This Instant Pot Italian Chicken Pasta is an easy Instant Pot recipe that is loaded with flavor — no mushy pasta in sight! A simple sauce made of Italian herbs, roasted red peppers, spinach and Parmesan.
Ever since I made these Creamy Italian Instant Pot Chicken Breasts and people went crazy for them, I’ve been asked over and over again how to cook this recipe and just add the pasta right in the Instant Pot.
It has taken me entirely too long, but here I am with a post dedicated to all of this Instant Pot pasta deliciousness.
This Italian Chicken Pasta is an easy Instant Pot dinner recipe that our whole family loves!
I love that I can make a delicious meal and only dirty one pot.
I love that my family will eat it, eagerly.
The family loves that it’s pasta (hey, we all have our favorites), and that creamy, delicious, flavorful sauce. It’s a hard one to beat!
Their other favorites? This Instant Pot Spaghetti (made healthier!) and Instant Pot Chicken Alfredo Pasta.
How to make this Instant Pot Italian Chicken Pasta:
- Chop up your chicken — because pasta cooks so quickly, we need to minimize the cook time required for the chicken. The way to do this is to cut it up into bite-sized pieces.
- Searing — I’m not really searing the chicken, but cooking it just slightly on the outside ensures that you don’t end up with one big clump of chicken cooked together. It also ensures that the cook time for the chicken and the pasta will be the same.
- Stir together your broth and seasonings. Add your chicken, tomato, spinach, peppers and stir, then top with your pasta. It’s best not to stir your pasta as it will potentially stick to the bottom and cause a burn message. Simply press it down into the liquid — it doesn’t matter if it’s covered or not.
- Pressure cook — use the manual or pressure cook button on your Instant Pot, mine is a 6 quart and I know that they are all a little different.
- Quick release — pasta is so easily overcooked, so we want to do a controlled quick release once the cook time is up. This means that we will use a towel (or something that will prevent you from splattering yourself) and hold the valve open slightly so that the steam escapes gradually and not in one swoop.
- Stir in the remaining sauce ingredients, and heat on saute just until thickened.
Tips for making the best Instant Pot Pasta:
I understand the general rule of them is half of the cook time listed on the box.
I’m going to be bold enough here to say that I think this is, in fact, generally incorrect. That cook time is way too long.
Cook time for short cuts of pasta:
For most short cuts of pasta, 2 minutes is plenty, and if you like your pasta very al dente, even 1 minute is likely enough for some cuts.
This includes:
- penne
- fusili
- rotini
- macaroni
- and anything roughly the same size
The cook time will really depend on your preference when it comes to pasta, but I would never ever go over 2 minutes for most short pasta cuts in the Instant Pot. Even with spaghetti, because it is so thin, 2 minutes is plenty and many people overdo it.
Cook times for white pasta v. whole grain:
I’ve used both, many times, and I’ve tested both in different recipes.
I haven’t found there to be a significant difference between whole grain and white pasta — I still always do 2 minutes.
I don’t generally use thicker long cuts like fettucine in the Instant Pot, because I’m worried it will end up in one big clump. Short cuts and spaghettti do the best for me.
Variations on this Italian Chicken Pasta:
- Add in different vegetables: mushrooms, tomatoes, peppers, green beans, broccoli (though I would steam the broccoli separately and add it in after the cook time) would all be great!
- Swap the chicken for Italian sausage for a spicy twist!
- Go vegetarian — skip the chicken, add extra veggies and use vegetable broth for a meatless meal. Optional: add canned white beans for a hit of protein!
More easy Instant Pot recipes you’ll love!
- Juicy Instant Pot Chicken Breast
- Instant Pot Chicken Tacos
- Creamy Garlic Instant Pot Chicken Thighs
- Instant Pot Honey Garlic Chicken
- Instant Pot Pork Tenderloin with Garlic Herb Rub
Instant Pot Italian Chicken Pasta
written by Ashley Fehr
Ingredients
- 2 boneless skinless chicken breasts chopped into 1″ pieces
- 1 teaspoon oil
- 1 1/2 teaspoons salt
- 1 teaspoon minced garlic
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 3 cups low sodium chicken broth
- 1 large tomato diced
- 1/2 cup finely chopped spinach
- 1/3 cup roasted red peppers (from the jar, chopped)
- 3 cups whole grain fusili or other short cut pasta
- 1/3 cup heavy cream
- 2 tablespoons corn starch
- 1 tablespoon basil pesto
- 1/4 cup shredded Parmesan cheese
Instructions
- Turn the Instant Pot to saute and add the chicken and drizzle with oil. Stir and cook for 2 minutes (it won’t be browned, just slightly cooked on the outside).
- Add the salt, garlic, Italian seasoning and pepper. Cook and stir 1 minute.
- Add the chicken broth, and scrape the bottom well to remove any bits that may have stuck.
- Turn the Instant Pot off.
- Stir in the tomato, spinach and red peppers. Top with pasta, and gently press the pasta into the liquid but don’t stir (it’s best if it’s not touching the bottom of the pot).
- Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 2 minutes. It will take about 10 minutes to come to pressure and begin counting down.
- When the cook time is over, turn the Instant Pot off and let sit for 2-3 minutes.
- Gradually release the pressure by holding the valve open slightly, so that it releases gradually and not all at once.
- Stir together the cream, corn starch and pesto. Turn the Instant Pot to saute, and add in the cream mixture. Stir and cook for 2 minutes or until sauce is thickened.
- Stir in Parmesan cheese and serve.
Nutrition Information
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Julie Sabourin says
Hi! Doubled the recipe in my 6-qt IP to cook for a family of 5. Added some more roasted red peppers in the sauce at the very end.
I totally agree with the 2-minutes Pressure Cook rule for the pasta… got scared because of the double pasta quantity, I doubled the time to 4 minutes… mushy (but sooo tasty!)
Will do again (this time cooking pasta 2 minutes!). Thank you very much for the many great recipes you share with us 🙂
Ashley Fehr says
Thanks Julie! I’m so glad you liked it!
Melissa says
How can I make this on the stovetop?
Ashley Fehr says
It should work about the same, but I haven’t tested this recipe on the stovetop yet
Renee says
Really good….really easy. This is now on our standard “need dinner fast” nights!!!!
thankyou!
Ashley Fehr says
Thank you!
Christine Odom says
Is there a video of you making this? Specifically of you holding the release valve like your instructions indicated. Last night I made this and it was delicious. Today for lunch I had it for leftovers and while it was still good the pasta was mushy. This was also my first time ever using my new instant pot, so I am sure it is user error. I learn best by doing and seeing so if I saw a video of how to slowly release it like the instructions say then I think I wouldn’t have mushy pasta today. Please help me on my learning curve of the instant pot.
Ashley Fehr says
Hi Christine! I’m sorry, I don’t have a video of this recipe! The goal is to let the pressure out gradually, so you just hold it open slightly with your finger, and not flip it wide open in one shot. This just lets out a bit of steam at a time, and not all at once, and helps to prevent a mess in the kitchen if the steam is foamy!
Irma Romero says
Hi I’d like to ask if basil pesto is really necessary I don’t want to purchase it just for this recipe. I really am intrigued by this recipe it looks so good.
Ashley Fehr says
Hi Irma! The pesto is probably the predominant flavor in this recipe, so you can omit it but it will be lacking in flavor. You would want to add in some additional herbs and spices.
Valerie Laing says
This is the first thing I’ve made in my instant Pot and it’s fab!!! If I want to use diced lean pork, would I just saute the the pork a little longer until it’s cooked a bit more? Thanks
Angela Engel says
I made this tonight and it was delicious! Will definitely make again. Thank you for sharing!
Ashley Fehr says
I’m so happy to hear that Angela!
Anna says
Perfect dinner idea for busy weeknights! My family loved it!
Ashley Fehr says
Thanks Anna! My family does too!
Susan Atkinson says
You mention spinach in the recipe but I don’t see anywhere in the instruction where to add it. ??
This is going to be my very first Instant Pot meal. Wish me luck. I’m a little nervous.
Susan Atkinson says
I’m sorry, you don’t mention spinach being in this recipe’sp ingredients but you DO mention spinach being in the recipe on the Title page where you describe the recipe and I think I even see it when I blew up the picture. Just want to make sure I make this the right way. Thanks so much.
Ashley Fehr says
No problem! Sorry I missed that when I was adding in the recipe! It should be all clear now
Ashley Fehr says
It’s all fixed! I hope you enjoy it!
Krissy Allori says
The fact that you make this in an instant pot makes it a thousand times better than it already is! So yummy and easy!
Ashley Fehr says
Yes! And so much easier!
Emily says
This has been one of my favorite Instant Pot recipes that I have tried so far! Thank you!
Ashley Fehr says
Thanks Emily! We love it too!
Kara says
This looks like a dinner recipe my whole family will love. I’m trying to use my Instant Pot more often now that it’s getting hot, so I’m adding this to my list!
Ashley Fehr says
Same here! The house gets so hot with the oven!
Beth Pierce says
This will make a lovely dinner this evening! Looks so robust and full of flavor; excited to give this a try!
Ashley Fehr says
I hope you enjoy it!