Description
This Instant Pot Chicken Pasta recipe is a creamy, comforting meal ready in just 30 minutes. Tender chicken breasts cook perfectly alongside pasta in a luscious cheese and cream sauce, making it an ideal quick weeknight dinner. The recipe is versatile with options for substitutions to accommodate various dietary preferences and offers rich flavors of garlic, Italian seasoning, and a touch of smoky paprika.
Ingredients
Scale
Protein & Dairy
- 1 pound Chicken Breast (can substitute with chicken thighs or tofu)
- 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)
Produce
- 1 medium Onion (can substitute with shallot or leeks)
Pantry Staples
- 8 ounces Pasta (e.g., elbow macaroni) (gluten-free option available)
- 2 tablespoons Olive Oil (can substitute with vegetable oil)
- 2 cups Chicken Stock (can use vegetable broth for vegetarian options)
- 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)
Instructions
- Prepare Ingredients: Dice the chicken breast into bite-sized pieces. Chop the onion finely. Measure out all spices and dairy ingredients to have them ready for quick addition during cooking.
- Sauté Onion and Chicken: Turn the Instant Pot to the ‘Sauté’ mode and heat the olive oil. Add the chopped onion and cook until translucent and fragrant, about 3-4 minutes. Add the diced chicken and cook until the outside turns white but not fully cooked through, about 3-5 minutes.
- Add Seasonings and Liquids: Sprinkle in the garlic powder, Italian seasoning, and paprika. Stir well to coat the chicken and onions. Pour in the chicken stock and scrape the bottom of the pot to lift any browned bits to prevent burning.
- Add Pasta and Cook: Add the pasta directly into the pot without stirring—just press it down gently so it’s submerged in liquid. Close the lid and seal the valve. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes.
- Quick Release and Add Creamy Ingredients: Once the cooking time finishes, perform a quick pressure release carefully. Open the lid and stir the pasta and chicken mixture. Add butter, heavy cream, cream cheese, and Parmesan cheese. Stir continuously until the cheese and cream meld into a smooth, creamy sauce heated through, about 2-3 minutes.
- Final Adjustments and Serve: Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thick, add a splash of chicken stock or cream to loosen it. Serve immediately garnished with extra Parmesan if desired.
Notes
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth.
- Use gluten-free pasta if you prefer a gluten-free meal.
- If you like a smokier taste, do not skip the paprika as it adds a subtle depth to the dish.
- Be cautious during quick pressure release to avoid burns from steam.
- Ensure the pasta is lightly submerged in liquid but do not stir before cooking to prevent sticking or burning.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of milk or stock.
