Instant Pot Creamy Garlic Chicken Pasta
This delicious Instant Pot Creamy Garlic Chicken Pasta is fully of flavor and the perfect dinner to make on a busy weeknight. It’s ready in under 20 minutes!
AN EASY INSTANT POT RECIPE
If you’re looking for an easy and delicious meal that can be ready in minutes, then Instant Pot Creamy Garlic Chicken Pasta is the perfect dish for you. This creamy and flavorful pasta dish features succulent chicken, garlic, red bell pepper, spinach, and fettuccini pasta cooked to perfection in a rich cream sauce. With just a few simple ingredients and the power of your trusty Instant Pot pressure cooker, you can have this restaurant-quality meal on the table in no time!
FREQUENTLY ASKED QUESTIONS:
It can be scary to just pop the pasta in the Instant Pot and let it all cook together without the need for stirring, but actually, it’s quite AWESOME because it’s frees up your time! The key to making sure you don’t come back to a clump of pasta is to make sure that you break the pasta in half and fan it out in the pot. If you just dump it, you’ll risk it all sticking together. The steam needs to be able to circulate around the pasta.
This meal only takes about 20 minutes to make but that does not factor in the time it takes for your Instant Pot to come to full pressure. It really depends on your elevation but generally it takes about 10 minutes for your pot to come to pressure before it actually starts cooking.
Sure! You’ll need to cook the pasta separately though. Add a little olive oil to a skillet then add red bell pepper and onion and cook just until they soften. Then season the chicken with salt and pepper and add to skillet until brown on the outside (you may need to add a bit more oil). Then add garlic, chicken broth, heavy cream and seasonings. Cover and allow to simmer until chicken is cooked through. Once cooked, add in the cooked pasta and spinach and stir well to combine. Once the spinach has wilted, stir again then serve!
We like to serve this with some fresh, hot garlic bread and a nice green salad (you can make it fresh or just buy the bagged salad).
Leftover Creamy Chicken Pasta should be stored in an airtight container and should be kept in the refrigerator for up to 4 days. When reheating, I like ot use the stovetop as it heats thoroughly a little better and I can adjust the sauce easier if I need to. It may need a little splash of heavy cream and or chicken broth. I don’t recommend freezing.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breast – you can also use chicken thighs or leave out the protein altogether. You could probably even use ground beef or ground chicken/turkey (although I haven’t tested that out).
- olive oil – I generally use extra virgin olive oil but you can use your favorite oil here. Just choose an oil that does’t clash with the other flavors.
- red bell pepper – I like the color that the red bell pepper brings but you could use green or yellow or just leave it out if you don’t like peppers.
- garlic – fresh is best here but jarred is fine in a pinch.
- fettuccine – spaghetti or linguine can also be used – just make sure to break it in half and fan it out so it cooks evenly. You could possibly use other pasta shapes but I haven’t tested it.
- chicken broth – if you are sensitive to sodium, you can use low or no sodium.
- heavy cream – it has to be heavy cream, not milk or half and half because hey are not thick enough.
- chopped fresh spinach – don’t like spinach? Just leave it out or choose another green that you think would work well here.
- freshly grated Parmesan cheese – use as much or as little as you like – you could also maybe use mozzarella.
HOW TO MAKE INSTANT POT CREAMY GARLIC CHICKEN PASTA
Set the instant pot to sauté mode. Season the chicken with salt and pepper.
Once hot, add the olive oil to the pot (allow it to heat for a minute) then add in the chicken. Brown the chicken on both sides (this may have to be done in batches).
Once browned, add onions and bell pepper to the pot and saute for another minute.
Cancel the sauté setting. Then add in the garlic, Italian seasoning, oregano and fettuccine. Make sure the fettuccine is fanned out so it cooks as evenly as possible. Pour the chicken broth over the fettuccine.
Pressure cook on “high” for 5 minutes. It may take about 10 minutes for it to come to pressure. When done, quickly release the pressure by turning the valve to vent position. It may take a couple of minutes to fully release the pressure. Open the instant pot. Stir everything well then add the heavy cream, spinach and parmesan cheese.
Put the lid back on the instant pot for a few minutes to allow the spinach to soften and the cheese to melt.
Open the instant pot, mix well and add salt and pepper, to taste. Then serve. Some of the sauce will settle to the bottom of the pot even after stirring. Just spoon some of that sauce all over the plated fettuccine. Then top with some freshly chopped parsley and more freshly grated Parmesan cheese (optional).
CRAVING MORE RECIPES?
Instant Pot Creamy Garlic Chicken Pasta
- 1 pound chicken breast, cut into bite-sized chunks
- salt and pepper, to taste
- 2 Tablespoons olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, large diced
- 4 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1 pound fettuccine pasta, broke in half
- 3 ½ cups chicken broth
- ½ cup heavy cream
- 1 ½ cups chopped fresh spinach (optional)
- ¾ cup freshly grated Parmesan cheese
- Optional garnish: freshly chopped flat leaf parsley and more grated Parmesan
- Set the instant pot to sauté mode. Season the chicken with salt and pepper.
- Once hot, add the olive oil to the pot (allow it to heat for a minute) then add in the chicken. Brown the chicken on both sides (this may have to be done in batches).
- Once browned, add onions and bell pepper to the pot and saute for another minute.
- Cancel the sauté setting.
- Then add in the garlic, Italian seasoning, oregano and fettuccine. Make sure the fettuccine is fanned out so it cooks as evenly as possible. Pour the chicken broth over the fettuccine.
- Close the instant pot, set the valve to the seal position (if your instant pot has a seal position.)
- Pressure cook on “high” for 5 minutes. It may take about 10 minutes for it to come to pressure.
- When done, quickly release the pressure by turning the valve to vent position. It may take a couple of minutes to fully release the pressure.
- Open the instant pot. Stir everything well then add the heavy cream, spinach and parmesan cheese.
- Put the lid back on the instant pot for a few minutes to allow the spinach to soften and the cheese to melt.
- Open the instant pot, mix well and add salt and pepper, to taste.
- Then serve. Some of the sauce will settle to the bottom of the pot even after stirring. Just spoon some of that sauce all over the plated fettuccine. Then top with some freshly chopped parsley and more freshly grated Parmesan cheese (optional).
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- It’s really important to fan out the fettuccine noodles. This not only helps them cook more evenly but also helps to keep them from sticking together.
- Any color bell pepper can be used. I like the color that the red pepper gives. You could even use a combination of peppers.
- I like to get the chicken a darker golden brown but this is personal preference. When browning, we’re not cooking all the way through, just giving it color. The chicken will finish cooking in the instant pot.
- I prefer fresh garlic but the jarred garlic will work in a pinch.
- Feel free to trade out the ground beef for ground turkey or chicken, or the fettuccini for other larger pasta choices.
- Leftovers should be stored in the fridge in an airtight container for up to 4 days.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.