All your favorite Chicken Parmesan flavors in a quick and easy one pot pasta dinner! This Chicken Parmesan Pasta Dish is a new family favorite. This recipe contains affiliate links for products I’m obsessed with.
Of all the millions of reasons I love my Instant Pot, making pasta is tops. There is nothing better than a warm, comforting, cheesy pasta meal that comes together in under 30 minutes and without a ton of dishes to wash. Just the magic of the Instant Pot.
This Chicken Parmesan Pasta recipe is no exception. My family devoured this one and I am excited for you all to try it out, too! And if you don’t have an Instant Pot, I will also show you how to make it on your stovetop!
Ingredients for Instant Pot Chicken Parmesan Pasta
This recipe comes together with minimal ingredients and is a great, budget friendly meal. You need:
- 2 lbs chicken breast tenderloins: Diced into pieces and seasoned with salt, pepper, and garlic powder.
- ½ onion: You can use whatever onion you have for this, but I like yellow onions best.
- olive oil: Feel free to sub avocado oil if that’s all you have on hand. If you want to save teaspoons, you can use broth instead.
- 3 cloves garlic: As always, measure with your heart and add more if you wish.
- ½ cup water or broth (to scrape off any burned bits): This is important when making pasta in the Instant Pot so you don’t trigger the burn message.
- 2 ¼ cups of gluten free pasta: If you aren’t gluten free, you can sub whatever pasta you have on hand. FIXers, you want to use whole wheat if you aren’t using GF.
- 1 (28oz) can crushed tomatoes: Using canned tomatoes instead of jarred sauce keeps this budget friendly. If you have jarred or prepared sauce, you can substitute it.
- 2 T fresh basil (or 1 tsp dried): I prefer fresh, but you can definitely make with with dried basil.
- 1 tsp oregano: Dried is fine!
- 1 cup of freshly shredded or cubed mozzarella: If you want to make this dairy free, you can just omit the cheese or use your favorite plant based cheese. My favorite is Violife.
- ⅓ cup of Pecorino Romano or high quality Parmesan Cheese: Locatelli is my favorite brand.
- (Optional) ¼ cup breadcrumbs: We use a little gluten free breadcrumbs on top to add that chicken parm crunch, but you can also leave this out and it will be just as yummy!
Tips for Making Chicken Parmesan Pasta in the Instant Pot
- Read all the directions for this recipe first. This is something I recommend for all recipes, but especially Instant Pot recipes. I also included a video for you to watch!
- It’s especially important to scrape off the brown bits of chicken and veggies before layering the remaining ingredients.
- Follow the steps for layering exactly. When you are putting the sauce on top of the pasta, make sure all of the noodles are covered – just spread it out with a spoon.
I don’t have an Instant Pot. Can I make this stove top?
YES! In the recipe card below, I have instructions for stove top and I have to say, it’s pretty easy to make this way, too! And in the new year I will test a slow cooker version and get back to you. If anyone tests this, let me know!
Do I really need to do the breadcrumb topping?
Not at all! I always love a little crunch and crispy cheese on top of my casserole type dishes but you can definitely make this without the topping. If you have a Crisplid or an air fryer lid for your Instant Pot, this is the perfect recipe to use it! Just top with your breadcrumbs, place your lid on top of your Instant Pot, and broil for a few minutes until crispy!
If you don’t have an air fryer lid, just put your pasta in an oven safe casserole dish and top with cheese and breadcrumbs. Broil for a few minutes until crispy!
Is this Chicken Parmesan Pasta good for meal prep?
YES! I think it tastes even yummier the next day (as do lots of pasta dishes). And I love using the extra servings for lunches, as long as I hide them from my husband first!
Looking for more Instant Pot Pasta Recipes? Check these out:
- Healthy Instant Pot Baked Ziti
- Instant Pot Enchilada Pasta
- Instant Pot Sausage Broccoli Pasta
- Pumpkin Pasta with Spicy Sausage
- Healthy Instant Pot Chili Mac
Chicken Parmesan Pasta
Pin Recipe
Ingredients
- 2 lbs chicken breast tenderloins diced into pieces and seasoned with salt, pepper, and garlic powder
- ½ onion diced
- 2 teaspoon olive oil
- 3 cloves garlic minced
- ½ cup water or broth to scrape off any burned bits
- 2 ¼ cups gluten free pasta
- 28 oz crushed tomatoes 1 large can
- 2 tablespoons fresh basil or 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 cup freshly shredded or cubed mozzarella
- ⅓ cup Pecorino Romano or high quality Parmesan Cheese
- 1/4 cup breadcrumbs optional
Instructions
Instant Pot
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Set Instant Pot to saute and wait for it to read hot. Then add in olive oil and diced chicken and allow chicken to brown a bit. Add in diced onions and cook until onions begin to get tender and translucent. Add in garlic, stir and cook until garlic is fragrant.
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Add water or broth to the Instant Pot and use a wooden spoon to scrape off any brown bits at the bottom of the pot, so you don’t trigger a burn notice. Then layer uncooked pasta over chicken and veggies.
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Mix basil and oregano into the crushed tomatoes and then layer that over the pasta. Do not stir!
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Place lid on your Instant Pot and set on manual/pressure cook for three minutes.
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After cook time, do a quick release. When it’s safe and all air has been released, carefully open lid. Stir in parmesan cheese and top with shredded mozzarella and place lid on IP so cheese will melt.
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Alternatively, you can place the pasta mixture in a broiler safe dish, top with cheese and breadcrumbs, and broil for a few minutes watching carefully until cheese is brown and bubbly.
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Enjoy with addition parmesan cheese, if desired! I usually top with extra pecorino romano to make it a perfect blue!
Stove Top
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Heat a large dutch oven over medium low heat and add in 1 tsp oil and diced chicken. Cook chicken through, then remove from the pot. Add in remaining oil and diced onions and cook until onions begin to get tender and translucent. Stir and cook until garlic is fragrant.
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Add in 3 cups of water or broth and can of crushed tomatoes. Stir in pasta and seasonings and bring to a boil.
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Once boiling, reduce heat to medium and cook for 15-20 minutes, stirring occasionally, or until all liquid is absorbed. The mixture will continue to thicken once heat is off.
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Once thickened, stir in the cooked chicken and 1/2 cup mozzarella cheese. Turn off heat.
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Pour the rest of the mozzarella cheese on top, in addition to the parmesan. It will melt as it cools.
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Alternatively, you can place the pasta mixture in a broiler safe dish, top with cheese and breadcrumbs, and broil for a few minutes watching carefully until cheese is brown and bubbly.
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Enjoy with addition parmesan cheese, if desired! I usually top with extra pecorino romano to make it a perfect blue!
Video
Notes
WW: 7 points (per serving) [Calculated using reduced fat cheese and GF penne pasta]