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!
Equipment
Ingredients
- 8.5 oz jarred sun-dried tomatoes (oil reserved)
- 1.5 lbs boneless skinless chicken breasts (chopped into 1" pieces)
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon Italian seasoning
- 2 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
- ½ large onion (finely diced)
- 2 cloves garlic (minced)
- 12 oz penne pasta
- 3 cups chicken broth
- 4 oz cream cheese (broken into chunks)
- 1 cup shredded parmesan cheese
- 1 cup heavy cream
- 2 cups fresh spinach
- ½ cup fresh basil leaves (roughly chopped)
Instructions
- Turn the Instant Pot to saute mode. Once hot, add 2 tablespoons of the reserved sun-dried tomato oil and chicken. Brown chicken for 5-6 minutes, seasoning with salt, pepper, Italian seasoning, paprika, and red pepper flakes as it cooks.
- Add onion and garlic. Saute until slightly browned and fragrant, 2-3 minutes.
- Add pasta and chicken broth. Lock on the Instant Pot lid and set Instant Pot to manual, high pressure, 4 minutes.
- Once the cook cycle is over and pressure is released, stir contents well. Add cream cheese (broken into chunks), parmesan cheese, cream, and sun-dried tomatoes and stir until blended.
- About 5 minutes before serving, add spinach and basil, allowing them to wilt slightly.
Notes
- Prevent the "Burn" Notice: After sautéing, add a splash of broth and scrape the bottom of the pot to remove any stuck bits. This is the #1 way to ensure the pot reaches pressure.
- Layer, Don't Stir: Place the pasta on top of the chicken and nudge it down into the liquid, but do not stir it. This prevents the pasta from sticking to the heating element.
- For Smoother Sauce: Use room-temperature cream cheese and freshly shredded parmesan. Pre-shredded bagged cheese contains starch that can make the sauce grainy.
- Wilt at the End: Only stir in the spinach and basil after the pressure cooking is done. The residual heat is enough to wilt them without making them soggy.
- Al Dente Tip: If you like your pasta with more "bite," set the pressure cook timer for 3 minutes instead of 4.
- Reheating: Add a tiny splash of water or broth before microwaving leftovers to help the cream sauce stay silky.
Nutrition Facts
Calories: 724kcalCarbohydrates: 71gProtein: 49gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 133mgSodium: 1811mgPotassium: 2161mgFiber: 8gSugar: 20gVitamin A: 2545IUVitamin C: 22mgCalcium: 388mgIron: 6mg
