If you have an Instant Pot, get ready to put it to use by making this yummy Garlic Parmesan Pasta with Chicken and Spinach. This recipe is buttery, creamy, and cheesy – three things that always come together for a tasty meal. Thanks to one of the kitchen’s most adored gadgets, everything is conveniently cooked in one pot!
Instant Comfort Ahead
One of the biggest highlights to having and using an Instant Pot is the fact that you can cook everything in one pot – from beginning to end. Another move-loved aspect is starting the pot and being able to walk away. Say goodbye to standing over the stove and using multiple pots!
This Instant Pot Garlic Parmesan Pasta recipe is instant comfort food at its finest. The finished meal is loaded with soft pasta, tender chicken, and the perfect combo of seasonings and sauce. Here’s how easy it is to make!
Ingredients in the Instant Pot Garlic Parmesan Pasta with Chicken and Spinach
The meat highlight of this dish is chicken. It’s best to use breasts for this recipe since they’ll need to be cut into 1″ cubes. You could possibly get away with grabbing a pack of tenders and cutting those into cubes as well.
At first glance, you may think Macaroni noodles are used, but I decided to go with Cavatappi pasta. These swirly noodles are easy to grab with a fork and provide the perfect portion per bite.
In order to get the sauce just perfect, you’ll need chicken broth and heavy cream. Olive oil is also used to sautee the onions.
Butter and Cheese
Butter, heavy cream, cream cheese, and Parmesan cheese are all combined toward the end of the recipe to add a cheesy touch to the sauce.
Seasonings and Spices
You’ll need one small onion, diced to kick this recipe off. It will be sauteed to yummy perfection before adding the remaining ingredients. As for the spices, these will be used to marinate the chicken (in a Ziploc bag):
- Italian seasoning
- black pepper
- garlic powder
Oh, and don’t forget the spinach! It’s one of the best-hidden highlights of the Instant Pot Garlic Parmesan Pasta recipe!
How to Make Instant Pot Garlic Parmesan Pasta with Chicken and Spinach
Coat the chicken with seasoning.
Combine the seasonings in a large bowl or Ziploc bag, then add the chicken. Give it a good stir or toss to get it nice and coated with the seasoning.
Pressure cooker time.
Turn on the pressure cooker and press the SAUTE function. Adjust to high and add the oil. Sauté the onions until they begin to soften. They’ll be slightly transparent at this point.
Add the chicken and sauté until they begin to turn brown. Then, add the garlic. Turn off the sauté function and deglaze the instant pot with ½ cup of chicken stock.
Add the remaining chicken stock and pasta. Give it a good stir to make sure the noodles are separated. Next, cover with the lid and lock it into position. Turn the vent to the SEALING position.
Press the MANUAL button and set the time to 4 minutes. Once it beeps, release the pressure. After the pressure has been released, remove the top and stir in the butter, heavy cream, cream cheese, and Parmesan cheese.
Stir to combine all ingredients together. Then, add the spinach and allow it to wilt.
Tips for the Instant Pot Garlic Parmesan Pasta
Adjust liquid as needed.
Depending on your texture preference, you may want to adjust the amount of liquid used. Also, feel free to use more (or less) Parmesan cheese. The cheesier, the better if you ask me! 🙂
Although this recipe is a hit when using chicken, you can also use ground beef, steak, or another meat of choice. To make it a vegetarian dish, swap out the meat altogether and add your favorite veggies (mushrooms, broccoli, etc.).
Leftover Storage Suggestion
If you just so happen to have some leftovers on hand, store the remaining Garlic Parmesan Pasta in an airtight container. This can be stored in the refrigerator for up to 4 days.
When you’re ready to reheat it, add it to a pot with a few tablespoons of water to break up the noodles and sauce. Warm it up over medium-low heat.
I can’t wait to read your reviews on this recipe! Give it a try and let me know how it turned out in the comments below!
Psst… looking for more pasta recipes? Click here!Print
- 1 lb. Chicken breast, diced into 1” cubes
- 2 Tablespoons Olive oil
- 1 Small Onion, finely chopped
- 2–3 Cloves Garlic, minced
- 16 oz. Cavatappi pasta
- 3 Cups Chicken broth
- 3 Tbsp. Butter
- 1 ¼ Cups Heavy cream
- 2 oz. Cream cheese
- 1 /3 Cup Freshly grated Parmesan cheese
- 1 Cup Baby Spinach, roughly chopped
- 3 teaspoons Italian seasoning
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- ¼ teaspoon Black pepper
- ½ teaspoon Salt
- Combine the ingredients to make the seasoning in a large bowl or Ziploc bag. Add the chicken and toss to coat.
- Turn on the pressure cooker and press the SAUTE function. Adjust to high and add the oil.
- Sauté the onions until they begin to soften.
- Add the chicken and sauté until brown. Add the garlic.
- Turn OFF the sauté function and deglaze the instant pot with ½ cup of the chicken stock.
- Add the remaining chicken stock and pasta. Give it a good stir to make sure the noodles are separated.
- Cover with the lid and lock it into position. Turn the vent to the SEALING position.
- Press the MANUAL button and set the time to 4 minutes.
- Release the pressure when done.
- Stir in the butter, heavy cream, cream cheese and Parmesan cheese.
- Stir to combine.
- Add the spinach and allow it to wilt.