A quick weeknight pasta you can make fast in the Instant Pot.
introduction
This Instant Pot Chicken Parmesan Pasta is fast, cheesy, and full of flavor. It cooks in one pot and cleans up fast. It also pairs well with a warm soup like creamy bacon potato soup when you want a heartier meal.
why make this recipe
Make this recipe when you want a simple weeknight dinner that feels special. It uses basic ingredients, needs little hands-on time, and feeds a family. If you like one-pot meals and easy comfort food, check ideas like crockpot soup recipes for fall for more easy menus.
how to make Instant Pot Chicken Parmesan Pasta
Brown the diced chicken first on Sauté. Add pasta, sauce, and broth, then cook on high pressure for 4 minutes. Stir in the cheeses at the end until they melt. For a different pairing, try serving with a bright side like creamy chicken tortilla soup if you want more variety.
Ingredients :
1 pound chicken breast, diced, 8 ounces pasta (penne or rotini), 2 cups marinara sauce, 1 cup chicken broth, 1 teaspoon Italian seasoning, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, Salt and pepper to taste, Fresh basil for garnish (optional)
Directions :
- Press the ‘Sauté’ button on the Instant Pot and add the diced chicken. Season with salt, pepper, and Italian seasoning. Cook until browned, about 3-4 minutes.
- Add the pasta, marinara sauce, and chicken broth. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Once cooking is complete, perform a quick release.
- Stir in the mozzarella and Parmesan cheeses until melted.
- Serve hot, garnished with fresh basil if desired.
how to serve Instant Pot Chicken Parmesan Pasta
Serve hot right from the pot. Add a sprinkle of extra Parmesan and fresh basil if you like. For a cozy meal, serve with garlic bread and a cup of soup such as crockpot loaded baked potato soup on the side.
how to store Instant Pot Chicken Parmesan Pasta
Let the pasta cool to room temperature, then store in an airtight container. Keep in the fridge for up to 3–4 days. To reheat, microwave or warm on the stove with a splash of broth to loosen the sauce.
tips to make Instant Pot Chicken Parmesan Pasta
- Cut chicken into even pieces so it cooks evenly.
- Do not overfill the pot; follow your Instant Pot max fill line.
- If sauce is thick when done, add a little extra broth and stir. For a soup-like side that goes well with this pasta, you might also like this copycat Outback potato soup.
- Use penne or rotini so the sauce clings to the pasta.
variation (if any)
- Use ground chicken or turkey instead of diced chicken.
- Add spinach or mushrooms for more vegetables.
- Swap marinara for a tomato cream sauce for richer flavor.
- Mix in cooked Italian sausage or meatballs for a heartier dish.
FAQs
Q: Can I use frozen chicken?
A: Yes. Increase the pressure cook time by a couple of minutes and ensure the chicken pieces are separated.
Q: What pasta works best?
A: Penne, rotini, or any short pasta that holds sauce works best.
Q: Can I make this vegetarian?
A: Yes. Omit the chicken and add cooked vegetables like zucchini, mushrooms, and bell peppers.
Q: Do I need to pre-cook the pasta?
A: No. The pasta cooks in the Instant Pot with the sauce and broth.
Q: Can I double the recipe?
A: You can, but do not fill the Instant Pot above the max fill line. Increase liquid slightly if needed.
Instant Pot Chicken Parmesan Pasta
Ingredients
Method
- Press the ‘Sauté’ button on the Instant Pot and add the diced chicken. Season with salt, pepper, and Italian seasoning. Cook until browned, about 3-4 minutes.
- Add the pasta, marinara sauce, and chicken broth. Stir to combine.
- Close the lid and set the valve to sealing. Cook on high pressure for 4 minutes.
- Once cooking is complete, perform a quick release.
- Stir in the mozzarella and Parmesan cheeses until melted.
- Serve hot, garnished with fresh basil if desired.