Instant Pot Chicken Broccoli Pasta - Juicy seasoned chicken with pasta and broccoli, all tossed in an AMAZING creamy cheese sauce! A family favorite EASY dinner recipe that's perfect for busy weeknights! Made in the Instant Pot in 30 minutes and stovetop cooking directions are also provided.
Prep Time15 minutesmins
Cook Time10 minutesmins
Additional Time5 minutesmins
Total Time30 minutesmins
Course: Instant Pot
Cuisine: Chicken
Servings: 6
Calories: 592kcal
Author: Averie Sunshine
Ingredients
2tablespoonsunsalted butter
2teaspoonssmoked paprikaregular paprika may be substituted
1teaspoongarlic powder
1teaspoononion powder
1teaspoonmustard powderthe dry or ground seasoning, not actual liquid mustard
1teaspoonsaltor to taste
1teaspoonground pepperor to taste
1poundboneless skinless chicken breastdiced into bite-sized pieces
1poundpenne pastadry, uncooked
4cupsreduced sodium chicken broth
4ouncesfull-fat cream cheesebrick-style; not spreadable, whipped, lite, or fat-free
4cupsfresh broccoli floretsdiced into bite-sized pieces
1cupheavy creamhalf-and-half may be substituted but don't use any lower fat percentage dairy
½cupColby Jack cheeseshredded
¼cupParmesan cheeseplus more for garnishing if desired
½teaspooncrushed red pepper flakesoptional for garnishing
Fresh basiloptional for garnishing
Instructions
To a 6-quart Instant Pot (or 8-quart Instant Pot or similar type of pressure cooker* See Notes for Stovetop Directions), turn it on to Saute mode, add the butter and allow it to melt.
While the butter is melting, to a large ziptop bag, add add the spices and seasonings, salt, pepper, add the chicken, seat the bag, and shake the chicken around with the seasonings to coat evenly.
To the melted butter, add the chicken and saute uncovered for 2 minutes; stir and flip very frequently.
Add the uncooked penne pasta, pour the chicken broth over it, and stir to combine.
Put the lid on the IP, making sure the vent is sealed.
Set the IP to HIgh Pressure for 3 minutes. Tip - It'll take a few minutes for the IP to come up to pressure and the food will be cooking while this is happening so even though it's only cooks for 3 minutes once it's at the correct pressure, it is still cooking in the ramping-up-to-pressure stage.
When the timer finishes, do a quick release, and carefully open the IP. Cautionary Tips - I knock open the valve with the end of a wooden spoon, and with hot mitts on both hands, and a kitchen towel shielding my hands and forearms, I open the pot lid. Use caution because the steam that's coming out is extremely hot and can burn you so be very careful!
Turn the IP back to Saute mode, add the cream cheese, and push it down into the noodles and bury it in the hot noodles to help encourage it to melt. Place the lid back on for 2 minutes.
After 2 minutes, turn the IP off, and open the lid.
Add the broccoli, stir to combine, place the lid back on, and allow it all to just sit there, machine off but with the lid on, for 5 minutes to allow the broccoli to steam.
After 5 minutes, open the lid, add the heavy cream, both cheeses, stir to combine, and continue stirring to help encourage the cheeses to melt, and for the the cream to warm up. Taste and make any desired flavor adjustment such as more salt, pepper, etc.
Garnish optionally with addtional Parmesan, red pepper flakes, and/or basil as desired before serving. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.
Notes
For stovetop cooking directions, do as follows
In a very large skillet, melt the butter (or you can use 2 tablespoons olive oil instead), add the chicken, add the seasonings (or shake the chicken and seasonings all together in a ziplock beforehand like in the Instant Pot method), and saute over medium-high heat for about 5 minutes, stirring and flipping the chicken intermittently to cook evenly. Allow it to rest in the skillet when it’s done.
While the chicken is sauteing, get started boiling the penne pasta separately in a pot of water and cook it according to package directions
In the last 3 minutes, add the broccoli florets.
Drain the water when the pasta is al dente. Reserve 3 cups of pasta water. This is going to take the place of the chicken stock in the IP version.
Add the drained pasta and broccoli to the skillet with the chicken, add the cream cheese, heavy cream, Colby Jack, Parm, and stir to combine and
Allow the cheeses to melt.
Depending on how thin or thick you like your sauce, add the reserved pasta water, a little bit at a time, and stirring as you go. Tip – You will probably only use 1 to 2 cups, max.
Taste, make any necessary seasoning adjustments, garnish as desired, and serve!