Description
This Instant Pot Chicken Pasta is a creamy, comforting dish that comes together in just 30 minutes. Tender chicken breast pieces are seasoned and sautéed before being pressure cooked with pasta and chicken stock, then finished with a rich blend of cream, cream cheese, and Parmesan for a decadent meal that’s perfect for busy weeknights.
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)
Liquids and Dairy
- 2 cups Chicken Stock (Can use vegetable broth for vegetarian options)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 2 tablespoons Butter (Can be omitted or replaced with vegan butter)
- 1 cup Heavy Cream (Evaporated milk can be a lighter alternative)
- 4 ounces Cream Cheese (Mascarpone cheese can also be used)
- 1 cup Parmesan Cheese (Nutritional yeast can be a vegan substitute)
Vegetables and Aromatics
- 1 medium Onion (Can substitute with shallot or leeks)
Spices and Seasonings
- 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)
- Salt and Pepper to taste
Instructions
- Prepare the seasoning: In a small bowl, mix together salt, pepper, garlic powder, Italian seasoning, and paprika. Generously season the chicken pieces with this spice blend to ensure a flavorful base for the dish.
- Sauté the chicken and onions: Select the Sauté mode on the Instant Pot and heat the olive oil. Add the seasoned chicken pieces, browning them evenly on all sides for 5-7 minutes. Then, add the chopped onion and continue to sauté until translucent, about 2-3 minutes, developing a fragrant foundation.
- Deglaze the pot: Turn off the Sauté mode. Carefully pour in a small amount of chicken stock to deglaze the pot, scraping up any browned bits stuck to the bottom. This step enhances the flavor and prevents burning during pressure cooking.
- Add pasta and stock: Stir in the pasta along with the remaining chicken stock, mixing well to evenly distribute ingredients before sealing the pot.
- Pressure cook the pasta and chicken: Close the Instant Pot lid and set the valve to the Sealing position. Select Manual or Pressure Cook mode and cook for 3 minutes. Once the timer goes off, carefully perform a quick release to release the pressure.
- Finish the sauce: Open the lid and stir in the butter, heavy cream, cream cheese, and grated Parmesan cheese. Mix thoroughly until the cheese is melted and the sauce is creamy and cohesive. Adjust seasoning if necessary.
- Serve and garnish: Plate the creamy chicken pasta and garnish with finely chopped fresh basil for a burst of freshness. Optionally, stir in a splash of lemon juice before serving to add bright acidity to the dish.
Notes
- You can substitute chicken breast with thighs for a juicier texture or tofu for a vegetarian version.
- Use gluten-free pasta and vegetable broth to make the recipe gluten-free and vegetarian-friendly.
- For a lighter sauce, evaporated milk can replace heavy cream without sacrificing creaminess.
- Adding a splash of lemon juice right before serving adds a refreshing tang that balances the richness.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
