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This Instant Pot Creamy Chicken Pasta Recipe Is Practically Magic

One of the many wonders of the Instant Pot is pressure cooking pasta to al-dente. Nope, it won't disintegrate into mush, and no you don't have to cook the pasta separately, drain it, and add it back into the sauce. You can truly make a one-pot pasta dish by pressure-cooking the noodles in a mix of milk (or heavy whipping cream) and chicken stock. They will plump up in record time, while the remaining liquid acts as the base for a creamy sauce. Stir in a brick of cream cheese to thicken things up, and garnish it with parm and basil. Dinner is served without a sink full of dishes.

Pressure cook pasta to al-dente. No really.


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic cloves, chopped
  • 8 ounces crimini mushrooms, cut in half
  • 2 chicken breasts or thighs, cut into 1/2-inch pieces
  • 1 can chicken stock
  • 1 cup milk or heavy whipping cream
  • 1 pound pasta
  • 8 ounces cream cheese
  • parmesan cheese, grated (to garnish)
  • basil, chiffonade (to garnish)
  • black pepper (to garnish)


Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.

Add the mushrooms, and sauté until softened, about 3 to 5 minutes.

Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.

Release the pressure and remove the lid. Stir in the cream cheese.

Garnish with parmesan, basil, and freshly cracked black pepper.

RELATED: The Hack for Cooking a Complete Meal in Your Instant Pot

(Recipe via Anna Monette Roberts / Brit + Co; photos via Brittany Griffin / Brit + Co)

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