Instant Pot Cheesy Chicken Pasta

Instant Pot Cheesy Chicken Pasta with broccoli offers that perfect balance of comforting pasta, protein-packed chicken, and softened broccoli – all coated in a creamy rich cheese sauce!

Make this family-favorite dinner in under 30 minutes with your set-and-forget Instant Pot. It is certain to become one of your favorite Instant Pot Meals.

Why You’ll Love This Recipe

• A Filling Meal: This Instant Pot Cheesy Chicken Pasta is incredibly filling thanks to the pasta and protein-packed chicken. It’s great when serving to a hungry family. 
• Quick Recipe Time: For such a hearty and comforting main meal, it’s incredible how you can have dinner ready within 30 minutes using this Instant Pot cheesy chicken pasta recipe! 
• Ultra Cheesy Sauce: This finger-licking cheese sauce coats everything in this irresistible dish! This rich and creamy sauce is made with heavy cream, cream cheese, a mix of cheeses and seasoning. 

Why This Recipe Works

• Instant Pot cheesy chicken pasta is a set-and-forget recipe that doesn’t require you to stand over the stovetop attentively. 
• This pasta dish is a family-favorite dish in my household and I know it’s going to be a winner in yours too!
• I’ve included simple recipe instructions and step-by-step recipe images – you can’t go wrong!
• I’ve added some great questions that are commonly asked by readers for Instant Pot pasta recipes to ensure that your experience when making this creamy and comforting pasta dish is simple and rewarding. 
• Recipe variations are listed below as easy and delicious ways for you to vary this pasta recipe without compromising the outcome of your dish. 

What You’ll Need To Make This Recipe

Equipment

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Ingredients

Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Butter. I like to use butter, but if you prefer, you can use your favorite oil in place of butter.
• Smoked paprika. This offers a lovely depth of warm flavor to the dish.
• Salt. This helps to bring out all the flavors of the ingredients. 
• Mustard powder. Ground mustard offers a zesty flair to the seasoning.
• Garlic powder.  
• Onion powder.
• Black Pepper. I like to use cracked black pepper, but use what you have on hand. 
• Chicken breast. You can also use chicken thighs for this recipe if you want a fattier cut of meat. Whichever you opt for, make sure that it’s boneless and skinless. 
• Chicken stock. You can use either a low sodium stock or regular stock. 
• Penne pasta – Always check the cooking instructions for your choice of pasta as a guide for how long you should cook the pasta.
• Heavy cream – this helps add to the overall creaminess of the soup but you could also use milk instead.
• Cream cheese – always use a block of cream cheese for cooking, not the kind that’s packaged in a tub. 
• Parmesan cheese
• Broccoli florets – I love the slight crunch provided by broccoli but you are welcome to use different veggies such as peas, corn, or other vegetable-favorites. 
• Colby jack – you can also use Monterey Jack cheese too.
• Crushed red pepper flakes – increase the amount called for if you want a spicier dish. Cayenne pepper can also be added. 

Instructions

See the printable recipe card at the end of this post, just above the comments, for the complete, detailed recipe.

1. Add the melted butter.
2. While the butter melts season the chicken.
3. Saute the chicken for 2 minutes.
4. Stir the chicken.

1. Add the chicken stock to the pot.
2. Add the pasta to the pan. Place the lid on the pan, making sure the vent is sealed. Set the instant pot to high pressure for 4 minutes. It will take a little bit for the pressure to build up, and the food will be cooking while the pressure builds. When the timer is finished, do a quick release and carefully open the pot. CAUTION: Hot steam will escape and can burn the skin, keep back and use a dish towel if necessary to block the steam.
3. Press cancel and press Saute and add the cream cheese to the noodles. Place the lid on the pan for 2 minutes. Turn OFF the instant pot.
4. Add the Colby Jack cheese.
5. Add the broccoli and place the lid back on the pan. Allow the broccoli to steam for 5 minutes.
6. Remove the lid and gently stir in the cream cheese, cheese and broccoli into the noodles.
7. Add the heavy cream, colby jack and half the parmesan cheese to the pot, toss to combine and allow the cheese to melt and the cream to get warm.

Serve each plate with a sprinkle of parmesan, crushed red pepper flakes and some fresh basil.

Pro Recipe Tips

• While I’ve opted for heavy cream, you can use milk instead if you feel that the cream will be too heavy and rich for your liking. While this pasta dish will certainly be much lighter, it’s still going to taste creamy. 
• Different Pastas = Different Cook Times. The recipe calls for the time suitable when cooking penne pasta. You may need to adjust this time if you plan on using different pasta. Other types of pasta that work well in this recipe include macaroni and rotini. For an Instant Pot, the general rule is to pressure cook for 1/2 the time as the time states on the box of pasta. For example, if the package says to boil 8 minutes then you would pressure cook for 4 minutes.
• You can use a different vegetable for this dish such as peas or corn instead of broccoli. Use whatever your family likes the most. 
• If you opt for a quick release, make sure to place a kitchen towel over the Instant Pot to help prevent the steam that escapes from burning you. Proceed to quickly turn the valve to open, allowing the pressure to totally release before removing the Instant Pot lid. 
• If you feel that the chicken has released quite a bit of water after cooking, make sure to drain some of the excess liquid before continuing with the rest of the recipe. You don’t want that excess liquid to ruin the dish. 
• When cooking the pasta, make sure that it is submerged so that it cooks through evenly all over. 
• I’ve used Colby Jack for this recipe but you can also use something like Monterey Jack instead.

Variations

• Use a different vegetable for this dish or even a combination of your favorite vegetables.
• This dish can easily be enjoyed with different meat such as turkey or pulled pork. 
• For a lighter cheese sauce, use milk instead of the heavy cream.
• To make this pasta dish completely gluten-free, be sure to use a gluten-free pasta instead of regular wheat-based pasta.Add a slight kick of heat to your Instant Pot cheesy chicken pasta by increasing the amount of red chili flakes added or include some cayenne pepper too. 
• I used penne pasta for this recipe. The cheese sauce clings to it like a dream but feel free to use another type of short pasta such as macaroni or rotini.
• Make this dish completely vegetarian by simply omitting the chicken and increasing the amount and variety of vegetables. Peas, mushrooms, bell pepper and zucchini are all great options in addition to the broccoli.  
• This recipe calls for Colby Jack cheese and Parmesan cheese. Go ahead and use different cheeses that melt well for a slight variation. 

What To Serve With Cheesy Chicken Pasta

• You’ll find that this Instant Pot Cheesy Chicken Pasta is incredibly filling and hearty all by itself which is why I often enjoy a bowl without any side dish. 
• If you do feel like adding a side dish, consider a light green salad since this pasta dish is already quite heavy. 

FAQs

HOW SHOULD I STORE INSTANT POT CHEESY CHICKEN PASTA You can store leftover Instant Pot cheesy chicken pasta in an airtight container, once completely cool, in the refrigerator for up to 5 days.
To reheat any leftovers, add it to the microwave for a minute or two or in the oven for 10-15 minutes at 350F. 
CAN I FREEZE THIS INSTANT POT CHEESY CHICKEN PASTA? Technically, yes…although I never recommend freezing pasta dishes that contain dairy-based products, and the reason being is that the milk or cream (whichever you’ve opted to use) can separate as a result of the freezing and thawing process. 
CAN I USE A DIFFERENT MEAT FOR THIS PASTA RECIPE? Absolutely! You could easily use leftover turkey (shredded) or ham (diced) from the holidays to make this pasta dish although then it won’t be cheesy “chicken” pasta any longer that’s fine! 
HOW DO I MAKE THIS CHEESY CHICKEN PASTA GLUTEN-FREE? One easy way to ensure that this meal caters to those with gluten sensitivities is to use gluten-free pasta instead of normal wheat-based pasta. There are many options available at most stores and online. 

More Recipes

• Instant Pot Chicken Broccoli Rice Casserole

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Recipe

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5 from 3 votes

Instant Pot Cheesy Chicken Pasta Recipe

Instant Pot Cheesy Chicken Pasta with broccoli offers that perfect balance of comforting pasta, protein-packed chicken, and softened broccoli – all coated in a creamy rich cheese sauce!

Course Main Dishes

Cuisine American

Keyword Instant Pot Cheesy Chicken and Pasta

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

Total Time 24 minutes minutes

Servings 8

Calories 496kcal

Author Michele

Ingredients

• 2 tablespoons butter
• 2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 1 pound boneless skinless chicken breast, diced
• 4 cups chicken stock
• 1 pound penne pasta
• 4 ounces cream cheese
• 4 cups broccoli florets cut into small pieces
• 1 cup heavy cream
• 1/2 cup Colby jack shredded
• 1/4 cup parmesan cheese
• 1/2 teaspoon crushed red pepper flakes optional
• Fresh basil optional

Cook ModePrevent your screen from going dark

Instructions 

• Turn the instant pot on to saute and put the butter in the pan to melt.
• Combine the paprika, salt, mustard powder, garlic powder, onion powder and pepper together in a ziplock bag and shake.
• Add the chicken to the bag and shake till all the chicken is coated.
• Add the seasoned chicken to the melted butter and saute for 2 minutes.
• Add the chicken stock and the pasta to the pan and stir.
• Place the lid on the pan, making sure the vent is sealed.
• Set the instant pot to high pressure for 4 minutes. It will take a little bit for the pressure to build up, and the food will be cooking while the pressure builds.
• When the timer is finished, do a quick release and carefully open the pot. CAUTION: Hot steam will escape and can burn the skin, keep back and use a dish towel if necessary to block the steam.
• Turn the pan back on to Saute and add the cream cheese to the noodles. Place the lid on the pan for 2 minutes. Turn OFF the instant pot.
• Add the broccoli and place the lid back on the pan. Allow the broccoli to steam for 5 minutes.
• Remove the lid and gently stir in the cream cheese and broccoli into the noodles.
• Add the heavy cream, colby jack and half the parmesan cheese to the pot, toss to combine and allow the cheese to melt and the cream to get warm.
• Serve each plate with a sprinkle of parmesan, crushed red pepper flakes and some fresh basil.

Notes

Tips:
Other pastas cook differently in the instant pot. This is the amount of time needed for penne pasta.
Add more vegetables, or use different vegetables that your family likes.
For quick release: place a kitchen towel over the instant pot to prevent escaping steam from burning you, then quickly turn the valve to open and allow the pressure to totally release before removing the lid.

Storage:
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 496kcal | Carbohydrates: 53g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 732mg | Potassium: 701mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1079IU | Vitamin C: 42mg | Calcium: 183mg | Iron: 2mg