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Instant Pot Chicken Broccoli Pasta

This creamy instant pot chicken broccoli pasta is the ultimate one-pot meal for busy weeknights! Made with tender chicken, fresh broccoli florets, and penne pasta cooked in flavorful chicken broth, then tossed in a rich creamy alfredo sauce with heavy cream, cream cheese, and parmesan cheese. It’s an easy recipe the whole family will love, ready in under 30 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Ashley Nicole

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.