, and all dairy ingredients to have everything ready before using the Instant Pot.
- Sauté the Onion and Chicken: Turn the Instant Pot to the ‘Sauté’ mode. Add olive oil and sauté the chopped onion for 2-3 minutes until translucent. Add the diced chicken pieces, sprinkle with garlic powder, Italian seasoning, and paprika, then cook for 4-5 minutes until the chicken is lightly browned.
- Add Pasta and Liquids: Pour in the pasta and chicken stock, ensuring the pasta is submerged. Do not stir the pasta once added to prevent sticking to the bottom.
- Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes with high pressure. After cooking, allow the pressure to release naturally for 5 minutes, then perform a quick release to let out any remaining pressure.
- Finish the Sauce: Open the lid carefully. Stir in the butter, heavy cream, cream cheese, and Parmesan cheese. Stir continuously until the cheeses melt completely and the sauce is smooth and creamy.
- Adjust and Serve: Taste and adjust seasoning if necessary. Serve the creamy chicken pasta hot garnished with extra Parmesan or fresh herbs if desired.
Notes
- You can substitute chicken thighs for chicken breast for a juicier texture.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken stock.
- Gluten-free pasta can be used to make this recipe gluten-free.
- Use fresh garlic instead of garlic powder for a stronger garlic flavor.
- Adjust paprika quantity to your taste for a hint of smokiness.
- Use vegan butter, vegan cream cheese, and nutritional yeast to make the dish vegan-friendly.
