Instant Pot Chicken Pasta Recipe

If you’re like me, the idea of cooking an entire meal on a busy weeknight can feel a little daunting. After a long day, you just want something comforting, satisfying, and—above all—easy. That’s why I’m obsessed with this Instant Pot Chicken Pasta. Not only does it come together in under 30 minutes, but it’s packed with creamy, cheesy goodness that tastes like you put in way more effort than you actually did. This is one of those recipes that both kids and adults are happy to dig into, and with just one pot to clean up, it’s a true kitchen hero.

The magic here is in the combination of flavors: tender chicken, savory bacon, a hint of ranch, and a touch of spinach to keep things balanced. I promise, the whole family will be asking for seconds!

this RECIPE

A quick story: Why I love this recipe

The first time I made this Instant Pot chicken pasta, it was a chilly Friday night. We’d just gotten home from a long day, and I was in no mood to stand over the stove. I had a few random ingredients in the fridge (some leftover cream cheese, a bag of spinach, and a block of cheddar) and thought, why not throw it all into the Instant Pot? The result was pure comfort in a bowl! My family couldn’t believe how quickly it came together, and I was more than happy to sit down and dig in without a pile of dishes looming over me. Since then, it’s become a go-to in our rotation—perfect for those times when you need something warm, filling, and easy.

What makes this dish so special?

Instant Pot Chicken Pasta has become a hit because it’s just so reliable and adaptable. The combination of creamy cheese, savory ranch seasoning, and tender pasta is comforting and delicious. Plus, it’s incredibly versatile; you can adjust the ingredients based on what you have on hand or your personal preferences. It’s also a one-pot wonder, which means fewer dishes—my favorite kind of recipe.

Let’s talk ingredients: The stars of this recipe

Boneless, skinless chicken breast

The chicken is the main protein here, adding heartiness and flavor to the dish. I like to cut it into small, bite-sized chunks so it cooks quickly and evenly. If you’re out of chicken breast, you can easily substitute with chicken thighs for a juicier, slightly richer taste.

Ranch dressing mix

This is the secret weapon for big flavor with minimal effort! The ranch mix adds a savory, tangy touch that perfectly complements the creaminess of the cheese. If you don’t have a packet of ranch, you could make a DIY version with a blend of dried herbs, garlic powder, and onion powder.

Rotini pasta

Rotini is ideal because its spiral shape traps all the creamy, cheesy sauce. However, feel free to use other pasta shapes like penne or fusilli. Just avoid long pasta like spaghetti, as it may clump up in the Instant Pot.

Cheddar cheese

Cheddar melts beautifully and gives the dish its signature creaminess. If you want a milder flavor, you could use Monterey Jack or mozzarella instead.

Cream cheese

This is the secret ingredient for a rich, silky sauce. It adds that extra layer of creaminess that takes this pasta from good to great. Make sure to cube it before adding so it melts easily.

Baby spinach

The spinach adds a fresh touch and a pop of color to this otherwise rich dish. Feel free to leave it out if you’re not a fan or substitute with kale or arugula.

Bacon

Ah, bacon—need I say more? The crispy, salty crumbles take this pasta to the next level. You can use store-bought bacon bits in a pinch, but fresh-cooked bacon is always best.

Must-have tools: Your Instant Pot, of course!

This recipe revolves around the Instant Pot, and honestly, it’s the only tool you need. Here’s why:

• Instant Pot: It takes care of the sautéing, cooking, and simmering in one appliance. If you don’t have an Instant Pot, you could make this on the stovetop, but you’d need to adjust the cooking time and keep a closer eye on the pasta to ensure it’s perfectly al dente.
• Tongs or wooden spoon: Useful for stirring the chicken and pasta without scratching your pot.
• Grater: For shredding fresh cheddar, which melts smoother than pre-shredded cheese.

Step-by-step: My foolproof method for creamy Instant Pot chicken pasta

Ready to make this happen? Let’s go step-by-step, like we’re cooking together in your kitchen.

1. Start with the sauté function
   Pour 2 tablespoons of olive oil into your Instant Pot and select the SAUTE setting. Let it heat up for a minute before adding the diced chicken. Sauté the chicken for about 5 minutes, stirring occasionally, until it’s no longer pink. The chicken doesn’t have to be fully cooked here; it’ll finish cooking under pressure.
2. Season with ranch
   Sprinkle in the ranch dressing mix and stir to coat the chicken. The ranch adds so much flavor here—it’s like instant seasoning magic!
3. Add the pasta and broth
   Pour the uncooked pasta on top of the chicken, and then carefully add the chicken broth. Important tip: Don’t stir the pasta into the broth. This helps prevent it from sticking to the bottom of the pot.
4. Set the Instant Pot
   Place the lid on the Instant Pot, making sure the valve is set to SEALING. Select “Manual” or “High Pressure” and set the timer for 4 minutes. While the pot comes up to pressure, take a minute to cube your cream cheese and shred the cheddar if you haven’t already.
5. Quick release and add the cheese
   When the timer goes off, carefully do a quick release of the pressure valve. Once the steam has fully escaped, open the lid. Stir in the cream cheese, shredded cheddar, crumbled bacon, and fresh spinach. Keep stirring until the cheese melts and everything is well combined. The spinach will wilt from the heat, adding just the right amount of greens to the dish.
6. Serve it up!
   Scoop the creamy pasta into bowls and enjoy while it’s hot. This dish is best served immediately for maximum cheesiness!

Variations and adaptations: Make it your own

• Low-carb version: Substitute the pasta with cauliflower florets. Just reduce the cooking time by a minute or two to avoid mushy cauliflower.
• Vegetarian twist: Omit the chicken and bacon. You could add mushrooms for an earthy flavor and extra texture.
• Spicy kick: If you like heat, toss in a pinch of red pepper flakes or a dash of hot sauce when adding the ranch seasoning.
• Seasonal greens: Swap out spinach for kale in the fall or arugula in the spring for a different flavor profile.
• Italian-inspired version: Substitute the cheddar with Parmesan and add Italian seasoning for a different flavor profile.

Serving and presentation tips

For a bit of flair, garnish each bowl with extra crumbled bacon and a sprinkle of fresh parsley. This adds a pop of color and makes the dish look even more enticing. I like to serve this with a simple side salad and some garlic bread for a complete meal.

Perfect drink pairings

For a comforting pasta like this, I usually go for a crisp white wine, like a Sauvignon Blanc or a Chardonnay. If you’re more of a beer person, try a light lager or pilsner. For a non-alcoholic option, sparkling water with a slice of lemon is refreshing and cuts through the richness of the dish.

Storing and reheating tips

Leftovers? Lucky you! Store the pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to bring back the creamy texture, as pasta tends to absorb sauce over time. Reheat in the microwave or on the stovetop over low heat, stirring frequently.

Adjusting for different serving sizes

This recipe easily scales up or down. For a smaller portion, cut all ingredients in half and keep the cooking time the same. For a crowd, you can double everything, but be careful not to overfill the Instant Pot—it should never be more than two-thirds full under pressure.

Common issues and troubleshooting

• Pasta sticking to the pot: Avoid stirring the pasta into the broth. Just layer it on top of the chicken.
• Cream cheese not melting smoothly: Make sure it’s cubed before adding and stir thoroughly until fully incorporated.
• Too salty: If it tastes too salty, use low-sodium chicken broth next time or skip the bacon garnish.

Give this Instant Pot chicken pasta a try!

I hope you’re as excited as I am about this Instant Pot Chicken Pasta! It’s the perfect balance of creamy, cheesy, and savory, with a hint of freshness from the spinach. Feel free to customize it to suit your family’s taste, and don’t forget to let me know how it turns out. This recipe is one of those comforting dishes that truly brings people together around the table. Enjoy every bite!

FAQ

1. Can I use frozen chicken?
Yes, just make sure to add a few extra minutes to the cooking time. Cut the chicken into small pieces so it cooks through.

2. Can I skip the cream cheese?
The cream cheese adds creaminess, but you can leave it out or replace it with Greek yogurt for a tangier flavor.

3. Can I use a different type of pasta?
Short pastas like penne or fusilli work best. Avoid long pasta like spaghetti, as it may clump.

4. How do I make this gluten-free?
Use a gluten-free pasta brand. The cooking time should stay the same.

5. What if I don’t have an Instant Pot?
You can make this on the stovetop by simmering everything in a pot, but you’ll need to adjust the cooking time.

Print