Description
This Instant Pot Chicken Pasta is a creamy and comforting one-pot meal ready in just 30 minutes. Tender chicken breast is seasoned and sautéed, then cooked together with pasta in savory chicken stock. The dish is finished with a rich blend of butter, heavy cream, cream cheese, and Parmesan for a luscious sauce. Perfect for a quick weeknight dinner that satisfies with minimal cleanup.
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)
Vegetables & Aromatics
- 1 medium Onion (Can substitute with shallot or leeks)
Liquids
- 2 cups Chicken Stock (Can use vegetable broth for vegetarian options)
Dairy & Fats
- 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)
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
- Season the Chicken: In a small bowl, combine salt, pepper, garlic powder, Italian seasoning, and paprika. Generously rub this seasoning mixture over the chicken pieces to infuse them with flavor.
- Sauté Chicken and Onion: Select the Sauté mode on the Instant Pot. Heat olive oil, then brown the seasoned chicken on all sides for 5 to 7 minutes until golden. Add the chopped onion and sauté for another 2 to 3 minutes until translucent.
- Deglaze the Pot: Turn off the Sauté mode and carefully pour a small portion of chicken stock into the pot. Scrape up any browned bits stuck to the bottom to prevent burning and add depth of flavor.
- Add Pasta and Stock: Stir the pasta into the pot along with the remaining chicken stock, ensuring the pasta is evenly submerged and combined with the other ingredients.
- Pressure Cook: Close the Instant Pot lid and set the valve to the Sealing position. Cook on Manual or Pressure Cook mode for 3 minutes. When cooking is complete, perform a quick release of the pressure carefully.
- Finish the Sauce: Open the lid and stir in butter, heavy cream, cream cheese, and grated Parmesan cheese. Mix thoroughly until the cheeses melt into a creamy sauce. Taste and adjust seasoning as desired.
- Serve and Garnish: Serve the pasta hot, garnished with finely chopped fresh basil for a bright, fresh touch. Optionally, stir in a splash of lemon juice to enhance the flavors.
Notes
- For a vegetarian version, substitute chicken breast with tofu and use vegetable broth instead of chicken stock.
- Gluten-free pasta can be used to make this recipe gluten-free.
- To lighten the dish, swap heavy cream with evaporated milk.
- Use vegan butter and nutritional yeast to make a dairy-free and vegan-friendly version.
- Be cautious during the quick release of pressure to avoid steam burns.
- The paprika is optional but adds a nice smoky flavor if included.
