Instant Pot Chicken Broccoli Pasta with Creamy Alfredo
If you’re looking for a comforting, family-friendly dinner that comes together fast, this instant pot chicken broccoli pasta is about to become your new go-to. It’s rich, creamy, and packed with tender chicken, crisp-tender broccoli florets, and perfectly cooked pasta, all coated in a dreamy creamy cheese sauce made with heavy cream and parmesan cheese.
This is one of those easy instant pot pasta recipes that checks all the boxes: simple ingredients, minimal cleanup, and maximum flavor. Whether you’re feeding the whole family on busy weeknights or prepping dinner tonight with what you grabbed from the grocery store, this one-pot meal delivers every single time.
Why You’ll ♡ This Recipe
There are plenty of instant pot recipes out there, but this one stands out for a few reasons:
- It uses pressure cooking to cook everything quickly and evenly
- The pasta cooks right in the chicken broth for extra flavor
- You get a rich, creamy alfredo sauce without a lot of effort
- It’s a great option for busy weeknights
- Made with simple ingredients you likely already have on hand
Plus, the combination of juicy chicken pieces, fresh broccoli, and creamy sauce makes it a hit with the entire family, even picky eaters. My son LOVES this recipe!
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Tips for the Best Results
- Use room temperature cream cheese so it melts smoothly
- Cut chicken into small pieces for even cooking
- Don’t stir too much before pressure cooking, this helps prevent sticking
- Use fresh broccoli instead of frozen- to avoid overcooked broccoli
Tools You May Need
Having the right tools on hand makes this instant pot chicken broccoli pasta even easier to prepare, especially on busy weeknights when you want a no-fuss, one-pot meal.
Here are a few kitchen essentials that will help you get the best results:
- Instant Pot Pressure Cooker
The star of this recipe! A 8-quart instant pot pressure cooker works perfectly for this pasta dish and ensures even pressure cooking at high pressure. - Cutting Board & Sharp Knife
For cutting chicken into bite-sized pieces and prepping fresh broccoli florets. - Measuring Cups & Spoons
Essential for measuring chicken broth, heavy cream, and seasonings accurately to get that perfect creamy sauce. - Wooden Spoon or Silicone Spatula
Great for stirring and scraping the bottom of the pot after adding chicken stock, this helps prevent the burn notice. - Cheese Grater
Freshly grated parmesan cheese melts much better and creates a smoother creamy cheese sauce than pre-shredded. - Mixing Bowl (Optional)
Helpful if you want to soften cream cheese to room temperature before adding it in. - Colander (Optional)
Not required since this is a one-pot meal, but useful if you rinse broccoli or prep other add-ins. - Ladle or Serving Spoon
Makes serving this cheesy chicken pasta quick and easy.
With just a handful of simple kitchen tools, you’ll have everything you need to create this comforting, creamy pasta dish with minimal cleanup.
Frequently Asked Questions
Frozen broccoli is already blanched (partially cooked) before freezing, so it is best to used fresh broccoli so it doesn’t over cook.
Penne pasta works great, but any sturdy shape will do.
You can substitute with whole milk, but the sauce won’t be as rich.
Yes, but cut them into bite-sized pieces for even cooking.
Ingredients You’ll Need
This recipe keeps things simple while building layers of flavor:
- 2 tablespoons olive oil
- 3 lb skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 cups chicken broth (or chicken stock)
- 16 oz penne pasta (or your favorite type of pasta)
- 4 cups broccoli florets (fresh broccoli preferred)
- 1 cup heavy cream
- 4 oz cream cheese (softened to room temperature)
- 1 cup freshly grated parmesan cheese
- ¼ cup sour cream (for extra richness)
- Optional: red pepper flakes, red peppers, or green peas
How to Make Instant Pot Broccoli Chicken Pasta
Step 1: Sauté the Chicken
Set your instant pot pressure cooker to the saute setting (or saute function). Add olive oil and let it heat.
Add the chicken pieces and cook until lightly browned. Season with garlic powder, onion powder, italian seasoning, salt, and black pepper.
Step 2: Add Liquid and Pasta
Pour in the chicken broth (or chicken stock), scraping the bottom of the pot to avoid the dreaded burn notice.
Add the uncooked pasta, making sure it is mostly submerged. Do not stir too much, just gently press it down so it sits below the liquid level.
Place the broccoli florets on the top of the pasta, this helps them stay crisp-tender broccoli instead of mushy.
Step 3: Pressure Cook
Close the lid and set the valve to sealing. Press the pressure cook button and cook on high pressure for 5 minutes. When the timer beeps, do a quick release.
Step 4: Make the Creamy Alfredo Sauce
Switch back to the saute setting.
Add:
- heavy cream
- softened cream cheese
- parmesan cheese
Stir until everything melts into a smooth, creamy cheese sauce. If needed, add a splash of whole milk to reach your desired creamy texture.
Step 5: Finish and Serve
Stir in sour cream for an extra rich finish. Taste and adjust seasoning.
Let the pasta sit for a couple of minutes, the sauce will thicken beautifully.
Serve warm and enjoy this comforting pasta dish!
Variations and Add-Ins
This is such a flexible dish, perfect for customizing:
- Swap chicken for rotisserie chicken or cooked chicken and skip the saute step
- Use skinless chicken thighs for more flavor
- Add veggies like brussels sprouts or green peas
- Spice it up with red pepper flakes
- Add a touch of soy sauce or sesame oil for a unique twist
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat:
- Add a little bit of milk or broth
- Warm gently to maintain that creamy sauce
This recipe also works well as a double batch for meal prep!
Why This Recipe Works
I love that this dish is made from cooking everything together in the Instant Pot pressure cooker. The pasta absorbs the chicken broth, the chicken stays juicy chicken, and the broccoli turns perfectly crisp broccoli.
It’s truly a great way to create a restaurant-quality meal at home, without the hassle.
Instant Pot Broccoli Chicken Pasta♡
Instant Pot Chicken Broccoli Pasta
Ingredients
- 2 tbsp olive oil
- 3 lb skinless chicken breasts diced
- 3 cups chicken broth
- 16 oz penne pasta
- 2 cups broccoli florets fresh (not frozen)
- 1 cup heavy cream
- 4 oz cream cheese
- 1 cup parmesan cheese
- ¼ cup sour cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Salt to taste
Instructions
- Set Instant Pot to sauté setting and allow it to heat for 1–2 minutes. Add olive oil. Once hot, add chicken pieces and cook for 3–4 minutes, stirring occasionally, until lightly browned (chicken will finish cooking later).
- Add garlic powder, onion powder, italian seasoning, salt, and black pepper. Stir to coat the chicken evenly. Pour in a small amount of chicken broth and scrape the bottom of the pot thoroughly to deglaze and prevent a burn notice.
- Add the remaining chicken broth, then add uncooked pasta. Gently press the pasta down so it is mostly submerged in liquid. Do not stir excessively.
- Place broccoli florets on top of the pasta in an even layer. Do not stir.
- Secure the lid and set the valve to sealing. Press the pressure cook button and cook on high pressure for 5 minutes. Note: it will take about 8–12 minutes for the instant pot to come to pressure before the timer begins.
- When the timer beeps, carefully perform a quick release by turning the valve to venting. Allow all pressure to release before opening the lid.
- Switch back to the saute setting. Stir the pasta and broccoli together. Add heavy cream, cream cheese, and parmesan cheese. Stir until fully melted and a smooth, creamy sauce forms.
- Stir in sour cream and let the pasta sit for 2–3 minutes to thicken. Serve warm.
Notes
- The creamy cheese sauce will thicken as it cools, especially after being stored in the fridge. This is completely normal due to the heavy cream, cream cheese, and parmesan cheese.
- Make sure to scrape the bottom of the pot after adding the chicken broth to prevent a burn notice during pressure cooking.
- Cut chicken into bite-sized pieces so it cooks evenly and stays juicy.
- If your sauce seems too thin after cooking, turn on the saute setting for a couple of minutes or stir in a quick cornstarch slurry to thicken.
- This recipe works with both skinless chicken breasts and skinless chicken thighs, depending on what you have on hand.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
If you’ve been searching for the best method to make a creamy, comforting pasta dish in your instant pot, this is it. This cheesy chicken pasta is rich without being complicated, and it’s one of those meals you’ll come back to again and again.
It’s a great way to get dinner on the table fast, feed your entire family, and still enjoy something homemade and satisfying.
And the best part? You can tweak it next time with whatever you have on hand, making it one of the most versatile and dependable instant pot recipes in your kitchen.
If you try this new recipe, let me know how it turns out, or what you added to make it your own. It’s one of those meals that just keeps getting better next time you make it!
