Here is an easy Instant Pot recipe for creamy parmesan chicken pasta that is packed with flavor and perfect for a quick weeknight dinner.
I’ve taken a hearty dish that is typically loaded with butter and cheese and lightened it up a bit by using less cheese and omitting the butter. I’ve also added whole wheat pasta for a filling dish that is loaded with whole grain goodness.
How to Make Creamy Parmesan Chicken Pasta
- Dice and season the chicken
- Sauté chicken and onions together in the Instant Pot
- Add whole wheat pasta, and chicken broth – set for 4 minutes.
- Stir in cheese and cream
- Serve
This is a great one-pot meal that is perfect for quick meal prep. Even better, it goes well with so many types of veggies that it’s so easy to add in your favorites for a complete and balanced meal.
Make this creamy parmesan chicken pasta a meal with veggies!
- Serve with a side salad
- Stir in frozen peas once the pasta has cooked to steam the peas, then add in cream and cheese, stir and serve
- Wilt handfuls of spinach into the pasta by stirring in fresh spinach after the cheese has melted into the cream
- Stir in sundried tomatoes
- Serve with a side of steamed or roasted broccoli
Creamy Parmesan Chicken Pasta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: dinner
- Method: instant pot
- Cuisine: pasta
Description
A creamy parmesan chicken pasta made in the Instant Pot. This creamy dish is made healthier with whole wheat pasta, no butter and less cheese. Try this recipe for a lighter take on a decadent favorite that is still big on flavor.
Ingredients
1 lb chicken breast, diced
1/2 tsp salt
3 tsp Italian seasoning
2 tsp paprika (sweet or regular)
1 tsp garlic powder
Fresh ground pepper
2 Tbsp extra virgin olive oil
1 small onion, chopped
16 oz whole wheat pasta
3 cups low sodium chicken broth
1 cup heavy cream
1/3 cup parmesan cheese, shaved or grated
Optional: parsley to garnish
Instructions
- Cut chicken into approx 1 inch pieces
- Mix salt, italian seasoning, paprika, garlic powder, pepper together. Sprinkle seasoning on diced chicken.
- Heat olive oil in the instant pot using saute setting. Once heated, add chicken and diced onion. Saute until chicken begins to slightly brown and onions turn translucent, about 1-3 minutes.
- Turn the instant pot off then add a small amount of chicken stock or water and gently deglaze the bottom of the pot by scraping any browned chicken and onion to unstick it from the pan.
- Add the pasta, then pour 3 cups of chicken stock over the pasta. Press the pasta down gently with a spoon to submerge as much of the pasta as possible.
- Cover with the instant pot lid, lock, and seal the valve. Press the manual cooking button and set for 4 minutes.
- When finished cooking, cover the sealing valve with a towel and carefully do a quick release of the pressure. Once pressure is released (the hissing has stopped), open the lid and stir.
- Stir in cream and cheese, and continue stirring gently until cheese has melted.
Notes
Make this a meal by adding your choice of vegetable to the side or as a mix-in!
- Serve with a side salad
- Stir in frozen peas once the pasta has cooked to steam the peas, then add in cream and cheese, stir and serve
- Wilt handfuls of spinach into the pasta by stirring in fresh spinach after the cheese has melted into the cream
- Stir in sundried tomatoes
- Serve with a side of steamed or roasted broccoli
Nutrition
- Serving Size: about 1 cup
- Calories: 386
- Sugar: 2.6 g
- Sodium: 263 mg
- Fat: 13.7 g
- Saturated Fat: 5.3 g
- Carbohydrates: 45.2 g
- Fiber: 6 g
- Protein: 24.4 g
- Cholesterol: 60.7 mg
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