Angel Chicken–a creamy Instant Pot chicken pasta dish that combines tender, seasoned chicken breasts with angel hair pasta in a rich, cheesy sauce made with cream cheese, parmesan, and Italian dressing mix.
Angel Chicken
This Instant Pot chicken pasta is one of those recipes that just hits the spot. I keep sneaking bites! Skyler and Greg loved it too. It’s called angel chicken because of the angel hair pasta, not to mention the heavenly creamy sauce. Try throwing in some spinach, sun-dried tomatoes or mushrooms if you want to dress it up. If you’re looking for a comforting, creamy pasta dish that doesn’t require a ton of ingredients or effort this is your winner!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Bone-in chicken breasts–or 4 boneless skinless chicken thighs
- Italian dressing mix–I used Good Seasons brand
- Angel hair pasta–or thin spaghetti
- Cream cheese
- Milk–or half and half, evaporated milk
- Pepper
- Kosher salt
- Garlic powder
- Parmesan cheese
Steps
Pour broth into Instant Pot. Add in the chicken. Sprinkle chicken with Italian dressing mix.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 13 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Move chicken to a cutting board and slice in half to check doneness. (Mine were done yet). Break the angel hair in half and add it into the broth in the Instant Pot in a criss-cross pattern. Add in the chicken if it is not done (leave it out if it is done). Add in the cream cheese.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Shred up the chicken. Stir it into the angel hair. Stir in the milk, pepper, salt, garlic powder and parmesan cheese. Adjust seasonings to taste.
Serve and enjoy!
Notes/Tips
- Serve with a green salad and garlic bread.
- Use boneless skinless chicken thighs instead of breasts for extra tenderness.
- Substitute spaghetti or fettuccine if you don’t have angel hair (increase cook time to 6 minutes).
- Add spinach, sun-dried tomatoes or mushrooms for extra color and flavor.
- Use half-and-half instead of milk for a richer sauce.
- If the sauce seems thin at first, it will thicken as it cools.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with bone-in chicken breasts are Instant Pot Uncle Gary’s Chicken and Instant Pot Mississippi Chicken.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Angel Chicken
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A creamy Instant Pot chicken pasta dish that combines tender, seasoned chicken breasts with angel hair pasta in a rich, cheesy sauce made with cream cheese, parmesan, and Italian dressing mix.
Ingredients
- 2 cups chicken broth
- 2 bone-in chicken breasts, skin removed
- 1 packet Italian dressing mix
- 8 oz angel hair pasta
- 4 oz cream cheese
- 1 cup milk
- 1 tsp pepper
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 3/4 cup shredded parmesan cheese
Instructions
- Pour broth into Instant Pot. Add in the chicken. Sprinkle chicken with Italian dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 13 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Move chicken to a cutting board and slice in half to check doneness (mine were not done yet). Break the angel hair in half and add it into the broth in the Instant Pot in a criss-cross pattern. Add in the chicken if it is not done (leave it out if it is done). Add in the cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Shred up the chicken. Stir it into the angel hair. Stir in the milk, pepper, salt, garlic powder and parmesan cheese. Adjust seasonings to taste.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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