Creamy, cheesy, and ready in under 30 minutes—Instant Pot Cheesy Chicken Pasta is comfort food made effortless. With tender chunks of chicken, perfectly cooked pasta, and a rich cheese sauce, this one-pot wonder is a family favorite that delivers big on flavor and saves time in the kitchen.
Whether you’re a busy parent or just craving something cozy and filling, this dish has your back.
Why You’ll Love It
Quick, one-pot meal
Kid-friendly and customizable
Budget-friendly pantry ingredients
Creamy, cheesy, and loaded with flavor
Ingredients (Serves 4–6)
- 1 tablespoon olive oil
- 1 pound (450g) boneless, skinless chicken breasts or thighs, cubed
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika (optional)
- 12 oz (340g) pasta (penne, rotini, or shells work best)
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
- Fresh parsley for garnish
How to Make Instant Pot Cheesy Chicken Pasta
Step 1: Sauté the Chicken
Turn the Instant Pot to Sauté mode. Add olive oil and cubed chicken. Season with garlic powder, onion powder, paprika, salt, and pepper. Sauté for 3–4 minutes until lightly browned (it doesn’t need to be fully cooked). Press Cancel.
Step 2: Add Pasta and Broth
Add uncooked pasta and pour in the chicken broth. Push pasta down gently to submerge. Do not stir.
Step 3: Pressure Cook
Secure the lid and set to High Pressure for 5 minutes. Once cooking is complete, allow a quick release of pressure.
Step 4: Add Dairy and Stir
Open the lid. Stir in heavy cream, cheddar cheese, Parmesan, and cream cheese if using. Mix until cheese is melted and sauce is creamy. Add salt and pepper to taste.
Step 5: Garnish and Serve
Let rest for 5 minutes to thicken. Garnish with parsley and serve warm.
Tips for Perfect Cheesy Chicken Pasta
Use freshly grated cheese for smoother melting
Cream cheese adds a velvety texture, but you can skip it
Adjust the broth depending on the type of pasta—start with 3 cups, add more if needed
Add veggies like peas, spinach, or broccoli for a balanced meal
Variations
Spicy Buffalo Version: Add 1/4 cup buffalo sauce and top with blue cheese crumbles
Tex-Mex Style: Add taco seasoning, black beans, and corn
Bacon Ranch: Stir in crumbled bacon and a tablespoon of ranch seasoning
Veggie Boost: Mix in sautéed mushrooms, spinach, or zucchini after cooking
Storage and Reheating
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze up to 2 months; thaw overnight before reheating
Reheat: Microwave or heat gently on the stove with a splash of cream or broth
Instant Pot Cheesy Chicken Pasta: A Creamy, Quick, and Delicious Meal
This comforting bowl of Instant Pot Cheesy Chicken Pasta is the weeknight hero we all need. Juicy chicken pieces are cooked to perfection, smothered in a luscious cheese sauce with hints of garlic and herbs, and nestled into a bed of perfectly cooked spaghetti. The Instant Pot makes it a breeze—fast, fuss-free, and packed with flavor. Garnished with parsley and a sprinkle of pepper flakes for a little kick, it’s creamy, dreamy, and downright delicious.
Ingredients
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1 pound (450g) boneless, skinless chicken breasts or thighs, cubed
-
Salt and pepper to taste
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon paprika (optional)
-
12 oz (340g) pasta (penne, rotini, or shells work best)
-
3 cups chicken broth
-
1 cup heavy cream
-
2 cups shredded cheddar cheese
-
1/2 cup grated Parmesan cheese
-
2 tablespoons cream cheese (optional, for extra creaminess)
1 tablespoon olive oil
Fresh parsley for garnish
Instructions
Turn the Instant Pot to Sauté mode. Add olive oil and cubed chicken. Season with garlic powder, onion powder, paprika, salt, and pepper. Sauté for 3–4 minutes until lightly browned (it doesn’t need to be fully cooked). Press Cancel.
Add uncooked pasta and pour in the chicken broth. Push pasta down gently to submerge. Do not stir.
Secure the lid and set to High Pressure for 5 minutes. Once cooking is complete, allow a quick release of pressure.
Open the lid. Stir in heavy cream, cheddar cheese, Parmesan, and cream cheese if using. Mix until cheese is melted and sauce is creamy. Add salt and pepper to taste.
Let rest for 5 minutes to thicken. Garnish with parsley and serve warm.
FAQs
1. Can I use frozen chicken?
Yes, but make sure it’s cut into bite-sized pieces. Sauté slightly longer or add 2 extra minutes of pressure cooking time.
2. What’s the best pasta for this dish?
Short-cut pasta like penne, rotini, or shells work best—they hold sauce well and cook evenly under pressure.
3. Can I use milk instead of cream?
Yes, though the sauce will be thinner. You can add a tablespoon of flour or cornstarch after cooking to thicken it.
4. How do I avoid the burn warning?
Deglaze the pot with broth after sautéing the chicken and avoid stirring after adding pasta. This helps prevent food from sticking to the bottom.
5. Can I double the recipe?
Yes, as long as your Instant Pot is 8 quarts or larger. Don’t go past the max fill line. You may need to add 1–2 minutes to the cook time.
6. Is this kid-friendly?
Absolutely! The creamy, cheesy flavor is perfect for picky eaters. You can even serve it with a side of breadsticks or a salad.
7. Can I make it vegetarian?
Yes. Skip the chicken and use veggie broth. Add in mushrooms, peas, or broccoli for a hearty, meatless version.
8. What cheese works best?
Sharp cheddar gives great flavor, but you can use mozzarella, gouda, or a cheese blend. Avoid pre-shredded cheese for best meltability.
9. Can I make this on the stove?
Yes. Cook chicken and pasta separately, then mix with sauce ingredients in one pot. Simmer until creamy and heated through.
10. How do I make it extra creamy?
Use heavy cream, add a touch of cream cheese, and make sure to use real grated cheese—not the bagged kind.