Easy Instant Pot Chicken Parmesan Pasta

Here’s my go-to instant pot chicken parmesan pasta recipe, combining classic Italian flavors with the convenience of one-pot cooking. It brings together tender pasta, savory chicken, and melted cheese – all cooked together in about 30 minutes.

This pasta dish has become my family’s favorite weeknight dinner solution. I often make extra because my kids always ask for seconds, and honestly, the leftovers taste just as good the next day. Who doesn’t love having dinner practically make itself?

What Kind of Pasta Should I Use?

For this Instant Pot recipe, you’ll want to stick with shorter pasta shapes that can hold up to pressure cooking. Penne is perfect, but rotini, ziti, or fusilli would work just as well since they have similar cooking times and sturdy shapes. Stay away from longer pasta like spaghetti or fettuccine, as they tend to clump together and cook unevenly in the pressure cooker. When shopping, look for pasta made from durum wheat semolina – it holds its shape better and won’t turn mushy during cooking. Just remember that whatever shape you choose, make sure to keep the pieces submerged in the liquid while cooking to ensure they cook evenly.

Options for Substitutions

This easy one-pot meal can be adapted with several simple swaps:

• Chicken breast: You can easily swap chicken breast with boneless chicken thighs – they’re actually more forgiving and won’t dry out as quickly. Ground chicken or turkey will work too, just brown it first.
• Penne pasta: Any medium-sized pasta shape works great here – try rotini, ziti, or fusilli. Just stick to similar-sized pasta to keep the cooking time the same. Avoid tiny pasta shapes like orzo or extra-large ones like lasagna.
• Marinara sauce: Any tomato-based pasta sauce works well – arrabiata for some heat, or four cheese sauce for extra richness. You can even use crushed tomatoes mixed with Italian seasonings in a pinch.
• Mozzarella cheese: Feel free to use provolone or fontina instead. For a different twist, try using an Italian cheese blend. If you’re out of fresh mozzarella, the pre-shredded kind works fine too.
• Italian herb blend: No Italian seasoning? Make your own by mixing equal parts dried oregano, basil, and thyme. Add a pinch of garlic powder and you’re good to go!
• Fresh basil: While fresh basil adds a nice touch, you can skip it or use fresh parsley instead. If using dried basil, add it earlier with the other dried herbs.

Watch Out for These Mistakes While Cooking

The biggest challenge with Instant Pot pasta dishes is getting the liquid-to-pasta ratio right – for perfect results, make sure to cover the pasta completely with sauce and water, but don’t exceed the Instant Pot’s max fill line. A common error is releasing the pressure too quickly after cooking, which can lead to sauce splattering everywhere – instead, let it naturally release pressure for 5 minutes before carefully doing a quick release. The chicken pieces should be cut into similar sizes (about 1-inch chunks) to ensure even cooking, and avoid stirring the pasta too much when adding ingredients to prevent it from sticking to the bottom of the pot. For the best texture, add the cheese only after pressure cooking is complete – stirring it in while the pasta is still hot will create that perfect, creamy consistency you’re looking for.

What to Serve With Chicken Parmesan Pasta?

This hearty chicken parmesan pasta is practically a meal on its own, but a few simple sides can round out your dinner perfectly! A classic Italian-style green salad with crisp romaine, cherry tomatoes, and a light vinaigrette makes an excellent partner to balance out the rich, cheesy pasta. For some extra veggies, try serving some roasted broccoli or sautéed zucchini on the side – they’re great for soaking up any extra sauce. And don’t forget some warm garlic bread or breadsticks to make the meal feel like you’re dining at your favorite Italian restaurant!

Storage Instructions

Keep Fresh: This chicken parmesan pasta is perfect for leftovers! Pack it up in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The pasta might absorb more sauce as it sits, but that just means more flavor in every bite!

Freeze: Want to save some for later? Let the pasta cool completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months in the freezer. Just remember that pasta can get a bit softer after freezing, but it’s still totally tasty.

Reheat: To warm up your leftovers, sprinkle a little water over the pasta (this helps keep it from drying out), then microwave in 1-minute intervals, stirring between each. For extra cheesy goodness, add a sprinkle of fresh mozzarella while reheating. You can also warm it up in a covered pan on low heat, stirring occasionally.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 130-150 g
• Fat: 80-100 g
• Carbohydrates: 160-180 g

Ingredients

For the chicken:

• 1.5 lb boneless, skinless chicken breast (cut into 1-inch pieces)
• 2 tbsp olive oil (I use Colavita extra virgin olive oil)
• 1 tbsp Italian herb blend
• 5 garlic cloves (minced for best flavor)
• 1 tbsp dried basil

For the pasta:

• 26 oz jar marinara (I use Rao’s Homemade for a rich flavor)
• 12 to 16 oz dry pasta, such as penne

For the topping and garnish:

• 8 oz shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• fresh basil leaves (for garnish, chiffonade optional)

Step 1: Sauté the Chicken

Press the SAUTE function on your pressure cooker.

Once it indicates “hot,” add enough olive oil to coat the inner pot.

Stir in the chicken and cook, stirring regularly, until the chicken is cooked through and reaches an internal temperature of 165°F, about 5 minutes.

Add the garlic, Italian seasoning, and basil to the chicken.

Cook, stirring regularly, for an additional 30 seconds.

Press CANCEL to stop the sauté function.

Remove the cooked chicken to a plate and tent with foil to keep it warm.

Step 2: Cook the Pasta

Add the pasta to the now empty inner pot.

Fill with enough water to cover the pasta by 1-2 inches.

Cover and lock the lid in place.

Turn the pressure release valve to the sealing position.

Cook on manual high pressure for 5 minutes.

After cooking, carefully and quickly release the pressure by turning the pressure release valve to the venting position.

Drain the pasta once all the pressure is released.

Step 3: Reheat Chicken and Sauce

Press SAUTE again.

While the pasta is draining, return the chicken to the inner pot.

Add the spaghetti sauce, and heat it through, stirring regularly, for 1-2 minutes.

Once the chicken and sauce are heated, press CANCEL to stop the sauté function.

Step 4: Combine Pasta and Cheese

Add the drained pasta back into the inner pot with the chicken and sauce, and stir everything together well.

Sprinkle with mozzarella and parmesan cheeses.

To melt the cheese quickly, set the lid on top of the pot without locking it.

Allow the residual heat to melt the cheese.

Step 5: Serve and Garnish

Just before serving, top with fresh basil for a burst of flavor and color.

Enjoy your delicious and easy pressure cooker chicken pasta dish!