Instant Pot Garlic Parmesan Chicken

If you don’t have an Instant Pot yet, this recipe shows why it’s so handy. Dinners like this Instant Pot Garlic Parmesan Chicken can be on the table in about 30 minutes, making it a great option for busy weeknights when you still want something warm and comforting.

Cook the pasta separately, or cook it in the Instant Pot with the chicken using the pot-in-pot method. You will need an oven-safe pan that fits inside your Instant Pot and is large enough to hold the pasta along with 3 cups of water. I included those directions in the recipe notes, but I usually just cook the pasta on the stovetop.

Linguine or fettuccine both work especially well here. Those long noodles are perfect for catching the creamy garlic Parmesan sauce and make the dish feel a little more substantial.

For the chicken, slice the breasts in half lengthwise. This creates thinner pieces that cook faster and more evenly in the Instant Pot, and it also gives you enough chicken for about 6 servings.

Once everything comes together, you get tender chicken, pasta, and a rich garlic Parmesan cream sauce in one comforting meal. This Instant Pot Garlic Parmesan Chicken is exactly the kind of dinner I love making during the cooler months, and I have a feeling it will become a regular on your dinner rotation too.

Ingredients for Instant Pot Garlic Parmesan Chicken

• BUTTER – Butter adds richness and is used to sauté the onion and garlic, creating a flavorful base for the sauce.
• ONION – Diced onion adds savory flavor and a little natural sweetness as it cooks.
• GARLIC – Fresh minced garlic gives the dish its bold garlic flavor and pairs perfectly with the Parmesan cream sauce.
• CHICKEN BROTH – Chicken broth adds moisture and savory flavor while forming the sauce base in the Instant Pot.
• GARLIC POWDER – Garlic powder reinforces the garlic flavor and helps season the chicken and sauce evenly.
• PEPPER – Black pepper adds a mild bite and balances the creamy sauce’s richness.
• SALT – Salt enhances the flavor of the chicken, mushrooms, garlic, and Parmesan. Season carefully since the broth and cheese also contain salt.
• MUSHROOMS – Sliced mushrooms add earthy, savory flavor and extra texture. They pair especially well with garlic, chicken, and Parmesan.
• BONELESS SKINLESS CHICKEN BREASTS – Chicken breasts provide the main protein. Cutting each breast in half lengthwise creates thinner pieces that cook faster and more evenly in the Instant Pot.
• HALF AND HALF – Half-and-half gives the sauce its creamy texture without making it quite as heavy as using full cream
• FLOUR – Flour helps thicken the half-and-half into a smooth, creamy sauce.
• PARMESAN CHEESE – Parmesan adds salty, nutty flavor and helps make the sauce rich and cheesy. Freshly grated Parmesan usually melts the smoothest.
• SPINACH – Fresh spinach adds color, nutrients, and a mild flavor. It wilts quickly into the warm sauce at the end of cooking.
• FETTUCCINE OR LINGUINE PASTA – Long pasta noodles are perfect for catching the creamy garlic Parmesan sauce. Either fettuccine or linguine works well, depending on what you have on hand.

Instructions for Instant Pot Garlic Parmesan Chicken

Set the Instant Pot to saute. Add the butter and diced onion and cook for 3–4 minutes, or until the onion is tender.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth, then stir in the garlic powder, salt, and black pepper. Add the sliced mushrooms and chicken pieces to the pot.

Secure the lid and make sure the valve is set to Sealing. Cook on High Pressure for 6 minutes.

Meanwhile, cook the fettuccine or linguine according to the package directions. Drain and set aside.

When the pressure-cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure, then remove the lid.

Transfer the chicken to a platter and loosely cover with foil to keep warm. Set the Instant Pot to Sauté again.

Warm the half-and-half in a microwave-safe bowl for about 45 seconds. Whisk in the flour until smooth and lump-free.

Slowly whisk the half-and-half mixture into the liquid in the Instant Pot. Cook for a few minutes, stirring frequently, until the sauce begins to thicken. Stir in the Parmesan cheese until melted and smooth.

Add the chopped spinach and cook just until wilted. Taste and season with additional salt and freshly ground black pepper as needed.

Add the cooked pasta to the sauce and toss until evenly coated. Divide the pasta among plates and top each serving with a piece of chicken. Serve warm. Makes 6 servings.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and usually stay very tender in the Instant Pot. Cooking time may vary slightly depending on their thickness.

Can I use heavy cream instead of half-and-half?
Yes. Heavy cream will make the sauce richer and thicker. You may need a little less flour if the sauce becomes too thick.

Can I use milk instead of half-and-half?
You can, but the sauce will be lighter and may not be quite as creamy. Whole milk is the best substitute.

Can I use a different pasta?
Yes. Fettuccine and linguine work especially well, but spaghetti, penne, or another pasta can be used.

Can I leave out the mushrooms?
Absolutely. The mushrooms add flavor and texture, but the dish will still be delicious without them.

Can I leave out the spinach?
Yes. The spinach is optional and can be omitted or replaced with another quick-cooking vegetable.

Why do I warm the half-and-half before adding it?
Warming it helps it blend more smoothly into the hot liquid and reduces the chance of curdling.

Why is my sauce too thin?
Let it simmer on the Sauté setting for a few extra minutes. The flour and Parmesan should continue to thicken it as it cooks.

What if the sauce gets too thick?
Stir in a small splash of chicken broth, milk, or half-and-half until it reaches your preferred consistency.

Can I make this ahead of time?
Yes, but creamy pasta dishes are best when made fresh. If reheating, add a splash of milk or broth to loosen the sauce.

Tips and Tricks

• Cut the chicken evenly. Slice each chicken breast in half lengthwise so the pieces are similar in thickness. This helps them cook evenly during the short pressure-cooking time.
• Warm the half-and-half first. Bringing the dairy closer to the sauce temperature helps it blend in smoothly and creates a creamier finish.
• Whisk the flour in thoroughly. Mix the flour into the half-and-half until completely smooth before adding it to the Instant Pot. This helps prevent lumps.
• Add the Parmesan gradually. Stir in the cheese a little at a time so it melts smoothly instead of clumping.
• Add the spinach at the very end. Fresh spinach only needs a minute or two to wilt. Adding it last keeps the color bright and prevents it from becoming overcooked.

FOR MORE RECIPES LIKE THIS, TRY:

• Instant Pot Chicken and Potatoes
• Quick and Easy Baked Chicken
• Baked Buttermilk Chicken
• Paprika Chicken Stroganoff

Recipe adapted from 365 Days of Slow + Pressure Cooking.