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–+ servings
Instant Pot Marry Me Chicken Pasta

Instant Pot Marry Me Chicken Pasta: Your New Weeknight Love

Enjoy creamy Instant Pot Marry Me Chicken Pasta, a comforting dish perfect for weeknights that’s a guaranteed crowd-pleaser.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 tablespoon Olive Oil Provides fat for sautéing and flavor; avocado oil makes a great substitute.
  • 1.5 pounds Boneless Skinless Chicken Main protein source; turkey or tofu can be used for a lighter version.
  • 2 cloves Garlic Minced; fresh garlic is preferred, but garlic powder works in a pinch.
For the Pasta
  • 4 cups Reduced-Sodium Chicken Broth Divided; serves as base liquid for cooking pasta.
  • 16 ounces Uncooked Penne Pasta Main carbohydrate that holds sauce well; gluten-free pasta is a suitable swap.
  • 1 tablespoon Dried Italian Seasoning Enhances flavor; fresh herbs can substitute.
  • 0.5 teaspoon Paprika Adds mild spice and color; consider smoked paprika.
  • 0.25 teaspoon Pepper Provides essential seasoning; adjust to taste.
For the Creamy Sauce
  • 1 cup Parmesan Cheese Grated; use nutritional yeast for a dairy-free option.
  • 0.5 cup Heavy Cream Key for richness; half-and-half can lighten.
For the Vegetables
  • 1 cup Sun-Dried Tomatoes Drained & chopped; fresh tomatoes can replace but change texture.
  • 1 cup Fresh Spinach Replace with pre-cooked kale if preferred.
For the Finish
  • Fresh Basil For garnish; can be omitted if unavailable.

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Set your Instant Pot to sauté mode and add olive oil. Once shimmering, add chicken chunks, browning for 2-3 minutes until golden.
  2. Stir in minced garlic and sauté for another 30 seconds. Pour in ½ cup chicken broth, using a wooden spoon to scrape up browned bits.
  3. Pour in the remaining 3½ cups chicken broth and uncooked penne pasta. Ensure pasta is submerged but do not stir.
  4. Sprinkle Italian seasoning, paprika, and pepper over the pasta without stirring.
  5. Secure the lid, set valve to sealing, and cook on manual high pressure for 4 minutes. Release pressure naturally for 2 minutes.
  6. Unlock lid and gently stir the pasta mixture. Add grated parmesan cheese, stirring until smooth.
  7. Pour in heavy cream, stirring well. Add spinach and sun-dried tomatoes, folding them into the mixture until spinach wilts.
  8. Scoop onto serving plates and garnish with fresh basil. Serve hot.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop.

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