Instant Pot Garlic Parmesan Chicken Pasta

This one-pot meal combines tender chicken and penne in a rich, cheesy garlic sauce. It is designed for efficiency, requiring only 30 minutes from start to finish.

List of ingredients

• 1/2 teaspoon salt – used to enhance the overall flavor profile.
• 1/2 teaspoon black pepper – provides a subtle heat and depth.
• 1 tablespoon Italian seasoning – a mix of oregano, basil, rosemary, and thyme.
• 1/4 teaspoon smoked paprika – adds a hint of smokiness and color.
• 1 1/2 pounds chicken breast – cut into 3/4-inch bite-sized pieces.
• 1 teaspoon garlic powder – reinforces the garlic base of the sauce.
• 2 tablespoons extra virgin olive oil – used for searing the chicken and vegetables.
• 1 cup white onion, finely diced – adds a mild savory base.
• 4 cloves garlic, minced – provides the primary aromatic garlic flavor.
• 3 cups reduced-sodium chicken broth – serves as the cooking liquid for the pasta.
• 16 ounces penne pasta – chosen for its ability to hold thick sauces.
• 2 tablespoons butter – adds richness and a velvety texture.
• 12 ounce can evaporated milk – provides creaminess without using heavy cream.
• 2 ounces cream cheese – adds tanginess and helps thicken the sauce.
• 1 cup finely grated Parmesan cheese – the central savory element of the dish.
• Fresh parsley – chopped and used for a bright, herbaceous garnish.

step-by-step instructions

1. Prepare Spices: In a small bowl, whisk together the salt, black pepper, Italian seasoning, smoked paprika, and garlic powder.
2. Season Chicken: Coat the diced chicken pieces thoroughly with the prepared seasoning blend using your hands.
3. Sear Chicken: Set the Instant Pot to ‘Sauté’ and add olive oil. Brown the chicken in batches for 2-3 minutes per side until golden, then remove and set aside on a plate.
4. Sauté Aromatics: Add diced onion to the pot and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Deglaze Pot: Press ‘Cancel’, pour in the chicken broth, and scrape the bottom of the pot to remove all browned bits.
6. Layer Ingredients: Spread the penne pasta evenly over the broth, then place the browned chicken on top of the pasta. Do not stir.
7. Pressure Cook: Lock the lid, set the valve to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ for 3 minutes on high pressure.
8. Release Pressure: Once the timer ends, immediately perform a quick pressure release by turning the valve to ‘Venting’.
9. Create Sauce: Open the lid and stir in butter, evaporated milk, and cream cheese until melted. Stir in the Parmesan cheese until smooth.
10. Final Touch: Taste and adjust salt or pepper. Sprinkle with chopped parsley and additional Parmesan before serving.

Cooking Techniques for Optimal Results

Brown Chicken in Small Batches

Adding too much chicken at once lowers the temperature of the pot, causing the meat to steam instead of sear. Browning in batches ensures a proper crust forms, which adds significant depth of flavor to the final sauce. This process takes a few extra minutes but prevents the chicken from becoming rubbery.

Deglaze the Pot Thoroughly

The browned bits stuck to the bottom, known as fond, contain concentrated flavor. Scraping these bits with the chicken broth prevents the ‘Burn’ notice from appearing during the pressure cycle. This step ensures the sauce has a rich, complex taste rather than a flat one.

Maintain Proper Layering

Avoid stirring the pasta and chicken into the broth before sealing the lid. Layering the pasta and then the chicken allows the steam to circulate evenly and prevents the pasta from sticking to the bottom. Stirring often triggers the burn sensor because the thick pasta blocks the heat distribution.

Grate Parmesan Freshly

Avoid using pre-shredded Parmesan cheese, as these products often contain cellulose or cornstarch to prevent clumping. These additives can prevent the cheese from melting smoothly into the sauce. Grating a block of Parmesan ensures a silky, professional-grade consistency.

Ingredient Substitutions and Alternatives

Alternative Short Pasta Shapes

While penne is recommended, other short shapes like fusilli, rotini, or rigatoni work well. These shapes have ridges and holes that capture the creamy sauce effectively. Avoid long pastas like spaghetti, as they tend to clump and cook unevenly in the Instant Pot.

Substituting Evaporated Milk

If evaporated milk is unavailable, you can use half-and-half or whole milk. However, these options are thinner and may require an extra tablespoon of cream cheese to achieve the same thickness. For a dairy-free version, full-fat coconut milk can be used, though it will alter the flavor profile.

Using Different Protein Options

Boneless, skinless chicken thighs can be used instead of breasts for a juicier result. Thighs are more forgiving during the pressure cooking process and remain tender. Simply follow the same browning and cooking times as the chicken breast.

Low-Fat Dairy Modifications

To reduce the calorie count, use reduced-fat cream cheese and skim evaporated milk. You can also reduce the amount of butter to one tablespoon. While this slightly changes the richness, the strong garlic and Parmesan flavors keep the dish satisfying.

Adding Vegetables for Nutrition

Incorporating Leafy Greens

Stir in two cups of fresh baby spinach or chopped kale immediately after the pressure release. The residual heat from the pasta is sufficient to wilt the greens without overcooking them. This adds color and essential nutrients to the meal.

Adding Frozen Peas or Carrots

Frozen peas can be stirred in at the very end along with the cheese. For carrots, dice them very small and sauté them with the onions. Since they take longer to cook, ensuring they are finely diced allows them to soften during the 3-minute pressure cycle.

Sautéing Mushrooms

Sauté sliced mushrooms with the onions and garlic to add an earthy, savory dimension. Mushrooms release moisture, so ensure they are browned well before adding the broth. This adds a meaty texture that complements the chicken and pasta.

Using Roasted Red Peppers

Jarred roasted red peppers, sliced into strips, can be stirred in during the final sauce stage. They provide a sweet, smoky contrast to the salty Parmesan. These should be added at the end to maintain their texture and bright color.

Serving and Pairing Suggestions

Pairing with Acidic Side Salads

A side salad with a lemon-based vinaigrette or a Caesar dressing balances the richness of the cream sauce. Arugula or mixed greens with cherry tomatoes and cucumbers provide a refreshing contrast. This acidity cuts through the fat of the cheese and butter.

Serving with Garlic Bread

Toasted baguette slices rubbed with garlic and butter are a classic accompaniment. They provide a crunchy texture that contrasts with the soft pasta. The bread is also useful for scooping up any remaining sauce from the plate.

Adding a Fresh Lemon Finish

Squeezing a fresh lemon wedge over the finished dish just before serving brightens the flavors. The citric acid cuts through the heavy cream and highlights the garlic notes. This simple addition makes the dish taste lighter and more vibrant.

Using Red Pepper Flakes for Heat

For those who prefer a spicy kick, sprinkle crushed red pepper flakes over individual portions. The heat interacts well with the creamy sauce and the smokiness of the paprika. It adds a layer of complexity without overpowering the cheese.

Storage and Reheating Guidelines

Refrigerating Leftovers

Store the pasta in an airtight container in the refrigerator for up to four days. Ensure the container is completely sealed to prevent the pasta from drying out. Let the dish cool slightly before sealing to avoid excessive condensation.

Microwave Reheating Method

When reheating in the microwave, add a splash of milk or chicken broth to the pasta before heating. This loosens the sauce, which naturally thickens as it cools. Heat in 1-minute intervals, stirring in between, to ensure even warming.

Stovetop Reheating Technique

For the best texture, reheat the pasta in a skillet over low heat. Add a tablespoon of water or milk and stir constantly. This method allows you to precisely control the sauce consistency without overcooking the pasta.

Freezing Instructions

This dish is not ideal for freezing because dairy-based sauces can separate and become grainy. If you must freeze it, undercook the pasta by one minute. Thaw completely in the fridge before reheating slowly on the stove with extra milk.

Common Troubleshooting Tips

Fixing a Sauce That Is Too Thick

If the sauce is too thick after adding the cheese, stir in a tablespoon of warm chicken broth or milk. Continue adding liquid one teaspoon at a time until the desired consistency is reached. Stir gently to avoid breaking the pasta pieces.

Addressing the Burn Notice

If the ‘Burn’ warning appears, it usually means the bottom of the pot was not deglazed properly. Carefully release the pressure, open the lid, and scrape the bottom to remove any stuck food. Add a small amount of extra broth before restarting the pressure cycle.

Managing Overcooked Pasta

If the pasta is too soft, reduce the pressure cooking time to 2 minutes for the next batch. Different brands of pasta vary in thickness and may cook faster. Always perform a quick release to stop the cooking process immediately.

Correcting a Bland Taste

If the dish lacks flavor, add an extra pinch of salt or a grating of fresh Parmesan. A small amount of garlic powder stirred in at the end can also boost the aromatic profile. Always taste before adding more salt, as Parmesan is naturally salty.

Frequently Asked Questions

Can I use frozen chicken?

Using frozen chicken is possible but not recommended for this specific method. You would need to skip the browning step and increase the pressure cooking time to 6-8 minutes. However, the lack of searing results in a less flavorful sauce.

Can I double the recipe?

Yes, you can double the ingredients, but ensure your Instant Pot has enough capacity. The pressure cooking time remains 3 minutes, but the pot will take longer to reach pressure. Do not exceed the maximum fill line of your cooker.

Can I make this vegetarian?

To make this vegetarian, omit the chicken and replace the chicken broth with vegetable broth. You can add cannellini beans, chickpeas, or extra mushrooms to maintain the protein content and heartiness of the meal.

Can I use a different pressure cooker?

This recipe works in any electric pressure cooker with a sauté function. If using a stovetop pressure cooker, adjust the timing based on the manufacturer’s instructions for reaching pressure. The final stirring steps remain the same regardless of the brand.

Print