This 30-minute Instant Pot creamy chicken pasta is a practical, quick, and easy dinner. It’s a great meal base that both adults and kids will love, making this a weeknight staple.
If you’re looking for other easy and delicious Instant Pot dinner ideas, try my 15-Minute Instant Pot Italian Meatballs or this Mediterranean Quinoa Salad with Chicken.
Important items needed to make 30-minute Instant Pot creamy chicken
- Pressure cooker. I recommend the Instant Pot 6-quart model to feed a family of six or less. If you have more than that, go with the 8-quart model.
- Gluten-free pasta. When I originally published this post in 2017, I had not yet been diagnosed with celiac disease. I still make a variation of this Instant Pot pasta and chicken, however I use a gluten-free penny pasta instead. In my opinion, the best gluten-free pastas are ones made from a chickpea, corn, or rice base. I like Barilla’s corn and rice penne pasta because it seems to hold together best. I do not recommend quinoa noodles for the Instant Pot.
How much liquid do you cook pasta in Instant Pot?
The most important factor of Instant Pot cooking is making sure there is enough liquid to create pressure. Always use 1 cup of liquid, no matter the recipe.
However, when it comes to cooking pasta in liquid, make sure there is at least 4 cups liquid per 2 cups pasta. This is including all the liquid in the stock and soup you use.
Make sure the pasta fully submerges in the liquid or it will cook unevenly.
Step-by-step instructions for making creamy chicken pasta
The beauty of cooking in the Instant Pot is the ease and limited amount of steps it takes to create a full meal.
Step 1
Push “Saute” button. Season chicken breasts with salt and pepper. Add avocado oil, garlic, and chicken to Instant Pot. Cook 4-5 minutes on each side until brown. Remove chicken.
Step 2
Add chicken stock, cream of mushroom soup, and penne pasta to Instant Pot. Stir well so pasta is evenly distributed and is covered by liquid. Place cooked chicken breasts on top.
Step 3
Close lid and cook on “Manual” for 4 minutes. Allow it to natural release on its own for another 4 minutes, then release remaining steam by flipping “Venting” valve.
Step 4
While chicken pasta is cooking, steam veggies of choice, or make these savory roasted vegetables.
Step 5
Remove chicken breasts once done cooking, chop into bite-sized cubes, and add back into stainless steel bowl. Stir in mozzarella cheese and steamed veggies. Serve while warm and enjoy!
Helpful tips to make this recipe perfectly
- I’ve found the Kirkland chicken tenderloins from Costco to cook best in the Instant Pot. They retain their moisture and flavor best, and can cook for shorter time periods because they are smaller cuts of chicken.
- This recipe can be made with regular penne pasta or gluten-free penne pasta. Keep in mind that gluten-free pasta gets a bit gummy if overcooked, so keep an eye on your pasta when you add the veggies, and give it a good stir so it doesn’t stick to the pot.
- For the steamed veggies, we prefer steamed broccoli or steamed Brussels sprouts.
- If you don’t have canned cream of mushroom soup, substitute 1 cup of heavy cream and season with salt and pepper to taste. Don’t worry, it won’t curdle because it is being cooked together with the chicken and pasta.
If you like this pasta, you might also like:
- Sweet and Easy Instant Pot Chili with Chicken
- Instant Pot Vegetable Soup with Sweet Potatoes and Lentils
- Best Creamy One Pot Chicken Marsala Pasta
If you make this Instant Pot creamy chicken pasta, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest, and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
30-Minute Instant Pot Creamy Chicken Pasta
Equipment
- Pressure cooker
Ingredients
- 1 tablespoon avocado oil
- 3 garlic cloves minced
- 2 chicken breasts
- Salt and pepper to taste
- 2 cups chicken stock
- 1 can cream of mushroom soup gluten-free
- 8 oz penne pasta gluten-free
- 1 cup mozzarella cheese
- 2-3 cups steamed veggies
Instructions
- Push "Saute" button. Season chicken breasts with salt and pepper. Add avocado oil, garlic, and chicken to Instant Pot. Cook 4-5 minutes on each side until brown. Remove chicken.
- Add chicken stock, cream of mushroom soup, and penne pasta to Instant Pot. Stir well so pasta is evenly distributed and is covered by liquid. Place cooked chicken breasts on top.
- Close lid and cook on "Manual" for 4 minutes. Allow it to natural release on its own for another 4 minutes, then release remaining steam by flipping "Venting" valve.
- While chicken pasta is cooking, steam veggies of choice.
- Remove chicken breasts once done cooking, chop into bite-sized cubes, and add back into stainless steel bowl. Stir in mozzarella cheese and steamed veggies. Serve while warm and enjoy!
Notes
- I've found the Kirkland chicken tenderloins from Costco to cook best in the Instant Pot. They retain their moisture and flavor best, and can be cooked for shorter time periods because they are smaller cuts of chicken.
- This recipe can be made with regular penne pasta or gluten-free penne pasta. Keep in mind that gluten-free pasta can get a bit gummy if overcooked, so keep an eye on your pasta when you add the veggies, and give it a good stir so it doesn't stick to the pot.
- For the steamed veggies, we prefer steamed broccoli or steamed Brussels sprouts.
- If you don't have canned cream of mushroom soup, you can sub 1 cup of heavy cream that has been seasoned with salt and pepper to taste. Don't worry, it won't curdle because it is being cooked together with the chicken and pasta.
Nutrition
This post was first published on August 30, 2017, but has been updated for more detail and gluten-free alternatives.
Posting a recipe without a print button is simply wrong and means that many people will never try your recipe.
Hey Kenneth, there is a print button directly under the photo on the recipe card.
This is delicious! I used a recipe for uncanned condensed cream of mushroom soup: 3 T. butter; handful of chopped mushrooms; couple of T. +/- finely chopped onion; 3 T. AP flour; salt & pepper to taste; 1 c. milk (any fat content). Melt butter over medium heat. Add mushrooms and onion and Cook for a few minutes. Gradually sprinkle in flour, whisking and cooking for a few. Slowly whisk in milk. Cook until mixture thickens. Stir in salt and pepper to taste. I use this in place of store bought in recipes calling for a can of cream of mushroom soup. Fast and easy!
That’s a great uncanned recipe! Thanks for sharing!
How would you do this if you’re starting with frozen chicken?
My first suggestion is to only use the frozen Kirkland chicken tenderloins from Costco. They cook the best in the Instant Pot of any other frozen chicken. The recipe will remain the same if you use them!
Do you have any tips on how to double this recipe to use a whole box of penne? Thanks!
Hey Tara! I’ve never doubled it, because overfilling the Instant Pot will cause it not heat and cook properly. What size pressure cooker do you have? If you have the 8-qt, you may be able to double the entire recipe.
Hey Tara! I’ve never doubled it, because overfilling the Instant Pot will cause it not to heat and cook properly. What size pressure cooker do you have? If you have the 8-qt, you may be able to double the entire recipe.
I made this tonight. I used broccoli and Brussel sprouts and added a can of mushrooms. I didn’t have soup, so I dropped in some plain yogurt. Otherwise, I followed the recipe. We both absolutely loved it! Thanks for sharing!
Love those substitutions and glad to hear they turned out great!
First thanks. Easy to follow and great to eat. Didn’t have cream of mushroom used cream of chicken. Added frozen broccoli without cooking with the cheese and closed lid for 5 minutes. Great way to get dinner on the table in minutes.
Hey Juli! So glad you liked it, and that you were able to make those easy substitutions. I love how versatile this dish is!
Have you tried doing the veggies in the pot with the noodles? I’m thinking more of a one-pot meal. Or have you found they come out over done?
Hey EriKa! Veggies tend to come out mushy and overdone if you let them cook with the other ingredients for the entire duration. You can always add them in at the end, by sealing the lid again for about 5 minutes to let them steam.
This chicken pasta sounds perfect for busy weeknights! My family will love it!
Thanks, Anna! It’s so easy and yummy!
Love this!!!If I made this in a crockpot would I still use 2 cups chicken stock? Asking for a feiend who does not have an Instant Pot.
Hey Brenda! I have never made this in the crockpot, but yes, I would say still use 2 cups. You need to have enough liquid to cook the pasta in. Let me know how it turns out! 🙂
I’ve made this several times and my family loves it. I’ve substituted Parmigiano-Reggiano for the Mozzarella and I like the taste. It also seems to melt better than the fresh mozzarella.
Great idea! I love the thick cut mozzarella in it.
Hi, I have a couple questions about the chicken: 1) Does the chicken need to be cooked before you use the Instant Pot on it, or does raw chicken work (refrigerated or frozen)? 2) Do you recommend putting the chicken on the Instant Pot rack, or straight in the pot for cooking? New to cooking so thanks for the easy recipe! 😉
Hello! No, the chicken can be raw, either frozen or fresh. (Fresh is always better, though!) I would recommend putting the chicken on top of the pasta, so it is slightly elevated out of the liquid. That ensures optimal moisture in the chicken. Hope you love it!
This was so easy and delicious! Love your recipes in
the Instant Pot.
Thanks, Linda! Glad you enjoyed it. 🙂
Fabulous! The whole family loved it. 20 minutes from start to finish.
That’s what I love to hear! Thanks for sharing!
A friend of mine made this for a dinner we had and my hubby and I loved it! We don’t have an instant pot so how would you recommend I make this on the stove or in the oven?
You can simply cook the pasta al dente in a pot on the stovetop, and grill the chicken in a frying pan. Then mix together all of the ingredients. BUT, you realllllyy need to get an Instant Pot! 🙂
Not trying to butt in, but I second this. My mom got us one for Christmas, and (like a spoiled brat) I was slightly disappointed. One more thing to sit unused in my house. I started using it, knowing it wouldn’t last long, but wanting to be grateful.
Fast forward 7 months: we now have two. I cook ALL the things. No more food ruts, because there is always something new to make. It is seriously our favorite thing. We even took it on vacation with us. ????
Keri, I LOVE hearing these success stories! And it makes me laugh now that you have two, haha. Instant Pots have a way of getting into our hearts and staying there forever. ????
Ha ha! I’m a teacher. It’s part of the job. 😉 My husband loved the recipe too.
In step #3 did you mean natural release on its own for 4 minutes? It says quick. Thanks for sharing.
YES! Thank you for catching that typo!
So the cream or the cream of mushroom soup doesn’t curdle under that high heat? Sorry new to IP and always thought cream or dairy products shouldn’t be heated that much. TIA!
Hey Kerri! Great question. It does not curdle in my experience. Hope you like it!
I made it tonight and it was a hit! Delicious! Will make again for sure! Thank you!
I love the originality on the display here. The recipe has a nice blend of flavours that both adults and children will love as you said, making it ideal for my family to try. Thanks for sharing this.