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A bowl of chicken parmesan pasta made in the instant pot.

Instant Pot Chicken Parmesan Pasta

This Instant Pot Chicken Parmesan Pasta has all your favorite flavors of the classic dish, except made in one pot for a quick and easy weekday dinner that is ready in just around 30 minutes! Serve with a crisp green salad and maybe some crusty garlic bread for a delicious meal that the whole family will enjoy!
5 from 6 votes
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Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 8 servings
Calories: 536kcal

Ingredients

  • 1 pound boneless, skinless chicken breast, chopped into bite-size pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 Tablespoon Italian seasoning
  • 2 Tablespoons olive oil
  • ½ onion, chopped
  • 3 cups chicken broth
  • 16 ounces penne pasta
  • 4 Tablespoons salted butter
  • ¾ cup heavy cream
  • 1 cup marinara sauce (we like Rao's brand best)
  • 1 cup shredded mozzarella cheese
  • 3 ounces grated Parmesan cheese
  • Flat-leaf Italian parsley, for garnish (optional)

Instructions

  • Season the chicken with salt, pepper, and Italian seasoning.
  • Heat the Instant Pot using the SAUTE function, then add the olive oil. Add the seasoned chicken to the hot oil and do not move it around for the first 2 minutes so it can sear, then continue to saute, stirring occasionally for another 1-2 minutes until the chicken is almost cooked through.
  • Add onions and cook until chicken is done and the onions have softened slightly.
  • Add chicken broth and pasta, using a wooden spoon to scrape the bottom of the Instant Pot to remove any bits of chicken or onion.
  • Place the lid on the Instant Pot, setting the valve to sealing and switch the Instant Pot to the PRESSURE function. Cook on HIGH for 5 minutes, followed by a quick pressure release.
  • Remove the lid and stir in butter, heavy cream, spaghetti sauce, and mozzarella cheese until everything is melted and hot. If needed, switch back to the SAUTE feature.
  • Sprinkle with parmesan cheese and fresh parsley before serving.

Notes

  • Italian seasoning: If you don't already have this spice blend in your cupboard, you can substitute 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon dried parsley, ½ teaspoon dried marjoram and ½ teaspoon dried thyme instead. For a bit of kick, add ¼ to ½ teaspoon red chili flakes.
  • Storage: Leftovers can be kept in an airtight container in the fridge for 3-4 days. Reheat in the microwave until warm before serving. You may want to add a splash of milk and stir to help loosen up the pasta if it has absorbed a lot of the sauce.
  • Freezing: You can freeze this dish for 1-2 months, then thaw and reheat in the microwave or on the stove.

Nutrition

Calories: 536kcal | Carbohydrates: 48g | Protein: 27g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1157mg | Potassium: 516mg | Fiber: 3g | Sugar: 4g | Vitamin A: 852IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 2mg
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