Chicken parmesan pasta in the Instant Pot! This easy pressure cooker dinner turns pasta and chicken breast into a quick dinner!
Chicken parmesan is a favorite for a reason! The combination of the cheesy, saucy chicken and pasta is hard to resist.
Traditional chicken parm can be messy and time-consuming, so I made this Instant Pot as a weeknight-friendly dinner version.
Everything is cooked right in the inner pot, so there are minimal dishes to clean up, and the entire dinner only takes about 30 minutes to make.
So this Instant Pot chicken parmesan pasta can be on the table in no time!
How to make Instant Pot chicken parmesan pasta
Press SAUTE. When hot, add olive oil to coat inner pot.
Stir in chicken. Cook, stirring regularly, until cooked through to 165F, about 5 minutes.
Add garlic, Italian seasoning, and basil. Cook, stirring regularly, for 30 seconds.
Press CANCEL. Remove cooked chicken to a plate and tent with foil to keep warm.
Add the pasta to the now empty inner pot.
Fill with enough water to cover the pasta by 1-2 inches. Cover and lock lid in place.
Cook. Carefully quickly release the pressure by turning the pressure release valve to VENTING.
Drain the pasta. Press SAUTE. While the pasta is draining, return the chicken to the inner pot.
Add the spaghetti sauce, and heat through, stirring regularly, for 1-2 minutes. Press CANCEL.
Stir in drained pasta. Sprinkle with mozzarella and parmesan cheeses. Top with basil just before serving.
Tips
- Pasta: Depending on the type of pasta that you use, you may find that you need to adjust the cooking time. A good rule of thumb is to cook the pasta for half of the time given on the pasta box.
- Chicken: I cut the chicken into 1/2-1" pieces.
- Cheese: Feel free to omit the cheese if you're dairy free. Or feel free to add more cheese if you prefer cheesier pasta.
Storage
Store any leftover pasta in an airtight container in the refrigerator. The leftover pasta will keep for up to 4 days when properly stored.
More Instant Pot pasta recipes!
Instant Pot Chicken Parmesan Pasta
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breast in bite-sized pieces
- 5 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 tablespoon dry sweet basil
- 12-16 ounces dry shaped pasta like penne
- 26 ounce jar marinara sauce
- 8 ounces shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Fresh basil
Instructions
- Press SAUTE.
- When hot, add olive oil to coat inner pot.
- Stir in chicken.
- Cook, stirring regularly, until cooked through to 165F, about 5 minutes.
- Add garlic, Italian seasoning, and basil.
- Cook, stirring regularly, for 30 seconds.
- Press CANCEL.
- Remove cooked chicken to a plate and tent with foil to keep warm.
- Add the pasta to the now empty inner pot.
- Fill with enough water to cover the pasta by 1-2 inches.
- Cover and lock lid in place.
- Turn pressure release valve to SEALING.
- Cook on MANUAL HIGH pressure for 5 minutes.
- Carefully quickly release the pressure by turning the pressure release valve to VENTING.
- Drain the pasta.
- Press SAUTE.
- While the pasta is draining, return the chicken to the inner pot.
- Add the spaghetti sauce, and heat through, stirring regularly, for 1-2 minutes.
- Press CANCEL.
- Stir in drained pasta.
- Sprinkle with mozzarella and parmesan cheeses. If you want the cheese to melt quickly, set the lid on top of the pot but don't lock.
- Top with basil just before serving.
Notes
- Pasta: Depending on the type of pasta that you use, you may find that you need to adjust the cooking time. A good rule of thumb is to cook the pasta for half of the time given on the pasta box.
- Chicken: I cut the chicken into 1/2-1" pieces.
- Cheese: Feel free to omit the cheese if you're dairy free. Or feel free to add more cheese if you prefer cheesier pasta.
- Nutrition values are estimates.
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