Under the gun for dinner again? These 12 Instant Pot chicken pasta recipes are your weeknight heroes. From creamy comfort to zesty one-pot wonders, they’re fast, family-friendly, and foolproof. Ready to save your sanity? Let’s cook!
Classic Chicken Alfredo Pasta
There are those quiet nights when only a bowl of creamy, garlicky pasta will soothe the soul. This Instant Pot Classic Chicken Alfredo comes together in under 30 minutes, delivering tender chicken and al dente pasta swirled in a velvety Parmesan sauce. It's the kind of comforting meal that feels like a hug in a bowl.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the Instant Pot Chicken Alfredo
- 1 lb boneless skinless chicken breasts (about 2 breasts)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 8 oz fettuccine (or other pasta, broken in half if needed)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Turn the Instant Pot to sauté mode and add the olive oil. Let it heat until shimmering.
- Place the chicken in the pot and brown for 4 minutes per side, until golden. Remove to a plate.
- Add the minced garlic to the pot and sauté for 30 seconds, stirring constantly, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom — this prevents a burn warning later.
- Add the fettuccine to the broth, arranging it in a crisscross pattern so it doesn't clump. Do not stir.
- Place the browned chicken on top of the pasta.
- Close the lid, set the valve to sealing, and pressure cook on high for 6 minutes.
- When the timer ends, do a quick release by carefully turning the valve to venting. Stand back — steam is hot.
- Open the lid, remove the chicken to a cutting board, and let it rest for a minute before shredding with two forks.
- Switch the Instant Pot to sauté mode again. Pour in the heavy cream and grated Parmesan, and stir gently until the sauce is smooth and thickened, about 1-2 minutes.
- Return the shredded chicken to the pot, toss everything together, and let it warm through for another minute.
- To avoid a greasy sauce, always use full-fat cream and grate your Parmesan from a block — pre-shredded doesn't melt as well.
- If the pasta seems too thick, add a splash of warm water or broth to reach your preferred consistency.
Each forkful is wonderfully creamy, with the garlic and Parmesan shining through. The chicken stays juicy and the pasta has just the right bite. I love serving this with a handful of fresh parsley and a side of roasted asparagus for a pop of color and freshness.
Spicy Arrabiata Chicken Pasta
Cooking this arrabiata chicken pasta feels like a warm embrace on a chilly evening. The spicy tomato sauce, with its gentle heat from red pepper flakes, wraps around each piece of tender chicken and al dente pasta. It's a simple, soulful meal that asks for nothing more than a quiet moment to enjoy.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs
- a splash of olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken broth
- 8 oz penne pasta
- salt and pepper to taste
- fresh basil for garnish
- grated Parmesan cheese for serving
Instructions
- Set your Instant Pot to sauté mode and add a splash of olive oil.
- Season the chicken thighs with salt and pepper on both sides.
- Sear the chicken until golden brown, about 3 minutes per side, then remove and set aside. Tip: Browning adds deep flavor, so don't rush this step.
- Add the diced onion to the pot and cook until softened, about 3 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the red pepper flakes and stir for a few seconds.
- Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Tip: Deglazing prevents a burn warning.
- Add the penne pasta and stir to fully submerge in the liquid. Tip: Make sure all pasta is covered for even cooking.
- Nestle the seared chicken thighs on top of the pasta.
- Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- Once the cook time is up, quick release the pressure immediately to prevent the pasta from overcooking.
- Remove the chicken thighs, shred or slice them, then return to the pot. Stir everything together.
- Taste and adjust salt and pepper if needed.
- Serve in bowls, garnished with fresh basil and a generous sprinkle of Parmesan cheese.
Silky tomato sauce clings to each tender pasta piece, but the charred chicken brings it all home. Serve with a side of crusty bread to soak up every last drop, and maybe a sprinkle of extra red pepper flakes if you're feeling bold.
Lemon Garlic Chicken Pasta
Nothing quite compares to the comfort of a creamy pasta that comes together in the Instant Pot with hardly any effort. This lemon garlic chicken pasta is one of those dishes that feels both indulgent and simple, a quiet kind of weeknight magic.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Main
- a couple of boneless skinless chicken breasts (about 1 lb)
- a splash of olive oil (about 1 tbsp)
- 4 cloves of garlic, minced
- 1 cup of chicken broth
- juice of 1 lemon (about 2 tbsp)
- 8 ounces of fettuccine or any long pasta, broken in half
- salt and pepper, to your liking
- a handful of fresh parsley, chopped (about 2 tbsp)
- a tablespoon of butter
- half a cup of heavy cream
Instructions
- Set your Instant Pot to sauté mode and add a splash of olive oil.
- Season the chicken breasts with salt and pepper on both sides, then place them in the pot. Sear for 3 minutes per side until golden brown – no need to cook through.
- Remove the chicken to a plate and set aside. (Tip: For extra flavor, let the fond build up on the bottom of the pot.)
- Add the minced garlic to the pot and sauté for 30 seconds until fragrant, stirring constantly so it doesn't burn.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom with a wooden spoon – this deglazes the pot and prevents a burn warning.
- Add the broken pasta to the pot, spreading it evenly in the liquid. Do not stir; just press it down gently so it's mostly submerged.
- Place the seared chicken breasts on top of the pasta. (Tip: Nestle them in so they stay moist during pressure cooking.)
- Close the lid and set the valve to sealing. Pressure cook on high for 5 minutes.
- Once the timer beeps, carefully quick-release the pressure by turning the valve to venting. Open the lid when the pin drops.
- Remove the chicken to a cutting board and let it rest for a couple of minutes, then shred or slice it into bite-sized pieces.
- Stir the pasta gently – it may be clumped together; use tongs to separate it. (Tip: If the pasta looks a little dry, add a splash of broth or water.)
- Add the butter and heavy cream to the pot and stir until the butter is melted and the sauce is creamy.
- Return the shredded chicken to the pot along with the chopped parsley. Give everything a good stir, taste, and adjust salt and pepper if needed.
- Let the pasta sit for a minute to thicken slightly before serving.
Bright, buttery, and garlicky, this pasta is the kind of meal that makes a Tuesday feel special. Serve it with a simple side salad or a glass of crisp white wine, and let the lemony creaminess settle into your evening.
Creamy Pesto Chicken Pasta
Mornings like this call for something comforting, and this creamy pesto chicken pasta is exactly that. It's a dish that feels both indulgent and familiar, made entirely in the Instant Pot for those days when you want a warm hug without the fuss.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 8 ounces penne pasta
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Season the chicken breasts on both sides with the salt and black pepper.
- Turn the Instant Pot to the Sauté setting and add the olive oil. Let it heat until shimmering.
- Sear the chicken breasts in a single layer for 3–4 minutes per side, until golden brown. (Tip: do not overcrowd; work in batches if needed.)
- Remove the chicken to a plate. Add the minced garlic to the pot and sauté for 30 seconds, stirring constantly.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Add the penne pasta to the broth, then lay the chicken breasts on top of the pasta.
- Close the lid and set the valve to Sealing. Pressure cook on High for 8 minutes.
- When the timer ends, let the pressure release naturally for 5 minutes, then quick release any remaining steam. (Tip: natural release helps the pasta finish cooking without getting mushy.)
- Open the lid carefully. Remove the chicken and shred it with two forks or dice into bite-sized pieces.
- Stir in the heavy cream, basil pesto, and pine nuts until the sauce is smooth and creamy. (Tip: add the cream and pesto off the heat to prevent curdling.)
- Return the shredded chicken to the pot and stir to combine. Sprinkle with grated Parmesan cheese if using, and serve warm.
Finally, the sauce wraps around each noodle like a cozy blanket, with the pine nuts adding a little crunch. It's the kind of meal that makes you slow down and savor every bite, perfect for a quiet evening in.
Chicken Parmesan Pasta
Evening light slants across the kitchen as I reach for the Instant Pot—tonight, we’re making a cozy Chicken Parmesan Pasta that feels like a warm hug. It’s the kind of dish that makes you slow down, one tender bite at a time.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 large egg, beaten
- a splash of olive oil for browning
For the Pasta and Sauce
- about 2 cups of your favorite marinara sauce
- 1 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 8 ounces dried pasta (rotini or penne work great)
For Topping
- 1 cup shredded mozzarella cheese
- a handful of fresh basil leaves, chopped
Instructions
- Set your Instant Pot to sauté mode and let it heat up while you prep.
- In a shallow dish, combine the panko, Parmesan, and Italian seasoning. Tip: Press the breading firmly onto the chicken to ensure it sticks during cooking.
- Dip each pounded chicken breast into the beaten egg, then coat evenly with the breadcrumb mixture.
- Add a splash of olive oil to the hot Instant Pot, then place the breaded chicken in a single layer. Cook 2–3 minutes per side, until golden brown. Remove and set aside on a plate.
- Add the minced garlic to the pot and sauté about 30 seconds until fragrant. Pour in the marinara and chicken broth, scraping up any browned bits from the bottom—this prevents a burn warning.
- Stir in the dried basil and dry pasta, making sure the pasta is mostly submerged in the liquid. Arrange the browned chicken on top of the pasta, pressing down gently.
- Close the lid, set the valve to sealing, and pressure cook on high for 6 minutes. For al dente pasta, 6 minutes is just right; add a minute if you prefer softer.
- When the timer beeps, carefully quick-release the steam. Open the lid and use a meat thermometer to check the chicken—it should read 165°F.
- Remove the chicken to a cutting board and let it rest for a minute. Switch the Instant Pot to sauté mode, stir the pasta, then sprinkle the mozzarella evenly over the top. Stir gently until melted and creamy.
- Slice the chicken into strips and serve over the cheesy pasta. Garnish with fresh basil and extra Parmesan if you like.
One spoonful reveals tender pasta, juicy chicken beneath a blanket of melted mozzarella—each bite is pure comfort. Serve it with a side salad or garlic bread for an extra special touch.
Chicken Stroganoff Pasta
Cooking this dish feels like a warm hug on a rainy evening. It's creamy, comforting, and surprisingly simple to pull together in your Instant Pot.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- a splash of olive oil
- a couple of tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- ½ cup sour cream (full-fat works best)
- 8 ounces wide egg noodles
- salt and black pepper to taste
- a handful of fresh parsley, chopped (for garnish)
Instructions
- Set your Instant Pot to Sauté mode and add a splash of olive oil. Once hot, add the chicken pieces in a single layer and season with salt and pepper. Brown for about 3–4 minutes per side, then transfer to a plate.
- Add the butter to the pot and let it melt. Sauté the onion and garlic for 2 minutes until soft and fragrant.
- Add the sliced mushrooms and cook for another 4 minutes, stirring occasionally, until they release their liquid and start to brown.
- Sprinkle the flour over the mushrooms and stir constantly for 1 minute to coat everything evenly — this thickens the sauce later.
- Pour in the chicken broth and scrape up any browned bits from the bottom. Stir in the Dijon mustard until fully combined.
- Return the browned chicken to the pot, along with any juices on the plate. Give everything a good stir.
- Add the egg noodles on top — do not stir them in yet. Just press them gently into the liquid so they're mostly submerged.
- Close the lid, set the valve to Sealing, and pressure cook on High for 6 minutes.
- Once the timer beeps, carefully quick-release the pressure. Stir the noodles and chicken — the sauce will look thin, but that's okay.
- Switch the Instant Pot to Sauté mode again. Stir in the sour cream until the sauce is creamy and smooth. Let it bubble gently for 1–2 minutes to thicken slightly.
- Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley.
With its velvety sauce and tender chicken, this pasta is perfect for busy weeknights. Pair it with a simple green salad for a complete meal.
BBQ Chicken Pasta
Evening settles in, and I find myself craving something that feels like summer on a plate. This BBQ Chicken Pasta in the Instant Pot comes together with smoky barbecue sauce, sweet corn, and sharp cheddar—a cozy bowl that's both fast and familiar.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
Everything
- a pound of boneless skinless chicken breasts
- a couple cups of chicken broth (2 cups)
- a cup of your favorite smoky barbecue sauce
- a can of corn, drained (15 oz)
- 8 ounces of rotini or other short pasta
- a cup of shredded sharp cheddar cheese
- a splash of heavy cream (about half a cup)
- a teaspoon each of garlic powder and onion powder
- a pinch of salt and pepper
- some fresh parsley for garnish (optional)
Instructions
- Set your Instant Pot to sauté mode and add a drizzle of oil. Tip: Browning the chicken first adds deep flavor.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder, then place them in the pot. Cook for 3-4 minutes per side until golden. Remove and set aside.
- Pour in the chicken broth and barbecue sauce, scraping up any browned bits from the bottom. Tip: Deglazing prevents the burn notice and keeps all that flavor in the sauce.
- Add the drained corn and the pasta, submerging it as much as possible. Place the chicken on top.
- Close the lid, set valve to sealing, and pressure cook on high for 5 minutes. Tip: For al dente pasta, reduce to 4 minutes.
- Once done, quick release the pressure. Carefully remove the chicken and shred with two forks.
- Stir in the shredded cheddar and heavy cream until melted and creamy. Tip: Add cheese off the heat to avoid a grainy texture.
- Return the shredded chicken to the pot, stir to combine. Let it rest for a minute to thicken. Garnish with parsley.
With each forkful, the tender chicken and pasta are coated in that tangy, sweet sauce, punctuated by bursts of corn and rich cheddar. Whip up a double batch, because leftovers make for a dreamy lunch the next day—if they last that long.
Chicken Marsala Pasta
Pouring a glass of something nice and settling into the kitchen—that’s how I like to start this simple Instant Pot dinner. It’s one of those meals that feels fancy but comes together with hardly any fuss, thanks to the deep, sweet notes of Marsala wine and earthy thyme.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (about 2 large)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry Marsala wine
- 2 cups low-sodium chicken broth
- 8 oz dried penne pasta (about 2 1/2 cups)
- 2 teaspoons fresh thyme leaves (or 1 tsp dried)
- 1/2 cup heavy cream
Instructions
- Season the chicken breasts evenly with the salt and pepper.
- Turn the Instant Pot to sauté mode (high) and add the olive oil. Once shimmering, place the chicken in the pot and cook for 4–5 minutes per side, until golden brown. Transfer to a plate and set aside.
- Add the butter to the pot and let it melt. Then add the sliced mushrooms and cook, stirring occasionally, for about 3 minutes until they start to soften and release liquid.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the pot (this deglazing is key for flavor—don't skip it!). Let the wine simmer for 1 minute.
- Add the chicken broth and penne pasta. Gently stir so the pasta is mostly submerged.
- Nestle the seared chicken breasts on top of the pasta. They don't need to be fully submerged.
- Close the lid, set the valve to sealing, and pressure cook on high for 6 minutes. (Tip: cut chicken to even thickness so they cook evenly.)
- Allow the pressure to release naturally for 5 minutes, then carefully turn the valve to quick release any remaining steam. (Natural release keeps the pasta creamy and prevents splattering.)
- Open the lid and use tongs to transfer the chicken to a cutting board. Shred or slice the chicken into bite-sized pieces.
- Stir the heavy cream and fresh thyme into the pasta mixture until well combined and creamy.
- Return the shredded chicken to the pot and stir gently. Let everything sit for a minute to absorb the sauce. Taste and add more salt or pepper if needed.
Maybe spoon this pasta into wide, shallow bowls so every bite catches a bit of the silky sauce. The Marsala gives it a lovely warmth, and the thyme keeps it grounded—perfect for a quiet night in with a good movie.
Chicken Tikka Masala Pasta
There are some recipes that feel like a warm hug on a rainy day, and this Chicken Tikka Masala Pasta is one of them. It blends the comfort of pasta with the bold, aromatic flavors of a creamy tomato curry, all made effortlessly in the Instant Pot. The yogurt adds a subtle tang that brings every bite to life.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- a splash of olive oil (about 1 tablespoon)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk (or heavy cream)
- 1 cup chicken broth
- 1 cup plain yogurt
- 1 pound pasta, such as penne or fusilli
- fresh cilantro, for garnish
Instructions
- Set your Instant Pot to Sauté mode and add a splash of olive oil.
- Add diced onion and cook, stirring occasionally, until softened, about 3 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add garam masala, cumin, turmeric, salt, and pepper. Cook for 30 seconds, stirring constantly to toast the spices—this deepens the flavor.
- Add the chicken breasts, nestling them into the spice mixture. Pour in crushed tomatoes, coconut milk, and chicken broth. Stir to combine.
- Pressure cook on High for 10 minutes. Allow a 5-minute natural release, then carefully quick release any remaining pressure. The natural release keeps the chicken tender.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the pot.
- Stir in the yogurt until fully incorporated. For best results, let the sauce cool for a minute before adding yogurt to prevent curdling.
- In a separate pot, cook pasta according to package directions until al dente. Drain and add to the sauce. Stir to coat every piece.
- Serve hot, garnished with fresh cilantro.
Soft, tender chicken and al dente pasta swim in a luscious, creamy curry sauce that's both comforting and exciting. Spoon it over a bed of spinach or roasted vegetables for a beautiful twist, or simply enjoy it as is with a side of warm naan.
Chicken Broccoli Alfredo
Drifting into the kitchen on a cool June evening, I find myself craving something creamy and comforting. This Chicken Broccoli Alfredo made in the Instant Pot is exactly that—a one-pot wonder that delivers tender chicken, vibrant broccoli, and rich garlic Alfredo sauce without the fuss. It's the kind of meal that feels like a warm hug after a long day.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 3 cloves garlic, minced
- a splash of olive oil (about 1 tablespoon)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 8 ounces fettuccine, broken in half
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set your Instant Pot to Sauté mode and add a splash of olive oil. Once hot, add the chicken pieces in a single layer. Cook without stirring for 3 minutes until golden brown on one side, then flip and cook another 2 minutes. (Tip: Don't overcrowd the pot; sear in batches if needed for better browning.)
- Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom—this is essential to avoid a Burn warning later.
- Add the heavy cream, salt, pepper, and the broken fettuccine. Make sure the pasta is mostly submerged in the liquid. (Tip: Breaking the fettuccine helps it fit in the pot and cook evenly.)
- Place the broccoli florets on top of the pasta without stirring. Lock the lid and set the valve to Sealing. Pressure cook on High for 8 minutes.
- Once the timer beeps, do a quick release of the pressure by carefully turning the valve to Venting. (Tip: Quick release stops the broccoli from overcooking into mush.)
- Open the lid and stir in the Parmesan cheese until melted and the sauce is creamy. Let it sit for 2 minutes to thicken before serving.
Once you take that first forkful, you'll notice the alfredo sauce clings perfectly to each strand of pasta, with tender chicken and just-tender broccoli in every bite. It's a weeknight dinner that feels special but comes together in under 30 minutes. Serve it with a crisp green salad and a glass of white wine for a complete meal.
Chicken Spinach Artichoke Pasta
Perhaps the most comforting thing on a quiet evening is a bowl of creamy pasta that comes together without much fuss. This Chicken Spinach Artichoke Pasta, made entirely in the Instant Pot, feels like a warm hug—creamy, tangy, and full of tender chicken and vibrant greens. It’s the kind of meal that invites you to slow down and savor each bite.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1 cup chicken broth
- 8 ounces uncooked penne pasta
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup frozen spinach, thawed and squeezed dry
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- A squeeze of fresh lemon juice (optional)
Instructions
- Set your Instant Pot to Sauté mode and add the olive oil. Once shimmering, add the chicken pieces in a single layer and cook without stirring for 3 minutes, until golden brown on one side.
- Flip the chicken and cook another 2 minutes. Season with a pinch of salt and pepper. Tip: Don't overcrowd the pot—browning in batches ensures better flavor.
- Add the minced garlic and chopped onion, stirring constantly for 1 minute until fragrant. Tip: Scrape up any browned bits from the bottom to prevent a burn warning later.
- Pour in the chicken broth and use a wooden spoon to deglaze the pot completely, scraping up all the flavorful bits.
- Add the uncooked penne pasta, pressing gently to submerge it in the liquid as much as possible. Do not stir after adding pasta, as it can stick.
- Close the lid, set the valve to Sealing, and cook on Manual High Pressure for 6 minutes (al dente) or 7 minutes for softer pasta.
- When cooking time ends, carefully quick-release the pressure by turning the valve to Venting. Stand back until steam stops.
- Stir in the cream cheese cubes until fully melted and the sauce is creamy. Tip: Add cream cheese while the pasta is still hot for smooth melting.
- Fold in the thawed spinach, artichoke hearts, and Parmesan cheese. Stir gently until the spinach is heated through and the cheese is incorporated.
- Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice if desired. Serve immediately.
Zealously creamy yet bright from the tangy artichokes, this pasta strikes a perfect balance. The tender chicken and silky sauce coat every penne tube, while the spinach adds a subtle earthiness. I love serving it with a side salad and crusty bread to soak up every last drop.
Buffalo Chicken Pasta
Here's a cozy recipe that feels like a warm hug on a chilly evening. It combines the spicy kick of buffalo wings with the comforting embrace of pasta, all made in the Instant Pot for a quick weeknight dinner.
Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, a pinch each
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk
- 1 pound short pasta, like rotini or penne
- 1/2 cup buffalo hot sauce
- 1/2 cup crumbled blue cheese, plus more for serving
- 1/2 cup diced celery, plus a few leaves for garnish
- 1/4 cup heavy cream, a splash
Instructions
- Turn the Instant Pot to sauté mode and heat the olive oil until shimmering.
- Add the chicken pieces, season with salt and pepper, and cook until golden on the outside but not fully cooked through, about 3 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and milk, scraping up any browned bits from the bottom of the pot.
- Add the pasta, ensuring it is mostly submerged in the liquid.
- Close the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
- Quick release the pressure when the timer goes off.
- Open the lid and stir in the buffalo hot sauce, crumbled blue cheese, diced celery, and heavy cream.
- Let the pasta sit for 2 minutes to thicken slightly, then serve with extra blue cheese and celery leaves if desired.
Unexpectedly, this dish is even creamier and more flavorful the next day — perfect for leftovers. For a crunchier texture, sprinkle crushed tortilla chips on top just before serving.
Conclusion
Overwhelmed by dinnertime? These 12 Instant Pot chicken pasta recipes are lifesavers—quick, comforting, and perfect for busy nights. Pick one, give it a try, and then drop your favorite in the comments! And don’t forget to save this roundup on Pinterest for easy access later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
