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Instant Pot Creamy Garlic Parmesan Chicken Pasta

Tender chicken and pasta cook together in a savory broth before being finished with heavy cream and freshly grated Parmesan for an easy, comforting dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1 1/2 lb Boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon Olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
Pasta and Sauce
  • 4 cloves Garlic cloves, minced
  • 4 cups Low-sodium chicken broth
  • 12 oz Penne or rotini pasta
  • 1 cup Heavy cream
  • 1 cup Freshly grated Parmesan cheese
Garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Season the bite-size chicken with Italian seasoning, garlic powder, kosher salt, and black pepper.
  2. Set the Instant Pot to Sauté and add the olive oil. Brown the chicken for 2–3 minutes; it does not need to be fully cooked. Remove it if the pot is crowded.
  3. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  4. Pour in a small amount of chicken broth and scrape the bottom thoroughly to loosen browned pieces. Add the remaining broth, uncooked pasta, and chicken, pressing the pasta down so it is mostly submerged without excessive stirring.
  5. Seal the lid and cook on high pressure for 5 minutes. Allow a natural pressure release for 5 minutes, then carefully perform a quick release.
  6. Open the lid and stir. Add the heavy cream, then stir in the Parmesan a little at a time until smooth. Let stand for 2–3 minutes to thicken, then garnish with parsley.

Notes

Add the cream and Parmesan only after pressure cooking. Freshly grated Parmesan melts more smoothly than shelf-stable pre-shredded cheese. If the sauce becomes too thick, loosen it with a few tablespoons of warm broth or cream.