Instant Pot Chicken Parmesan Pasta is made with perfectly cooked penne pasta, tender chunks of chicken, a rich marinara sauce, and a cheesy topping.
If you’re a fan of the classic chicken parmesan and love the convenience of one-pot meals, you will love this Instant Pot chicken parmesan pasta recipe. Just wait until you take that first bite. It’s perfection!
Cooking classic chicken parmesan often takes up a lot of time and can get a bit messy. To make things easier for those busy weeknights I started using this recipe instead. It tastes great with less hassle than the classic recipe.
If you prepare pasta at home the traditional way and haven’t tried the Instant Pot method I definitely recommend trying it. I still can’t believe just how easy it is to make pasta in the Instant Pot.
» You might also like this Instant Pot Cheesy Taco Pasta.
Ingredients Needed
- Olive oil – You can use olive oil or any cooking oil you prefer.
- Boneless Skinless Chicken Breast – The chicken will be browned slightly in the Instant Pot before pressurizing. You can use cubed chicken thigh if you want, or switch it up to ground beef.
- Garlic Powder – You can use powder or fresh minced garlic.
- Salt – At the end, you can adjust the salt to your preferences.
- Jarred marinara sauce – Use your favorite brand. Remember, the better tasting the sauce is, the better the pasta will be.
- Penne Pasta – If you’re out of penne, other short pasta like rigatoni or ziti can be used instead.
- Water – 2 cups of water are needed to properly cook the pasta.
- Shredded mozzarella – Use part skim shredded mozzarella or sliced fresh mozzarella.
- Shredded Parmesan – I like to grate my own fresh Parmesan right onto the top of the dish for the best flavor.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
How to Make Instant Pot Chicken Parmesan Pasta
Turn the Instant Pot on sauté mode. When hot, add the oil. Then add the chicken breast, garlic powder, and salt, and sauté until cooked through, about 4 minutes.
Pour in the marinara sauce and add the pasta on top of the sauce. Don’t stir the ingredients. They should be layered, not stirred together.
Pour the water into the pot and make sure the pasta is as submerged as you can get it. Still don’t stir though. Remember, layers!
Secure the lid on the Instant Pot and set the vent to sealing (if that’s necessary for your model).
Set the pot to cook on high pressure for 5 minutes. When it’s done, immediately release the pressure. This will keep the pasta from overcooking. Remove the lid.
Now it’s time to stir. The sauce will be watery when you open the lid. That’s how it should be. Turn off the pot.
Add in the cheeses and stir it again to incorporate the cheese into the sauce. It’s going to start thickening up now.
You might find that this is the perfect thickness for you, or you might want it to thicken even more. If so, set the lid on the pot and just let it sit for about 5 minutes to thicken even further. Do keep an eye on it though, so it doesn’t get too thick or dry.
Garnish with fresh basil and thyme and a sprinkle of Parmesan.
Additional Helpful Tips
- Be cautious not to overcook the chicken during sautéing. It will continue to cook under pressure.
- A flavorful marinara sauce makes a significant difference in taste. Opt for a brand you love or consider making your own.
- Refrain from stirring the pasta and sauce before pressure cooking. Stirring might cause the pasta to clump or stick to the bottom.
- When mixing in cheese, stir gently to prevent breaking the pasta.
- For a softer pasta texture, reduce cooking time by 1-2 minutes. For firmer pasta, add 1-2 minutes.
How to Store
Fridge: Transfer any leftover pasta to an airtight container and store it in the refrigerator. Consume within 3-4 days for the best quality.
Freezer: Portion the pasta into airtight freezer-safe containers or resealable freezer bags. Label with the date and use within 2-3 months for the best taste and texture.
Reheating Options
Stovetop: In a non-stick skillet, add a splash of water or broth to the leftover pasta to prevent sticking. Heat over medium-low heat, stirring occasionally until heated evenly.
Microwave: Place a portion of the pasta in a microwave-safe dish. Cover with a microwave-safe lid or microwave-safe plastic wrap with a small vent. Reheat in 1-minute intervals, stirring in between, until heated through.
Oven: Preheat the oven to 350°F (175°C). Transfer the pasta to an oven-safe dish and cover with aluminum foil. Bake for about 15-20 minutes or until heated through.
Instant Pot: Place the leftover pasta in the Instant Pot and add a bit of water or broth to prevent burning. Use the “Steam” or “Pressure Cook” function on low for a few minutes until heated.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, you can definitely use boneless chicken thighs in place of chicken breasts. Just make sure they are cubed to a similar size for even cooking.
Can I use whole wheat or gluten-free pasta?
Yes, you can use whole wheat or gluten-free pasta, but be mindful of their cooking times, as they might differ slightly from regular penne pasta.
Can I double the recipe?
Yes, you can double the ingredients, but be cautious not to exceed the maximum fill line of your Instant Pot to prevent overflows during cooking.
How can I prevent the pasta from becoming too soft when reheating?
Reheat pasta gently and avoid overcooking. Use short intervals and stir well to distribute heat evenly.
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.