Instant Pot Chicken Broccoli Pasta

Instant Pot Chicken Broccoli Pasta is one of those weeknight lifesavers that feels indulgent and tastes like it took hours, but comes together in under 30 minutes with very little hands-on time. Tender pieces of chicken, tender-crisp broccoli, and perfectly cooked penne coated in a creamy, cheesy sauce — all made in the Instant Pot. This recipe highlights simple pantry seasonings and everyday dairy to create a rich, comforting meal that the whole family will reach for again and again.

Why this recipe works

This version balances convenience and flavor. A small amount of butter and a mix of dry spices season the chicken, while the pressure cooking step does double duty: it cooks the pasta and chicken quickly, and builds a base for the sauce. Adding cream cheese and heavy cream after pressure release creates a silky, stable emulsion that clings to the pasta. Fresh broccoli is stirred in at the end so it stays bright and slightly crisp.

Ingredients

• 2 tablespoons unsalted butter
• 2 teaspoons smoked paprika, regular paprika may be substituted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder, the dry or ground seasoning, not actual liquid mustard
• 1 teaspoon salt, or to taste
• 1 teaspoon ground pepper, or to taste
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces
• 1 pound penne pasta, dry, uncooked
• 4 cups reduced sodium chicken broth
• 4 ounces full-fat cream cheese, brick-style; not spreadable, whipped, lite, or fat-free
• 4 cups fresh broccoli florets, diced into bite-sized pieces
• 1 cup heavy cream, half-and-half may be substituted but don’t use any lower fat percentage dairy
• ½ cup Colby Jack cheese, shredded
• ¼ cup Parmesan cheese, plus more for garnishing if desired
• ½ teaspoon crushed red pepper flakes, optional for garnishing
• Fresh basil, optional for garnishing

Equipment

• 6- or 8-quart Instant Pot (or similar electric pressure cooker)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cutting board and chef’s knife

Prep tips

• Dice the chicken into uniform, bite-sized pieces so it cooks evenly during the pressure cycle.
• Break up the penne slightly if your Instant Pot is crowded, but do not overfill — follow your machine’s max fill guidelines.
• Bring the cream cheese to room temperature for easier melting into the sauce.
• Measure out your seasonings before you begin to make the cook process smooth and fast.

Step-by-step Instructions

The directions below follow the original order but are rewritten into clear, numbered steps for reliable results.

1. Set your Instant Pot to the Sauté function and let it heat for about 1 minute. Add 2 tablespoons unsalted butter and allow it to melt completely.
2. Sprinkle 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard powder, 1 teaspoon salt, and 1 teaspoon ground pepper over the melted butter. Stir for about 20–30 seconds to toast the spices slightly and release their aromas, taking care not to let them burn.
3. Add the diced 1 pound boneless skinless chicken breast to the pot. Toss the chicken in the butter and spice mixture until the pieces are evenly coated. Sauté just until the chicken is mostly opaque on the outside, about 2–3 minutes. You do not need to fully cook the chicken through; it will finish cooking under pressure.
4. Pour in 4 cups reduced sodium chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. This prevents a burn notice during pressure cooking and adds flavor to the broth.
5. Add 1 pound dry penne pasta to the pot. Push the pasta down gently so most pieces are submerged in the broth; do not stir vigorously. The pasta should sit largely flat and even in the liquid to ensure even cooking.
6. Secure the Instant Pot lid and set the valve to the sealing position. Program the Instant Pot to cook on Manual/Pressure Cook at high pressure for 5 minutes. The pot will take several minutes to come to pressure before the 5-minute countdown begins.
7. When the cooking time ends, perform a quick release by carefully moving the valve to the venting position to release steam rapidly. Once the pressure has fully released and the lid can be opened safely, open the lid away from your face.
8. Immediately add 4 ounces full-fat cream cheese (cut into cubes to help it soften faster) and 1 cup heavy cream to the pot. Stir gently but thoroughly until the cream cheese is melted and the sauce is smooth.
9. Add 4 cups fresh broccoli florets. Stir to combine so the broccoli is distributed evenly through the pasta and sauce. The residual heat will cook the broccoli to tender-crisp in a few minutes; if you prefer softer broccoli, close the lid for 2–3 minutes or let the mixture sit covered off the heat for 3–5 minutes.
10. Stir in ½ cup shredded Colby Jack cheese and ¼ cup Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with additional salt and ground pepper if needed.
11. Serve the pasta immediately. Garnish with ½ teaspoon crushed red pepper flakes and fresh basil if using, and sprinkle extra Parmesan on top as desired.

Serving suggestions

This Instant Pot chicken broccoli pasta plate is rich and satisfying on its own, but a bright side or simple salad elevates the meal at the table. Try a crisp green salad with lemon vinaigrette, roasted cherry tomatoes, or a tangy cucumber salad to cut through the richness. A squeeze of fresh lemon over individual portions also adds lovely brightness.

Storage and reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Avoid high heat that can separate the sauce.
• The pasta will absorb sauce as it sits; add a little extra cream or broth when reheating to restore creaminess.

Make-ahead and variations

• Vegetable swap: If you prefer, swap broccoli for asparagus tips, snap peas, or a mix of broccoli and cauliflower — keep the total volume around 4 cups.
• Cheese switch: Use a sharp cheddar or smoked gouda in place of Colby Jack for a deeper flavor profile. Keep the same quantity.
• Spice level: Increase crushed red pepper flakes or add a pinch of cayenne to the spice mix when sautéing the butter for more heat.

Tips for perfect results every time

• Do not stir the pasta vigorously after adding it to the broth. A light push to submerge is enough; stirring can activate the sauté function and cause sticking.
• Use full-fat dairy as specified. Lower-fat cream cheeses and creams can curdle or make the sauce thin.
• If your Instant Pot displays a burn warning, cancel the cook program, add a splash more broth, scrape the bottom, and continue with the pressure cooking step as directed.
• Cut chicken into even pieces to ensure uniform cooking time during the pressure step.

Why I love this version

This Instant Pot chicken broccoli pasta takes a classic comfort combo — chicken, broccoli, and pasta — and streamlines it into one-pot dinner magic. The layers of flavor from the smoked paprika, mustard powder, and the two cheeses combine into a creamy sauce that tastes far more involved than the quick method suggests. It’s dependable, adaptable, and honestly, a little bit addictive.

Nutrition note

The recipe uses full-fat dairy and a moderate amount of cheese, which makes it rich in flavor and calories. For lighter variations, you can reduce the cheese quantities slightly or use half-and-half in place of heavy cream, but results will be less creamy. If you choose replacements, cook and taste as you go to maintain a balanced texture and seasoning.

Final thoughts

Whether you’re feeding picky eaters or hosting friends for an easy weeknight dinner, this Instant Pot chicken broccoli pasta delivers comfort and convenience without sacrificing flavor. The streamlined steps keep the process approachable, while the final sauce is indulgent enough to feel like a treat. Bookmark this one for busy nights when you want a reliable, delicious crowd-pleaser.

Printable recipe

If you want to jot this down quickly, here are the essentials in one place:

• 2 tablespoons unsalted butter
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 pound boneless skinless chicken breast, diced
• 1 pound penne pasta, dry
• 4 cups reduced sodium chicken broth
• 4 ounces full-fat cream cheese, cubed
• 4 cups fresh broccoli florets
• 1 cup heavy cream
• ½ cup Colby Jack cheese, shredded
• ¼ cup Parmesan cheese
• ½ teaspoon crushed red pepper flakes, optional
• Fresh basil, optional

Follow the step-by-step instructions above for best results.

Instant Pot Chicken Broccoli Pasta

Creamy, one-pot Instant Pot pasta with tender chicken and broccoli ready in minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons unsalted butter
• 2 teaspoons smoked paprika regular paprika may be substituted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder dry ground seasoning, not liquid mustard
• 1 teaspoon salt or to taste
• 1 teaspoon ground pepper or to taste
• 1 pound boneless skinless chicken breast diced into bite-sized pieces
• 1 pound penne pasta dry, uncooked
• 4 cups reduced sodium chicken broth
• 4 ounces full-fat cream cheese brick-style; not spreadable, whipped, lite, or fat-free
• 4 cups fresh broccoli florets diced into bite-sized pieces
• 1 cup heavy cream half-and-half may be substituted but do not use lower fat dairy
• 1/2 cup Colby Jack cheese shredded
• 1/4 cup Parmesan cheese plus more for garnishing if desired
• 1/2 teaspoon crushed red pepper flakes optional for garnishing
• fresh basil optional for garnishing

Equipment

• 6-quart Instant Pot
• Measuring Spoons
• Measuring Cups
• Mixing bowl or large zip-top bag
• Wooden spoon or spatula
• Cheese grater (if shredding cheese)

Method

 

1. Set a 6-quart Instant Pot to Sauté and melt the butter.
2. While the butter melts, combine the smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper in a large bowl or zip-top bag; add the diced chicken and toss or shake to coat evenly.
3. Add the seasoned chicken to the melted butter and sauté uncovered for about 2 minutes, stirring and flipping frequently.
4. Add the uncooked penne to the pot, pour the chicken broth over the pasta, and stir to combine, making sure pasta is mostly submerged.
5. Place the lid on the Instant Pot and seal the vent. Cook at High Pressure for 3 minutes (the pot will take several minutes to come to pressure).
6. When the cooking time ends, perform a quick release of pressure, then carefully open the lid with protected hands to avoid steam burns.
7. Return the pot to Sauté, add the cream cheese and push it into the hot pasta so it begins to melt; cover with the lid and let sit for 2 minutes to encourage melting.
8. Turn the Instant Pot off, open the lid, add the broccoli florets, stir to combine, then replace the lid and let the pot sit, turned off, for 5 minutes so the broccoli steams.
9. After 5 minutes, open the lid, add the heavy cream, Colby Jack, and Parmesan; stir until cheeses melt and the sauce is smooth. Taste and adjust seasoning as needed.
10. Garnish with additional Parmesan, crushed red pepper flakes, and fresh basil if desired, then serve.

Notes

• For stovetop: sauté chicken, cook pasta separately, then combine with cheeses and reserved pasta water.
• You can use 2 tablespoons olive oil instead of butter for sautéing.
• Reserve 1–2 cups pasta water to thin sauce if needed when using stovetop method.
• Do not use reduced-fat cream cheese or lower-fat dairy than half-and-half for best texture.
• Adjust salt and pepper to taste after cheeses are added.