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White bowl of chicken cheesy pasta with broccoli in front of an instant pot with a napkin and cutting board with a block of parmesan cheese in the background.
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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
Cook Time 4 minutes
Total Time 24 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

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