Instant Pot Cheesy Chicken Pasta is a quick and easy dinner that’s both comforting and delicious. This recipe takes advantage of the convenience of the Instant Pot to cook tender chicken and pasta in a creamy garlic sauce with plenty of cheese.
With just a few simple ingredients and less than 30 minutes from start to finish, this dish is perfect for busy weeknights when you need a satisfying meal in a hurry. So fire up your Instant Pot and get ready to enjoy a bowl of warm, cheesy goodness!
Looking for a one-pot wonder? This Instant Pot Gooey Cheesy Garlic Chicken Pasta is a quick and simple recipe that you can make in 20 minutes or less! I call that a busy mom win! I’ve been working on a collection of simple Instant Pot recipes that are easy to whip up and in 30 minutes or less. Do you have a specific recipe in mind? Maybe I can create it for you! Let me know in the comments section below.
To make this Instant Pot Gooey Cheesy Garlic Chicken Pasta, you really only need a few pantry staple items. During these trying times and with grocery stores being low on certain things, it’s nice to stock up your pantry when you can.
My Favorite Pantry Staples:
- Pasta
- Canned Goods – diced, crushed, whole tomatoes, fruit, veggies
- Jarred pasta sauce
- Rice
- Baking supplies – flours, sugars, baking soda, baking powder, etc.
- Foil, gallon-sized Ziplock bags, parchment paper, etc.
- Seasonings
- Oils, vinegar, sauces
Let’s get started on making this Instant Pot Gooey Cheesy Garlic Chicken Pasta!
Ingredients
- 1 pound chicken tenders, cubed
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 4 cups low-sodium chicken broth
- 16oz pasta of your choice
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 2oz cream cheese
- 3 oz grated Parmesan and Romano cheese
- Fresh chopped basil
Chicken Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
Instructions
1. Season the chicken pieces with all of the chicken seasoning.
2. Press SAUTE on the Instant Pot. Saute the chicken on all sides and then add chopped shallot and garlic to the pot. Continue cooking for 1 minute until fragrant.
3. Turn off the saute function and add the chicken broth. Deglaze the pan for 30 seconds, then add pasta to your Instant Pot. Stir everything around until the pasta is submerged in the chicken broth.
4. Cover with the lid and lock it into its position. Turn the vent to the sealing position. Press the pressure cook setting and cook on high for 4 minutes. When it’s finished cooking, do a quick release.
5. Turn your Instant Pot off and stir in butter, heavy cream, cream cheese, grated parmesan, and romano cheeses.
6. Sprinkle with basil and serve.
Looking for more delicious recipes? You might like:
- Crockpot Chicken Cacciatore Freezer Meal
- Slow Cooker Vegan Bolognese with Red Wine
- Crockpot Crispy Pork Ramen
Instant Pot Cheesy Chicken Pasta
Ingredients
- 1 pound chicken tenders cubed
- 3 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium shallot chopped
- 2 cloves garlic chopped
- 4 cups low-sodium chicken broth
- 12 ounces cavatappi pasta
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 ounces cream cheese
- 3 ounces grated Parmesan
- 3 ounces Romano cheese
- Fresh chopped basil
Instructions
- Prep the chicken. In a mixing bowl add the chicken, Italian seasoning, paprika, garlic powder, salt, and pepper. Mix well.
- Cook the chicken. Press SAUTE on the Instant Pot. Add the olive oil to the instant pot then add the seasoned chicken. Saute the chicken on all sides until browned. Add chopped shallot and garlic to the pot. Continue cooking for 1 minute until fragrant.
- Add the pasta. Turn off the saute function and add the chicken broth. Deglaze the pan for 30 seconds, then add pasta to your Instant Pot. Stir everything around until the pasta is submerged in the chicken broth. Cover it with the lid and lock it into its position. Turn the vent to the sealing position.
- Cook. Use the high-pressure setting and cook on high for 4 minutes. When it’s finished cooking, do a quick release.
- Add the cheese. Remove the lid and gently stir in the butter, heavy cream, cream cheese, grated parmesan, and romano cheese.
- Serve. Sprinkle with basil and serve.
Nutrition
If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!
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