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Instant Pot Cheesy Chicken Pasta

Instant Pot cheesy chicken pasta served in a white bowl topped with freshly grated cheddar and parsley
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Cubed chicken breast and penne pasta pressure cooked together in chicken broth, then stirred with freshly grated sharp cheddar, milk, and heavy cream for an incredibly rich, velvety homemade cheesy chicken pasta. One pot, easy cleanup, and 41g of protein per serving.

Ingredients

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  • 3.5 cups low-sodium chicken broth
  • 1 pound dry penne pasta (or macaroni, rotini, or rigatoni)
  • 1 pound boneless, skinless chicken breasts, cubed (or chicken thighs)
  • 1 teaspoon dried oregano (or Italian seasoning, herbes de Provence, or dried rosemary)
  • 2.5 cups sharp cheddar cheese, freshly grated (or Colby Jack, Monterey Jack, or mozzarella)
  • 2/3 cup milk
  • 1/3 cup heavy cream (or half-and-half for a slightly lighter result)

Instructions

  1. Add chicken broth, dry penne pasta, cubed chicken, and dried oregano to the Instant Pot. Stir to combine and press pasta fully below the broth line to ensure even cooking.
  2. Close the Instant Pot lid and set the pressure release valve to SEALING. Select PRESSURE COOK or MANUAL, set to HIGH pressure, and set the timer for 4 minutes. Allow approximately 10 minutes for the pot to build pressure before the cook timer begins.
  3. When cooking is complete, carefully perform a QUICK RELEASE by covering the steam release valve with a folded kitchen towel before turning. Wait for all pressure to fully release before opening the lid.
  4. Open the lid and allow the pasta and chicken to cool for 1 to 2 minutes. If there is excessive liquid from the chicken, drain off a small amount before adding the dairy ingredients.
  5. Add freshly grated sharp cheddar, milk, and heavy cream to the pot. Stir vigorously until the cheese is fully melted and the sauce is smooth, creamy, and coats every piece of pasta evenly.
  6. Taste and add salt if needed. Serve immediately while hot and creamy.

Notes

  • Always use freshly grated sharp cheddar. Pre-shredded bagged cheese contains anti-caking agents that prevent proper melting and produce a grainy sauce.
  • If the sauce is too thick, stir in a splash of extra milk. If too thin, let it sit for 1 to 2 minutes as it will thicken naturally as it cools slightly.
  • Always cover the steam release valve with a kitchen towel during quick release to prevent hot steam from spraying.
  • Freezing is not recommended. The cheese sauce separates and pasta texture suffers after freezing and reheating.

Nutrition

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