Instant Pot Cheesy Chicken Pasta is a comforting dinner that’s ready in just 10 minutes! I find that every bite is loaded with tender chicken, penne pasta and the perfect amount of melty, creamy, cheesy sauce.
What’s in Instant Pot cheesy chicken pasta?
I love how budget friendly this recipe is! You may already have everything you need in your kitchen right now.
- Chicken Breasts: This recipe would also work with boneless, skinless chicken thighs. Be sure to cut the chicken into similar, bite-sized, pieces.
- Pasta: I used penne pasta for this recipe. The cheese sauce clings well to all the nooks and crannies. You can also use macaroni or rotini!
- Chicken Broth: I love using homemade chicken broth whenever possible.
Can I add vegetables?
Absolutely! Any of your favorite vegetables such as mushrooms, zucchini or bell peppers will work fabulously in this recipe. You can really clean out your produce drawer here.
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How to Store and Reheat
Once the chicken pasta has cooled down, store it in an airtight container. Then you can keep it in the fridge for up to 4 days.
To reheat, you can heat it up in the microwave for 30 seconds at a time until warmed all the way through. Be careful not to scald it.
If you’re not pressed for time, you can also warm it in the oven. Heat the oven to 350°F and place the pasta in a casserole dish, then warm it for 10-15 minutes.
How to Freeze
Let the cheesy chicken pasta fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Let it defrost in the fridge for a few hours prior to reheating.
Notes from the Test Kitchen
- When releasing the valve on the Instant Pot, make sure to cover the release valve with a kitchen towel as it will spray.
- If you have a bit too much water in the insert when you open it (sometimes the chicken releases a lot of water), then drain some off before adding the cheese and milk and cream. You need a bit of liquid to help melt the cheese but not too much.
- Make sure pasta is submerged so that it cooks.
Top Reader Review
“Super easy and yummy.” – Lela W.
Instant Pot Cheesy Chicken Pasta
Ingredients
- 3½ cups low-sodium chicken broth
- 1 pound dry penne pasta 1 box
- 1 pound boneless, skinless chicken breasts cubed
- 1 teaspoon dried oregano
- 2½ cups freshly grated sharp cheddar cheese
- ⅔ cup milk
- ⅓ cup heavy cream
Instructions
- Add the chicken broth, pasta, chicken, and oregano to the instant pot, making sure all the pasta is submerged.3½ cups low-sodium chicken broth, 1 pound dry penne pasta, 1 pound boneless, skinless chicken breasts, 1 teaspoon dried oregano
- Close the Instant Pot, set the valve to seal, select the pressure cook / manual function, and set the timer to 4 minutes at high pressure and cook.
- When the cook time is done, quickly release the pressure (cover the release valve with a kitchen towel as it will spray) and open the pot.
- Let cool slightly, then mix in the cheese, milk, and heavy cream until melted and smooth. Taste and add extra salt if needed before serving.2½ cups freshly grated sharp cheddar cheese, ⅔ cup milk, ⅓ cup heavy cream
Notes
- When releasing the valve on the Instant Pot, make sure to cover the release valve with a kitchen towel as it will spray.
- This recipe would also work with boneless, skinless chicken thighs. Be sure to cut the chicken into similar, bite-sized, pieces.
- If you have a bit too much water in the insert when you open it (sometimes the chicken releases a lot of water), then drain some off before adding the cheese and milk and cream. You need a bit of liquid to help melt the cheese but not too much)
- Make sure pasta is submerged so that it cooks
- You can also use macaroni or rotini
- You can use Colby Jack or Monterey Jack cheese too.
How to Make Instant Pot Cheesy Chicken Pasta Step by Step
Add first ingredients to the pressure cooker: Add 3 1/2 cups chicken broth, 1 lb dry penne pasta, 1 lb chicken breasts and 1 tsp dried oregano to the Instant Pot. Make sure all of the pasta is fully submerged.
Cook it: Close the Instant Pot. Set the valve to seal, select the pressure cook/manual function and set the timer to 4 minutes at high pressure to cook. Once the cook time is done, quickly release the pressure and cover the release valve with a kitchen towel since it will spray. Open the pot.
Make it creamy: Mix in 2 1/2 cups grated sharp cheddar cheese, 2/3 cup milk and 1/3 cup heavy cream.
How can I make the cheesy chicken pasta without a insta pot ?
Very easy, which was a huge plus but way too cheesy for our taste. Would add half or less next time.
Oh no! I am sorry it was a little more cheesy than you would like. Definitely adjust to your taste preferences.
first time making this cheesy chicken and pasta .looking for more instant pot recipe like this one…….
Thanks for stopping by, Bruce!
This recipe was easy to make and it was tasty. Next time I’d some salt. I did add onions and some garlic and used evaporated milk and a small amount of cream cheese in place of the milk and cream, as I’m allergic to whole milk. I added a little more cheese also. Overall it’s a nice white sauce recipe.
Love the additions, Gwendolyn!
The recipe says to make sure the pasta is submerged. But for me the 3 1/2 cups of chicken broth wasn’t even close to covering the pasta and chicken. I add some more water to get the pasta submerged. All that did was make the noodles soggy. Any suggestions? Thanks!
I am sorry this didn’t work out for you!
It was a quick and easy meal but there wasn’t really any flavor… added some ranch seasoning and salt and pepper to it. Also had to add some more cheese to make it cheesy enough.
I’m sorry this wasn’t quite to your tastes, Nicole!
Try putting the pasta in first on top of the rack that comes with your instant pot. Put the rack in upside down, pasta on top of that then four cups of broth over the pasta. Gently press pasta into the water then chicken on top of that. My pasta cooked perfectly doing it this way and the checker was fully cooked also. No burn message!
Can this be made with frozen chicken breasts? What would I need to change to do so?
This recipe requires the chicken to be cubed beforehand, so if you have intact frozen breasts, it will not work as intended. If you have frozen cubes, you’ll need to add a few extra minutes to the cook time!
Super easy and yummy
Big hit with the family. Thank you
The recipe is a great starting point for many variations. The liquid was the perfect amount to where there’s still enough to mix the cheese and makes a nice creamy sauce. I’ve changed this up and added ranch seasoning in place of oregano and used itailin cheese blend in place of the chedder and that was also great. Broccoli is another great addition.