Description
This Instant Pot Chicken Pasta recipe is a quick and flavorful one-pot meal combining tender chicken breasts, perfectly cooked penne pasta, tangy tomato sauce, and melty cheeses. Using the pressure cooker method ensures the pasta absorbs all the delicious broth and sauce flavors, making it a comforting and easy dinner solution ideal for busy weeknights.
Ingredients
Scale
For the Chicken:
- 3 large boneless skinless chicken breasts or thighs (1.5 pounds)
- 1 teaspoon dried basil or oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
For the Pasta:
- 5 cups low sodium chicken broth
- 12 ounces dry penne or fusilli pasta (about 4 cups)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano or basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 ounces low sodium tomato sauce (1 can)
- 1-2 large garlic cloves, grated
- 1/4 cup freshly grated Parmesan cheese
- 1 cup grated Mozzarella cheese, divided
- Fresh parsley or basil for garnish (optional)
Instructions
- Season the Chicken: Press the Sauté function on your 6 or 8 quart Instant Pot and wait until the display reads ‘Hot.’ Meanwhile, sprinkle the chicken breasts evenly on both sides with dried basil, garlic powder, salt, and black pepper to infuse flavor before cooking.
- Sear the Chicken: Swirl the extra virgin olive oil in the Instant Pot insert to coat the bottom. Add the seasoned chicken breasts and cook about 4-5 minutes per side until golden brown. Tilt the pot occasionally to distribute oil since the bottom is not flat like a skillet for even searing.
- Deglaze the Pot: Remove the chicken onto a plate. Pour 1 cup of chicken broth into the pot and scrape the bottom with a wooden spoon to loosen any browned bits (deglazing). This prevents the burn notice and adds flavor. Press Cancel to stop Sauté mode.
- Add Pasta Ingredients: Add the remaining 4 cups of chicken broth, dry pasta, olive oil, dried oregano, salt, and black pepper into the Instant Pot. Stir to combine all ingredients evenly. Place the seared chicken breasts back on top and carefully pour the tomato sauce over the chicken without stirring to keep layers intact.
- Pressure Cook: Close the Instant Pot lid securely and set the valve to Sealing. Press the Manual or Pressure Cook button and set the cooking time to High for 5 minutes. This method quickly cooks pasta and chicken together for a harmonious flavor.
- Quick Release Pressure: When the cooking completes, immediately release the pressure by carefully turning the valve to Venting to avoid overcooking the pasta. Open the lid once safe to do so.
- Slice Chicken and Add Cheese: Remove the chicken breasts onto a plate and cut into small bite-sized pieces. Return the chicken to the pot with the pasta. Add grated garlic cloves, Parmesan cheese, and half of the Mozzarella cheese. Stir gently to combine and distribute cheese throughout.
- Melt Cheese: Sprinkle the remaining Mozzarella cheese on top of the pasta. Close the lid (no sealing needed) and allow the cheese to melt for about 5 minutes from residual heat for a creamy finish.
- Garnish and Serve: Sprinkle freshly chopped parsley or basil over the top for a fresh herbal touch. Serve immediately while warm for best texture and flavor.
Notes
- Store leftovers refrigerated in an airtight container for up to 2 days. Reheat gently in a pot with a splash of water or broth over low heat, covered, stirring occasionally for about 5 minutes.
- This pasta does not freeze well as it can become mushy upon thawing.
- For gluten-free pasta, initially pressure cook for 3 minutes. If undercooked, close the lid and let it sit while slicing the chicken to allow the pasta to absorb liquid fully.
- Always use dry measuring cups to measure pasta and broth accurately. A bit of extra liquid visible when you open the pot is normal; the pasta will soak it up.
- For a 3 quart Instant Pot, halve all ingredient amounts but keep the same cook time.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
