Instant Pot Creamy Chicken Parmesan Pasta Delight
Looking for a quick and creamy dinner recipe? You’ve found it! My Instant Pot Creamy Chicken Parmesan Pasta Delight is easy and full of flavor. Picture tender chicken and delicious pasta cooked in a rich, cheesy sauce—all in one pot! In this article, I’ll share the simple ingredients, step-by-step instructions, and tips to make your cooking a breeze. Let’s dive in and transform dinnertime into a delight!
Ingredients
List of Ingredients
– 2 tablespoons olive oil
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper, to taste
– 2 cups low-sodium chicken broth
– 12 ounces penne pasta (or pasta of choice)
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon dried Italian herbs (basil, oregano, etc.)
– Fresh parsley, chopped (for garnish)
Gather these ingredients before you start cooking. The olive oil helps to cook the chicken and adds flavor. Boneless, skinless chicken breasts are easy to cut and cook quickly. Garlic powder and onion powder add great taste without much fuss. Salt and pepper are key for seasoning. Low-sodium chicken broth keeps the dish light.
Next, you’ll need penne pasta. It holds the creamy sauce well and cooks perfectly in the Instant Pot. Heavy cream gives the dish its rich creaminess. Grated Parmesan cheese adds a delightful cheesy flavor. Dried Italian herbs bring in classic Italian taste. Lastly, fresh parsley is perfect for a splash of color and flavor on top.
With these ingredients, you can create a delicious meal in no time!
Step-by-Step Instructions
Sautéing the Chicken
– Turn on the Instant Pot and select the Sauté function.
– Add 2 tablespoons of olive oil.
– Once the oil is hot, add 1 pound of boneless, skinless chicken breasts cut into pieces.
– Season the chicken with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper.
– Cook the chicken for 5 to 7 minutes until it is browned but not fully cooked.
Cooking the Pasta
– Pour in 2 cups of low-sodium chicken broth.
– Add 12 ounces of penne pasta or any pasta you like.
– Make sure the pasta is fully submerged in the broth.
– Close the lid and set the valve to the sealing position.
Pressure Cooking Process
– Select the Manual or Pressure Cook function.
– Set the timer for 4 minutes.
– After cooking, quickly release the pressure to stop the cooking.
Final Steps
– Carefully open the lid of the Instant Pot.
– Stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 teaspoon of dried Italian herbs.
– Mix well until the cheese melts and the dish becomes creamy.
– Taste the pasta and adjust the seasoning as needed with more salt or pepper.
– Serve the creamy chicken Parmesan pasta in bowls.
– Garnish with fresh chopped parsley for a burst of color and flavor.
Tips & Tricks
Perfecting the Creaminess
To get that perfect creamy texture, use heavy cream. Start by adding it after cooking. This keeps it smooth and rich. Stir it in slowly to let it blend well with the pasta.
When adding cheese, do it gradually. Start with a little, then mix it in. This helps the cheese melt evenly. It also keeps the sauce from getting too thick.
Customizing Flavors
You can spice up your dish with extra seasonings. Try adding red pepper flakes for heat or fresh basil for a burst of flavor. Each addition brings new tastes to the pasta.
For a nutrition boost, add vegetables. Spinach, bell peppers, or peas work great. Just toss them in during the last few minutes of cooking. They’ll cook quickly and add color and health.
Adjusting Cooking Times
Cooking times can change based on pasta type. For whole grain or gluten-free pasta, you may need more time. Always check the package for specific cooking times.
If you want to make a larger batch, increase the cooking time slightly. A few extra minutes ensures everything cooks through. Remember, the Instant Pot makes it easy, so you can enjoy more pasta!
Variations
Alternative Proteins
You can use chicken thighs instead of breasts. Thighs have more fat, giving you a richer taste. They stay juicy and tender in the Instant Pot. For a different twist, try shrimp or tofu. Shrimp cooks fast and adds a seafood flavor. Tofu is a great plant-based option that absorbs all the sauce’s flavor.
Different Pasta Choices
You can swap penne for gluten-free or whole grain pasta. These options keep the dish healthy and tasty. If you want to play with shapes, use fusilli or farfalle. These shapes hold sauce well and make for a fun presentation.
Sauce Variations
If you want a lighter sauce, use less cream. You can also mix in some vegetable broth for a fresh taste. For a tangy twist, add tomato sauce. This will brighten up the dish and give it a new flavor profile. Mixing in some diced tomatoes can also add texture and extra nutrients.
Storage Info
Storing Leftovers
To keep your creamy pasta fresh, place it in an airtight container. Make sure to let it cool first. Store it in the refrigerator for up to three days. The creamy texture makes it easy to reheat.
Freezing Options
If you want to freeze the pasta, put it in a freezer-safe container. Leave some space at the top for expansion. It stays good for about three months. To reheat, thaw it in the fridge overnight. Warm it on the stove over low heat. Add a splash of cream to keep it creamy.
Meal Prep Suggestions
You can prepare ingredients ahead for quick meals. Chop the chicken and mix the spices. Store them in separate containers in the fridge. For easy portioning, divide the cooked pasta into meal prep boxes. This way, you can grab a meal anytime.
FAQs
How do I prevent the pasta from sticking together?
To stop the pasta from sticking, use oil and broth wisely. When you add the penne pasta, make sure it is fully submerged in the broth. This helps it cook evenly. Adding a tablespoon of olive oil can also help. The oil coats the pasta, reducing stickiness. Stir the pasta gently when you first add it. This small step makes a big difference.
Can I make this recipe in advance?
Yes, you can make this recipe ahead of time. Cook the creamy chicken parmesan pasta and let it cool. Store it in an airtight container in the fridge. This dish stays fresh for up to three days. When you’re ready to eat, reheat it on the stove. Add a splash of chicken broth to keep it creamy. This way, your meal will taste just as good.
What can I substitute for heavy cream?
If you want a lighter dish, there are great substitutes for heavy cream. You can use half-and-half for a similar texture. Another option is to use whole milk mixed with a tablespoon of flour. This mix creates creaminess without all the fat. For a dairy-free choice, try coconut milk. It gives a nice flavor and works well in this recipe.
In this post, we explored a simple and tasty creamy chicken parmesan pasta. You learned how to sauté chicken, cook pasta, and create a rich sauce. We also shared tips for customizing flavors and variations, plus storage info for leftovers.
Always aim for the right texture and a balance of flavors. Whether you try different proteins or pasta shapes, make it your own. Enjoy cooking and impress yourself with this easy dish!
![For my roasted veggie tacos, I love using a mix of colorful veggies. Here’s what I suggest: - 1 zucchini, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, diced - 1 cup cherry tomatoes, halved These veggies not only taste great, but they also look vibrant. You can easily swap in your favorites. To make these tacos truly flavorful, I use some simple seasonings: - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These spices bring out the best flavors in the veggies. The olive oil helps them roast perfectly. Once your tacos are ready, it's time for the fun part: the toppings! I recommend: - 8 small corn tortillas - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving The creamy avocado and fresh cilantro add a nice touch. Squeezing lime over the tacos gives them a bright finish. For the full recipe, check out the detailed cooking steps! Start by preheating your oven to 425°F (220°C). This high heat helps the veggies roast well. You want them to be soft and slightly charred. Next, gather your vegetables. You will need: - 1 zucchini, diced - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 red onion, diced - 1 cup cherry tomatoes, halved In a large bowl, toss all the diced veggies together. This ensures they mix well. Drizzle 2 tablespoons of olive oil over the vegetables. Then, add: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste Mix everything together until the veggies are well coated. Spread them out on a baking sheet in a single layer. Roast for 20 to 25 minutes. Stir halfway through to make sure they cook evenly. While the veggies roast, heat 8 small corn tortillas in a dry skillet. Warm them for about 30 seconds on each side. This makes them soft and easy to fold. Once the veggies are ready, take them out of the oven. To make your tacos, place a generous spoonful of roasted veggies on each tortilla. Top with slices of avocado and sprinkle fresh cilantro on top. Serve with lime wedges on the side for that extra zing. For the full recipe, check [Full Recipe]. For great roasted veggie tacos, pick vegetables that roast well. I love using: - Zucchini - Bell peppers - Red onion - Cherry tomatoes These veggies bring color and flavor. You can also try mushrooms or eggplant. The key is to cut them into similar sizes. This ensures even cooking. Spices can change the whole taco game. I often use: - Ground cumin - Smoked paprika - Salt and pepper These add a nice warmth. For a kick, try chili powder or cayenne pepper. You can also mix in garlic powder or onion powder for depth. Feel free to experiment based on your taste! Tortillas are the base of your tacos. Small corn tortillas work best. They are soft and tasty. You can also use flour tortillas if you prefer. For a fun twist, try lettuce wraps for a low-carb option. Just make sure your tortillas are warm. This makes them easier to fold and eat. For the complete dish, check out the Full Recipe. {{image_2}} You can add proteins to your roasted veggie tacos for more flavor. Chicken, beef, or shrimp work well. If you want a plant-based option, try black beans or chickpeas. Just cook them separately, then mix them with the roasted veggies in your taco. This adds texture and makes the meal more filling. These tacos are easy to make vegan and gluten-free. Use corn tortillas, which are naturally gluten-free. For a vegan twist, skip any dairy toppings. You can use plant-based sour cream or cashew cream instead. This way, everyone can enjoy these tasty tacos without worry. Toppings can change the whole taco experience. You can use fresh salsa or a spicy sauce for a kick. Try pickled onions for tangy flavor. If you like crunch, add shredded cabbage. For creaminess, avocado is a perfect choice. Experiment with different toppings to find your favorite combination. For the full recipe, check out the Roasted Veggie Tacos instructions above. To keep your leftover tacos fresh, place them in an airtight container. This helps prevent sogginess. Store them in the fridge for up to three days. If you have extra roasted veggies, keep them separate. You can use them in salads or wraps later. When you want to eat your tacos again, reheating is easy. You can use a skillet or the microwave. If you use a skillet, heat it over medium heat. Place the tacos in the skillet for about two minutes on each side. For the microwave, warm them for about 30 seconds. Make sure they are hot all the way through. You can freeze the roasted veggies for later use. Store them in a freezer-safe bag. Press out as much air as possible before sealing. They will last for about three months in the freezer. To use them, thaw overnight in the fridge and then reheat. Enjoy your tasty roasted veggie tacos again with minimal work! For the complete recipe, check out the Full Recipe above. I love using a mix of colorful veggies. Zucchini, bell peppers, red onions, and cherry tomatoes work best. These vegetables roast well and bring great flavors. You can also try corn, mushrooms, or sweet potatoes for variety. Each veggie adds its own taste and texture. Roasted veggie tacos stay fresh for about three to four days in the fridge. Make sure to store them in an airtight container. The veggies may lose some crunch, but they will still taste good. Just reheat them before eating for the best flavor. Yes, you can prepare the veggies a day ahead. Chop them and store them in the fridge. This saves time on taco night. You can also roast them in advance and keep them in the fridge. Just warm them up before serving. Roasted veggie tacos pair well with many sides. I recommend serving them with fresh guacamole, salsa, or a zesty salad. You can also add rice or beans for a hearty meal. A side of tortilla chips adds a nice crunch too. For the full recipe, check out the Roasted Veggie Tacos section! Roasted veggie tacos are a great way to enjoy healthy, tasty meals. We covered the best ingredients, from fresh vegetables to tasty seasonings. You now have step-by-step instructions for making these delicious tacos at home. Plus, you learned useful tips for storage and variations to suit your needs. Remember, cooking should be fun and easy. Try different vegetables and toppings to make it your own. Enjoy your taco journey!](https://dailydishly.com/wp-content/uploads/2025/07/2cc26e34-4f45-47fb-a3bd-ef05b980d92e-768x768.webp)