Go Back
Marry Me Chicken Pasta Instant Pot

Marry Me Chicken Pasta Instant Pot

Marry Me Chicken Pasta Instant Pot is a creamy one-pot dinner with tender chicken, penne, sun-dried tomatoes, garlic, spinach, and Parmesan. The pasta cooks right in the Instant Pot, then the cream and cheese are stirred in at the end for a smooth, flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Pressure Cook 4 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Pasta
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 12 ounces penne pasta
  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 1/2 cup chopped sun-dried tomatoes
  • 2 1/4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
For the Creamy Finish
  • 3/4 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups baby spinach
  • 2 tablespoons fresh basil

Equipment

  • 6-quart Instant Pot or similar electric pressure cooker
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board
  • Heat-safe serving spoon

Method
 

  1. Sauté the chicken: Set the Instant Pot to Sauté and add the olive oil. Add the chicken, salt, paprika, and black pepper. Cook for about 3–4 minutes, stirring occasionally, until the chicken develops some color.
  2. Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it become dark or bitter.
  3. Deglaze the pot: Pour in about 1/2 cup of the chicken broth and scrape the bottom well with a wooden spoon. Remove any browned bits before continuing.
  4. Build the pasta mixture: Add the remaining broth, water, tomato paste, Italian seasoning, and sun-dried tomatoes. Stir everything together.
  5. Add the pasta: Add the dry penne and gently press it into the liquid so the pasta is mostly covered. Avoid aggressively stirring it into the bottom of the pot.
  6. Pressure cook: Secure the lid, set the valve to Sealing, and cook on High Pressure for 4 minutes.
  7. Release the pressure: Carefully perform a quick pressure release according to your Instant Pot's instructions. Open the lid once the pressure has fully released.
  8. Check the chicken: Stir the pasta and check the thickest chicken piece with a food thermometer. Chicken should reach 165°F for food safety.
  9. Make it creamy: Stir in the heavy cream and freshly grated Parmesan until the cheese melts into the sauce.
  10. Add the spinach: Fold in the baby spinach and cook for 1–2 minutes, just until wilted.
  11. Finish the dish: Stir in fresh basil and let the pasta rest for 2–3 minutes. The sauce will thicken slightly as it stands.

Notes

For thicker sauce: Let the finished pasta rest a few extra minutes before serving.
For a thinner sauce: Stir in a small splash of warm broth or milk.
For more heat: Add red pepper flakes with the Italian seasoning.
For extra vegetables: Mushrooms, broccoli, or zucchini can be added in a suitable amount without changing the basic flavor profile.
For better flavor: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
For the best texture: Use sturdy short pasta and release pressure promptly once the cooking time is complete.

Serving Ideas

Serve this creamy marry me chicken pasta instant pot with a simple green salad, roasted broccoli, green beans, or a small piece of garlic bread.
A fresh squeeze of lemon at the table can also add brightness and balance to the creamy sauce.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator.
The sauce becomes thicker after chilling, so add a splash of milk or broth while reheating and stir until creamy again.