Instant Pot Cheesy Garlicky Pasta is a comforting and easy main meal made with inexpensive ingredients in less than 10 minutes, made from scratch!
Nothing beats that irresistible combination of seasoned juicy chicken, tender pasta, and creamy cheesy sauce – all in one bite!
If you love mac and cheese, something tells me that you'll want to try this cheesy garlicky pasta dish as a tasty variation.
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Cooking the dried pasta in the pressure cooker alongside the sauteed shallot, chicken, and broth helps the pasta absorb all of those savory flavors for a richer tasting dish – a little trick I tried a while back that has never disappointed!
WHY THIS INSTANT POT CHEESY GARLICKY PASTA
- It's an ultra comforting pasta dish that also packs a healthy dose of protein for a balanced midweek family meal.
- Easily adapt this Instant Pot cheesy garlicky pasta recipe by changing the seasoning or by using a different meat.
- It stores beautifully in the fridge and the freezer – ideal as a make-ahead meal. And even if you had to make it from scratch, you only need a total of 10 minutes!
If you didn't know it was possible to make an irresistible pasta dish in a pressure cooker, think again! This Instant Pot cheesy garlicky pasta recipe is completely fail-proof. I mean, what could be easier than cooking all of the ingredients in one pot?!
Don't be shy to sprinkle chopped basil or parsley over each serving of this cheesy garlicky pasta for a pop of freshness. An extra grating of Parmesan or Romano cheese would be delicious too!
INGREDIENT NOTES
- Chicken – I've used chicken tenders cut into uniform-sized cubes for even cooking. You could also use leftover chopped chicken breast or rotisserie chicken for convenience.
- Olive oil – Always use high quality extra virgin olive oil for best results.
- Shallot – This provides a delicate sweet flavor without being overly pungent. If you don't have a shallot, use a small-medium yellow onion instead.
- Garlic – Freshly chopped garlic cloves will also provide a deeper flavor to any dish.
- Chicken broth – I prefer to use low-sodium chicken broth, but regular broth can be used instead. Feel free to use homemade Instant Pot Chicken Broth too!
- Pasta – Use your favorite pasta. Anything that scoops up sauce well is ideal!
- Butter – I always use unsalted butter in my cooking to prevent over seasoning.
- Heavy cream – To thicken the sauce and add richness of flavor.
- Cream cheese – This doesn't need to be softened as it will easily melt in the Instant Pot.
- Cheese – Grated Parmesan and Romano cheese pair beautifully in this cheesy pasta dish. Always grate the cheese yourself as it tastes and melts better.
- Basil – Adds a lovely touch of freshness to each serving.
- Chicken seasoning – I've made my own chicken seasoning for this pasta recipe, consisting of salt, black pepper, Italian seasoning, paprika, and garlic powder. You could also use store-bought chicken seasoning for convenience.
HOW TO COOK PASTA IN AN INSTANT POT
You'll notice that I add dried pasta straight to the Instant Pot for this recipe. That's because pressure cooking pasta is an absolute breeze and the pasta gets to absorb all the delicious flavors from the other ingredients instead of being left to boil alone in a pot of salted water!
To pressure cook pasta, all you have to do is divide the recommended cooking time on the package instructions by half and then shave an additional minute off that to accommodate the quick release time of the Instant Pot.
In this recipe, that means that you'll only need to pressure cook the pasta for about 4 minutes since most dried pasta boils for 8-10 minutes.
THE BEST PASTA TO PRESSURE COOK
I've found that the best types of pasta to pressure cook are the short-cut pastas, such as penne, rigatoni, rotini, elbow macaroni, farfalle (bowtie), or ziti. These tend to cook evenly and don't stick together as easily as long strands do.
I suggest you avoid very thin or delicate pastas like angel hair or capellini as these will overcook quickly in a pressure cooker and you'll be left with a mushy mess!
What about gluten-free pasta, you ask?! Gluten-free pasta typically cooks faster than wheat-based pasta which means that it could become overly soft and mushy by the end of the cooking time in this recipe. Instead, reduce the cooking time as needed, checking the package directions carefully.
STORAGE INSTRUCTIONS
- Refrigeration: Store this cheesy garlicky pasta in an airtight container in the fridge for up to 3-5 days.
- Reheat: Add a splash of broth to the Instant Pot with your leftovers and heat it on saute mode. You could also add broth, water, milk, or cream with leftover pasta to a pan over medium-low heat until heated throughout.
- Freezer: Once completely cool, this cheesy garlicky pasta can be stored in an airtight container or sealable bag in the freezer for up to 3 months. Thaw it overnight in the fridge and reheat as directed above.
MORE COMFORTING PASTA RECIPES
Instant Pot Cheesy Garlicky Pasta
Ingredients
For the Pasta
- 1 pound of chicken tenders cubed
- 2 tablespoons of extra virgin olive oil
- 1 medium shallot chopped
- 2 garlic cloves chopped
- 4 cups of low-sodium chicken broth
- 16 ounces of pasta of your choice
- 2 tablespoons of unsalted butter
- 1 cup of heavy cream
- 2 ounces of cream cheese
- 3 ounces of grated Parmesan and Romano cheese
- Freshly chopped basil
Chicken Seasoning
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 teaspoons of Italian seasoning
- 2 teaspoons of paprika
- 1 teaspoon of garlic powder
Instructions
- Season the chicken pieces with all of the chicken seasoning.
- Press SAUTE on the Instant Pot. Saute the chicken on all sides and then add chopped shallot and garlic to the pot. Continue cooking for 1 minute until fragrant.
- Turn off the saute function and add the chicken broth. Deglaze the pan for 30 seconds, then add pasta to your Instant Pot. Stir everything around until the pasta is submerged in the chicken broth.
- Cover with the lid and lock it into its position. Turn the vent to the sealing position. Press the pressure cook setting and cook on high for 4 minutes. When it’s finished cooking, do a quick release.
- Turn your Instant Pot off and stir in butter, heavy cream, cream cheese, grated Parmesan and Romano cheeses.
- Sprinkle with basil and serve.
FREQUENTLY ASKED QUESTIONS
Absolutely! Simply omit the chicken if you want a vegetarian cheesy garlicky pasta dinner!
No. The pasta is cooked in the chicken broth and other ingredients purposefully for maximum flavor absorption. I would only drain my pasta if I first pressure cooked it before sauteeing the chicken cubes.
Feel free to experiment with other meat, such as pulled pork, bacon bits, or ground beef. Added vegetables, such as diced bell peppers and mushrooms would be delicious. You could also add a kick of heat to this dish with a sprinkle of chili flakes mixed in with the chicken seasoning.
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