When it comes to hearty, comforting meals that come together with minimal effort, Instant Pot Creamy Garlic Chicken Pasta is an absolute winner. This dish combines the convenience of one-pot cooking with the decadence of creamy garlic sauce, tender chicken, and perfectly cooked pasta—all ready in a fraction of the time traditional stovetop recipes require.
Imagine juicy bites of chicken seasoned and seared for flavor, coated in a luscious garlic-infused cream sauce, and tossed with pasta that absorbs all that richness while cooking directly in the Instant Pot. There’s no need to juggle multiple pots, drain pasta, or manage separate components. This is the kind of dish that feels like a treat, yet is easy enough for a busy weeknight dinner.
Whether you’re feeding your family, meal prepping for the week, or hosting a casual dinner, this one-pot pasta brings the flavor and the comfort in every bite. It’s creamy, garlicky, cheesy, and exactly what comfort food should be—satisfying and stress-free.
Prep & Cook Time
- Preparation Time: 10 minutes
- Cook Time: 15 minutes (including pressure build and release)
- Total Time: 25–30 minutes
Servings and Nutritional Info
- Servings: 4–6
- Calories per serving: Approximately 550–600 kcal
(Calories vary based on cream and cheese content.)
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4–5 garlic cloves, minced
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 3 ½ cups low-sodium chicken broth
- 12 oz (340g) penne, rotini, or rigatoni pasta
- ¾ cup heavy cream (or half-and-half for a lighter version)
- 1 cup freshly grated Parmesan cheese
- Optional garnish: chopped parsley, more cheese, or crushed red pepper
How to Make Instant Pot Creamy Garlic Chicken Pasta
Step 1: Sauté the Chicken
Set your Instant Pot to “Sauté” mode. Add olive oil and butter. Once hot, add the chicken pieces and season with salt, pepper, Italian seasoning, and red pepper flakes. Sauté until the chicken is lightly browned on all sides (about 3–5 minutes). The chicken doesn’t need to be fully cooked at this stage—it will finish during pressure cooking.
Step 2: Add Garlic
Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
Step 3: Add Pasta and Broth
Cancel the Sauté mode. Add the pasta and pour the chicken broth over it. Gently press the pasta down into the liquid to ensure it’s mostly submerged. Do not stir.
Step 4: Pressure Cook
Seal the Instant Pot lid and set it to Manual/Pressure Cook on high pressure for 5 minutes.
Once the cooking cycle is complete, quick release the pressure by carefully turning the valve to venting.
Step 5: Add Cream and Cheese
Once the pin drops, remove the lid. Stir the pasta—some broth will remain, which is needed to help form the sauce. Add the heavy cream and Parmesan cheese, stirring until the sauce is creamy and coats the pasta.
Step 6: Let It Sit
Let the pasta sit on “Keep Warm” mode for 2–3 minutes to allow the sauce to thicken.
Step 7: Serve
Taste and adjust seasoning if needed. Garnish with parsley, extra cheese, or red pepper flakes. Serve hot and enjoy!
Why I Love This Recipe
This dish is one of my absolute go-tos because:
- It’s a true one-pot meal, saving time and dishes.
- The flavor is out of this world—garlic, Parmesan, and tender chicken create an irresistible combo.
- It’s fast—25 minutes start to finish.
- The creaminess makes it feel indulgent, yet it’s so easy and accessible.
Whether I’m cooking for friends or making a quick family dinner, it never fails to impress.
Why It’s a Must-Try
- Quick, easy, and beginner-friendly
- One-pot = easy cleanup
- Customizable with veggies or proteins
- Tastes like it came from a restaurant
- Perfect for leftovers and meal prep
Tips & Variations
Tips:
- Use freshly grated Parmesan—it melts better and gives a smoother sauce.
- Don’t skip the garlic—it’s the heart of the flavor.
- Stir in cream and cheese after cooking to avoid curdling or separation.
- Let the pasta rest a few minutes after adding cream for best consistency.
Variations:
- Add veggies: Spinach, peas, or mushrooms can be added after pressure cooking.
- Make it spicy: Add more red pepper flakes or a dash of hot sauce.
- Swap the protein: Use cooked sausage, shrimp, or even rotisserie chicken.
- Lighter version: Use half-and-half or evaporated milk instead of heavy cream.
Serving Suggestions
- Main dish: Serve with a green salad and garlic bread.
- Low-carb option: Serve a small portion with roasted veggies.
- Kids’ favorite: Leave out the pepper flakes and add a sprinkle of mozzarella on top.
- Wine pairing: A chilled glass of Chardonnay or Pinot Grigio pairs beautifully with the creamy garlic notes.
Conclusion
Instant Pot Creamy Garlic Chicken Pasta is a delicious example of how modern cooking tools like the Instant Pot can deliver bold, comforting flavors in record time. It’s a cozy, creamy, garlicky masterpiece that’s sure to become a favorite in your rotation. Whether you’re new to pressure cooking or a seasoned pro, this recipe will make you appreciate how easy and satisfying one-pot meals can be.
From weeknights to casual entertaining, this dish is a reliable crowd-pleaser that delivers restaurant-level taste with everyday ingredients.
FAQ
Can I use frozen chicken?
Yes, but sautéing may take longer, and you’ll need to ensure it’s fully cooked. For best results, thaw chicken first.
Can I use milk instead of cream?
You can, but the sauce will be thinner. For better consistency, try evaporated milk or add a bit of cream cheese.
Can I use gluten-free pasta?
Yes, but reduce pressure cooking time slightly and avoid over-stirring as gluten-free pasta is more fragile.
Can I double the recipe?
Yes, but do not exceed the max fill line of your Instant Pot. Cooking time remains the same.
How do I store and reheat leftovers?
Store in the fridge in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.
