Instant Pot Chicken Pasta
Our Instant Pot Chicken Pasta is ready in a flash. This one-pot wonder combines tender cooked chicken, bell peppers, with zesty arrabbiata sauce for a kick of spice. Rigatoni pasta cooks perfectly under pressure, soaking up all the delicious flavors. Finish with heavy cream and a generous sprinkle of freshly shredded Parmesan cheese. Topped with fragrant basil, it's a comforting meal that's sure to please.
Servings: 4
Calories: 598kcal
Ingredients
- 3 cups cooked chicken diced or shredded
- 1 bell pepper diced
- 1 yellow onion sliced
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 pound rigatoni pasta
- 24 ounces arrabbiata sauce
- 12 ounces water
- 1/2 cup heavy cream
- 1/2 cup freshly shredded parmesan cheese
- basil for garnish
Instructions
- Prep the instant pot. Add the chicken, bell pepper, onion, garlic, rigatoni, red pepper flakes, arrabbiata sauce, and water to the instant pot. Stir.
- Cook. Cook at high pressure for 5 minutes. Do a quick release.
- Serve. Gently stir in the heavy cream and parmesan cheese. Garnish with fresh basil. Serve hot.
Video
Notes
This recipe can be made dairy-free, gluten-free, low-carb, vegan or vegetarian. See suggestions above on how to accommodate any of these special diets.
Nutrition
Calories: 598kcal | Carbohydrates: 58g | Protein: 42g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 121mg | Sodium: 1108mg | Potassium: 1026mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2321IU | Vitamin C: 53mg | Calcium: 230mg | Iron: 4mg