Instant Pot Chicken Pasta Recipe

If you’re looking for a quick, crowd-pleasing dinner that’s both creamy and flavorful, this Instant Pot Chicken Pasta recipe has got you covered. It’s loaded with tender bites of chicken, perfectly cooked rotini, and a rich, cheesy sauce with a hint of ranch seasoning to keep things interesting. The best part? It all comes together in one pot—your Instant Pot, to be precise. No endless stirring, no need to dirty multiple pans. Just set it and forget it (well, almost).

There’s something about the combination of ranch and cheddar in a creamy pasta that just screams comfort. Plus, with a good handful of fresh baby spinach mixed in at the end, you’re sneaking in some greens too. Whether it’s a weeknight meal or a cozy weekend dinner, this recipe has quickly become one of my go-to’s for its simplicity and deliciousness.

this RECIPE

A little backstory: My Instant Pot obsession

I was a latecomer to the Instant Pot craze, but once I tried it, I couldn’t believe I’d waited so long! I love how it simplifies everything, especially on nights when I’m juggling work, kids, and general life chaos. This recipe came about after I tried a ranch chicken pasta bake at a friend’s house, and I thought, “How can I make this faster?” The Instant Pot was the answer. Now, it’s a staple in my rotation, and everyone in my family devours it without a single complaint.

Why ranch chicken pasta is a family favorite

This dish draws inspiration from the classic flavors of creamy ranch chicken casseroles, but it’s made even easier by skipping the oven and baking dishes. The Instant Pot does all the heavy lifting in a fraction of the time, and the result is every bit as delicious as a baked pasta dish. With tender chicken, cheesy pasta, and a hint of ranch seasoning, it’s no wonder this recipe became an instant hit in our household!

Let’s talk ingredients: What you need and how to choose

• Chicken: Boneless, skinless chicken breast or thighs work well here. I typically go for chicken breast because it’s leaner, but thighs would add even more flavor. Just chop it into 1-inch pieces so it cooks evenly.
• Dry Ranch dressing mix: This adds that classic ranch flavor without any fuss. If you’re out of ranch seasoning, Italian seasoning with a pinch of garlic powder works in a pinch, but the ranch really makes this dish stand out.
• Rotini pasta: I love rotini because those spirals hold onto the sauce perfectly, giving you more flavor in each bite. You can use penne or fusilli if you prefer, but avoid delicate pastas like angel hair, which might turn mushy under pressure.
• Chicken broth: Low-sodium broth keeps things flavorful without going overboard on salt. It also helps cook the pasta and infuse everything with extra flavor. In a pinch, water can be used, but the broth adds richness.
• Cheddar cheese: Sharp cheddar brings a strong, cheesy flavor to the dish. You can also try Colby Jack or a blend of cheeses if you like something milder.
• Cream cheese: This is what gives the sauce that creamy, luscious texture. If you’re trying to cut back on calories, Neufchatel or light cream cheese can work, though the texture will be slightly less rich.
• Baby spinach: Fresh spinach adds a pop of color and a hint of freshness. It wilts perfectly in the residual heat of the pasta, so no extra cooking is needed. Feel free to skip it if you’re serving picky eaters, but I love sneaking in those greens!

Essential tools: What to have on hand

• Instant Pot: This is the hero of our recipe! An 8-quart pot works well, but a 6-quart should handle this recipe just fine too.
• Wooden spoon or spatula: Ideal for stirring without scratching the bottom of your pot.
• Grater: Freshly grated cheese melts better than pre-shredded, so I recommend grating your own cheddar. Trust me; it’s worth it for that smooth, creamy sauce.

If you’re missing any of these items, don’t worry! A standard pressure cooker would work too, but you’d have to adjust the cooking time a bit. And while a box grater is handy, any cheese shredder will do in a pinch.

Step-by-step: Making Instant Pot chicken pasta

1. Sauté the chicken

Start by setting your Instant Pot to SAUTE and add the olive oil. Let it heat up for about a minute. Once hot, add the diced chicken and cook for about 5 minutes, stirring occasionally. You want the chicken to be mostly cooked through and no longer pink. This step helps seal in the flavor and ensures that the chicken stays tender, even after pressure cooking.

Tip: Don’t overcrowd the chicken. Give it a little room so it browns rather than steams.

2. Season and add pasta

Sprinkle the dry Ranch dressing mix over the chicken, stirring to coat it evenly. Then, add the uncooked rotini pasta right on top. Don’t mix the pasta in; just spread it out in an even layer. This layering helps the pasta cook without sticking to the bottom.

3. Add broth and cook

Pour the chicken broth over the pasta, making sure it’s well-covered (but still, resist the urge to stir). Seal the lid and set your Instant Pot to “Manual” or “High Pressure” for 4 minutes. This might feel too quick, but trust me, it’s all you need to cook the pasta perfectly without turning it mushy.

Tip: It takes about 10 minutes for the Instant Pot to come to pressure, so factor that in.

4. Quick release and add the cheese

When the timer goes off, carefully do a quick release by turning the pressure valve. Once all the pressure is released, open the lid and give everything a good stir. Add the cream cheese and shredded cheddar, stirring until everything melts into a creamy, cheesy sauce.

5. Stir in the spinach

Finally, add the fresh baby spinach. The residual heat from the pasta will wilt the spinach in just a couple of minutes. Give it a quick stir, and you’re ready to serve!

Variations to make it your own

• Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño while sautéing the chicken for a bit of heat.
• Vegetarian option: Skip the chicken and add more veggies, like mushrooms or bell peppers. Just adjust the cook time slightly for the added volume.
• Extra veggies: Try stirring in cooked broccoli, roasted red peppers, or even sun-dried tomatoes for more color and flavor.
• Gluten-free: Substitute with gluten-free pasta. Just make sure to check the cooking time, as gluten-free pasta often requires a different pressure setting.
• Lower-calorie version: Use light cream cheese and half the cheddar, or try Greek yogurt instead of cream cheese for a tangy twist.

How to serve and plate

Serve this chicken pasta in shallow bowls, allowing the sauce to pool around the pasta. Garnish with a sprinkle of extra cheddar or chopped fresh parsley for a pop of color. Pair it with a simple side salad or garlic bread to complete the meal. For a cozy family dinner, I like to bring the whole Instant Pot to the table and let everyone serve themselves.

drink pairings

For a creamy, flavorful dish like this, a refreshing drink can help balance the richness. Here are a few of my favorite options:

• Sparkling water with lemon: Simple and refreshing, it cuts through the creaminess without overpowering the flavors.
• Iced tea with a splash of peach or raspberry syrup: Adds a hint of sweetness that pairs beautifully with the savory pasta.
• Mint lemonade: The fresh mint brings a lightness to the meal, especially if you’re enjoying this pasta in warmer weather.

Storage and reheating tips

Leftovers keep well in the fridge for up to 3 days. Just store the pasta in an airtight container. When you’re ready to reheat, pop it in the microwave in 30-second intervals, stirring in between to ensure even heating. If the pasta seems a bit thick, add a splash of milk or broth to bring back the creaminess. I don’t recommend freezing this one, as the dairy can separate and change the texture when reheated.

Adjusting for different serving sizes

This recipe makes about 6 servings, but if you’re cooking for a smaller crowd, you can easily halve it. Just be mindful that the Instant Pot needs a certain amount of liquid to come to pressure, so reduce the broth proportionately but don’t go below 2 cups. For larger groups, you can double the recipe if you have an 8-quart Instant Pot.

Common questions

1. Can I use frozen chicken?
Yes, but it will increase the cooking time. Add about 5 more minutes to ensure the chicken cooks through.

2. Can I substitute other cheeses?
Absolutely! Mozzarella or Monterey Jack work well, though the flavor will be milder.

3. What if I don’t have rotini pasta?
Any short pasta like penne or fusilli will work. Just avoid long noodles, as they can overcook.

4. How can I make this spicier?
Add a dash of hot sauce or some crushed red pepper flakes to the sauce for a kick.

5. Can I make this dairy-free?
Yes, use dairy-free cheese and cream cheese. The texture may vary slightly, but it’ll still be delicious!

Now you’re ready to enjoy a comforting, creamy bowl of Instant Pot chicken pasta that’s packed with flavor and just the right amount of ease. I hope you love this dish as much as I do, and feel free to play around with the ingredients to make it your own. Happy cooking!

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