This Instant Pot Parmesan Garlic Chicken Pasta uses Buffalo Wild Wings Parmesan Garlic Sauce, and it is one of those recipes that tastes like you spent way more time on it than you actually did. The sauce does most of the work for you, and combined with cream cheese, parmesan, and chicken, it turns into this rich, creamy pasta dish that is genuinely hard to stop eating.
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The Buffalo Wild Wings Parmesan Garlic Sauce is the star of this recipe, and I want to talk about it for a second because it surprised me. I expected it to taste just like a regular garlic parmesan sauce, but there is actually a little bit of heat at the end that you do not get when it is on wings. It is not spicy by any means, but it has just enough of a kick to keep the dish interesting. If you want to tone it down even further, just reduce the amount of sauce and add a splash of extra chicken broth to replace the volume.
One of the most important things to know about this recipe before you start is how to cut the chicken. Boneless skinless chicken breasts cut into one-inch cubes is the way to go here. The reason is simple. Cubed chicken cooks in the same amount of time as the pasta does, and full chicken breasts do not. If you throw a whole chicken breast in there with the pasta, the pasta will be done long before the chicken is safe to eat. Cut it into cubes and everything finishes at exactly the right time.
When you add the pasta to the Instant Pot, do NOT stir it into the liquid. I know it feels wrong to just push the penne down and leave it sitting there, but stirring the pasta before pressure cooking can cause a burn notice. Just press it down until most of it is submerged, close the lid, and trust the process. It will cook evenly, I promise. Any pasta that looks slightly undercooked when you open the lid will finish cooking when you add the cream cheese and sauce on sauté.
Cream cheese is what takes this from a good pasta dish to a GREAT one. It melts into the sauce and makes everything thick, velvety, and rich in a way that milk alone just cannot do. Make sure you stir really well once you add the cream cheese, parmesan garlic sauce, milk, and parmesan cheese together on the sauté setting. You want everything fully combined so you get that creamy sauce coating every single piece of penne pasta instead of pools of unincorporated cream cheese sitting at the bottom of the pot.
This garlic parmesan chicken pasta recipe is not a low-calorie dish and it is not trying to be. It is a rich, satisfying, full-flavored pasta recipe that the whole table is going to want seconds of. Serve it with a simple salad and some garlic bread and you have a dinner that looks and tastes like you put in a lot more effort than you actually did. Leftovers reheat really well too, either in the microwave or back in the Instant Pot on the sauté setting with a splash of extra chicken broth to loosen the sauce back up.
Tips for making Instant Pot Parmesan Garlic Chicken Pasta
Yes, but you will still need to cut it into 1-inch cubes before cooking. Large pieces of chicken and whole chicken breasts take substantially longer to cook than pasta does, so it is not recommended to use whole pieces. A great tip is to buy boneless skinless chicken breasts, cut them into small pieces, and freeze them in a zip-lock bag so they are ready to go whenever you want to make this recipe.
Yes! When doubling, double all of the ingredients except the chicken broth. Instead of doubling the chicken broth, only add an additional 3 cups rather than the full 3.5 cups.
Technically yes, but the chicken broth adds so much extra flavor to the pasta that it is really worth using. If you use water instead, the flavor will taste more watered down and less rich overall.
No problem! For al dente pasta, take the recommended cooking time on the box, divide by 2, then subtract 2. For pasta cooked a little more, divide by 2 then subtract 1. For fully cooked and tender pasta, divide by 2 only. So a pasta with a 10-minute box time would pressure cook for 3, 4, or 5 minutes depending on your preference.
Yes, you can use whatever sauce you would like and it does not have to be Buffalo Wild Wings brand. That said, sticking with a mild and creamy sauce is a good idea for this recipe since it pairs so well with the cream cheese and parmesan. If you prefer a milder flavor, reduce the amount of sauce and increase the chicken broth to replace the volume.
The main ingredients are garlic, parmesan, red pepper flakes, Italian herbs, and usually some form of mayonnaise. You can make your own homemade version or buy it pre-made at your local grocery store. The Buffalo Wild Wings Parmesan Garlic Sauce is what this recipe uses and it is genuinely delicious.
Leftovers reheat really well in the microwave or back in the Instant Pot on the sauté setting. You may want to add a splash of extra chicken broth to loosen the sauce back up since it thickens in the refrigerator. Leftover pasta keeps well in an airtight container in the refrigerator for several days, or in the freezer for about 3 months.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Olive Oil: Vegetable oil or canola oil can be used instead if you prefer.
- Chicken Breasts: Boneless skinless chicken thighs work as a substitute, just make sure they are cut into small 1-inch pieces so they cook in the same amount of time as the pasta. Chicken cutlets or chicken tenders also work well.
- Chicken Broth: Water can be used in a pinch, but the chicken broth adds a lot of extra flavor to this garlic parmesan chicken pasta recipe and is worth using if you have it.
- Pasta: Any short pasta works here, including penne pasta, rigatoni, ziti, or rotini. Do not use already cooked pasta and do not use long pasta like spaghetti. If you use a different shape, calculate the pressure cooking time by dividing the box time by 2 and subtracting 2. Gluten-free pasta can be used but cooking times will vary.
- Cream Cheese: Regular or reduced-fat cream cheese both work fine for this recipe.
- Buffalo Wild Wings Parmesan Garlic Sauce: Any mild and creamy wing sauce or parmesan garlic sauce can be used as a substitute. For a milder flavor, reduce the amount of sauce and replace the difference with extra chicken broth.
- Milk: Whole milk is what I used, but skim, 1%, or 2% all work. For an extra rich and creamy pasta dish, heavy cream can be used instead.
- Parmesan Cheese: Shredded or grated parmesan cheese both work great here. If you do not have parmesan, a small amount of mozzarella can be used, but stir continuously while it melts to prevent it from clumping.
Directions for Making Instant Pot Parmesan Garlic Chicken Pasta
- Turn Instant Pot on saute, high for 15 minutes.
- Pour in Olive Oil.
- Once the Olive Oil is hot, pour in the chicken. Saute chicken until lightly browned on all sides.
- Once the chicken is lightly browned, pour in chicken broth. Stir and lightly scrape the bottom of the pot to remove any browned chicken bits. If using a nonstick pot, use a silicone spatula.
- Add the pasta on top. DO NOT STIR PASTA! Simply just push all of the pasta down, so most of it is covered by the liquid.
- Close pressure cooking lid, and move valve to the seal position. Pressure cook on high for 3 minutes.
- *If you are using a different shape of pasta, follow these instructions to determine the proper pressure cooking time: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.
- Once the timer beeps and the Instant Pot is finished pressure cooking, move the valve to the vent position and release the pressure. If a lot of liquid starts to come out of the Instant Pot, close the vent, wait 3-5 minutes and then try to release the pressure again. Continue to do this until all pressure has been released.
- Stir chicken and pasta together. Don’t worry if all of the pasta isn’t cooked all the way. It will continue to cook as you add the additional ingredients. Turn Instant Pot on saute and add cream cheese, parmesan garlic dressing, milk, and parmesan cheese. Stir well until all ingredients are evenly combined.
- Serve and enjoy!
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Recipe
Instant Pot Parmesan Garlic Chicken Pasta-Buffalo Wild Wings Sauce
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Ingredients
- 1 tablespoon (1 tablespoon) Olive Oil
- 2 (2) Chicken Breasts (Boneless; Skinless; Cut into one inch cubes)
- 3 ½ cups (828 ml) Chicken Broth (Low Sodium)
- 16 ounces (453 ⅗ g) Pasta (I used Penne, but any short pasta may be used.)
- 8 ounces (226 ⅘ g) Cream Cheese
- 8 ounces (226 ⅘ g) Buffalo Wild Wings Parmesean Garlic Sauce
- ⅔ cup (157 ¾ ml) Milk
- ½ cup (50 g) Parmesan Cheese
Instructions
- Turn Instant Pot on saute, high for 15 minutes.
- Pour in Olive Oil.
- Once the Olive Oil is hot, pour in the chicken. Saute chicken until lightly browned on all sides.
- Once the chicken is lightly browned, pour in chicken broth. Stir and lightly scrape the bottom of the pot to remove any browned chicken bits. If using a nonstick pot, use a silicone spatula.
- Add the pasta on top. DO NOT STIR PASTA! Simply just push all of the pasta down, so most of it is covered by the liquid.
- Close pressure cooking lid, and move valve to the seal position. Pressure cook on high for 3 minutes. *If you are using a different shape of pasta, follow these instructions to determine the proper pressure cooking time: Take the recommended cooking time that is on the box of pasta and divide by 2 and then subtract 2. Pressure cook for that many minutes. For example, if the box recommends 10 minutes of cook time, divide 10 by 2=5. Subtract 2. 5-2=3. Pressure cook for 3 minutes.
- Once the timer beeps and the Instant Pot is finished pressure cooking, move the valve to the vent position and release the pressure. If a lot of liquid starts to come out of the Instant Pot, close the vent, wait 3-5 minutes and then try to release the pressure again. Continue to do this until all pressure has been released.
- Stir chicken and pasta together. Don't worry if all of the pasta isn't cooked all the way. It will continue to cook as you add the additional ingredients. Turn Instant Pot on saute and add cream cheese, parmesan garlic dressing, milk, and parmesan cheese. Stir well until all ingredients are evenly combined.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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Len M. says
Made it today and turned out really good. The only changes I made was…..Instead of putting the pasta in the crock pot, I just scooped the chicken mixture after stirring it really well over a bed of pasta. Yum!!!
Jackie says
This was incredible. I didn’t have any milk so I used heavy whipping cream and it was amazing!!!
TheTastyTravelers says
Awesome! I’m so glad that you liked it!
lily says
Can you make this the night before or will the pasta get mushy?
TheTastyTravelers says
You can make it ahead of time. But with any other pasta dish, the pasta will start to get a little mushy and will start to absorb more of the sauce. I would try to make it the day you are going to eat it, if possible. Leftovers are good, but not as good as when it’s freshly made.
Sarah Close says
So it didn’t say how long to cook the chicken nor if I was supposed to take the chicken out to cook the noodles… So I did take it out and think I over cooked the chicken cause I Lightly browned it and I think it is over cooked. Other than that the noodles are great!
TheTastyTravelers says
Hi Sarah, For this recipe, you don’t need to take the chicken out to cook the pasta. Since the chicken is left in the pressure cooker while the pasta is cooking, the chicken will continue to cook, but it cooks under pressure. Since the chicken is cooked under pressure, it comes out more tender than it would if you were to cook it that long on the stove or in the oven. I’m glad the pasta and sauce turned out good for you. Next time, just leave the chicken in during the pressure cooking time and see if you can taste the difference. 🙂
Sarah F says
hellonthisnwas soooo good indid use sweet baby rays brand parm sauce bc bigger bottle for my fam of 5….and everyone loved ir….more cheese and creamier the better. i did cook on stove top separately then combined ingredients to melt etc and shewww was slammin…also didnt have cream so i used milk…..thanks much love from Delaware
Lauren Cardona says
Hi Sarah! I’m so glad you enjoyed the recipe! It sounds like you made some modifications that worked perfectly for your family! Thanks for sharing! 🙂
Brandon says
I did this in the Crockpot and at the last 5 or so mins I add fresh baby Spinach. It was very creamy and it does have a little heat.
TheTastyTravelers says
Hi Brandon! I’m glad you were able to make it in the crockpot! Spinach sounds like it would be a great addition! 🙂
Eric says
This recipe is OMG Good!!! I added a 10oz package of frozen chopped spinach just to make it more of a balanced meal, but other than that I can’t think of anything I’d change. Simple quick, easy clean up, relatively inexpensive. I have a feeling this is going to become a regular go to diner for me.
TheTastyTravelers says
Hi Eric! I’m so glad that you like the recipe! It’s so easy to make. I love that you added in the spinach too! Such a great idea.
Alivia says
Can you do this recipe with frozen chicken breasts?
Lauren Cardona says
Hi ALivia- Yes, you can. However, you will still need to cut the chicken into 1-inch cubes, otherwise, the chicken will not cook throughout during the time that it takes the pasta to cook. Large pieces of chicken and whole chicken breasts take substantially longer to cook than pasta does, so it is not recommended to use whole pieces of chicken.
Beth says
I was thinking about adding broccoli to this.
TheTastyTravelers says
Feel free to add fresh or frozen broccoli at the very end. I would recommend that you add the broccoli after you have released pressure and when you are stirring everything together. In my experience, broccoli does not do well under pressure, it turns to mush. Just add it at the end and stir. It will cook very quickly. If needed, just place the lid back on, don’t turn the pot back on, and let it steam in the pot for a minute or two. :).
Rachel says
Came out watery? This is my first time using an instant pot. How long are you supposed to saute for??
Lauren Cardona says
If a recipe has too much liquid in it, whether it’s pasta, rice, or just meat and gravy, you can saute for extra time at the end before serving to reduce the liquid. Also, if you put the lid back on (don’t twist it on, just set it on top) for a couple of minutes, usually the liquid will reduce and the sauce will thicken up some.
Michele says
Can I make it with out the pasta?
TheTastyTravelers says
You can. The cook time would remain the same but the amount of liquid should be reduced to about 1 cup at most.
Jennifer says
Are we able to just throw everything into a slow cooker? If so long long would it take?
TheTastyTravelers says
Hi Jennifer! Although I have not tried to cook it in a slow cooker, I would think that you would be able to do so. But, I would not add the pasta until close to the end of the cooking time otherwise it will be overcooked and mushy. As I have not tried to make this in a slow cooker, I can’t advise on how long it would take.
Tracy Allen says
You have to try this recipe.It is amazing.
TheTastyTravelers says
Hi Tracy! I’m so glad to hear that you loved our recipe!
Rachel Schoenholz says
How can i do this without an instant pot? 🙁
TheTastyTravelers says
Hi Rachel! If you don’t have an Instant Pot, you can cook the chicken and pasta on the stove and then just add in the cheese and sauce. Mix everything together and you’re all set!
Diane Campbell says
Its got a kick to it I like it