Instant Pot Marry Me Chicken Pasta
Made entirely in the pressure cooker, this Instant Pot Marry Me Chicken is quick and easy to make, coming together in under 30 minutes. The creamy sun-dried tomato sauce coats every bite of tender pasta and juicy chicken. Packed with flavor, this meal tastes like you spent hours in the kitchen. Serve with Garlic Sautéed Spinach or a salad, and dinner is done with minimal effort.
I decided to convert this Marry Me Chicken recipe into an Instant Pot recipe because my family loves the flavor of it. The regular recipe is a little time-intensive, but this Instant Pot recipe is easy and simple to make, which is perfect for busy weeknights. This recipe has a casserole-type vibe compared to the regular one, but the flavor is still fantastic, and it saves a lot of time.
If you love Marry Me Chicken, but don’t have the time to make it, you will love this quick and easy version. My family likes it served with a green salad and a side of garlic bread or a dinner roll.
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Step-by-Step Photos for How to Make Instant Pot Marry Me Chicken
Tips for How to Make Instant Pot Marry Me Chicken
- You can use any pasta you like. If you are using spaghetti, fettuccini, or linguini noodles, break them into small pieces.
- Chicken broth or stock works for this recipe.
- Make sure the pasta is covered with the chicken broth as best as possible.
- If you love spicy pasta, add more red pepper flakes.
- Make sure the chicken pieces are close to the same 1-inch size so they cook evenly.
- Once the Instant Pot is finished cooking, put a hand towel over the valve and release it. (This catches the moisture out of the valve).
Chef’s Tools for Instant Pot Marry Me Chicken:
If you love Instant Pot Marry Me Chicken, you'll love these...
- 3 tbsp butter
- 2-3 chicken breasts, cut into 1-inch pieces
- 1 onion, chopped
- 3-5 garlic cloves, crushed
- ⅔ cup sun-dried tomatoes, chopped
- 1 tsp salt
- ⅛ tsp black pepper
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼-1/2 tsp red pepper flakes
- 1 lb pasta of choice (If using spaghetti noodles, break them into small pieces.)
- 4 cups chicken broth
- 4 oz softened cream cheese, cut into small squares so it melts more easily
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- Set the Instant Pot to sauté and sauté the chicken, onions, and garlic in the 3 tbsp of butter. Sauté until chicken is no longer pink.
- Next, add the sun-dried tomatoes, salt, pepper, basil, oregano, thyme, red pepper flakes, pasta, and chicken broth. Stir gently and make sure the pasta is covered with the broth as best as possible.
- Put the lid on and set the pressure to high for 4 minutes.
- Once the Instant Pot is finished cooking, put a hand towel over the valve and release it. (This catches the moisture out of the valve).
- Next, stir in the cream cheese, and then add the heavy cream and Parmesan cheese. Mix until well-combined. You can add a little milk if needed to thin out the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
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