Instant Pot Olive Garden Chicken Pasta is an easy chicken dinner recipe that’s made entirely in the Instant Pot! This quick dinner is perfect for weeknights because it’s ready in less than 30 minutes total.
Instant Pot Olive Garden Chicken Pasta is a quick and easy dinner recipe! This simple pasta dinner requires almost no prep.
It cooks entirely in Instant Pot, and the recipe is flexible. You can use different types of pasta or change up the spices to suit your tastes.
Ingredient notes
- Chicken breast: Feel free to use chicken tenderloins or chicken thighs. If you’re using chicken thighs, you may need to increase the cooking time.
- Pasta: You can use different shapes of short pasta like penne, rigatoni, or a similar pasta.
- Chicken broth: I like to use reduced-sodium chicken broth because the dressing is on the saltier side. You can also use a bouillon cube + 4 cups of hot water in place of the chicken broth.
- Cream cheese: I recommend using full-fat or reduced-fat cream cheese. I don’t recommend using fat-free cream cheese.
How to make Instant Pot Olive Garden chicken pasta
Step 1: Cut the chicken breast into bite sized pieces. Place in a large mixing bowl.
Step 2: Pour in the Olive Garden Italian dressing, garlic powder, and ground pepper. Mix until the ingredients are combined.
Top tip >> At this point, the chicken can be covered and chilled for several hours before continuing.
Step 3: Add to the bottom of the Instant Pot inner pot.
Step 4: Add the uncooked pasta on top. Don’t mix.
Step 5: Pour the broth into the the Instant Pot inner pot.
Step 6: Close and lock the lid. Press Manual High and adjust the time to 4 minutes, making sure the pressure release valve is closed.
Step 7: Once the cooking time is finished, let the pressure release naturally for 6 minutes. Then carefully open the pressure release valve to release any remaining pressure.
Step 8: Add the shredded Parmigiano cheese and the cream cheese. Stir until well combined.
Step 9: Serve with additional parmesan cheese if desired.
What goes well with this pasta?
This pasta goes well with simple green salad. Add some garlic bread or breadsticks if you’d like to bring a bit of Olive Garden home.
Storage
Store any leftover pasta in an airtight container in the fridge. The pasta will keep for up to 4 days when properly stored in the fridge.
More Instant Pot pasta recipes
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Instant Pot Olive Garden Chicken Pasta
Equipment
Ingredients
- 1 ½ pounds of chicken breasts boneless and skinless, cut into bite-sized pieces
- 1 cup of Olive Garden Italian dressing
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 1 teaspoon dry parsley
- 16 ounce uncooked pasta like penne
- 4 cups chicken broth
- ½ cup shredded parmesan cheese
- 8 ounces cream cheese
Instructions
- Cut the chicken breast into bite sized pieces.
- Place in a large mixing bowl.
- Pour in the Olive Garden Italian dressing, garlic powder, ground pepper, and parsley.
- Mix until the ingredients are combined.
- Add to the bottom of the Instant Pot inner pot.
- Add the uncooked pasta on top. Don’t mix.
- Pour the broth into the the Instant Pot inner pot.
- Close and lock the lid.
- Press Manual High and adjust the time to 4 minutes, making sure the pressure release valve is closed.
- Once the cooking time is finished, let the pressure release naturally for 6 minutes. Then carefully open the pressure release valve to release any remaining pressure.
- Add the shredded Parmigiano cheese and the cream cheese. Stir until well combined.
- Serve with additional parmesan cheese if desired.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Hi! Recipe was delicious! Is it possible to freeze leftovers and reheat later?
Hi! Thanks! Yes, you can freeze the leftovers.
My wife and I enjoyed this dish. Made it for the first time this evening. I may go to 6 ounces of cream cheese though. Definitely will be added to the rotation.
Thank you for sharing this recipe.
Thank you! I’m glad that you liked the pasta!
Kate, This was DELISH and oh so easy!! I went lighter on the dressing (~ 1/2 to 3/4 cup?) and added some defrosted green peas at the end with the cheeses. Can’t wait for leftovers tomorrow! Thanks!😊
Thank you so much!
This is a HUGE hit for my family! If I wanted to double it, would I need to double the time?
Thank you! No, when I double pasta, I keep the cooking time the same. It will take longer for the pot to come to pressure, but the cooking time should remain the same.
Was a hit with my family 💙
Thank you!
We had this for dinner and everyone enjoyed it very much. We’ll be making again thanks
Thank you! I’m glad you liked it!
The BEST!!
Thank you!
A wonderful recipe that tastes even better as leftovers!! Thank you!!
Thank you!
Putting the recipe on my insta pot rotation! Thanks!
Thank you!!
Great recipe! I poured in more dressing at the end, because we could drink the dressing! LOL
Thank you!!
Made this recipe the way it was written. I love that this recipe is so easy!
Thank you!
This is one of my favorite quick meals and no one has ever been disappointed! Easy delicious and filling, what more can you ask for. Thank you for the recipe. Keep ‘em coming!
Thank you! I’m so glad that you like it! =)
It was a bit too tangy for our taste buds. I will try again with 1/2 cup of Olive Garden dressing and maybe add a 1/2 cup of cream after pressure cooking.
Hi! The dressing is pretty tangy. Sounds like you have a good plan for next time!
Question: Do we add the parsley with the garlic powder and pepper? I am thinking yes but I don’t see it anywhere 🙂
Yes, thank you for catching that!
Big hit with the family. Thanks for the recipe!
Thank you! I’m glad it was a hit!
I was looking for a quick chicken recipe to have for dinner. I had everything to make it, and it was so good! This is a new family favourite.
Thank you!