I make Instant Pot marry me chicken pasta entirely in the Instant Pot, a creamy chicken pasta that fits right into All In One Instant Pot Meals and comes together in under 30 minutes.

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I know it sounds dramatic, but my Instant Pot Marry Me Chicken Pasta actually lives up to the name. Creamy and a little spicy, it all comes together in under 30 minutes, straight in the Instant Pot.

I toss in boneless skinless chicken breasts and a handful of sun-dried tomatoes (oil packed) so every bite has those tangy, savory surprises. If youre scrolling for Insta Pot Chicken Pasta or hunting Quick And Easy Instapot Recipes, this one will make you pause.

It looks nicer than it should, forgives dumb mistakes, and somehow tastes like you spent way more time on it.

Ingredients

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Chicken breasts: Lean high in protein, keep you full and makes dish hearty.
Penne pasta: Provides energy from carbs, soaks up sauce, classic comfort base.
Sun dried tomatoes: Concentrated sweet and tangy, adds umami and small fiber boost.
Heavy cream: Rich and silky, high in fat, makes sauce decadent and smooth.
Parmesan cheese: Salty nutty flavor gives savory depth and calcium, not low fat.
Garlic: Adds punch aromatic, some studies suggest immune benefits but maybe small.
Fresh basil: Bright herbal finish adds freshness and color, tiny vitamins too.
Olive oil: Healthy fats, helps brown chicken and adds subtle fruity flavor.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts

12 ounces penne pasta, uncooked

1 tbsp olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 small yellow onion

3 garlic cloves

1/2 cup sun-dried tomatoes (oil packed)

1/4 to 1/2 teaspoon crushed red pepper flakes

1 1/2 cups low sodium chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1/4 cup fresh basil, optional

How to Make this

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1. Pat the chicken breasts dry, season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning; set Instant Pot to Sauté, heat 1 tablespoon olive oil and brown the chicken 2 minutes per side until golden (it wont be fully cooked), then remove to a plate.

2. Add the chopped small yellow onion to the pot with a splash of the oil from the sun-dried tomatoes if you like, sauté 2 minutes until soft, then add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, cook 30 seconds until fragrant.

3. Pour in 1 1/2 cups low sodium chicken broth and scrape up any browned bits from the bottom with a wooden spoon, those bits = flavor.

4. Add the 12 ounces uncooked penne to the pot, press it down so most of the pasta is submerged in the liquid but don’t stir it all over the place.

5. Nestle the browned chicken breasts on top of the pasta, sprinkle 1/4 to 1/2 teaspoon crushed red pepper flakes over everything, secure the lid and set to High Pressure for 6 minutes.

6. When the cook time finishes do a Quick Release (careful of steam), open the lid and immediately remove the chicken to a cutting board.

7. Stir the pasta gently, then shred or slice the chicken and return it to the pot.

8. Off the heat add 1 cup heavy cream, 1 cup grated Parmesan cheese and 2 tablespoons unsalted butter, stir until the cheese melts and the sauce is silky; if it seems too thick add a splash of broth or cream.

9. Taste and adjust with more salt or pepper if needed, scatter 1/4 cup chopped fresh basil over top if using and give a final stir.

10. Let sit 2 minutes to thicken, serve warm; always check the chicken reaches 165 degrees F before serving, and if the pasta is a little soft next time reduce pressure time by 1 minute.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Wooden spoon for scraping browned bits
5. Tongs to brown and lift the chicken
6. Measuring cups and spoons plus a liquid measuring cup
7. Box grater or microplane for the Parmesan
8. Instant read thermometer to make sure chicken hits 165°F
9. Plate to rest the chicken and a silicone spatula to stir

FAQ

Q: Can I cook this straight from frozen chicken?

A: Yes, you can, but do it a little different. If breasts are frozen, cut them if possible, otherwise cook on high pressure for about 10 to 12 minutes then quick release, check that they hit 165 F, shred or slice and stir back in. Sauce texture can change a bit with frozen meat so taste and adjust seasoning at the end.

Q: My pasta turned out mushy, what went wrong?

A: Most likely it was overcooked or left under pressure too long. For uncooked penne try 4 to 5 minutes high pressure with a quick release. Also avoid piling too much liquid on top, and layer the pasta so it lays flat under the broth which helps even cooking. If you accidentally overcook, try stirring in extra cheese and butter to mask it but next time cut 1 minute off.

Q: Can I swap the pasta or use chicken thighs instead?

A: Totally. Short shapes like ziti, rigatoni, or farfalle work the same with the 4 to 5 minute timing. If you use small shells or tiny shapes reduce time by 1 minute. Boneless skinless thighs work great too, they stay juicier and need about the same pressure time as breasts if cut into pieces. Whole thighs might need 1 to 2 extra minutes.

Q: How do I get a richer, thicker sauce without it breaking?

A: Finish off the dish using the Sauté function after pressure cooking, simmer 2 to 3 minutes to reduce liquids, then turn off heat before stirring in heavy cream and Parmesan. Add cheese off heat or on very low heat so it melts smooth and doesnt clump. If you need it thicker quick, whisk 1 tsp cornstarch with a little cold water and stir in while simmering.

Q: Can I make this dairy free or lower fat?

A: Yes. Swap heavy cream for full fat coconut milk or canned coconut cream for dairy free, though flavor will change. For lower fat use half-and-half or whole milk thickened with a cornstarch slurry, and skip or reduce the butter and Parmesan. Nutritional yeast can help add savory, cheesy notes if you want less dairy.

Q: How do I store and reheat leftovers so they dont dry out?

A: Cool and fridge in an airtight container up to 3 to 4 days. Reheat on the stove over low heat with a splash of chicken broth or milk to loosen the sauce, stirring often. In the microwave heat in short bursts and stir between them. Freezing is possible but pasta texture changes, so for best results freeze just the sauce and thaw later, then toss with freshly cooked pasta.

Instant Pot Marry Me Chicken Pasta Recipe Substitutions and Variations

Chicken breasts: boneless skinless chicken thighs, theyre juicier and usually work with the same cook time; shredded rotisserie chicken, add at the end since its already cooked; turkey cutlets, similar texture just watch internal temp; plant based chicken strips, use a shelf stable or frozen brand and stir in after pressure cooking
Penne pasta: rotini or fusilli, they trap sauce well and cook the same; ziti or rigatoni, almost identical size so timing stays; whole wheat or chickpea penne for more fiber and protein, may need an extra minute of liquid
Heavy cream: 3/4 cup whole milk plus 1/4 cup melted butter to mimic fat and richness; half and half for a slightly lighter result; full fat coconut milk for dairy free option, flavor will be different
Parmesan cheese: Pecorino Romano for saltier sharper bite; Asiago for a nuttier mellow flavor; nutritional yeast for vegan option, add a pinch more salt to taste

Pro Tips

1. Warm the heavy cream a bit or let it sit at room temperature for 15 minutes before stirring it in, this helps the sauce stay silky instead of breaking. Use finely grated Parmesan and add it off the heat slowly so it melts smooth, and if it starts to clump whisk in a splash of warm broth.

2. Save the oil from the jar of sun dried tomatoes and use a little at the end for extra flavor, it makes a big difference. Chop the sun dried tomatoes really small or pulse them into a coarse paste so the flavor is spread through the sauce instead of big chewy bits.

3. Make the chicken an even thickness before you brown it, or cut it into big chunks first. More surface area browns better and cuts down on pressure time so you avoid overcooking. Always check with a thermometer, 165 degrees F is the rule.

4. Brighten the finished dish with a little acid like a squeeze of lemon or a tiny splash of vinegar, it wakes up the cream and cheese. Let the pot sit a couple minutes to thicken, and when reheating leftovers add a splash of warm broth or cream so it doesn’t dry out.

Instant Pot Marry Me Chicken Pasta Recipe

Recipe by Bob Jones

0.0 from 0 votes

I make Instant Pot marry me chicken pasta entirely in the Instant Pot, a creamy chicken pasta that fits right into All In One Instant Pot Meals and comes together in under 30 minutes.

Servings

servings

Calories

705

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Chef’s knife
3. Cutting board
4. Wooden spoon for scraping browned bits
5. Tongs to brown and lift the chicken
6. Measuring cups and spoons plus a liquid measuring cup
7. Box grater or microplane for the Parmesan
8. Instant read thermometer to make sure chicken hits 165°F
9. Plate to rest the chicken and a silicone spatula to stir

Ingredients

1 1/2 pounds boneless skinless chicken breasts
12 ounces penne pasta, uncooked
1 tbsp olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 small yellow onion
3 garlic cloves
1/2 cup sun-dried tomatoes (oil packed)
1/4 to 1/2 teaspoon crushed red pepper flakes
1 1/2 cups low sodium chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
1/4 cup fresh basil, optional

Directions

Pat the chicken breasts dry, season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon Italian seasoning; set Instant Pot to Sauté, heat 1 tablespoon olive oil and brown the chicken 2 minutes per side until golden (it wont be fully cooked), then remove to a plate.
Add the chopped small yellow onion to the pot with a splash of the oil from the sun-dried tomatoes if you like, sauté 2 minutes until soft, then add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, cook 30 seconds until fragrant.
Pour in 1 1/2 cups low sodium chicken broth and scrape up any browned bits from the bottom with a wooden spoon, those bits = flavor.
Add the 12 ounces uncooked penne to the pot, press it down so most of the pasta is submerged in the liquid but don’t stir it all over the place.
Nestle the browned chicken breasts on top of the pasta, sprinkle 1/4 to 1/2 teaspoon crushed red pepper flakes over everything, secure the lid and set to High Pressure for 6 minutes.
When the cook time finishes do a Quick Release (careful of steam), open the lid and immediately remove the chicken to a cutting board.
Stir the pasta gently, then shred or slice the chicken and return it to the pot.
Off the heat add 1 cup heavy cream, 1 cup grated Parmesan cheese and 2 tablespoons unsalted butter, stir until the cheese melts and the sauce is silky; if it seems too thick add a splash of broth or cream.
Taste and adjust with more salt or pepper if needed, scatter 1/4 cup chopped fresh basil over top if using and give a final stir.
Let sit 2 minutes to thicken, serve warm; always check the chicken reaches 165 degrees F before serving, and if the pasta is a little soft next time reduce pressure time by 1 minute.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.