This cheesy chicken pasta is one of my favorite Instant Pot pasta recipes to make because it’s just so darn easy! Penne pasta and bites of chicken are cooked up in a melty, creamy cheese sauce. It’s pure comfort food! Made with just 7 ingredients and ready in 10 minutes, this Instant Pot chicken pasta helps me get dinner on the table on the busiest nights.
Top Reader Reviews
Big hit with the family. Thank you
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Super easy and yummy
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Creamy Cheesy Chicken Penne Pasta
Making this cheesy chicken pasta in an Instant Pot is my secret to the easiest weeknight dinner ever! I simply cook up bites of chicken breast with penne and broth in the pressure cooker for a few minutes, then mix it with heavy cream, cheddar cheese, and milk to make a silky, creamy sauce. This is basically a “grown up” version of mac and cheese. It’s a budget-friendly meal that’s ready quick, and my kids absolutely love it. That’s a win for dinnertime!
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One Simple Tip!
If there’s too much water in the pot when you open it after cooking (sometimes the chicken releases a lot of water), then drain some off before adding the cheese, milk, and cream. You need a little bit of liquid to create the cheese sauce, but not too much.
Instant Pot Cheesy Chicken Pasta Recipe
Equipment
- Instant Pot
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 sharp cheddar cheese (freshly-grated)
- 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 and open the pot.
- Let cool slightly, then mix in the cheese, milk, and heavy cream until melted and smooth.2½ cups sharp cheddar cheese, ⅔ cup milk, ⅓ cup heavy cream
- Taste and add extra salt if needed before serving.
Notes
- 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.
- You can use Colby Jack, Monterey Jack, mozzarella, or another cheese.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Variations to Try
If you want to add some veggies into the mix, that’s easy to do! Mushrooms, zucchini, or bell peppers are all good options. Just chop them up and add them to the Instant Pot with the pasta and chicken, and they’ll cook up quick.
I like to use sharp cheddar cheese for this pasta recipe, but other cheeses work too. Try white cheddar, mozzarella, or gouda!
How to Make Cheesy Chicken Pasta in the Instant Pot Step by Step
Prep: Gather the short list of ingredients for cheesy chicken pasta recipe. Cut the chicken breasts into bite-sized cubes.
Add Chicken and Pasta: Add 3½ cups of chicken broth, 1 pound of dry penne pasta, 1 pound of cubed chicken breasts, and 1 teaspoon of dried oregano to the Instant Pot. Make sure all of the pasta is fully submerged in the liquid.
Pressure Cook: Close the Instant Pot, set the valve to seal, select the pressure cook/manual function, and set the timer to 4 minutes on HIGH pressure. 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 and let it cool briefly.
Make it Cheesy: Mix in 2½ cups of grated sharp cheddar cheese, ⅔ cup of milk, and ⅓ cup of heavy cream.
Stir: Stir until ingredients are fully melted, and the chicken pasta is coated in the creamy cheese sauce.
Serve: Serve helpings of this Instant Pot pasta with fresh herbs, grated Parmesan, and slices of garlic bread.
How to Store, Freeze, and Reheat
Store cooled chicken pasta in an airtight container, in the refrigerator for up to 4 days, or freeze for up to 3 months.
To reheat, 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.
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