Garlic Parmesan Chicken Pasta
Garlic Chicken Pasta is a delicious, one pot meal, that is perfect for busy week night meals! Creamy, cheesy, garlicky, and the ultimate comfort food!
Who hates it when everyone asks “What’s for dinner?” when you have had the busiest day and are dead tired?
I know I am!
Not only are you tired, but you have to make everyone happy with your choice of meal.
Instant Pot to the RESCUE!
Instant Pot Chicken Pasta
This garlic parmesan chicken pasta is rich and creamy, extra cheesy, and the best part… MADE IN 20 MINUTES!
The instant pot cooks food super fast and tastes like it was slow cooked all day long. That’s why I love mine!
A busy weeknight pasta dish is a miracle in my house because it saves my sanity. And, it’s an affordable way to feed a family. I have teen boys, and they can EAT!
Ingredients Needed
Chicken – Use boneless skinless chicken breasts. Substitute boneless chicken thighs is desired.
Seasoning – I like this homemade chicken seasoning. Or just plain salt and pepper.
Onion – White or sweet onion.
Garlic – Fresh garlic is best. Substitute garlic powder if desired.
Broth – Chicken broth or vegetable broth.
Pasta – Use your favorite shape pasta noodle.
Cheese – A combination of cream cheese and Parmesan cheese.
Pantry staples – Unsalted butter, heavy cream.
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How to make Parmesan Garlic Chicken Pasta in the instant pot?
First: Season the chicken pieces with all of the chicken seasoning. Turn the instant pot to SAUTE to start heating it up.
Second: Add the olive oil and sauté the chicken on all sides. Throw in the onion and garlic and cook for an additional minute. Turn off the sauté function and add the chicken broth. Stir the broth and scrape the brown bits off the bottom of the pan for 30 seconds.
Third: Add the pasta to the pressure cooker. Stir to keep the pasta from clumping and make sure the chicken and noodles are covered in broth. Cover with the lid and lock it into position and turn the vent to the sealed position. Cook on high pressure for 4 minutes.
Fourth: When it’s finished cooking, do a quick release. Turn off the Instant Pot and stir in butter, heavy cream, cream cheese, and grated Parmesan cheese. Mix until everything is combined and cheesy! Garnish with parsley if desired and enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I make half a recipe?
Feel free to cut the amount of ingredients in half, but please keep the cooking times the same.
Can I make this recipe in the slow cooker?
Pasta doesn’t do too well in a slow cooker so I would stick to using the instant pot. If you don’t have an Instant Pot, make this on the stove top in a large pot or dutch oven.
Can I use a different type of cheese?
I like to use cheddar since pretty much everyone loves cheddar cheese, but you can use Mozzarella, Monterey Jack, Pepper Jack, and even Colby Jack. Use your favorite!
Can I add veggies?
Feel free to add up 1 cup of your favorite vegetables. Broccoli, green beans, carrots, bell peppers, and zucchini are all great additions!
What if I don’t have heavy cream?
Fee free to use evaporated milk. You can also use a mixture of half and half and milk.
Can I use a different type of pasta?
I used Cavatappi or “corkscrew” pasta but feel free to use your favorite pasta. Penne works great!
I wouldn’t use a thin pasta noodle like egg noodles or angel hair pasta as they will get too mushy in the instant pot.
What can I use as a substitute for chicken seasoning?
Feel free to whip up your own at home or use your favorite seasoning blend. You can start with this basic recipe to get you started:
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
2 teaspoons paprika
1 teaspoon garlic powder
You can also use Italian Seasoning or if you want to keep it simple, just season with salt and pepper and move on:)
How do I store leftovers?
Just place in an air tight container and refrigerate for up to 4 days. You can also freeze this in a freezer container for up to 2 months.
Note that pasta does tend to get a little mushy and the cheese gets a little grainy after being frozen.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamy chicken pasta is a super easy weeknight dinner that everyone will love! Full of protein, this recipe makes a lot so there might be leftovers. But, it’s really cheesy, so maybe not.
Instant Pot Garlic Chicken Pasta
Ingredients
- 1 pound chicken breast cubed
- 2 tablespoons Chicken Seasoning
- 2 tablespoons olive oil
- 1 small onion diced small
- 2 garlic cloves minced small
- 4 cups chicken broth
- 16 oz pasta uncooked
- 2 tablespoons butter
- 1 cup heavy cream
- 2 oz cream cheese
- 3 oz grated Parmesan
- Fresh parsley for garnish
Instructions
- Season the chicken pieces with all of the chicken seasoning.
- Press SAUTE on the Instant Pot. Add the olive oil and sauté the chicken on all sides. Add in the onion and garlic and cook for an additional minute.
- Turn off the sauté function and add the chicken broth. Stir the broth and scrape the brown bits off the bottom of the pan for 30 seconds.
- Add the pasta to the Instant Pot. Stir to keep the pasta from clumping and make sure the chicken and noodles are covered in broth.
- Cover with the lid and lock it into position. Turn the vent to the sealed position. Cook on HIGH pressure for 4 minutes. When it’s finished cooking, do a quick release.
- Turn off the Instant Pot. Stir in butter, heavy cream, cream cheese, and grated Parmesan cheese. Mix until everything is combined and cheesy!
- Garnish with parsley if desired!
Notes
Nutrition
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