Creamy Parmesan Chicken Pasta Recipe Is An Instant Pot™ Classic (High-Protein) by Melissa Vickers
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I’m still learning my way around my Instant Pot™, and love finding easy recipes for that magic machine! This creamy chicken pasta recipe has a lovely creamy cheese sauce and tastes amazing. This is one pasta dinner that will be on repeat at my house.
To make this Instant Pot™ recipe you will need to grab the following ingredients from your fridge and pantry for this pasta chicken recipe: boneless chicken breasts, salt, Italian seasoning, ground paprika, garlic powder, black pepper, olive oil, an onion or shallot, fresh mushrooms, pasta, chicken broth, butter, heavy cream, cream cheese, Parmesan cheese and fresh spinach. Check out the health benefits of mushrooms and the health benefits of spinach.
I didn’t have 16 ounces of any one pasta so I mixed shells, elbows and broken up spaghetti. Get creative when you cook!
Serve this creamy high-protein Parmesan chicken pasta for dinner with your favorite side dishes. The only thing missing tonight at dinner for us was some good crusty bread to serve with it!
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 1 pound boneless chicken breast, cut into 1-inch cubes
- 1 teaspoon salt
- 3 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion or shallot, finely chopped
- 4 ounces sliced mushrooms
- 16 ounces dry pasta
- 3 cups chicken broth
- 4 tablespoons butter
- 1 1/4 cups heavy cream
- 2 ounces cream cheese
- 1/4 cup grated Parmesan cheese
- 4 ounces fresh spinach
Here’s how to make it:
- Combine salt, Italian seasoning, paprika, garlic and pepper in a bowl. Add chicken and stir well to coat.
- Turn on the pot to Sauté and set on high. Heat olive oil and quickly sauté chicken on all sides. Add chopped onion and mushrooms and sauté.
- Turn Sauté function off and deglaze the pot with some of the chicken stock. Add pasta and the rest of the stock and stir. I used 2 cups chicken broth and 1 cup vegetable broth.
- Cover with the lid and lock into position. Turn the vent to the sealing position. Press the manual button and set the time for 3 minutes. When the cooking is finished, do a quick release.
- While the mixture is cooking, heat the butter and cream cheese in the microwave 30 seconds at a time until melted. Stir in the Parmesan cheese and heavy cream. Once you can open the pot, pour this sauce in and stir well.
- Add fresh spinach and stir. If there’s still more liquid than you’d like, much of that will be absorbed and thickened as it sits. Garnish with chopped basil, if desired. Store any leftovers in an airtight container and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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