Instant Pot Italian Chicken Pasta Easy Instant Pot: Weeknight Victory

Q: What kind of pasta works best for this recipe?

Medium-sized, short pasta shapes work best, such as rotini, penne, or rigatoni, as they hold the creamy sauce well. Avoid very long pastas like spaghetti, as they might not cook evenly under pressure.

Q: Can I make this recipe dairy-free or use an alternative to heavy cream?

You can substitute heavy cream with full-fat coconut milk or a high-quality unsweetened cashew cream to achieve a similar richness. Make sure any dairy alternative you use is incorporated at the end, after the pressure cooking cycle is complete.

Instant Pot Italian chicken pasta Easy Instant Pot: 35 Min Dinner

By Fia MartinezDecember 15, 2025

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Instant Pot Italian Chicken Pasta: The Ultimate Easy Weeknight Dinner

You know that glorious, dramatic hiss when the Instant Pot finishes releasing pressure? That's the sound of the ultimate weeknight victory, friend. This Instant Pot Italian chicken pasta Easy Instant Pot recipe solves the "what's for dinner?" dilemma in about 35 minutes total, yielding the creamiest, most satisfying comfort food you’ve ever pulled from a pressure cooker.

We’re talking tender chicken that practically melts, short pasta cooked perfectly al dente, and a luscious, velvety sauce infused with sun-dried tomatoes and savory Italian herbs. If you think making complex, saucy pasta dishes in a single pot is a myth, prepare to be schooled.

This recipe is 100% focused on creating the absolute best, fastest Instant Pot Italian chicken pasta Easy Instant Pot experience possible.

Forget boiling water and dealing with three separate pots. This technique uses smart layering and the incredible power of the pressure cooker to infuse every single ingredient with deep, savory flavor, meaning less cleanup and more time enjoying that amazing meal.

Why This Instant Pot Italian Chicken Pasta Is So Fast and Flavorful

I didn’t just stumble onto this method; I burned enough pasta bottoms to learn exactly how to get a consistently perfect result. The science behind cooking Pot Italian Chicken Pasta in the pressure cooker is actually quite simple, but knowing the ‘why’ is the secret to getting it right every time.

The Science of Pressure Cooking Chicken and Pasta

The reason the Easy Instant Pot is a game changer for this dish is twofold: high pressure and starch release.

Flavor Infusion: When water boils at sea level (212°F), it can only get so hot. In a pressure cooker, the boiling point is raised, cooking the chicken and pasta much faster while forcing the rich broth and seasoning deeper into the starches. It’s like speed marinating the entire dinner.
Built-In Creaminess: When pasta cooks in the proper amount of liquid inside the pot, it releases its starches directly into the broth. Unlike traditional stovetop methods where you drain that starchy water, here we capture it. That starch is the magic thickening agent that, when combined with a touch of heavy cream and Parmesan at the end, gives us a sauce so thick and luxurious it tastes like it simmered for hours.

Achieving Rich Depth: Deglazing the Pot

We start by sautéing the chicken and then deglazing the pot (scraping up the little brown bits left behind). Those browned bits called fond —are pure, concentrated umami flavor. If you skip this step, you lose depth, and you also risk triggering that dreaded "Burn" notice.

Deglazing is non-negotiable for truly great Instant Pot Italian chicken pasta Easy Instant Pot .

Key Ingredients for Authentic Italian Chicken Pasta (Instant Pot Method)

Instant Pot Italian Chicken Pasta Easy Instant Pot: Weeknight Victory presentation

My ingredient philosophy is simple: use quality ingredients but know when and how to substitute if you’re in a pinch. This combination creates the classic Italian Chicken Pasta flavor we all crave.

Choosing the Best Pasta Shape for Instant Pot Italian Chicken Pasta

Short, sturdy pasta shapes work best because they hold their shape under pressure and fit neatly below the max-fill line. Penne, rotini, or medium shells are perfect. Avoid delicate pasta like egg noodles or thin spaghetti, which will absolutely shatter into mush under pressure.

Ingredient Swaps for Easy Customization

Ingredient	The Role	Best Swap/Alternative
Chicken Breast	Lean Protein	Boneless, skinless chicken thighs (adds more richness) or Italian sausage (pre-cooked and sliced).
Heavy Cream	Final Creaminess	Full fat canned coconut milk (may impart a slight sweetness) or evaporated milk.
Chicken Broth	Liquid Base	Vegetable broth, or water with two bouillon cubes dissolved in it.
Parmesan Cheese	Salty Finish/Thickener	Shredded Pecorino Romano or nutritional yeast (for a dairy-free umami boost).
Sun-Dried Tomatoes	Acid/Sweetness	One small can of finely diced fire roasted tomatoes (drain liquid first!) or 1/4 cup of good quality tomato paste.

The "Perfect Pairing" Link:

This hearty Italian Chicken Pasta Dinner Recipe is fantastic on its own, but sometimes you need a little something extra. If you’re looking for a complementary side dish with a spicy kick, try my recipe for Cream And Salsa: Ultimate Fiery Jacket Potato Recipe .

How to Make Easy Instant Pot Italian Chicken Pasta (step-by-step Guide)

Get ready to hear that glorious hiss of success!

1. Sauté the Aromatics and Sear the Chicken (5 Minutes)

Use the Sauté function (Normal) in your Easy Instant Pot . Add oil. Once shimmering, add the cubed chicken, salt, pepper, and 1 teaspoon of the Italian seasoning.

Let it cook, turning occasionally, until the chicken is lightly golden brown and slightly caramelized it doesn't need to be cooked through. Remove the chicken and set it aside. Add the onion and cook until softened. Stir in the garlic and red pepper flakes until fragrant (about 30 seconds).

If using, add the wine and scrape the bottom of the pot until every last piece of fond lifts away. Turn the Sauté function OFF.

2. Layering Ingredients for Proper Pressure Cooker Results (The No-Stir Rule)

Pour in the chicken broth, ensuring the bottom of the pot is completely covered. Add the sun-dried tomatoes. Now, carefully pour in the dried pasta. Use a wooden spoon to push the pasta down gently so it’s mostly submerged in the liquid. Crucially, do not stir the pot.

This prevents the starches from sinking and sticking to the bottom, which is the leading cause of the Burn notice in this type of Pressure Cooker Italian Chicken Pasta . Place the reserved, partially cooked chicken on top of the pasta layer.

3. Pressure Cook

Secure the lid, ensure the vent is set to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes . (This timing is ideal for standard 10 12 minute dry pasta).

4. Release and Thicken (The Magic Finish)

Once cooking is done, let the pot Natural Pressure Release (NPR) for 5 minutes. This slow release helps the pasta finish cooking and prevents the chicken from seizing up. After 5 minutes, quick release the remaining pressure (QR).

Open the lid, tilting it away from your face.

5. Achieving the Velvety Sauce

Stir the contents thoroughly. The liquid will look thin, but once you add the dairy and cheese, the starches activate. Stir in the heavy cream and Parmesan cheese until the sauce transforms into a rich, velvety coating. It should look thick enough to coat the back of a spoon.

Taste, adjust salt if needed, and stir in fresh basil or parsley. This Instant Pot Italian chicken pasta Easy Instant Pot is now ready for devouring!

Pro Tips and Common Mistakes for Perfect Instant Pot Chicken Pasta

Mistakes happen! That's how we learn. Here are the pitfalls I've fallen into so you don't have to when making your own Easy Italian Chicken Pasta .

Mistake/Problem	Why It Happens	How to Fix/Prevent
The Burn Notice	You stirred the pasta/starch into the liquid layer, allowing it to stick directly to the heating element.	Ensure strict layering (liquid, then starch, then protein, NO stirring) and always deglaze the pot completely after sautéing.
Mushy Pasta	The cook time was too long, or you used a delicate pasta type.	Use the "Half Time Minus One Minute" rule for dried pasta. Do not use fresh pasta.
Sauce is Too Thin	Not enough starch released, or you added too much liquid initially.	After adding cream and cheese, hit the Sauté function for 1- 2 minutes, stirring constantly until the sauce bubbles and reduces slightly.
Dry/Rubber Chicken	The chicken was fully cooked before pressure cooking, or the NPR was too short.	Only lightly sear the chicken initially. Always use the 5 minute NPR for optimal tenderness in this Pot Italian Chicken Pasta recipe.

Variation Strategy:

If you find yourself cooking chicken often but want to experiment with different flavor profiles, you might enjoy my Salsa Verde Chicken: Easy One-Pan Fiesta Recipe . It offers a zesty, entirely different flavor experience while keeping the cleanup minimal.

Storing and Reheating Leftover Italian Chicken Pasta

This Instant Pot Italian chicken pasta Easy Instant Pot dish is a fantastic make-ahead option, but pasta sauces thicken significantly as they cool because the starches continue to absorb moisture.

How to Store Leftovers Safely in the Refrigerator

Cool the leftovers quickly and store them in an airtight container for up to 3 4 days. Since this recipe uses heavy cream, it should not sit out for more than 2 hours.

Freezing Instructions for Instant Pot Meals

While safe to freeze, pasta that has been pressure cooked can sometimes become slightly mushy after thawing. For best results, freeze the sauce and chicken separately from the pasta, if possible. If freezing the combined dish, use a freezer safe container, leaving about an inch of headspace.

It will keep for up to 3 months.

Reheating Chicken Pasta Without Drying Out the Sauce

When reheating, whether in the microwave or on the stovetop, you must add liquid. Add a splash (about 1 2 tablespoons) of chicken broth or milk per serving before heating. This replaces the moisture the pasta has absorbed, bringing the sauce back to its original creamy consistency.

This incredibly satisfying Instant Pot Italian chicken pasta Easy Instant Pot recipe proves that fast dinners don't have to sacrifice flavor. Enjoy!

Instant Pot Italian chicken pasta Easy Instant Pot - Creamy Pasta

Recipe FAQs

How long does this Instant Pot Italian Chicken Pasta recipe take from start to finish?

This recipe is designed to be a quick weeknight solution, usually taking around 35 minutes total. This time includes prep, pressure cooking, and natural/quick pressure release.

Can I use frozen chicken breasts instead of fresh ones?

Yes, you can use frozen chicken breasts, but you will need to increase the high pressure cooking time by about 2 to 4 minutes. Ensure the chicken reaches a safe internal temperature of 165°F before shredding.

What kind of pasta works best for this recipe?

Medium sized, short pasta shapes work best, such as rotini, penne, or rigatoni, as they hold the creamy sauce well. Avoid very long pastas like spaghetti, as they might not cook evenly under pressure.

How do I make the sauce extra creamy if it seems too thin?

If the sauce is too thin after the initial cook, switch the Instant Pot to the Sauté function. Allow it to simmer, stirring constantly, until it reduces slightly and thickens to your desired consistency.

How should I store leftovers of this Italian Chicken Pasta?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb more liquid as it sits, so you may need to add a splash of milk or broth when reheating.

Can I make this recipe dairy-free or use an alternative to heavy cream?

You can substitute heavy cream with full fat coconut milk or a high-quality unsweetened cashew cream to achieve a similar richness. Make sure any dairy alternative you use is incorporated at the end, after the pressure cooking cycle is complete.

Instant Pot Italian Chicken Pasta

0.0 / 5 (0 Review)

Preparation time:10 Mins

Cooking time:25 Mins

Servings:4 servings

Instructions:

Use the Sauté function (Normal) in your Instant Pot. Add oil. Once shimmering, add the cubed chicken, salt, pepper, and 1 teaspoon of the Italian seasoning. Cook, turning occasionally, until lightly golden brown (it does not need to be cooked through). Remove the chicken and set it aside.
Add the onion to the pot and cook until softened. Stir in the garlic and red pepper flakes until fragrant (about 30 seconds). If using, add the wine and scrape the bottom of the pot thoroughly to lift away all the browned bits (fond). Turn the Sauté function OFF.
Pour in the chicken broth, ensuring the bottom of the pot is covered. Add the sun-dried tomatoes. Carefully pour in the dried pasta. Use a wooden spoon to gently push the pasta down so it is mostly submerged in the liquid. Crucially, do not stir the pot after this step.
Place the reserved, partially cooked chicken on top of the pasta layer. Secure the lid, ensuring the vent is set to Sealing. Cook on Manual/Pressure Cook (High Pressure) for 5 minutes.
Once cooking is done, allow the pot to Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, quick release (QR) the remaining pressure. Carefully open the lid, tilting it away from your face.
Stir the contents thoroughly. Stir in the heavy cream and Parmesan cheese until the sauce transforms into a rich, velvety coating. Taste, adjust salt if needed, and stir in fresh basil or parsley before serving.