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Garlic Parmesan Chicken Pasta on a white plate.

Parmesan Garlic Instant Pot Chicken Pasta

Chicken pasta casseroles are a great dinner option when you’re craving classic comfort food. That makes this easy recipe for Instant Pot chicken pasta the perfect dinner option for a busy weeknight!  While most traditional casseroles are baked, there’s really no reason to turn on your oven when you have a pressure cooker at home. With the help of that handy appliance and some Buffalo Wild Wings parmesan garlic sauce, you can prepare a delicious homemade dinner with in minutes. 
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Course: Main Course
Cuisine: American, Instant Pot
Keyword: Instant Pot Chicken Pasta
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 6
Calories: 427kcal


  • Pressure Cooker (Instant Pot)


  • 3 chicken breasts
  • 1/2 tablespoon onion powder
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 bottle Buffalo Wild Wings Parmesan Garlic Wing Sauce
  • 1 cup whole milk
  • 1 cup chicken broth
  • 12 oz rotini pasta
  • 8 oz block cream cheese
  • 1/4 cup parmesan cheese


  • Cut the chicken breast into bite-sized pieces, then set your Instant Pot to sauté mode.
  • Add the olive oil to the pot and allow it to heat up. When the oil is hot, add the chicken and stir to keep the meat from sticking to the bottom of the pot.
  • Season the chicken with onion powder and pepper and sauté until the chicken is cooked through.
  • To keep your Instant Pot from displaying a burn error while the pasta is cooking, take a minute to deglaze the pot before adding the rest of your ingredients by turning the Instant Pot off and adding the chicken broth. Use a wooden spoon to scrape the bottom of the pan to remove stuck-on pieces of chicken. Continue scraping until the bottom of the pan is clean.
  • Pour the milk and sauce into the pot with the chicken, then add the pasta to the Instant Pot. Stir to combine the ingredients, making sure all the pasta is covered with liquid. Place the lid on the pot and seal the pressure valve. Set the Instant Pot to pressure cook for six minutes.
  • When the cook time is up, manually release the pressure on the pot and remove the lid.
  • Cut the cream cheese into cubes and place the pieces into the pot. Stir to mix the cheese and help it melt in the pasta.
  • Once the cream cheese is melted, add the parmesan cheese and stir to combine before serving.


Calories: 427kcal | Carbohydrates: 48g | Protein: 40g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 654mg | Potassium: 749mg | Fiber: 2g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 252mg | Iron: 1mg