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    Home » Main dishes » Instant Pot Chicken Pasta

    March 9, 2021

    Instant Pot Chicken Pasta

    Jump to Recipe

    This Instant Pot chicken pasta is a dump and go recipe that will for sure enter your weekly dinner rotation. It's easy, delicious, and ready in just 25 minutes.

    Penne with chicken, sun dried tomatoes, parsley and cheese in a plate
    Instant Pot chicken pasta

    This is one of those Dump and go Instant Pot recipes that you'll make over and over again. It's creamy, cheesy and the flavors are just amazing. The sundried tomatoes, Parmesan cheese and Italian seasoning blend are the perfect combination for an Italian flavored pasta.

    Jump to:
    • Ingredients and substitutions
    • How to make it
    • Tips for a great pasta
    • Storing
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    • 📖 Recipe / Receita

    Ingredients and substitutions

    • Pasta: Most shapes would be fine for this recipe. I like using Rotini and Penne, or any "tube shaped" pasta that can hold some cream inside.
    • Chicken broth/stock: Homemade, from a carton or made with bouillon. They all work fine.
    • Dried tomatoes: I think they are a key ingredient for flavor in this recipe, and I wouldn't substitute it for anything else, but it is possible to cook without it. It would be nice to add another flavorful ingredient like black olives or capers, though.
    • Cream Cheese: If you don't have any cream cheese on hand, you could substitute it for 7 fl.oz (200 ml) of heavy cream + 1 ½ cup of shredded cheese, like mozzarella, after cooked.

    *For full list of ingredients, go to the recipe card at the bottom of this post.

    penne pasta with chicken, sundried tomatoes, parsley and parmesan cheese in a plate
    Instant Pot creamy chicken pasta

    How to make it

    This is a dump and start Instant Pot recipe, so there are no secrets on how to make it.

    Just add all ingredients, except Parmesan cheese, stir and set it to cook on high pressure for 3 minutes. After the time is up, release the pressure manually, add the cheese and give it a good stir to combine everything. Make any adjustments with seasonings or add more liquid, if you feel like necessary, and it's ready to eat.

    Ingredients for the Instant Pot chicken pasta mixed in the inner pot
    Ingredients mixed in the pan
    Pasta ready in the pan
    Pasta ready in the pan

    Tips for a great pasta

    CUT CHICKEN BREAST INTO SMALL PIECES: Everything is going to cook for just 3 minutes, so make sure to cut breasts into little pieces to be able to cook thoroughly.

    ADD MORE WATER/BROTH IF NECESSARY: The amount of broth stated in the recipe is for a creamy pasta, but if you prefer a thinner sauce, you can add more broth/water after it's ready. Some pasta can also absorb more water, so just add more liquid at the end if necessary.

    REMOVE PRESSURE RIGHT AWAY: After it's cooked don't let the pan sit closed, with the pressure inside, as the remaining pressure will continue cooking your pasta and make it mushy. As soon as it beeps, manually release the pressure by turning the valve or pressing it down (depending on your model).

    ADD MORE SEASONINGS AND CHEESE TO YOUR LIKING: The amount of salt, seasonings and cheese used in this recipe is perfect for my family's palate, but you can add more according to your taste, even after cooked.

    ADD WATER TO REHEAT IT: This pasta can be reheated really well. Just make sure to add about 1 tablespoon of water per serving before reheating, then mix it well.

    pasta, chicken, sundried tomatoes, parsley with creamy sauce in a plate
    Instant Pot creamy chicken pasta

    Storing

    Keep leftovers refrigerated for up to 3 days. Add a little water (about 1tablespoon per serving) when it's time to reheat it.

    More Easy Recipes to try:

    • Oven Roasted Chicken with Balsamic Sauce
    • White Chicken Chili
    • Brazilian Stroganoff

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    📖 Recipe / Receita

    Penne pasta with chicken, dried tomatoes and parsley with cream cheese sauce
    Print Recipe

    Instant Pot Chicken Pasta

    This Instant Pot chicken pasta is a dump and go recipe that will for sure enter your weekly dinner rotation. It's easy, delicious, and ready in just 25 minutes.
    Prep Time7 mins
    Cook Time3 mins
    Building up pressure15 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American, Brazilian, Italian
    Keyword: Chicken, instant pot, pasta
    Servings: 8
    Calories: 484kcal
    Author: Lilian Vallezi
    Cost: $1 per serving
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    Equipment

    • Pressure Cooker

    Ingredients

    • 16 oz Rotini or Penne (450g)
    • 32 fl. oz. Chicken broth/stock (1 liter)
    • 1 lb Boneless/skinless chicken breasts, cut into 1"cubes (500g)
    • 8 oz. Cream cheese (230g)
    • 1 cup Sun-dried tomatoes (julienne cut)
    • 1 tablespoon Italian seasoning
    • 1½ teaspoon Minced garlic
    • 1 teaspoon Salt
    • ½ cup Parmesan cheese

    Instructions

    • Add all ingredients, except parmesan cheese, into the inner pan, cutting the cream cheese into smaller chunks.
    • Stir everything, close the lid, and turn the valve to sealing position. (If you have the new model, it seals automatically).
    • Press "manual" or "pressure cook" (depending on your model) and set it to high pressure for 3 minutes.
    • When time is up manually release the pressure, by turning the valve to "venting" position.
    • Once all the pressure has been released, open the lid and mix everything well. Add Parmesan cheese and give it a final stir.
    • Enjoy!

    Notes

    If time is not a problem for you, you can sauté the garlic in olive oil first, before adding the other ingredients. This will develop even more flavor.
    *The time stated for building up pressure is for a 8qt Instant Pot. If you have a 6qt it'll be even faster.
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    Nutrition Estimate:

    Calories: 484kcal

    All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.

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