Easy Instant Pot bruschetta chicken pasta recipe! This quick pasta dinner turns boneless, skinless chicken into a delicious pasta dinner in no time.
Instant Pot bruschetta chicken pasta is a delicious dinner that's so easy to make! This is a quick dump-and-go dinner that takes less than 30 minutes of total time to make.
And the chicken pasta is so good! The dish has lots of flavor from the seasoning, garlic, onion, and basil. It's a delicious recipe that tastes light and fresh!
Ingredients
- Chicken breast: It's important to cut the chicken into small pieces so that it cooks in the cooking time.
- Italian seasoning: Feel free to use more if desired.
- Garlic: The garlic mellows as it cooks, so use more if you'd like stronger garlic flavor.
- Cellentani pasta: This type of pasta is sometimes called cavatappi. You can use a similar type of pasta, but you may need to adjust the cooking time.
- Chicken broth: I like to use reduced-sodium broth to keep the salt level down.
- Italian style diced tomatoes: If you can't find Italian style tomatoes, you can use diced tomatoes and add additional Italian seasoning.
- Parmesan cheese: You can omit the cheese if you would like.
- Roma tomatoes: Or a similar type of tomato.
- Red onion: For milder onion flavor, use shallot instead.
- Olive oil
- Balsamic vinegar
- Basil
- Salt
- Pepper
How to make Instant Pot bruschetta chicken pasta
Step 1: Light grease the inner pot.
Step 2: Layer chicken, Italian seasoning, garlic, pasta, chicken broth, and diced tomatoes with their juice to the Instant Pot inner pot in that order.
Step 3: Close and lock the lid. Press manual high pressure and adjust the time to 3 minutes.
Step 4: Meanwhile, make the bruschetta topping by mixing the diced Roma tomato, red onion, olive oil, garlic, balsamic vinegar, basil, salt and pepper. Set aside.
Step 5: When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
Step 6: Carefully open the lid. Stir in the grated parmesan cheese.
Step 7: Serve the pasta topped with the bruschetta mixture. Garnish with additional fresh basil, if desired.
Serving suggestion
The pasta goes well with a fresh green salad. Add a loaf of French or Italian bread to sop up all of the delicious sauce!
Storage
Any leftover pasta should be stored in an airtight container in the refrigerator. The pasta will keep for up to 4 days when properly stored.
Instant Pot Bruschetta Chicken Pasta
Equipment
Ingredients
Pasta
- 2 pounds boneless skinless chicken breasts cut into 1 inch pieces
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 16 ounces dry Cellentani pasta
- 2 cups reduced sodium chicken broth
- 2-14.5 ounce cans Italian style diced tomatoes
- 1 cup parmesan cheese grated
Bruschetta
- 5 Roma tomatoes diced
- ¼ cup diced red onion
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons balsamic vinegar
- ½ cup fresh basil chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Light grease the inner pot.
- Then add chicken, Italian seasoning, garlic, pasta, chicken broth, and diced tomatoes to the Instant Pot inner pot in that order.
- Close and lock the lid.
- Press manual high pressure and adjust the time to 3 minutes.
- Meanwhile, make the bruschetta topping by mixing the diced Roma tomato, red onion, olive oil, garlic, balsamic vinegar, basil, salt and pepper. Set aside.
- When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
- Carefully open the lid.
- Stir in the grated parmesan cheese.
- Serve the pasta topped with the bruschetta mixture.
- Garnish with additional fresh basil, if desired.
Notes
- Chicken breast: It's important to cut the chicken into small pieces so that it cooks in the cooking time.
- Cellentani pasta: This type of pasta is sometimes called cavatappi. You can use a similar type of pasta, but you may need to adjust the cooking time.
- Parmesan cheese: You can omit the cheese if you would like.
- Nutrition values are estimates.
Emmy
I never leave comments but this was fantastic! Thanks for sharing your recipes!
Kate
Thank you!