Dinner | Instant Pot | One-Pot
Instant Pot Chicken Pasta Dinner
This Instant Pot Chicken Pasta Dinner is a weeknight lifesaver: creamy, bright, and ready in under 30 minutes with minimal cleanup. Tender strips of chicken, sun-dried tomatoes, mushrooms, and chopped asparagus cook right alongside your pasta in a flavorful broth, finishing with cream, lemon zest, fresh basil, and plenty of Parmesan for a comforting, balanced one-pot meal. The method below keeps things simple but delivers restaurant-worthy flavor using pantry-friendly ingredients and straightforward steps.
Why you’ll love this recipe
- Fast: Most of the work is prep; the pressure cook time is short.
- Minimal fuss: One pot, few dishes, big flavor.
- Flexible: Any short pasta shape that fits your pot will work.
- Bright and creamy: Lemon zest and basil lift the cream and Parmesan for a dish that doesn’t feel heavy.
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs chicken breasts cut up into half an inch thick strips about 3 inches long
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 bunch of fresh Asparagus trimmed and chopped
- 1/2 cup sun-dried tomatoes chopped
- 1 cup sliced mushrooms
- pinch salt
- 1 box pasta 375 g – any shape you prefer as long as it fits in your pot comfortably with the water, chicken and veggies
- 1 1/2 cups water
- 1/2 cup table cream or you can use light cream if you prefer
- 1 teaspoon salt
- 1/4 cup fresh basil minced
- 1 lemon zested
- 1 cup Parmesan cheese grated (more or less to your taste)
- pinch red chilli flakes skip, or adjust to your taste
- freshly grated black pepper to your taste
Notes on ingredients
This recipe uses chicken breast cut into 1/2-inch-thick strips about 3 inches long so the pieces cook quickly and evenly. Use olive oil for sautéing and a combination of dried oregano, garlic powder, kosher or sea salt, and black pepper to season the chicken. Any short pasta (penne, rigatoni, farfalle, or rotini) that fits comfortably in your Instant Pot is appropriate—375 g is one standard box. If you have light cream, that works fine in place of table cream. The Parmesan can be adjusted to taste; for a nuttier note, use a good-quality grated Parmigiano-Reggiano.
Equipment
- 6- to 8-quart Instant Pot (or any electric pressure cooker large enough to hold the ingredients)
- Spoon or tongs for stirring
- Measuring cups and spoons
- Chef’s knife and cutting board
Step-by-step instructions
The directions below have been rewritten for clarity while preserving the original order and ingredient amounts. Follow each step in sequence for best results.
- Season the chicken. Place the 1.5 lbs chicken breasts cut into half an inch thick strips (about 3 inches long) in a bowl. Sprinkle 1/2 teaspoon kosher or sea salt, 1 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/2 teaspoon pepper over the pieces. Toss the chicken so the seasonings coat the strips evenly. Set aside while you prepare the other ingredients.
- Sauté the chicken. Set the Instant Pot to the Sauté function and heat 1 tablespoon olive oil. When the oil shimmers, add the seasoned chicken strips in a single layer as much as possible and cook until lightly browned on the outside, about 2–3 minutes per side. You don’t need to cook the chicken through—just give it some color. Transfer the chicken to a plate and set aside.
- Sauté the aromatics and vegetables. Add 1 teaspoon olive oil to the pot if it looks dry. Reduce the Sauté heat slightly and add 3 cloves garlic minced. Cook, stirring constantly, for about 30 seconds until fragrant but not browned. Add 1 cup sliced mushrooms and a pinch salt; cook for 2–3 minutes until the mushrooms begin to soften and release liquid. Then stir in 1/2 cup sun-dried tomatoes chopped and 1 bunch of fresh Asparagus trimmed and chopped. Cook for another 1–2 minutes to combine flavors.
- Add the chicken back. Return the partially cooked chicken strips to the pot, nestling them among the vegetables.
- Layer the pasta and liquid. Spread 1 box pasta (375 g) evenly over the chicken and vegetables. Pour 1 1/2 cups water over the pasta—do not stir. The pasta should be mostly submerged in the liquid; if some pieces stick up, press them gently so they make contact with the liquid. This layering helps prevent foaming and ensures even cooking.
- Pressure cook. Secure the Instant Pot lid and set the valve to Sealing. Cook on Manual or Pressure Cook at high pressure for 5 minutes. After the cook time completes, perform a quick release by carefully turning the valve to Venting and waiting until the float valve drops.
- Finish the sauce. Open the lid and remove any visible foam from the surface. Add 1/2 cup table cream (or light cream), 1 teaspoon salt, 1/4 cup fresh basil minced, and the zest of 1 lemon. Stir gently to combine and melt any bits stuck to the pot into the sauce. The cream will loosen and coat the pasta, turning the cooking liquid into a silky sauce.
- Add the cheese and adjust seasoning. Stir in 1 cup Parmesan cheese grated until melted and fully incorporated. Taste the pasta and adjust seasoning with pinch red chilli flakes if you like heat and freshly grated black pepper to your preference. If it needs more salt, add a little extra at a time.
- Rest and serve. Let the finished pasta rest in the pot for 2–3 minutes to allow the sauce to thicken slightly. Serve immediately, garnished with additional chopped basil, extra Parmesan, and a sprinkle of lemon zest if desired.
Timing guide
- Prep (chopping and seasoning): 10–12 minutes
- Sauté steps: 6–8 minutes
- Pressure cook: 5 minutes plus quick release (about 5 minutes)
- Finishing and resting: 5 minutes
- Total time: about 30–35 minutes
Tips for success
- Use pasta that fits: Choose a short pasta shape that can lie flat or be pushed down into the liquid. Long spaghetti-type shapes are harder to fit and may clump during pressure cooking.
- Don’t overfill the pot: Leave space in the Instant Pot so the pasta and liquid can circulate under pressure.
- Brown the chicken lightly: Searing gives the dish more depth of flavor, but you don’t need to cook chicken all the way through before pressure cooking.
- Layering prevents foam: Adding the pasta on top of other ingredients and pouring liquid over it (without stirring) reduces foaming and helps even cooking.
- Adjust creaminess: If the sauce is too thin after pressure cooking, stir in more Parmesan or simmer on Sauté for a minute to reduce. If it’s too thick, add a splash of water or extra cream and stir.
Variations and substitutions
- Vegetable swap: Replace asparagus with broccoli florets or green beans if preferred—add slightly larger vegetables in the same step so they finish tender-crisp.
- Mushroom-free: Omit mushrooms and add extra sun-dried tomatoes or olives for a Mediterranean touch.
- Cheese variations: Stir in crumbled feta with Parmesan for a tangy finish, or use Pecorino Romano for a saltier bite (reduce added salt accordingly).
- Spice it up: Increase the pinch of red chilli flakes or add a dash of harissa or smoked paprika for a smoky heat.
Make-ahead and storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water or cream, or microwave in short intervals, stirring between bursts to prevent dryness. The pasta will thicken in the fridge—add liquid while reheating to return to a saucy texture.
Serving ideas
- Serve with a crisp green salad and lemon wedges for a bright contrast.
- Pair with crusty bread to soak up every last bit of the sauce.
- A simple side of steamed greens or roasted cherry tomatoes complements the flavors without adding complexity.
Final notes
This Instant Pot Chicken Pasta Dinner is intentionally flexible: follow the ingredient amounts and the clear, step-by-step directions above for consistent results, then tweak herbs, cheese, and heat to match your tastes. The result is a creamy, satisfying dinner that comes together fast and leaves plenty of time to enjoy the company around your table.
Instant Pot Chicken Pasta Dinner
A quick and creamy Instant Pot chicken pasta with asparagus, sun-dried tomatoes, and Parmesan.
Ingredients
Equipment
Method
- Set the Instant Pot to Sauté (high). Add 1 tablespoon olive oil and heat until shimmering.
- Season the chicken strips with 1/2 teaspoon salt, 1 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/2 teaspoon black pepper; toss to coat evenly.
- Sear the chicken in the hot pot 1–2 minutes per side until lightly golden and slightly reduced in size; remove to a plate.
- Add the remaining 1 teaspoon olive oil to the pot, then sauté the minced garlic, chopped asparagus, sliced mushrooms, and chopped sun-dried tomatoes about 45 seconds until garlic is fragrant and veggies begin to soften.
- Return the seared chicken to the pot, add the pasta, 1 1/2 cups water, 1/2 cup cream, and 1 teaspoon salt; stir to combine and ensure pasta is mostly submerged.
- Cancel Sauté. Close and seal the lid. Set the pressure cooker to HIGH for 5 minutes (suitable for spirals, bowties, penne, and similar shapes).
- When cooking finishes, perform a quick release according to your machine's instructions. Open the lid carefully.
- Stir in 1/4 cup minced fresh basil, lemon zest, and 1 cup grated Parmesan. Season with red chili flakes and freshly grated black pepper to taste. Serve immediately.
Notes
- To make on the stove: cover and simmer about 25 minutes until pasta and chicken are cooked.
- Use any pasta shape that fits comfortably in your pot.
- Cutting chicken into strips or cubes speeds cooking.
- Choose vegetables based on what you have on hand.
- Swap cream for pesto or another sauce if preferred.
- Parmesan is traditional, but other cheeses work too.
