This Instant Pot Chicken Pasta Dinner is an everyday supper winner — fast, comforting, and full of bright flavors. Tender chicken strips, sun-dried tomatoes, mushrooms, and fresh asparagus mingle with pasta in a creamy, lemony Parmesan sauce that comes together almost entirely in the pot. It’s ideal for weeknights when you want something impressive without a lot of fuss. Follow the step-by-step directions precisely for best results.

Why this recipe works

This recipe makes excellent weeknight sense: the Instant Pot cooks the chicken and pasta quickly and evenly, the sauce finishes silky and flavorful, and the mix of vegetables gives the dish freshness and texture. The lemon zest and basil brighten the cream and Parmesan, while sun-dried tomatoes add concentrated sweetness. Everything cooks together, so cleanup is minimal and the flavors meld beautifully.

Ingredients

1 tablespoon olive oil
1.5 lbs chicken breasts cut up into half an inch thick strips about 3 inches long
1/2 teaspoon kosher or sea salt
1 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon olive oil
3 cloves garlic minced
1 bunch of fresh Asparagus trimmed and chopped
1/2 cup sun-dried tomatoes chopped
1 cup sliced mushrooms
pinch salt
1 box pasta 375 g – any shape you prefer as long as it fits in your pot comfortably with the water, chicken and veggies
1 1/2 cups water
1/2 cup table cream or you can use light cream if you prefer
1 teaspoon salt
1/4 cup fresh basil minced
1 lemon zested
1 cup Parmesan cheese grated (more or less to your taste)
pinch red chilli flakes skip, or adjust to your taste
freshly grated black pepper to your taste

Notes on ingredients and swaps

The ingredient list above is written so you can gather everything and cook straight through. Use any short pasta shape that fits comfortably in your Instant Pot with the other ingredients — penne, rigatoni, farfalle, or fusilli all work well. If you prefer a lighter finish, choose light table cream. If you love heat, add a larger pinch of red chilli flakes at the end.

Equipment

6-quart (or larger) Instant Pot or electric pressure cooker
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife and cutting board

Step-by-step Directions

Prep the chicken and season. Place the 1.5 lbs chicken breasts cut up into half an inch thick strips about 3 inches long in a bowl. Sprinkle 1/2 teaspoon kosher or sea salt, 1 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/2 teaspoon pepper over the chicken. Toss gently so the seasonings coat the pieces evenly. This short, even cut helps the chicken cook quickly and stay tender.
Sear the chicken. Set the Instant Pot to Sauté on normal/high. Add 1 tablespoon olive oil and let it warm until shimmering. Add the seasoned chicken strips in a single layer if possible; brown them for about 1–2 minutes per side until they have a light golden color. You are not trying to cook them through completely — just to build flavor. Work in batches if needed to avoid overcrowding. Transfer the seared chicken to a plate and set aside.
Sauté aromatics and build flavor. Reduce the heat on the Instant Pot if needed, then add 1 teaspoon olive oil. Add 3 cloves garlic minced and sauté for about 30 seconds until fragrant, stirring constantly so it doesn’t burn. Add 1 cup sliced mushrooms and a pinch salt, then cook for 2–3 minutes until the mushrooms begin to release their moisture and soften.
Add vegetables and sun-dried tomatoes. Stir in 1 bunch of fresh Asparagus trimmed and chopped and 1/2 cup sun-dried tomatoes chopped. Sauté for another 1–2 minutes to warm the asparagus slightly — it should still be crisp-tender after pressure cooking. The quick sauté concentrates the tomatoes’ flavor and helps the asparagus retain color and texture.
Return chicken to the pot. Add the seared chicken back into the Instant Pot, distributing it evenly among the vegetables. This keeps the overall order and ensures the chicken is surrounded by the liquid and pasta for even cooking.
Add the pasta and water. Scatter 1 box pasta 375 g across the top of the chicken and vegetables. Pour 1 1/2 cups water over the pasta, taking care to push the pasta down so it is mostly submerged but not overly compressed. Do not stir vigorously; a gentle push to settle the pasta is fine. The amount of water is calibrated for the pasta and other ingredients to cook through without becoming too watery.
Pressure cook. Close and lock the Instant Pot lid. Set the valve to sealing. Cook on High Pressure for the time appropriate for your pasta shape; as a general guideline for most short pastas, set the Instant Pot for 4 minutes. (If you’re using a particularly thick pasta, add 1 minute; thin small shapes may do fine at 3 minutes.) Once the cook time completes, perform a quick release by carefully moving the valve to venting. When the pressure is fully released and the float valve drops, open the lid. Always follow your Instant Pot’s safety instructions for quick release.
Finish the sauce. With the lid off, set the Instant Pot to Sauté on low. Immediately add 1/2 cup table cream (or light cream if you prefer), 1 teaspoon salt, and 1/4 cup fresh basil minced. Stir gently to combine; the cream will finish thickening as it warms. Add 1 lemon zested and the zest will brighten the sauce instantly. Let the mixture simmer for 1–2 minutes, stirring to ensure the sauce coats the pasta and chicken and the flavors meld.
Incorporate cheese and season to taste. Turn off the Instant Pot. Stir in 1 cup Parmesan cheese grated, adding it in two batches so it melts evenly and the sauce becomes creamy. Taste and adjust seasoning: add a pinch red chilli flakes if you want heat, and finish with freshly grated black pepper to your taste. If the sauce seems too thick, stir in a splash of water or extra cream; if it’s too thin, simmer a minute longer on Sauté low.
Rest and serve. Let the dish sit for a couple of minutes off heat so the sauce sets slightly and the flavors come together. Sprinkle a touch more minced fresh basil and extra Parmesan at the table if desired. Serve hot with a lemon wedge on the side for anyone who likes an extra pop of brightness.

Make-ahead and storage

This Instant Pot Chicken Pasta Dinner stores nicely in the refrigerator for 3–4 days. Cool completely, then transfer to an airtight container. Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips for success

Cut the chicken evenly into half an inch thick strips about 3 inches long so pieces cook at the same rate and remain tender.
Don’t skip the initial sear — it builds flavor and keeps the chicken from becoming pale and bland.
Keep pasta shapes moderate in size so they fit in the pot with the water and other ingredients without overcrowding; the box size is 375 g.
After pressure cooking, finish the sauce on Sauté low to prevent curdling and to allow the cream and Parmesan to meld into a silky finish.
If your Instant Pot’s sauté function runs very hot, reduce to low when adding the cream and cheese to avoid scorching.

Serving ideas

This Instant Pot Chicken Pasta Dinner is delicious on its own, but you can pair it with a crisp green salad or a simple tomato and cucumber salad to add a fresh counterpoint. A slice of crusty bread or garlic toast is fantastic for sopping up the creamy sauce.

Flavor variations

Add baby spinach at the end in place of or in addition to asparagus for a leafy green option — stir it in right after pressure cooking so it wilts gently.
Swap smoked paprika for oregano for a slightly smoky profile, or add a splash of white wine in step 6 (reduce the water by the same amount) for deeper flavor.
Use different cheeses: a mix of Parmesan and Pecorino Romano will add a sharper edge, while a little shredded mozzarella stirred in at the end will give a stretchy, cheesy finish.

Frequently asked questions

Can I use frozen chicken? For best texture and even cook time, use thawed chicken cut into the specified strips. If you must use frozen, increase pressure cook time modestly and ensure pieces are separated.

What if my sauce is too thin? Simmer on Sauté low for a minute or two after adding the cheese and cream to reduce slightly, or stir in another tablespoon of grated Parmesan to thicken.

Can I double this recipe? You can, but be mindful of maximum fill lines in your pressure cooker. Increase liquid proportionally, and use a larger pot if needed.

Final thoughts

This Instant Pot Chicken Pasta Dinner balances convenience with bright, layered flavor — lemon and basil keep it lively, while sun-dried tomatoes and mushrooms add depth. The method is straightforward and forgiving, perfect for busy evenings when you want something satisfying on the table fast. Enjoy a bowlful of creamy pasta, tender chicken, and vibrant asparagus that feels a little special even on the simplest night.

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Instant Pot Chicken Pasta Dinner

A quick creamy Instant Pot chicken pasta with asparagus, sun-dried tomatoes, and Parmesan.

Prep Time2

Cook Time10

Total Time12

Servings: 4 servings

Ingredients

1 tbsp olive oil for searing
1.5 lb chicken breasts cut into 1/2-inch thick strips about 3 inches long
1/2 tsp kosher or sea salt
1 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp olive oil for sautéing vegetables
3 cloves garlic minced
1 bunch asparagus trimmed and chopped
1/2 cup sun-dried tomatoes chopped
1 cup mushrooms sliced
pinch salt for vegetables
1 box pasta 375 g, any shape that fits comfortably in the pot
1.5 cup water
1/2 cup table cream or light cream
1 tsp salt for the pasta/finish
1/4 cup fresh basil minced
1 lemon zested
1 cup Parmesan cheese grated, more or less to taste
pinch red chili flakes optional, adjust to taste
freshly grated black pepper to taste

Instructions

Set the Instant Pot to Sauté (high) and add 1 tablespoon olive oil; pat the chicken strips dry and season with 1/2 tsp salt, 1 tsp oregano, 1/4 tsp garlic powder, and 1/2 tsp black pepper.
Sear the chicken in batches for about 1–2 minutes per side until lightly golden; remove to a plate.
Add 1 tsp olive oil to the pot, then sauté the minced garlic for about 30 seconds until fragrant; add the chopped asparagus, sun-dried tomatoes, sliced mushrooms, and a pinch of salt and cook 30–45 seconds until they begin to soften.
Return the seared chicken to the pot, add the pasta, 1½ cups water, ½ cup cream, and 1 tsp salt, stirring to distribute ingredients evenly (make sure pasta is mostly submerged).
Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes (appropriate for spirals, bowties, penne, and similar shapes).
When the cook time ends, quick-release the pressure following your cooker’s instructions, then carefully open the lid.
Stir in the minced basil, lemon zest, grated Parmesan, and red chili flakes (if using); taste and adjust salt and freshly grated black pepper as needed.
Serve the creamy chicken pasta immediately.