Instant Pot Italian Chicken Pasta
This Instant Pot Italian Chicken Pasta is a quick and easy dinner recipe packed with Italian herbs, roasted red peppers, spinach, and parmesan. Perfectly al dente pasta and tender chicken come together in a creamy, flavorful sauce, making it a family favorite for busy weeknights.
Ingredients
- Chicken: 2 boneless skinless chicken breasts, chopped into 1-inch pieces.
- Pasta: Lumaconi or any short pasta works great.
- Seasonings: Salt minced garlic, Italian seasoning, and black pepper.
- Liquids: Low-sodium chicken broth and heavy cream.
- Veggies: Diced tomatoes roasted red peppers, and fresh spinach.
- Extras: Basil pesto parmesan cheese, and cornstarch for thickening.
Instructions
- Brown the Chicken: Set your Instant Pot to sauté mode, add oil, and cook the chicken until it’s no longer pink. Toss in the seasonings for an extra flavor boost.
- Deglaze the Pot: Pour in the chicken broth and scrape up any browned bits from the bottom. This step is key for avoiding the dreaded “burn” notice.
- Add the Good Stuff: Stir in the tomatoes, roasted red peppers, and pasta. Gently press the pasta into the liquid—no stirring needed!
- Pressure Cook: Seal the lid, set the timer for 2 minutes, and let the magic happen. (Don’t worry, the pot will take about 10 minutes to come to pressure first.)
- Finish the Sauce: Once the cooking is done, release the pressure gradually. Stir in the cream, cornstarch, spinach, pesto, and parmesan. Let it simmer for a couple of minutes to thicken.
- Serve & Enjoy: Dish it up, sprinkle with extra parmesan, and dig in!
Notes
- Pasta Shape: Use short pasta like lumaconi or penne for best results.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of chicken broth to maintain moisture.
- Vegetarian Option: Skip the chicken and use vegetable broth with extra veggies like mushrooms or broccoli.