Can I make this without the pasta?

Absolutely! If you want the chicken and sauce only (perfect for serving over mashed potatoes or zucchini noodles), reduce the chicken broth to 1/2 cup and pressure cook the chicken for 8 minutes instead of 4. Stir in the cream and cheeses at the end as directed.

Instant Pot Marry Me Chicken Pasta

This Instant Pot Marry Me Chicken Pasta is the ultimate one-pot shortcut. It's loaded with sun-dried tomatoes, fresh basil, and a silky parmesan cream sauce - all made in under 30 minutes without boiling a separate pot of water!

scooping a spoonful of marry me chicken pasta.

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Why You'll Love This Pasta Recipe

leslie lambert, author of lamberts lately.

If you've been around here for a while, you know I am a total sucker for anything "Marry Me" flavored. That creamy, sun-dried tomato and garlic combo is just unbeatable, and this Instant Pot Marry Me Chicken Pasta was the very first recipe in what turned into a full-blown series on the blog.

In fact, I loved this one-pot shortcut so much that it inspired me to create my Marry Me Chicken Meatballs and Marry Me Chicken Soup, too. But if you're looking for the ultimate 30-minute comfort meal that doesn't require boiling a separate pot of water, this is the one that started it all!

Zero Extra Dishes: I designed this to be a total "one-and-done" meal. You'll sauté the chicken, pressure cook the pasta, and stir in the sauce all in the same pot - making it the ultimate savior for a chaotic Tuesday night.

Flavor-Infused Pasta: Since the penne cooks directly in the chicken broth and sun-dried tomato oil, the flavor is actually inside the pasta instead of just sitting on top.

Restaurant-Quality Creaminess: You get that famous sun-dried tomato sauce that made this dish go viral, but without the restaurant price tag (or the pile of dishes in the sink).

I can't wait to see how much you love this one - it's the dish that convinced me this flavor combo belongs in everything!

Why Use the Instant Pot?

I don't know about you, but I'm all about knocking out the number of dishes I have to dirty for a recipe. The great thing about making this in the Instant Pot is that you only dirty one dish. One!

With the Instant Pot, you'll brown the chicken, garlic, & onions, cook the pasta, and make the sauce in one pot. This is also a massive time saver. We're going to have this recipe on the table in under 30 minutes by using this magic device.

Let me show you how to do it!

Ingredient Notes

ingredients for instant pot marry me chicken pasta.

(See recipe card at the bottom of this post for exact ingredient measurements.)

Jarred Sun-Dried Tomatoes: I prefer the julienned variety to save on prep time. If you only have whole ones, just give them a quick, rough chop.
- Pro-tip: Do not toss the oil! We're going to use a couple of tablespoons to sauté the chicken - it's packed with concentrated flavor that you just can't get from plain olive oil.
Boneless, Skinless Chicken Breasts: These should be chopped into bite-sized pieces (about 1") so they cook quickly and evenly. If you want a little bit more flavor, chicken thighs are a great swap here.
Seasonings: This blend of Italian seasoning, smoked paprika, and red pepper flakes is what gives the sauce its signature "Marry Me" flavor. If you're sensitive to heat, you can dial back the red pepper, but it's the perfect accent to that creaminess you'll get from the sauce.
Large Onion: Make sure to finely dice this so it melts into the sauce. You want the flavor of the onion without the texture of large chunks in your pasta. Think "smaller than a skittle" when chopping onions!
Fresh Garlic: Minced fresh garlic is always best for that punchy flavor, but if you're in a pinch, a teaspoon of garlic powder works as a solid backup.
Penne Pasta: I love penne because the ridges are perfect for grabbing onto that thick sauce. If needed though, any short pasta like rotini or bowties will work just fine in the Instant Pot.
Chicken Broth: You can use broth or chicken stock here. The pasta absorbs most of this liquid while pressure cooking, which is how we get so much flavor into every single noodle.
Creams & Cheeses: A mix of cream cheese, heavy cream, and parmesan creates that viral, velvety texture.
- One big tip: Grate your own parmesan from a block if you can; it melts much smoother than the pre-shredded stuff from a bag.
Fresh Spinach & Basil: We add these at the very end just to let them wilt a little. This keeps the colors bright and prevents the greens from getting soggy or disappearing into the sauce.

Additions & Substitutions

Switch Up the Protein: While chicken is the classic, you can easily use steak or shrimp. If you're using shrimp, I recommend sautéing them separately first and stirring them in at the very end - this prevents them from getting rubbery while the pasta pressure cooks.
Boost the Tomato Flavor: If you prefer a redder, more robust sauce, stir in a spoonful of tomato paste before you lock the lid. It adds a concentrated richness that pairs perfectly with the cream.
Dial Up the Heat: This recipe has a mild kick, but if you love spicy pasta, don't be afraid to double the red pepper flakes. You can also garnish with extra flakes at the table to keep it family-friendly.
Make it Meatless: To turn this into a vegetarian side dish or main, just swap the chicken for hearty sliced mushrooms and use vegetable broth instead of chicken stock.
Lower Carb Option: If you want that Marry Me flavor without the pasta, you can pressure cook just the chicken and sauce (reduce broth to ½ cup and cook for 8 minutes). Serve it over zucchini noodles or cauliflower rice for a delicious low-carb alternative!
Gluten-Free: This recipe works great with gluten-free penne. Just be sure to check your pasta box - most gluten free pastas require 1-2 minutes less of pressure cooking time to avoid getting mushy.

Try more Instant Pot pasta recipes: my go-to easy spaghetti with meat sauce recipe and this spicy Trader Joe's Chili Crunch Pasta. 🍝

How to Make Instant Pot Marry Me Chicken Pasta

chicken, onion, and garlic cooking in an instant pot.

dry penne pasta and chicken broth in an Instant Pot before pressure cooking.

mixing parmesan cheese, cream cheese, sun-dried tomatoes in an instant pot.

marry me chicken pasta in an instant pot.

Sauté the Chicken: Set your Instant Pot (I use a 6-quart, but 8-quart works too) to Sauté mode. Once the display reads "Hot," add about two tablespoons of the oil from your sun-dried tomato jar. Toss in the chopped chicken and sprinkle in the salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes. Let the chicken brown for 5-6 minutes - we're just looking for a golden crust here to lock in that flavor.
Add the Aromatics: Stir in your finely diced onion and minced garlic. Sauté for another 2-3 minutes until the onions are translucent and fragrant.
The "Deglazing" Secret: Before moving to the next step, pour in a splash of your chicken broth and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. This is the best way to prevent the "Burn" notice and it adds a ton of savory depth to the sauce.
Pressure Cook the Pasta: Add the dry penne and the rest of the chicken broth to the pot. Gently push the pasta down so it's mostly submerged, but do not stir it. Lock the lid, set the valve to the Sealing position, and select Manual/High Pressure for 4 minutes.
Release and Stir: Once the timer beeps, do a Quick Release by turning the valve to the Venting position. When the pin drops, open the lid and give everything a good stir - the pasta should be perfectly al dente.
Build the Creamy Sauce: Add the cream cheese (I like to break it into small chunks so it melts faster), shredded parmesan, heavy cream, and your chopped sun-dried tomatoes. Stir continuously until the cheeses have melted and the sauce is smooth and velvety.
The Finishing Touches: About 5 minutes before you're ready to serve, stir in the fresh spinach and chopped basil. The residual heat will wilt the greens perfectly while keeping them bright. Give it one last taste for seasoning, and you're ready to eat!

Leftovers & Storage

STORAGE: This one needs to be stored in an airtight container - it has lots of big flavors that will seep into your other foods if not sealed. Store in the refrigerator and enjoy within 3-4 days of cooking.

REHEAT: microwave single servings for about a minute, stirring well and adding 30 seconds if needed.

FREEZER: I don't recommend freezing pasta recipes. That consistency just never comes out well. It's really better to cook all of this together to let those flavors blend, so just make this one fresh.

Leslie's Helpful Tips & Tricks

Watch the Sauté: The Instant Pot gets hot fast...really fast. Keep the chicken and garlic moving so nothing sticks to the bottom - this is your best defense against that dreaded "Burn" notice the Instant Pot sometimes throws out.
Layer, Don't Stir: After adding the broth and pasta, gently nudge the noodles down until they're mostly covered, but do not stir them. Keeping the pasta on top of the meat prevents it from sticking to the heating element.
Check Your Seal: Before locking the lid, make sure your silicone ring is seated properly and the floating pin is clean. If that pin is stuck, your pot won't reach pressure, and you'll end up with crunchy pasta.
Softened Cream Cheese: If you have time, let your cream cheese sit out for a bit (30 minutes to an hour is perfect). Room-temperature cheese melts into the sauce much faster than cold chunks, giving you that silky, viral texture.
The 5-Minute Rule: Wait until your sauce is smooth before stirring in the spinach and basil. They only need a minute or two of residual heat to wilt - any longer and they'll lose that bright, fresh color.
Adjust for Texture: If you like your pasta with a bit more "bite," set the timer for 3 minutes instead of 4. It will continue to soften slightly as you stir in the cream and cheeses.

FAQs & Troubleshooting

The story goes that this dish is so yummy that if you make it for someone, they'll want to marry you on the spot! It started as a stovetop recipe, but this Instant Pot version is a great shortcut to those same engagement-worthy flavors.

The most common cause of the burn notice is bits of chicken or garlic stuck to the bottom of the pot. After sautéing, make sure to deglaze the pot by adding a splash of broth and scraping up any browned bits with a wooden spoon. Also, remember: layer, don't stir the pasta on top of the chicken!

This one is a meal all on its own, so there's no real need for a side dish. If you'd like to add something, a spinach salad with balsamic vinaigrette or garlic bread are both great options.

Sure! It just takes a little bit longer. Cook chicken in a hot skillet as directed in step 1 above, then skip to step 3 to make the sauce. Add cooked pasta to this mixture and serve.

Yes! Any short, sturdy pasta like rotini, bowties (farfalle), or rigatoni works perfectly. Just stay away from thin noodles like spaghetti or angel hair in this specific recipe...they tend to clump together and overcook in a pressure cooker.

Absolutely! If you want the chicken and sauce only (perfect for serving over mashed potatoes or zucchini noodles), reduce the chicken broth to ½ cup and pressure cook the chicken for 8 minutes instead of 4. Stir in the cream and cheeses at the end as directed.

The key is to add your dairy after the pressure cooking cycle is complete. High pressure can cause heavy cream or cream cheese to become grainy. Adding them to the hot pasta at the end gives you that perfectly smooth sauce.

Technically you can, but I don't recommend it for this specific one-pot pasta version. Frozen chicken releases a lot of extra water as it thaws, which can make your sauce too thin and throw off the pasta-to-liquid ratio. It's best to stick with thawed chicken for the best results!

More Easy Instant Pot Dinners

I can't wait to see how much you love this one - it's a keeper! If you give it a try, make sure to rate and review the recipe in the comments below.