Instant Pot chicken parmesan pasta is the kind of weeknight dinner that feels like a restaurant meal but comes together in one pot in 35 minutes. Tender sautéed chicken, rigatoni cooked right in the broth and tomato sauce, and a double layer of melted mozzarella and Parmesan finished straight in the pot. I started making this on nights when my kids wanted something cheesy and filling but I needed fast cleanup and minimal effort.
The first time I made this, I could not believe how much flavor built up in that pot from the sautéed chicken and deglazed broth. This instant pot chicken parmesan pasta works because the pasta absorbs the tomato sauce and chicken broth as it cooks under pressure — every rigatoni is packed with flavor before the cheese even goes in. It is the kind of dinner my family asks for on busy weeknights and it never disappoints. Make this tonight!
Table of Contents
Ingredients for Instant Pot Chicken Parmesan Pasta
I always use low-sodium chicken broth for this recipe — the pasta absorbs a significant amount of liquid under pressure and full-sodium broth can make the final dish overly salty, especially with Parmesan on top.
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- 1 onion, finely chopped
- 4 cloves garlic, minced — I recommend freshly minced garlic here for best flavor; jarred minced garlic does not saute as cleanly in the Instant Pot
- 3 cups low-sodium chicken broth, divided (1 cup for deglazing, 2 cups for cooking the pasta)
- 12 oz dry rigatoni pasta — Pro tip: do not substitute with a thinner pasta; rigatoni is specifically the right thickness for 5 minutes at high pressure without overcooking
- 14 oz low-sodium tomato sauce (1 can)
- 1 cup grated mozzarella cheese, divided — my preference is block mozzarella grated fresh for a much smoother melt than pre-shredded bags
- ½ cup grated Parmesan cheese, divided — In my experience, freshly grated Parmesan from a wedge gives a far better melt and flavor than shelf-stable pre-grated versions
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Step-by-Step Instructions
I recommend cubing the chicken and prepping all ingredients before turning on the Instant Pot — once the saute function is running, things move quickly and you will not have time to stop and chop.
Step 1: Set your 6 or 8-quart Instant Pot to SAUTE and wait until the display reads HOT, about 4-5 minutes.
Step 2: Add the olive oil, then the cubed chicken. Season generously with salt and pepper. Saute for 4-5 minutes, stirring frequently, until golden brown on the outside. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this stage.
Step 3: In the same pot, add the chopped onion and minced garlic. Cook for about 2 minutes, stirring frequently, until softened and lightly golden. Do not let the garlic burn or it will turn bitter.
Step 4: Pour in 1 cup of chicken broth and use a wooden spoon to scrape all the browned bits from the bottom of the pot. This deglazing step is critical — any stuck bits left on the bottom can trigger a BURN notice during pressure cooking. Press CANCEL to stop sauteing.
Step 5: Add the dry rigatoni to the pot. Pour in the remaining 2 cups of chicken broth. Press the pasta down so it is mostly submerged. Pour the tomato sauce evenly over the top. Do not stir after adding the tomato sauce.
Step 6: Close the lid and set the valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH pressure and set the timer to 5 minutes.
Step 7: Once cooking is complete, perform a quick pressure release by turning the valve to VENTING. Stir the cooked chicken back into the pasta.
Step 8: With the lid off, stir in ½ cup of mozzarella and ¼ cup of Parmesan until melted and combined. Sprinkle the remaining ½ cup of mozzarella and ¼ cup of Parmesan evenly over the top. Replace the lid and let the residual heat melt the top cheese for about 5 minutes. Garnish with fresh parsley or basil and serve immediately.
What to Serve with Instant Pot Chicken Parmesan Pasta
This hearty cheesy pasta dish pairs well with light sides that balance the richness of the tomato and cheese. Here are the best sides for instant pot chicken parmesan pasta:
Chicken Parmesan Casserole: If you love the chicken parmesan flavor combination, this Chicken Parmesan Casserole is a great baked variation to rotate into your weekly dinner plan alongside this Instant Pot version for variety.
Creamy Italian Sausage Rigatoni: For another rigatoni-based pasta dinner that shares the same Italian-American comfort food profile, this Creamy Italian Sausage Rigatoni is a great recipe to bookmar for nights when you want a meaty pasta with a different flavor direction.
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Easy Garlic Bread with Sliced Bread: Warm garlic bread is the classic side for this pasta. This Easy Garlic Bread with Sliced Bread is a simple and fast option that pairs perfectly with the tomato sauce and melted cheese.
Homemade Cheesy Breadsticks: If you want something even more indulgent on the side, these Homemade Cheesy Breadsticks are a crowd-pleasing addition to any pasta dinner night that kids and adults love equally.
Chicken Mozzarella Pasta: For another cheesy chicken pasta recipe to rotate into your weeknight schedule, this Chicken Mozzarella Pasta shares the same mozzarella and tomato flavor profile in a completely different stovetop format.
Simple Green Salad: A crisp green salad with romaine, cherry tomatoes, and a light Italian dressing is the classic pairing. The freshness and acidity cut through the richness of the cheese and tomato sauce and add color and balance to the plate.
Garlic Butter Chicken and Broccoli: For a lighter vegetable side that complements the cheesy pasta without competing with it, this Garlic Butter Chicken and Broccoli is a great companion recipe that adds color and nutrition to the dinner table.
Keep It Fresh and Reheat Well
Store leftover instant pot chicken parmesan pasta in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits and the leftovers will be thicker than the original dish. Add a small splash of chicken broth or water when reheating to bring it back to the right consistency.
To reheat, I recommend warming on the stovetop over medium-low heat with a splash of chicken broth, stirring occasionally until heated through. The microwave also works — heat in 90-second intervals covered loosely and stir between rounds.
Pro tip: this recipe does not freeze well because pasta texture changes significantly after freezing and thawing. For best results, refrigerate and eat within the week rather than freezing.
FAQs
Why should I not stir the tomato sauce before pressure cooking?
Layering the tomato sauce on top without stirring prevents it from sitting directly on the bottom of the pot where it can scorch and trigger a BURN notice. The sauce mixes in naturally once the pressure cooking is complete and you stir everything together.
Can I use a different pasta shape?
You can, but rigatoni is specifically recommended because its thickness holds up well at 5 minutes of high pressure. Thinner pastas like penne may overcook and turn mushy. If substituting, reduce the cook time by 1-2 minutes.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work well and add more flavor. Cut into even cubes and follow the same saute and pressure cooking steps. They may need a slightly longer simmer but the Instant Pot handles it well.
Conclusion
Instant pot chicken parmesan pasta is a one-pot weeknight dinner that delivers cheesy Italian-American comfort food in 35 minutes with almost no cleanup. Rich tomato sauce, tender chicken, and two kinds of melted cheese make it a recipe the whole family will request again and again. Give it a try tonight and enjoy the easiest chicken parmesan pasta you have ever made.
Instant Pot Chicken Parmesan Pasta
Ingredients
Equipment
Method
- Set the Instant Pot to SAUTE and wait until the display reads HOT, about 4-5 minutes.
- Add olive oil and cubed chicken. Season with salt and pepper. Saute for 4-5 minutes, stirring frequently, until golden brown. Transfer to a plate and set aside.
- In the same pot, add the chopped onion and minced garlic. Cook for about 2 minutes, stirring frequently, until softened and lightly golden.
- Pour in 1 cup of chicken broth and scrape all browned bits from the bottom of the pot with a wooden spoon. Press CANCEL to stop sauteing.
- Add the dry rigatoni to the pot. Pour in the remaining 2 cups of chicken broth. Press the pasta down so it is mostly submerged. Pour the tomato sauce over the top. Do not stir.
- Close the lid and set the valve to SEALING. Press MANUAL or PRESSURE COOK on HIGH pressure and set the timer to 5 minutes.
- Once cooking is complete, perform a quick pressure release by turning the valve to VENTING. Stir the cooked chicken back into the pasta.
- With the lid off, stir in 1/2 cup mozzarella and 1/4 cup Parmesan until melted. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan on top. Replace the lid and let the cheese melt for about 5 minutes. Garnish with fresh parsley or basil and serve immediately.
