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April 12, 2018

Instant Pot Garlic Parmesan Chicken

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Instant Pot Garlic Parmesan Chicken–a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

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Instant Pot Garlic Parmesan Chicken--a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes.

Instant Pot Garlic Parmesan Chicken

Sometimes I enlist my husband’s help on what I should make for dinner. Yesterday he said, “I’ll give you the recipe title and you create the recipe.” In my mind I was instantly transported to a food network game show. Challenge accepted. He said the name of the dish I must create is instant pot garlic parmesan chicken. I knew that with garlic, parmesan cheese and chicken I would definitely be able to crush my imagined competition and win the game show. Well I don’t know if I won the game show but I did win dinner last night for my family. They all loved what I came up with! It reminds me a lot of chicken alfredo but I think it’s better. More flavorful and it has spinach. I would have added mushrooms but my husband had eaten the last of them for lunch in a concoction he made up with quinoa and buffalo sauce. Maybe he was in his own game show…

A few notes about the ingredients:

Chicken: I used chicken breasts but you can also use chicken thighs or bone-in chicken. The cooking time will be a little different, just check the notes section in the recipe below.

Half and half: if you don’t have any half and half you can use half milk and half cream or you can use evaporated milk.

Flour: I used flour to thicken my sauce but if you want to make this recipe gluten free you can also use a cornstarch slurry.

Parmesan cheese: I use parmesan cheese that I buy in a big bag from Costco, it’s pre-grated. It worked well for this garlic parmesan chicken. You can use parmesan cheese off the block and if you’re in a pinch you can even use the stuff from the green can.

Updated 7/18/18 When cooking with pot in pot pasta: When I cook the pasta at the same time in the same pot I like to bump up the seasonings a bunch. I like to add in twice as much salt, pepper, garlic powder, garlic and parmesan cheese. If not, the dish will be pretty bland. Always season to taste at the end of the cooking time as well!

Pin this recipe for later!

Instant Pot Garlic Parmesan Chicken--a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

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Instant Pot Bacon Chicken Alfredo

Slow Cooker or Instant Pot Honey Mustard Chicken

Instant Pot Chicken Cordon Bleu Pasta

Instant Pot Broccoli Chicken Macaroni and Cheese

Pin this recipe for later!

Instant Pot Garlic Parmesan Chicken--a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

What Pressure Cooker Did You Use?

To make Instant Pot Garlic Parmesan Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Garlic Parmesan Chicken


★★★★★

4.8 from 78 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes (plus 10 minute NPR)
  • Total Time: 21 minutes
  • Yield: 6 servings 1x
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Description

A fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 


Ingredients

Scale
  • 2 Tbsp butter
  • 1 small yellow onion, diced
  • 4 large garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 8 oz sliced mushrooms (optional)
  • 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
  • 1 cup half and half
  • 2 Tbsp flour
  • 1/2 cup parmesan cheese
  • 3 oz coarsely chopped spinach
  • Salt and freshly ground pepper

To make with pasta:

  • 10 ounces uncooked fettuccine noodles or linguine noodles
  • 3 cups water

Instructions

  1. Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.
  2. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or water and then break 10 ounces of fettuccine or linguine noodles to fit inside the pan (see my note below). Carefully place the pan on top of the chicken. I use a homemade silicone sling that I cut from a silicone baking mat* to lower my pan down onto the chicken. You can also make a foil sling.
  3. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes (this is the cooking time for the 1/2 inch pieces of chicken breast, if they are thicker than that you may need more time). Let the pressure release naturally for 10 minutes and then move the valve to “venting.”
  4. Remove the lid. If you are cooking pasta, carefully remove the pan of pasta and set aside. Use tongs to place the chicken on a platter. Loosely cover with foil. Turn the Instant Pot to the saute setting. Warm the half and half up in a pyrex measuring cup for 45 seconds in the microwave. Whisk the flour into the half and half until it’s smooth. Whisk the mixture into the Instant Pot. This will thicken up the sauce in a few minutes. Add in the parmesan cheese. Add in the spinach. Salt and pepper to taste. If using pasta, drain any water off of the pasta and stir into the pot.
  5. Serve sauce (and optional pasta) with the chicken.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

When cooking with pot in pot pasta: When I cook the pasta at the same time in the same pot I like to bump up the seasonings a bunch. I like to add in twice as much salt, pepper, garlic powder, garlic and parmesan cheese. If not, the dish will be pretty bland. Always season to taste at the end of the cooking time as well!

Chicken: I used chicken breasts but you can also use chicken thighs or bone-in chicken. If using bone-in chicken, remove the skin first or you can crisp it up under the broiler in your oven (after it has cooked in the Instant Pot). Cook bone-in chicken for 15 minutes. If you use boneless, skinless chicken thighs cook for 10 minutes.

Half and half: if you don’t have any half and half you can use half milk and half cream or you can use evaporated milk.

Flour: I used flour to thicken my sauce but if you want to make this recipe gluten free you can also use a cornstarch slurry.

Parmesan cheese: I use parmesan cheese that I buy in a big bag from Costco, it’s pre-grated. It worked well for this garlic parmesan chicken. You can use parmesan cheese off the block and if you’re in a pinch you can even use the stuff from the green can.

  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 of recipe (just chicken and sauce, not pasta)
  • Calories: 265
  • Sugar: 2 grams
  • Sodium: 292 mg
  • Fat: 12 g
  • Carbohydrates: 7 g
  • Protein: 31 g

Keywords: chicken, one pot meal

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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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Instant Pot Garlic Parmesan Chicken--a fast and easy chicken dinner with a creamy garlic parmesan sauce with chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

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353 Comments Filed Under: All Recipes, Chicken, Instant Pot Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Brenda says

    March 30, 2023 at 5:42 pm

    I’ve made this a couple of times my 2 year old great grandson loves it over egg noodles such a easy meal to make and delicious ty Karen

    ★★★★★

    Reply
    • Karen says

      March 30, 2023 at 8:43 pm

      love that idea! Thanks Brenda!

      Reply
  2. Jaime says

    February 28, 2023 at 5:15 pm

    Very good, but took a long time to make.

    ★★★★

    Reply
  3. Andrée says

    January 20, 2023 at 6:42 am

    Hello Karen
    This recipe is so good…I make it very often!
    Have you or anyone else ever seared the chicken instead of adding it raw?
    Thank you!

    ★★★★★

    Reply
    • Karen says

      January 30, 2023 at 7:05 pm

      I haven’t! But that would be very tasty!

      Reply
  4. Erika says

    January 14, 2023 at 12:12 pm

    Made exactly to recipe and was incredibly bland. Definitely needs more spices and more cheese. Will try again adding more salt and pepper, Italian seasoning or fresh basil and oregano and more Parmesan cheese.

    Reply
  5. Hillary says

    November 2, 2022 at 1:33 pm

    I’ve made this more time than I should admit. It is in my family’s top 10. Here’s my question: I need to make this in advance (say 3:00 pm for a 7:30 dinner) How would you recommend I reheat it? I think it is too long to leave in the pot. So I know it needs to go into the fridge. Would you take it back out and put it back in the IP and sauté? Put it on the stove? I don’t want to microwave bc the chicken will get gummy. TIA!

    ★★★★★

    Reply
    • Karen says

      November 3, 2022 at 10:14 am

      Are you making the pasta with it or just the chicken?

      Reply
  6. Aaron says

    April 2, 2022 at 11:05 am

    If I’m halving the recipe, it’s halving the water/broth. Even with the regular recipe, half a cup of chicken broth doesn’t meet the IP minimum of 1 cup. Is it counting on liquid releasing from the chicken?

    Reply
    • Karen says

      April 12, 2022 at 3:00 pm

      Yes that’s correct

      Reply
  7. Jill says

    November 21, 2021 at 4:48 pm

    Easy and delicious. A keeper.

    ★★★★★

    Reply
    • Karen says

      November 22, 2021 at 8:32 pm

      Thanks Jill!

      Reply
  8. Melissa says

    October 27, 2021 at 5:06 pm

    I actually had a question. For the sauce… do I drain the liquid after the chicken is done cooking, before I add the half and half, flour, spinach and parmesan cheese or do I add those ingredients into the liquid left over after cooking the chicken?

    Reply
    • Karen says

      November 2, 2021 at 1:36 pm

      Hi Melissa, you will keep the liquid in the pot!

      Reply
  9. Charlotte Barnes says

    July 6, 2021 at 7:12 am

    This link copied your recipe. The only changes are wording in the directions! I tried to report a copyright infringement but that has to come from you.

    https://delish28.com/2019/11/03/instant-pot-garlic-parmesan-chicken/

    Reply
    • Karen says

      July 8, 2021 at 7:04 pm

      Thanks for the heads up! UGH!

      Reply
  10. Roni Leigh says

    May 27, 2021 at 4:49 pm

    I’m making this recipe now. I probably added more garlic and used a splash of white wine to deglaze my ip.
    What are your suggestions on keeping the pasta from sticking to it self once it’s cooked/drained (and the chicken/sauce is not done yet)?

    ★★★★

    Reply
    • Karen says

      May 28, 2021 at 10:52 am

      Maybe stir in a teaspoon of olive oil to keep it from sticking. That should help!

      Reply
  11. Renee says

    May 24, 2021 at 3:27 pm

    You can also use arrow root instead of corn starch as it does not get gelatinous as it can with corn starch, especially if you have any leftovers. I have a question: I have zero clue how to cut the chicken breasts into fillets. Do you just slice them in half length-wise so they are thinner?

    Reply
    • Karen says

      May 25, 2021 at 12:53 pm

      You are right Renee! That’s how I did it!

      Reply
  12. Renee says

    May 22, 2021 at 8:09 pm

    You can also buy the hunks of hard cheese (Parmesan, Romano, etc.) at Costco and cut into smaller pieces. They freeze very well. I keep mine frozen and pull out a couple hours before I need to use it. The big bag at Costco that is already shredded costs more and it is not as fresh tasting in my opinion. Try it, you’ll like it.

    Reply
    • Karen says

      May 24, 2021 at 1:02 pm

      Good tip! Thanks Renee

      Reply
  13. Karen St. Germain says

    January 9, 2021 at 7:07 am

    Hi Karen
    If you use 3 huge frozen skinless chicken breast would you half them and for how long?

    Reply
    • Karen St. Germain says

      January 9, 2021 at 7:19 am

      What I meant to ask is, if using 3 huge frozen chicken breast how long would you cook them for? Usually could my frozen chicken for 25 minutes 20 for fresh Didn’t want to ruin this recipe if my method is wrong. Thanks

      Reply
      • Karen says

        January 11, 2021 at 8:22 pm

        That’s fine to cook that long for full chicken breasts that aren’t sliced or pounded thin.

        Reply
  14. Mariah says

    January 5, 2021 at 7:07 pm

    If I have a crockpot how I would go about making it? I’m going to have to buy an instant pot soon.

    Reply
    • Karen says

      January 5, 2021 at 8:22 pm

      Here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/

      Reply
  15. Jax says

    January 3, 2021 at 9:02 pm

    This is divine! I followed the recipe exactly as written. (Ok, I did add more parmesan. Total cheese addict here.) I also don’t think mushrooms are optional. I used cremini. Delicious! No wonder it is the #1 recipe of 2020.

    I did make one small addition after I fixed my plate: I dosed it with a small splash of balsamic vinegar. Mixed it in and went straight to heaven.

    Thank you Karen! I love getting your recipes.

    ★★★★★

    Reply
    • Karen says

      January 4, 2021 at 12:07 pm

      “and went straight to heaven” I LOVE IT!!! 😂

      Reply
  16. Denise says

    January 2, 2021 at 9:48 pm

    I don’t think I’ve ever commented on a recipe online before, but this was so good I feel like I have to. This is amazing. I made it for dinner tonight and it’s gonna become a new staple. I am gonna be That Person though, and talk about the changes I made lol. I used bone in chicken thighs and pressure cooked them for 15 minutes. the chicken fell off the bone and was so tender. I had intended to make pasta in the same pot, but I forgot I was working with a smaller instant pot and didn’t have room. so I had already doubled the seasonings, and I also added even more garlic. also, I used two cups of chicken broth so I could make more sauce, which was a good call because holy crap it’s a delicious sauce. I served it over mashed potatoes because of the pasta difficulty and I’m eating it now, and it’s a bowl of comfort and hugs and I love it. thank you for posting this recipe ❤️

    ★★★★★

    Reply
    • Karen says

      January 4, 2021 at 12:16 pm

      So glad you liked it Denise. I do love the idea of bone in chicken. YUM!

      Reply
  17. Ken says

    January 1, 2021 at 8:19 pm

    I made this for dinner tonight and it was terrific. I received nice compliments. I used frozen chicken breast that I cut into 1-2″ strips at 6 min and had no issues with dry chicken.

    I have one suggestion for those seeking to make this gluten free. I find that corn starch can turn the sauce gelatinous if not careful (which many times I am not) so I use a flour product called Cup for Cup which is gluten free.

    Reply
    • Karen says

      January 4, 2021 at 12:32 pm

      I’ll have to find cup for cup at the store. Is it in the baking aisle?

      Reply
  18. Anita says

    December 17, 2020 at 9:11 pm

    Made this dish for dinner tonight. Hubby and I loved it! Is definitely a “keeper”.

    ★★★★★

    Reply
    • Karen says

      December 21, 2020 at 3:48 pm

      Glad to hear it Anita!

      Reply
  19. Leo W. says

    September 11, 2020 at 8:48 pm

    The sauce was delicious but chicken ended up being overcooked. I sliced it into 1/2 inch filets and cooked for 6 minutes like the recipe instructed but it was very tough. Maybe I should have cooked it on low?

    ★★★★

    Reply
    • Susie says

      September 21, 2020 at 11:22 am

      I agree! Delicious but chicken dry. How do we fix this?

      Reply
      • Karen says

        September 21, 2020 at 1:25 pm

        I would cut the chicken into filets across the grain. That will help a ton!

        Reply
  20. Cathy says

    July 31, 2020 at 2:56 pm

    Hi Karen. I want to make this tonight. I don’t have any kind of cream or evaporated milk.
    I do have a bottle of alfredo sauce in my pantry.
    Can I use that as a substitute and still use all the other ingredients, or will it be too much?
    Should I measure the Alfredo sauce to be the same amount as the cream, or use the whole jar
    Thanks. I hope I hear back today or I’ll have to let you know how it came out without your advice which I really need!

    Reply
    • Karen says

      August 4, 2020 at 2:02 pm

      Hi Cathy, how did it go? I would have used the same amount of alfredo sauce.

      Reply
  21. Erin says

    July 24, 2020 at 4:47 pm

    I only have frozen chicken tenderloins and wanted to make this tonight? How would you adjust the cook time?

    Reply
    • Karen says

      July 27, 2020 at 2:31 pm

      I’d keep the time the same!

      Reply
  22. John Walsh says

    June 21, 2020 at 3:21 pm

    Hi, I was thinking of making this chicken dish and putting over brown rice instead of pasta or potatoes. What are your thoughts?

    Reply
    • Karen says

      June 24, 2020 at 9:57 pm

      Great idea! I love brown rice.

      Reply
  23. Ellie says

    June 17, 2020 at 9:59 pm

    Excellent and easy with (almost) all ingredients already in the house. We substituted broccoli for spinach (it’s what we had) and added fresh cherry tomatoes and basil from the garden. Thanks so much!

    ★★★★★

    Reply
    • Karen says

      June 18, 2020 at 3:16 pm

      That sounds delightful Ellie!

      Reply
  24. Paula says

    May 28, 2020 at 6:01 pm

    This dish was absolutely delicious! I didn’t have any half and half OR evaporated milk, so just used milk mixed with flour and it worked fine. I didn’t add mushrooms, but did substitute steamed broccoli for the spinach and threw in a package of sun-dried tomatoes and some honey. Served it over spaghetti noodles….YUM!

    ★★★★★

    Reply
    • Karen says

      May 29, 2020 at 3:29 pm

      I love the sound of this Paula!

      Reply
      • Roxanna says

        June 1, 2020 at 11:34 am

        Can. I. Cook. This. In. A. Crock. Pot

        Reply
        • Karen says

          June 1, 2020 at 2:20 pm

          yes. here is a slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/

          Reply
  25. Audrey says

    April 30, 2020 at 12:15 pm

    What do I do if I don’t have the pan insert to make the pasta? Do I just put it in after I take the chicken out for a minute or two?

    Reply
    • Karen says

      April 30, 2020 at 2:00 pm

      Yes you could do that. Under pressure it’ll take about 4 minutes. Use 2 cups of water per 8 ounces of pasta.

      Reply
      • Audrey says

        May 21, 2020 at 12:13 pm

        Thanks it was delicious! Shared with all my work friends and they loved it too!

        ★★★★★

        Reply
        • Karen says

          May 21, 2020 at 1:19 pm

          So glad to hear! You are a nice co-worker 😊

          Reply
  26. Jamie says

    April 6, 2020 at 6:30 pm

    Would heavy whipping cream work instead of the half and half? If so, should i do half heavy half milk? Or all heavy whipping? Thank you! Very excited to try!

    Reply
    • Karen says

      April 7, 2020 at 1:25 pm

      You really could do either. I’d do half cream half milk.

      Reply
  27. Begüm says

    March 10, 2020 at 1:47 pm

    Followed the recipe and it turned out amazing! My husband has it with fettuccine noodles, I had it with steamed broccoli. The sauce tastes so good! I added both mushrooms and spinach. Highly recommend this. I’ll definitely be making it again.

    ★★★★★

    Reply
    • Karen says

      March 10, 2020 at 7:35 pm

      I love the idea of mushrooms 🙂

      Reply
  28. Angela says

    March 7, 2020 at 5:34 pm

    I have a super picky eater and she loved the chicken. I did have to give her buttered noodles, though. The rest of the family, including myself, think this is top notch! Definitely going to be making it again!

    ★★★★★

    Reply
    • Karen says

      March 7, 2020 at 6:13 pm

      Glad you all liked it! Even the picky one 🙂

      Reply
  29. Kay says

    February 24, 2020 at 10:12 am

    I’m making this tomorrow and bought chicken tenders instead of breast, can I still make this and is the time different.

    Thanks

    Reply
    • Karen says

      February 24, 2020 at 8:32 pm

      Yes chicken tenders work great for this recipe. Keep everything the same.

      Reply
  30. Mollie says

    February 23, 2020 at 6:19 pm

    Amazing! You know how it’s hard to like some thing you cook yourself? This was totally not the case. Loved it.

    ★★★★★

    Reply
    • Karen says

      February 24, 2020 at 8:35 pm

      Yay Mollie! Thanks for sharing 🙂

      Reply
  31. Ellen says

    February 22, 2020 at 11:00 am

    This was DELICIOUS!! Thanks so much for sharing it!

    ★★★★★

    Reply
    • Karen says

      February 24, 2020 at 8:48 pm

      You’re welcome Ellen!

      Reply
  32. Paul says

    February 16, 2020 at 6:40 pm

    This recipe was excellent! The whole family loved it! The only thing I would change next time is using more chicken broth in the beginning so I would be able to make more sauce. Other than that, the recipe was perfect! Thank you so much for a great recipe!

    ★★★★★

    Reply
    • Karen says

      February 18, 2020 at 3:47 pm

      You’re welcome!

      Reply
  33. Mama Schick says

    February 14, 2020 at 11:03 am

    I know there a loads of comments about this recipe – but I would be amiss to not leave a quick note about how we lived this one. It was simple and had incredible results. I am GF so used the cornstarch version and not a soul could tell. SO GOOD! Thanks for sharing!

    ★★★★★

    Reply
    • Karen says

      February 15, 2020 at 7:49 pm

      So glad to hear this!

      Reply
  34. Shauna Kennedy says

    February 8, 2020 at 8:51 pm

    I just want you to know this is the first thing I ever made in my insta pot. I didnt have a noodle th ih ng so did it separate but I love it so much. When I think chicken parm I think red sauce and it wasnt. But it also wasnt alfredo. I get tired of the same taste of fake alfredo this recipe is so amazing! My bf liked certain things and I like certain things and I was able to make a perfect mix of us both with this recipe. So good I crave it all the time. Thank you!

    Reply
    • Karen says

      February 11, 2020 at 1:09 pm

      Oh how fun! I’m so glad you and your bf liked it!!!

      Reply
  35. Vanessa says

    February 4, 2020 at 4:30 pm

    Made this tonight for dinner. Absolutely fantastic! Only substitute was using no sodium penne pasta doing the pot in pot. If you haven’t tried making this, you should do so!
    Recipe makes enough for leftovers tomorrow night. Yummy

    ★★★★★

    Reply
    • Karen says

      February 5, 2020 at 1:18 pm

      Glad you liked it Vanessa!

      Reply
  36. Margaret says

    January 25, 2020 at 12:16 pm

    I don’t have an Instant Pot or pressure cooker. I do have a Ninja Foodi Grill. Is there some NFG adaption or would it be better to go stovetop?

    Reply
    • Karen says

      January 25, 2020 at 10:04 pm

      Hi Margaret, I’m sorry I’m unfamiliar with the Ninja Foodi Grill. Does it have a pressure cooker? I’d use it if it’s a pressure cooker.

      Reply
    • Paul says

      February 16, 2020 at 6:42 pm

      There is a slow cooker version on this site. Search for garlic parmesan chicken in the search bar and it will first bring you to a slow cooker recipe.

      Reply
  37. Chandra says

    January 22, 2020 at 11:21 am

    I’m looking at making this. I’m following Keto and wondering if the nutritional info is minus the pasta? 7 carbs seems low if it is including pasta. Thank you

    Reply
    • Karen says

      January 22, 2020 at 11:57 am

      Hi Chandra, the nutrition info does not include the pasta 🙂

      Reply
  38. Jonathan says

    January 14, 2020 at 11:14 am

    I made this at work today. Followed the recipe instructions but substituted Rotelle pasta for Linguine and no mushrooms. It was very tasty. I wish there would have been more sauce and would like a better way to keep the chicken warm. Next time may mix the chicken in at same time as pasta and increase broth/half and half.

    ★★★★

    Reply
    • Karen says

      January 14, 2020 at 8:58 pm

      Good tips and ideas for next time!

      Reply
      • Jonathan says

        January 19, 2020 at 11:04 am

        I made it again this weekend! Upped the chicken broth and put the chicken back into pot with pasta to keep everything warm. Perfect! Thank you for the recipe!

        ★★★★★

        Reply
        • Karen says

          January 20, 2020 at 7:29 pm

          So great! Glad it worked well for you!

          Reply
  39. Susy says

    January 12, 2020 at 7:54 pm

    It was a success!! I used my 8qt Duo Nova IP, so easy to make and the sauce was so yummy. I ended adding a bit more broth so it would not get so thick, so eye ball it until I got the right consistency to my taste. I also used chicken tights as I didn’t have chicken fillets. It was so good! Thank you for the recipe!

    ★★★★★

    Reply
    • Karen says

      January 13, 2020 at 12:36 pm

      Great! Thanks for sharing your experience Susy 🙂

      Reply
  40. Matt+debbie says

    January 12, 2020 at 5:22 pm

    Does anyone know why I cant send this recipe to my google nest hub smart display?

    Reply
    • Matt+debbie says

      January 12, 2020 at 5:29 pm

      Fyi, the bacon version does work with nest hub. But that isn’t the recipe we wanted to make and ingredients are quite different between the two. Thank you.

      Reply
  41. Kaye M. says

    January 8, 2020 at 7:38 pm

    Is this an updated version? I have a copy of practically the same thing that I downloaded to my Paprika Recipe Manager 3 app last year. It also had bacon in it…this one does not. If this is an update, any other changes besides leaving out the bacon?

    Reply
    • Karen says

      January 9, 2020 at 8:35 pm

      Here is the version that you are thinking of Kaye! https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-bacon-chicken/

      Reply
  42. Yaz says

    January 6, 2020 at 7:48 am

    I have an 8 quart instant pot. Is there enough liquid for the pot to come to pressure and not get the burn error? I would prefer to not have to double the recipe.

    Reply
    • Karen says

      January 6, 2020 at 7:16 pm

      Hi, I would just use 1 cup broth and keep all the rest of the ingredients the same. This should ensure the pot comes to pressure with no problems.

      Reply
  43. Michelle Halverson says

    January 5, 2020 at 11:37 am

    Hi! I want to make this whole 30 so it needs to be dairy free. Can I use coconut milk or cream instead of half and half or cream?

    Reply
    • Karen says

      January 6, 2020 at 7:28 pm

      Sure you can. Might change the flavor profile a bit but you could give it a shot!

      Reply
  44. Hannah says

    December 30, 2019 at 5:49 pm

    Can this recipes be doubled or even tripled when using a 3.5 quart instant pot? Thanks!

    ★★★★★

    Reply
    • Karen says

      December 30, 2019 at 8:07 pm

      Hi Hannah, I would assume you could double the chicken part of the recipe only in a 3.5 quart pot. Just make sure the ingredients don’t go over the 2/3 fill line.

      Reply
  45. Jordhan says

    December 27, 2019 at 4:28 pm

    I made this as my first recipe in my new instant pot and it was perfect! So yummy and easy to do. I used frozen chicken breast tenders and cooked it for eight minutes instead of the six and it was perfect! I sent this recipe on to all of my family members who have instant pots so they can make it too!

    ★★★★★

    Reply
    • Karen says

      December 31, 2019 at 12:01 pm

      How awesome! Welcome to the IP world 🙂

      Reply
    • Stephanie says

      January 18, 2020 at 1:24 pm

      I was wondering if frozen chicken would work for this… Thanks!

      Reply
  46. Daniel says

    December 27, 2019 at 8:55 am

    I’m wanting to make this on the stove top. Any recommendations?

    Reply
    • Karen says

      December 27, 2019 at 12:05 pm

      Hi Daniel,
      I haven’t made this one on the stove yet. But if I were to try I would do it this way:

      10 ounces uncooked fettuccine noodles or linguine noodles
      2 Tbsp butter
      1 small yellow onion, diced
      4 large garlic cloves, minced
      1/2 cup chicken broth
      1/2 tsp garlic powder
      1/4 tsp pepper
      1/2 tsp salt
      8 oz sliced mushrooms (optional)
      1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
      1 cup half and half
      2 Tbsp cornstarch
      1/2 cup parmesan cheese
      3 oz coarsely chopped spinach
      Salt and freshly ground pepper

      1. Bring a pot of water to boil over medium high heat. Add in the uncooked pasta and boil according to package directions. Drain off all water except 1/2 cup. Set aside for later.
      2. Heat a large pan over medium high heat. Add in the butter and let it melt. Add in the onions and saute for 4-5 minutes. Add in the garlic cloves and saute for 20 seconds. Then add in the chicken broth, garlic powder, pepper, salt, mushrooms and chicken filets. Reduce heat to low. Cover the pan and let the chicken cook for about 12 minutes. Check chicken for doneness.
      3. Stir the cornstarch in with the half and half. Stir it into the pan. Stir the parmesan cheese, spinach and cooked pasta plus pasta water into the pan. Toss to coat the pasta with the sauce. Salt and pepper to taste.

      Reply
      • Syndee says

        January 25, 2020 at 2:36 pm

        Thank you for the stove top version! I think that’s exactly how I would make it too, including using corn starch slurry!

        Reply
  47. Ash says

    December 15, 2019 at 5:08 pm

    Made this recipe almost exactly as is and it was incredible! I just added a 1/2 cup extra half and half to make sure there was enough liquid. I chose to do mushrooms but no spinach (although spinach would have been great!). Instead of linguine, I had steamed baby potatoes. I had some artichokes that needed to be cooked so I steamed those and they went AMAZING with the dish. Asparagus would go well as well. All told, start to finish, this recipe took about 15 minutes (weeknight WIN!) and was so easy that my husband, who is a newbie with the instant pot, could make it without fear.

    ★★★★★

    Reply
    • Karen says

      December 16, 2019 at 5:37 pm

      I like all those ideas Ash!

      Reply
  48. Susan says

    December 4, 2019 at 7:57 am

    Can I use a pre-cooked rotisserie chicken but I have shredded? If so how. Thank you.

    Reply
    • Karen says

      December 6, 2019 at 10:52 am

      Sure you could do that. I would only pressure cook for 2 minutes instead of 5.

      Reply
  49. Sew Now says

    November 18, 2019 at 3:36 pm

    This is soooogood!
    I doubled everything (I did not make any pasta at the same time) in my 3 qt mini Instant pot.
    I added extra garlic (enough to keep a coven of witches at bay. LOL).
    Added linguine later.
    Had enough sauce left over, it was very liquid (my fault) not too thick like sauce. I added cut up baked potato-and I enjoyed it as a bowl of soup-so good!
    I’m definitely going to make this again and maybe add some capers.
    Thank you for this delicious IP recipe!

    Reply
    • Karen says

      November 18, 2019 at 6:40 pm

      Capers sound like a great idea!

      Reply
    • Amber H says

      November 21, 2019 at 6:07 pm

      Sauce was excellent. Wish the chicken had less of a boiled texture/look/taste. I would make this again but on the stove and sear and sautéing the chicken, then prepare the sauce in a pan.

      ★★★★

      Reply
      • Michelle says

        December 26, 2019 at 6:41 pm

        A little bit too garlicky me but other than that so yummy and easy to make! I think I’ll try to search my chicken first next time 🙂

        ★★★★

        Reply
    • Postman says

      January 24, 2020 at 4:21 pm

      I think you mean vampires 🧛‍♂️

      Reply
  50. Ryan says

    September 27, 2019 at 6:31 pm

    We just did it tonight, turned out great!

    We’ll do it again but probably tweak it a bit;
    When it thickens up there isn’t that much sauce left so I’d recommend adding maybe 1/4 or 1/2 cup more stock and half and half.

    ★★★★★

    Reply
    • Vee says

      September 28, 2019 at 7:58 pm

      I made this tonight but had to alter due to ingredients available. I used 2 bone in chicken breasts instead which I cut in quarters. The bone in gave so much flavor! I cooked pasta separately because I only had macaroni noodles and I didn’t want to overcook it. After pasta was cooked and strained I made a roux in the small pot I used then added milk to create a thick slurry. I added to the sauce after I took chicken out and whisked it. Also, I cooked broccoli in the microwave separately and added it towards the end and then also added spinach. I returned pasta and chicken back in before spinach. I added a tiny bit of nutmeg to cream sauce and more salt pepper and Italian seasoning herbs to taste. For broth used to cook chicken, I used a teaspoon of Knorr chicken consommé /broth powder with half a cup of heated water (heated in microwave) since I didn’t have liquid broth in pantry. Next time I will try to make it all in one pot!

      Husband and I loved it!

      ★★★★★

      Reply
  51. Lynsi says

    September 13, 2019 at 10:26 am

    This looks delicious! Can I add in potatoes in place of the noodles? If so, would the time be the same? Still new to this!

    Reply
    • Karen says

      September 13, 2019 at 12:08 pm

      Yes but you’ll need to cut them up into cubes.

      Reply
    • Eric says

      September 26, 2019 at 4:40 am

      Hi there. This looks like a great find & I’ll be making this tonight. Looking at the shopping list, I’m guessing you use fresh spinach instead of can, correct?

      It’s only two of us, so I’m wondering if I can use the leftover spinach from the bag & some of the leftover sauce to make creamed spinach for another meal. Sounds like it might work out well. Fingers crossed it all works out.

      Reply
      • Karen says

        September 30, 2019 at 3:24 pm

        Yes it was fresh spinach and that sounds like a great idea!

        Reply
  52. Sheryl says

    September 12, 2019 at 6:32 pm

    This is delicious. I forgot to double the seasonings and I still scarfed it down so fast I forgot to take a picture. I used about 1 3/4 lb chicken tenders and 8 oz linguini but I think 4 oz would have been plenty for us.

    ★★★★★

    Reply
    • Karen says

      September 13, 2019 at 12:11 pm

      Glad you liked it!

      Reply
  53. Sarah Stanley says

    July 2, 2019 at 9:49 am

    I want to make this tonight but I only have chicken thighs can I use that? What would the time be for using dark meat and not cooking pasta in the pot?

    TIA just signed up for the email subscription can’t wait !
    Sarah Stanley

    Reply
    • Karen says

      July 2, 2019 at 3:00 pm

      I’d keep the same time or up it by 1-2 minutes. Just make sure it’s cut up a little.

      Reply
      • Marie says

        July 11, 2019 at 8:02 am

        Can I use frozen breasts? If so how would i adjust cooking time? Thank you

        Reply
        • Karen says

          July 12, 2019 at 12:58 pm

          yes, if they are not huge breasts. For example frozen chicken tenders would work well.

          Reply
        • Patty says

          July 22, 2019 at 7:48 pm

          I used frozen boneless chicken breasts- about 11/2 inches thick. Set to 10 minutes..cooked perfectly.

          Reply
          • Tracey Hale says

            January 13, 2020 at 4:21 pm

            When you cook the chicken from frozen do you still need to brown it? I am sorry I have chemo brain fog and I don’t have a clue. I forgot to thaw my chicken. So I need to put anything in with the frozen chicken for this recipe? Thank you!

          • Karen says

            January 14, 2020 at 9:07 pm

            You don’t have to brown it! I hope you get better soon!!!

  54. Sandra says

    May 29, 2019 at 3:40 pm

    Can I put fresh broccoli in instead of spinach?

    Reply
    • Karen says

      May 30, 2019 at 7:36 pm

      Yes I bet that would be tasty.

      Reply
      • Tina says

        October 12, 2019 at 8:46 am

        Just got my instant pot last week. I Found this recipe and want to try it. I have a few question though, your pot in a pot method. Does glass work too or does it need to be metal?
        Does instant pot make a pot to fit in or did you just pull something from your cupboard and use?

        Reply
        • Karen says

          October 21, 2019 at 8:06 pm

          oven safe dishes will work. Just something from my cupboard.

          Reply
  55. Lena Terry says

    April 23, 2019 at 5:41 pm

    I thought this was really good! The sauce was not too runny, not too thick. Loved the flavor!

    ★★★★★

    Reply
    • Karen says

      April 24, 2019 at 9:40 am

      So glad you enjoyed it Lena!

      Reply
  56. Betsy says

    April 7, 2019 at 12:40 pm

    Hi Karen!
    My son just requested “some kind of garlic chicken and pasta!” (At 230 on a Sunday afternoon.lol). Luckily I have everything I need except the chicken is frozen. Can I make this with frozen chicken breasts? Would I need to add more time?

    Reply
    • Tamela says

      April 7, 2019 at 5:47 pm

      We made it with 7 frozen chicken breasts for 12 minutes. It was fantastic! We also cooked them whole and shredded them after cooking. It could have cooked a few minutes less.
      Thanks 365 days of cooking! It was a great recipe. My 16 year olds only comment was when are we making this again?

      ★★★★★

      Reply
      • Karen says

        April 8, 2019 at 3:02 pm

        WINNING!!! Glad the 16 year old was happy.

        Reply
  57. Anna says

    April 4, 2019 at 8:42 pm

    I loved this so much! My boyfriend thought it was wonderful too! Added more garlic and a little onion powder… doubled the sauce portion of the recipe and it was wonderful! The chicken was so dry though… did the 6mins and 10 NPR. I don’t know what to do about the dryness… but I will make it again! Delicious!

    Reply
    • Karen says

      April 8, 2019 at 3:12 pm

      Perhaps just a 5 minute cooking time and then 5 minute NPR

      Reply
      • Jo says

        May 13, 2019 at 5:24 pm

        What does NPR mean-I’m new to this kind of cooking

        Reply
        • Karen says

          May 14, 2019 at 10:32 am

          Read this article it is great for beginners! https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/

          Reply
  58. LINDA says

    March 28, 2019 at 2:47 pm

    This recipe was excellent and the sauce was very tasty – and plentiful! I was amazed that 1/2 of broth worked so well, surely the liquids from the mushrooms and onions helped. I made the recipe, basically, as written with the addition of lots more garlic and GF flour for thickening. Since my chicken breasts (even after butterflying) were on the thick side, I pressured for 7 minutes then did an NR for 12 min. I also sliced small cremini mushrooms in quarters so they’d still retain some structure.

    ★★★★★

    Reply
  59. Susan J says

    March 27, 2019 at 7:44 pm

    I made this tonight using 3 huge frozen chicken breasts and an entire box of fettuccine noodles. The flavor was amazing, but I accidentally put way too much broth in, so it was sort of liquid-y. I will definitely make this again. But… I thought we needed a cup of liquid minimum when using the instant pot? Does it really work with just a half cup of broth without getting the burn notice?
    Thanks!!

    ★★★★

    Reply
    • Karen says

      March 27, 2019 at 9:35 pm

      works for me! the liquid that comes off chicken helps it come to pressure too.

      Reply
  60. Linden says

    March 13, 2019 at 9:44 pm

    As an IP newbie, since I only have a 3qt and don’t have anything small enough to do pot in pot, I opted to boil water on the stovetop to make my pasta but WOW!!! The sauce is really yummy and I’m so proud of how it turned out. Thank you!

    ★★★★★

    Reply
    • Karen says

      March 14, 2019 at 11:15 am

      Nice to hear this! Thanks Linden.

      Reply
  61. Michelle says

    March 12, 2019 at 9:29 pm

    I added half of a jar of sun dried tomatoes to this recipe and oh my goodness. Best creamy sauce Ive EVER tasted!

    Thank you so much for this recipe

    ★★★★★

    Reply
    • Karen says

      March 13, 2019 at 10:57 am

      I love the idea of sun dried tomatoes!

      Reply
      • Kim says

        June 21, 2019 at 1:50 pm

        Do you think this would freeze well, if made in a larger quantity for freezer meals?? Looking for myself and for others.

        Reply
        • Karen says

          June 24, 2019 at 7:08 am

          I’d be nervous about freezing the dairy

          Reply
  62. Maghouin Beg says

    March 5, 2019 at 12:27 pm

    We thoroughly enjoy this recipe. We eat it with lots of steamed veggies.

    I don’t have a slow cooker or instant pot, so I make it in the skillet on the stove top. I followed the order of this recipe, and just made sure everything was cooked before moving on to the next stage.

    Next time, I’m going to try omitting the spinach, and instead add a bit of pesto and fresh basil.

    ★★★★★

    Reply
    • Karen says

      March 6, 2019 at 9:29 am

      I absolutely love the idea of pesto or basil!!!

      Reply
    • Rebecca says

      July 2, 2019 at 6:54 am

      Can I double the recipe? Would I need to add more time? Thank you!

      Reply
      • Karen says

        July 2, 2019 at 2:59 pm

        No more time is needed. https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

        Reply
  63. Andrée says

    February 26, 2019 at 3:09 pm

    Hello Karen
    I want to serve this dish to my guests… is it better cooked in slow cocker or in Instant Pot?
    Thank you so much!

    Reply
    • Karen says

      February 26, 2019 at 4:43 pm

      Instant pot

      Reply
    • Andrée says

      February 27, 2019 at 6:45 pm

      Good evening Karen
      Tonight, I served my guests this great meal. I added 1 tsp of Italian spices and 1/4 cup white wine. As my IPot is the Duo-8, I put a cup of chicken broth.
      I served on linguines.
      All the peoples has enjoyed! It’s really so good !
      Thank you Karen!

      Reply
      • Karen says

        February 28, 2019 at 5:04 pm

        I’m so glad to hear this!!!

        Reply
  64. Cheri says

    February 20, 2019 at 6:06 pm

    This was absolutely delicious! The kids loved it as well. Thank you!

    ★★★★★

    Reply
    • Karen says

      February 20, 2019 at 10:14 pm

      You’re welcome!

      Reply
  65. Deena says

    February 16, 2019 at 8:11 am

    Could I cube the chicken instead of slicing it into filets? I’m a terrible slicer. What would the cook time be??

    Reply
    • Karen says

      February 19, 2019 at 9:14 am

      Yes cubing would probably work just fine. I’d cut cooking time down to 4 minutes.

      Reply
    • KBBinTexas says

      May 1, 2019 at 8:14 am

      How did this work out with the cubed chicken?

      Reply
      • Paula says

        May 30, 2019 at 10:05 pm

        This time I cubed thighs since I had thin whole grain spaghetti (and I also find it hard to slice thighs evenly) instead of liguine, which takes longer to cook and both the chicken and pasta came out perfect. 4 minutes, then NR was the ticket!

        Reply
  66. Liz says

    February 14, 2019 at 12:10 pm

    Hi, I’d like to make a low carb version of the chicken sauce without the flour and substituting xanthan gum, but I’m not sure which ingredients I would replace? Do I just use xanthan gum and eliminate the half and half and flour combination? Thanks!

    Reply
    • Karen says

      February 14, 2019 at 2:01 pm

      I’d keep the half and half and use xantham gum in the place of flour.

      Reply
      • Paula says

        May 30, 2019 at 9:50 pm

        I saw this question about xantham gum so I thought I would try it OMG, it totally ruined this wonderful recipe ordinarily one of our very favs! Turned into a gloppy, gummy, gooey mess with awful flavor. I salvaged the chicken and mushrooms and will try to make new sauce. I am not very familar xanthum gum so not sure what happened. Never mess with perfection! Also we prefer to not mix the pasta in. Thanks!

        Reply
  67. Morgan says

    January 28, 2019 at 9:46 pm

    This is the 3rd meal I have made in my Instant Pot and it is the BEST one yet! Even my daughter (soon to be 7) loved it. Definitely will keep this one in the list to do again! Wish there were more than 5 stars to give because I would give more.

    ★★★★★

    Reply
  68. Bill says

    January 28, 2019 at 2:04 pm

    Can I make this in a slow cooker, if so can everything be thrown in uncooked?

    Reply
    • Karen says

      January 28, 2019 at 2:39 pm

      here is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/

      Reply
  69. Veronica says

    January 27, 2019 at 3:58 pm

    Can you use frozen chicken breasts?

    Reply
    • Karen says

      January 28, 2019 at 3:13 pm

      yes, if they are not huge breasts. For example frozen chicken tenders would work well.

      Reply
      • Betty says

        March 10, 2019 at 9:02 pm

        What would the cooking time be for frozen thin sliced chicken?

        Reply
        • Karen says

          March 11, 2019 at 2:15 pm

          I’d do the same time. Pot will just take longer to come to pressure.

          Reply
  70. Laura says

    January 24, 2019 at 5:03 pm

    Can I rate this a ten? Delicious fast and super easy.

    ★★★★★

    Reply
  71. Kathy says

    January 21, 2019 at 2:07 pm

    I made it low carb/high fat by skipping flour used cream cheeses, heavy cream and a little xanthun gum to thicken. Really good.

    Reply
    • Meredith Mcdaniel says

      January 27, 2019 at 1:07 pm

      Thank you. I was wandering if you can use heavy cream. What did you use for pasta.

      Reply
      • Maggie Secara says

        January 30, 2019 at 9:09 pm

        To stay low carb, I would just make it with lots of spinach and skip the rice or noodles altogether.

        Reply
        • Janet says

          February 12, 2019 at 6:10 pm

          I served it with zoodles.

          Reply
  72. Susan says

    January 17, 2019 at 8:51 pm

    Delicious but I have a lot left over. I served it over brown rice. Could I freeze the chicken, mushrooms and sauce? Curiosity question: why minced garlic AND garlic powder? Why not more of one or the other?

    Reply
    • Karen says

      January 17, 2019 at 10:47 pm

      I just like both. You could totally just do one or the other though. I bet freezing would work.

      Reply
    • Leah says

      June 17, 2019 at 4:42 pm

      Did you use low or high pressure – the recipe did not indicate.

      Reply
      • Karen says

        June 24, 2019 at 10:33 am

        high pressure

        Reply
  73. Judy says

    January 14, 2019 at 11:30 am

    I got an Instant Pot for Christmas and this is the first recipe I made with it. I really appreciate the step by step instructions. It made the instant pot so much less scary. The recipe didn’t wow me but at least it familiarized me with the different features on the instant pot. I served the chicken and sauce with wild rice and steamed broccoli. It might have tasted better with pasta but I wasn’t in the mood for pasta that day.

    ★★★★

    Reply
  74. jim says

    January 13, 2019 at 2:18 pm

    I thought this recipe was excellent. I made a few minor adjustments. Added about a teaspoon and a half of Italian seasoning (could use combination of oregano, thyme, basil etc.) when I added the rest of the seasoning. Next time might not add quite as much salt as the parm already adds a lot and can always adjust on the backend. I also added the flour to the 1/2 and 1/2 while cold and then whisked when hot to avoid lumps. Wondra would also come in handy here. I also cut up the chicken after it rested a bit while sauce was thickening and put it all in the pot together. Made the pasta at the same time, but wish I would have stirred it when i first took out of the instant pot. It clumped a little but recovered in the strainer. My family absolutely loved this dinner. Great that I usually have most ingredients on hand and I enjoyed a very easy clean up. Instant potting at it’s best. Delish! Thank you.

    ★★★★★

    Reply
  75. Nicole says

    January 10, 2019 at 7:33 pm

    This was the first meal my husband and I made in the instapot and… soooo good!! I will admit that the instapot made me nervous but this meal has me excited to use it more! This will be a repeat for sure! Thank you!

    ★★★★★

    Reply
  76. April says

    January 10, 2019 at 5:00 pm

    In the process of making this now and I’m going to try white wine since I’m out of chicken broth. Anyone else try wine instead? Hope it turns out okay!

    Reply
    • Kris says

      January 25, 2019 at 9:25 pm

      Did it turn out with white wine?

      Reply
    • kelly says

      January 29, 2019 at 10:48 pm

      I added a quarter cup of Sav Blanc after sautéing the garlic. Let it cook off for about a minute, then continued with the chicken broth, etc. Added nice flavor and not much more liquid. I wouldn’t sub the wine for broth, though. I think you still need the broth for the richness.

      Reply
    • letigre5 says

      August 15, 2019 at 1:54 pm

      You can also use white Vermouth in place of the chicken broth… Excellent flavor…
      Vermouth also has a much longer shelf life than white wine when kept in the fridge… 🙂

      ★★★★★

      Reply
  77. Helen says

    January 9, 2019 at 7:29 pm

    I cubed the chicken and served with campanelle so it was easier for my kiddos to enjoy. They loved it!

    ★★★★★

    Reply
  78. Tiffani says

    January 8, 2019 at 6:54 pm

    Literally going to use our instant pot for first time and pulling it out of the box, realized we have the 3 quart mini. Could you advise on how we could adjust the recipe for this version of instant pot?

    Reply
    • Karen says

      January 10, 2019 at 2:22 pm

      You can probably keep everything the same. Make your pasta on the stove instead of pot in pot. Good luck!

      Reply
      • Donna says

        January 30, 2019 at 6:51 pm

        I’d like to try this but wonder about leaving the pastavin the pot during natural release. Doesn’t this overlook the pasta?

        Reply
  79. Kim jacobson says

    January 8, 2019 at 12:59 pm

    I’m am sad because nowhere in the written recipe directions does it say to add the chicken. I finally had to guess that the chicken was supposed to be in the instapot when we pressure cooked the other ingredients. I am hoping the chicken wasn’t supposed to be sautéed with the other stuff prior to pressure cooking. I am a very literal recipe follower. Maybe I should have watched the video but who has tome for that.
    Hopefully this will be yummy.

    Reply
    • Karen says

      January 8, 2019 at 2:36 pm

      Hi Kim at the end of instruction number 1 is where you add the chicken “Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken.”

      Reply
  80. Jessica says

    January 8, 2019 at 10:38 am

    Best thing I’ve made so far.

    ★★★★★

    Reply
  81. Karen Smith says

    January 6, 2019 at 5:34 pm

    My husband picked up heavy cream instead of half and half, should I be able to use that? Maybe it would be thicker in that case?

    Reply
    • Karen says

      January 7, 2019 at 6:42 pm

      It will be thicker and very delicious!

      Reply
      • Tierney says

        March 17, 2019 at 2:37 pm

        Karen so I mix the broth with everything else to make sauce

        Reply
        • Karen says

          March 18, 2019 at 11:14 am

          The broth is added at the beginning with the chicken to bring it to pressure. Then at the end after the pressure cooking is done you’ll add in the heavy cream.

          Reply
  82. Morgan says

    January 4, 2019 at 7:50 pm

    Sorry to say I found this recipe very bland even after doubleing up the spices as suggested. The flavor is good it’s just hardly there. Bummer. Thanks for sharing anyways – seems like it’s a hit for most!

    ★★★

    Reply
  83. Jodi Johnson says

    January 4, 2019 at 7:13 pm

    This recipe sounded great. And easy. I followed it to the letter. The
    step where you whisk in the flour to the warmed milk… resulted in lots of lumps. I kinda had a feeling this would happen and my experience told me to use cornstarch instead. Lesson learned.

    Reply
  84. Paula says

    December 30, 2018 at 7:52 pm

    Excellent recipe. I doubled the spices as i do with most my recipies and it was excellent. The only thing i would do next time is shred the chicken before putting back in the pot for mixing. My husband also recommended adding bacon. Anyway amazing and delicious.

    ★★★★★

    Reply
    • Karen says

      December 31, 2018 at 10:53 am

      BACONNNNN!!!!

      Reply
  85. Meagan says

    December 30, 2018 at 5:19 pm

    Amazing! This recipe was so good! I didn’t put in the spinach or mushrooms because I didn’t have any but I definitely will next time I also added in a little oregano! It was so good that I had my parents raving about it two days after! Highly recommend!

    ★★★★★

    Reply
  86. Stu says

    December 30, 2018 at 3:36 pm

    1/2 cup of water does not seem like enough liquid for a 8qt IP. Shouldn’t it be a minimum of 1 cup?

    Reply
    • Karen says

      December 30, 2018 at 6:29 pm

      I used a 6 quart pot. You can add in extra liquid if you’re using an 8 quart.

      Reply
      • Steve says

        January 23, 2019 at 7:30 pm

        I have a family of 5, so we have the 8 qt. All I did was double the recipe. Made plenty and had enough to take to work the next day. This recipe tasted great, new family favorite. Thank you!

        ★★★★★

        Reply
  87. Lisa says

    December 28, 2018 at 8:38 pm

    This is delicious. Right up my alley in flavors. I’m one of those that uses what I have on hand. I used a purple onion and shiitake mushrooms. Loads of garlic and no garlic powder. I made extra sauce to cover the noodles. Definitely a keeper.

    ★★★★★

    Reply
  88. Jeanne Morton says

    December 27, 2018 at 6:53 am

    Made the instant pot version. Excellent! Skipped the pasta as we are on WW. 6 SPs on the Freestyle program with no modifications. Served with corn and a side salad with Italian dressing. My husband said it’s one of the best things I’ve served him lately and that’s saying a lot. I crank out a lot of good stuff. My first recipe from your site. I’ll be back.

    Reply
    • Karen says

      December 27, 2018 at 2:35 pm

      So glad to hear Jeanne!

      Reply
  89. Sally says

    December 26, 2018 at 7:41 pm

    If you don’t have a instant pot could you use a crock pot instead?

    Reply
    • Karen says

      December 27, 2018 at 2:44 pm

      Here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/

      Reply
  90. KJN says

    December 25, 2018 at 11:16 pm

    I have an 8qt IP. Can I cook this recipe in this size without adjustments? Thanks

    Reply
    • Karen says

      December 26, 2018 at 11:36 am

      I believe you’ll need more liquid for the pot to come to pressure. Add in an additional cup of broth and then double the amount of flour to thicken. You may need to season to taste at the end with additional seasonings.

      Reply
      • Lisa says

        January 24, 2019 at 11:48 pm

        I have an 8qt and made it exactly as recipe stated on ingredients and it turned out perfect!

        ★★★★★

        Reply
  91. Hkma says

    December 12, 2018 at 7:38 pm

    Our whole family loved this… even my very picky alfredo hating husband! Thank you for sharing!

    ★★★★★

    Reply
  92. Diane says

    December 7, 2018 at 3:34 pm

    Can you double recipe easily? Do you change the cooking time?

    Reply
    • Karen says

      December 9, 2018 at 10:22 am

      You can totally double the recipe! I will cut down on the cooking time by 1 to 2 minutes.

      Reply
      • Eva says

        December 27, 2018 at 4:04 pm

        I’m new to pressure cooking so please forgive my ignorance, but I am surprised to see you suggest to reduce the cooking time if doubling the recipe. Why wouldn’t you need to increase the time?

        Reply
        • Karen says

          December 27, 2018 at 10:37 pm

          Because the pot will take longer to come to pressure and therefore it will be cooking longer.

          Reply
      • Dawn says

        January 3, 2019 at 10:28 pm

        I am new to pressure cookers too, and plan to try this recipe this weekend. When doubling, do I just double ALL the ingredients, including the liquids? Also, I have an 8 quart pot—should there be a different adjustment to the liquid for this?

        Reply
        • Karen says

          January 4, 2019 at 1:34 pm

          Yes double all the ingredients. Keep the cooking time the same.

          Reply
  93. Roberta says

    December 3, 2018 at 9:31 pm

    I followed the recipe to the letter – I appreciate you sharing – but it came out extremely bland. I’ll try to add a ton more seasoning to the leftovers, perhaps there’s a way to rescue it for lunch.

    ★★★

    Reply
    • Debbie says

      December 27, 2018 at 4:05 pm

      Yes, this recipe came out very bland for me also. I think perhaps less half and half might help.

      Reply
    • Jeannine says

      September 12, 2019 at 12:27 pm

      I made this hut added 1 TBSP of Italian seasoning 1/2 cup sundried tomatoes in olive oil drained and 1/2 tsp of crushed red pepper flakes. Instead of butter I used the oil that the sundried tomatoes were in. It was unbelievably good.

      Reply
      • Karen says

        September 12, 2019 at 2:49 pm

        Love this idea!

        Reply
  94. Ioana says

    November 9, 2018 at 4:28 am

    This recipe was fantastic. Everyone loved it and asked for more. Thank you for sharing 🙂

    Reply
  95. Megan s says

    November 7, 2018 at 10:33 pm

    So good! Even my super picky toddler ate it all up!

    ★★★★★

    Reply
  96. Ioana says

    November 7, 2018 at 2:49 pm

    OMG! My mouth is watering right now. An instant pot is on my wishlist for a long time. It seems I have to but one immediately to make this recipe!!

    Reply
  97. Jenna says

    November 6, 2018 at 12:22 pm

    Can I cook the pasta and the chicken all in the same pot?

    Reply
    • Karen says

      November 6, 2018 at 2:19 pm

      The pasta only needs 3-4 minutes to cook. So if you do it that way you’ll have to cut the chicken into cubes so it will cook at the same rate as the pasta.

      Reply
  98. Jeff says

    November 3, 2018 at 9:51 am

    What would be a good side dish to serve with this meal

    ★★★★

    Reply
    • Karen says

      November 5, 2018 at 4:46 pm

      I would serve it with roasted broccoli or squash or maybe a side salad.

      Reply
  99. Tracey says

    October 29, 2018 at 11:35 pm

    This was the very first recipe I made using my Instant Pot and it was really delicious.
    I will definitely make it again.

    ★★★★★

    Reply
  100. Adrienne Karasik says

    October 25, 2018 at 12:20 pm

    Can I give this like 100 thousand stars? The taste was INCREDIBLE. The recipe lacked absolutely nothing. I even took the advice to increase the seasoning which kicked it up a notch. I am still a fairly new Instant Potter and this recipe turned out to be a learning curve for me. Because I wasn’t sure about the size to cut the chicken breasts (cut them in half-inch strips or slice entire filets in half) I made the bad decision to increase the cook time from 6 to 8 minutes. Wrong call. My chicken was a bit tough but that’s on me. Next time I will stick to the program. Excellent! The family lapped it up…even the tough chicken lol

    ★★★★★

    Reply
    • Karen says

      October 26, 2018 at 12:53 pm

      I’m so glad that you liked it Adrienne! Yep the cooking time is right even though it doesn’t seem like it would be!

      Reply
  101. Melinda says

    October 21, 2018 at 4:57 pm

    I made this tonight. I used a little more broth than it called for because I had 2lbs of chicken. I got the BURN notice . I was able to remove the chicken and added more broth to the pot. It still turned out delicious. I would definitely use much more broth next time.

    Reply
  102. Betty Dolloff says

    October 21, 2018 at 6:09 am

    I would replace the noodles with cauiflower, could that be steamed on top of the chicken on the rack that comes with the pot?

    Reply
    • Karen says

      October 23, 2018 at 9:51 pm

      You could try that! I bet that would taste really good 🙂

      Reply
  103. Stacey says

    October 10, 2018 at 4:41 pm

    My son who hates chicken absolutely loved it. I doubled the recipe and had to use gluten free flour but it did not thicken up as I would have liked. Any suggestions?

    ★★★★★

    Reply
    • Karen says

      October 11, 2018 at 11:24 am

      I’m sorry to say that I’m not familiar with gluten free flour and products. Could you use cornstarch?

      Reply
      • Billie Jeanne says

        December 26, 2018 at 4:16 pm

        Use tapioca flour(starch). It will thicken.

        Reply
  104. ANDREa says

    October 4, 2018 at 1:03 pm

    This looks AMAZING. When you serve with potatoes do you cook them seperate or in the instant pot also?

    Reply
    • Karen says

      October 4, 2018 at 2:16 pm

      I’ve just made them separate. But I really should experiment with making them at the same time!

      Reply
      • Pam says

        October 5, 2018 at 7:00 pm

        I cooked my linguine after in the IP, cooked it in chicken broth with garlic powder and spices. This recipe is a keeper for sure!

        ★★★★★

        Reply
      • Jen says

        January 8, 2019 at 7:47 am

        Can I use frozen chicken breast? How would that change the recipe?

        Reply
        • Karen says

          January 8, 2019 at 2:38 pm

          You could use frozen chicken tenders. Frozen chicken breasts will be too thick and won’t cook all the way through.

          Reply
          • Lindsey says

            February 19, 2019 at 9:24 am

            Can I cut my frozen chicken breasts into thirds to make “chicken tenders”

          • Karen says

            February 19, 2019 at 7:00 pm

            sure

  105. Tammara says

    September 30, 2018 at 2:19 pm

    If I was wanting to cook the pasta as you do could I use the metal rack that comes with the instant pot to hold up the pasta pan, instead of creating a sling?

    Reply
    • Karen says

      October 1, 2018 at 3:14 pm

      Sure thing! That would work well.

      Reply
  106. Jenny says

    September 16, 2018 at 10:42 am

    I have seen recipes where you can swap half & half for skim milk to lose the fat content/ make it more diet friendly. Would that work for this recipe? This is a family favorite in our house and hubby has been begging for it lately lol

    Reply
    • Karen says

      September 17, 2018 at 1:41 pm

      You could do that. It would lose some of it’s creaminess and flavor but if you must 🙂

      Reply
  107. Jenn says

    September 13, 2018 at 7:23 pm

    This was amazing! We dont have spinach lovers in this house, so we used a bag of steamed broccoli, and added corn. I cut the chicken into chunks to make life easier while eating. I did use whole milk as it’s what I had in. It was SO good! Everyone loved it!! I even got the “you can make this again” from hubby (the corn was his idea) I’m figuring I can hide the spinach if I use broccoli again lol. It went great with egg noodles.

    ★★★★★

    Reply
    • Karen says

      September 14, 2018 at 10:27 am

      Nice! I like your ideas for changes.

      Reply
  108. Shelley says

    September 13, 2018 at 2:58 pm

    Can I make it without the pasta? If so do i need to change anything?

    Reply
    • Karen says

      September 14, 2018 at 10:31 am

      For sure you can make it without pasta. Don’t change anything.

      Reply
  109. Jen says

    September 11, 2018 at 6:13 pm

    I thought this was amazing, I used soy milk in place of the half and half and gf flour, it was amazing! My son went for seconds, mushrooms and all!

    Reply
  110. Jackie says

    September 5, 2018 at 6:09 pm

    Made this tonight and it was good. I just felt like it was “missing” something? I increased my chicken broth to 3/4 cup because I am always scared that I will get the “burn” notice (it has happened too many times for me in the past). Also, I didn’t cut up the spinach into tiny pieces. I put an entire bag of spinach in the IP, put the lid on it and let it sit for a few minuets with my IP turned off. The heat from the dish wilted the spinach. Thanks for sharing!

    ★★★★

    Reply
  111. Irene says

    September 5, 2018 at 2:40 pm

    I have a new pot..Can I cook rice instead of noodles with this recipe?

    Reply
    • Karen says

      September 6, 2018 at 12:55 pm

      Sure. You could put long grain white rice in a pan and use the pot in pot method. I think it would work well.

      Reply
  112. Emily says

    September 3, 2018 at 11:27 am

    Can I use this recipe in a crockpot?

    Reply
    • Karen says

      September 3, 2018 at 6:40 pm

      Sure, here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/

      Reply
  113. Al Harrold says

    August 19, 2018 at 7:41 pm

    Made this tonight with a few tweaks…and it is amazing! Increased the amounts of chicken (approx 2.25 lbs), broth (approx 1 cup), cheese (approx 1 cup) and spinach (10 oz bag). And in addition to the called for half-and-half, I added approximately 4oz of sour cream. I also cooked the noodles IN with everything else. After the 6 min HP cooktime, I naturally vented for 5 mins then quick release. I then added a 12oz pkg of fresh linguine pasta (from dairy section) into the pot…cut in half to mix better. I stirred it all up and cooked on HP for 2 mins and then naturally vented til seal released (only a few mins). I then stirred in all of the other ingredients per recipe and revisions mentioned above. Will definitely be making this again!

    ★★★★★

    Reply
    • TRACY BEDILION says

      August 22, 2018 at 2:00 pm

      Did you leave out the water called for for the noodles or did you add that as well with everything in the pot?

      Reply
  114. Kathi A Garston says

    August 15, 2018 at 5:48 am

    Great Recipe and my first recipe done in my new Instant Pot.
    Do you happen to have the nutritional information for this great recipe?

    ★★★★

    Reply
    • Karen says

      August 20, 2018 at 2:45 pm

      yes, it’s just listed at the bottom of the recipe.

      Reply
  115. Leona says

    August 14, 2018 at 5:30 pm

    Tried this recipe with a whole cut up chicken. Doubled the liquids and seasonings and it was wonderful!! My grandchildren asked for seconds

    ★★★★★

    Reply
    • Karen says

      August 17, 2018 at 12:41 pm

      Nice!!

      Reply
  116. Tom says

    August 13, 2018 at 7:55 pm

    Sorry, but found this to be very bland….. also way more complicated than “6 minutes in the instant pot” . Striking it off my recipe list.

    Reply
  117. ione walker says

    August 13, 2018 at 7:42 pm

    Just made this tonight.
    It was amazing!¡!!!!! 😁
    This is definitely going into the repeats.
    I used for skin-on bone-in chicken thighs and had enough for two servings tonight and 6 for the freezer.
    I tossed in a bag of frozen spinach after everything was all cooked.

    Again, thank you so much for this recipe.

    ★★★★★

    Reply
  118. Roylett says

    August 13, 2018 at 9:43 am

    Can I use this recipe in any pressure cooker as outlined?

    ★★★★★

    Reply
    • Karen says

      August 13, 2018 at 12:33 pm

      Yes, it any electric pressure cooker it should work fine.

      Reply
  119. Melissa Clark says

    August 12, 2018 at 7:29 pm

    My husband and I are going on vacation at the end of the week and I am premaking meals to freeze so we can transport them to our cabin easier. Would this freeze very well?

    Reply
    • Karen says

      August 13, 2018 at 12:34 pm

      I think it would be great to freeze. Not sure how pasta would freeze but the chicken and sauce would freeze well.

      Reply
  120. Shauna says

    August 6, 2018 at 3:50 pm

    If I needed to cut this recipe in half, would the cooking time change?

    Reply
    • Karen says

      August 6, 2018 at 8:48 pm

      Nope!

      Reply
  121. Dawn says

    July 30, 2018 at 12:13 pm

    I’m a new instant pot owner! Only thing I’ve done are boiled eggs. When it comes to making the noodles in the pan on top of the chicken, does the pan sit directly on top of the chicken or on a rack? I have a rack I bought to do boiled eggs with that I could set the pan on but didn’t know if this would effect cooking time?

    Reply
    • Karen says

      July 30, 2018 at 12:27 pm

      I just set the pan straight on top of the chicken but you can also use a little rack to separate them a bit. Keep the cooking time the same! Good luck. I’m glad you bought the instant pot. I think you will really like it.

      Reply
    • Jenn says

      December 1, 2018 at 4:36 pm

      RISE UP DAWN

      Reply
  122. Jackie says

    July 28, 2018 at 1:52 pm

    Yummy! We used angel hair pasta because we like thinner noodles, but it was delicious!

    ★★★★★

    Reply
    • Karen says

      July 30, 2018 at 12:28 pm

      So glad to hear you enjoyed it! Did you find the pasta to be overcooked or was it okay?

      Reply
  123. Kathy says

    July 25, 2018 at 8:02 am

    I do not have an instant pot so how would I convert this to a slow cooker? Looks delicious!

    Reply
    • Karen says

      July 25, 2018 at 2:22 pm

      Here you go: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/

      Reply
  124. Mikala says

    July 24, 2018 at 4:06 pm

    I made this tonight! So yummy and easy! Do you think it will freeze and reheat well maybe in the oven?

    Reply
    • Karen says

      July 24, 2018 at 8:10 pm

      Yes I do!

      Reply
  125. Becky says

    July 22, 2018 at 6:33 pm

    This was the inaugural recipe of my brand new pressure cooker! It was AMAZING!
    Thanks for very easy to follow instructions, I can’t wait to cook this one again.

    ★★★★★

    Reply
    • Karen says

      July 24, 2018 at 8:15 pm

      YES!!!

      Reply
  126. Diane says

    July 22, 2018 at 9:30 am

    I just got my instant pot and it says minimum liquid is 2 cups. This only has 1/2 a cup during pressure cooking so I’m a little confused. Is 1/2 a cup sufficient?

    Reply
    • Karen says

      July 24, 2018 at 8:32 pm

      What size pot do you have?

      Reply
      • Jami says

        August 2, 2018 at 9:22 am

        I have the same question. I have a 6 quart instant pot and according to the manual, 1/2 is not enough liquid.

        Reply
        • Drea says

          August 5, 2018 at 9:39 am

          I could be mistaken, but I’m fairly sure the liquid requirements have to do with the total volume of the pot being filled; meaning 2 cups is the minimum fill volume necessary to allow for proper pressurization and cooking. So, when you include the chicken AND liquid you will have the total volume requirements.

          Reply
  127. Tami says

    July 19, 2018 at 8:27 pm

    This was great! I added extra parmesan and a little garlic salt. Definitely a keeper! Trying the Salisbury Steak recipe next!

    ★★★★★

    Reply
    • Karen says

      July 19, 2018 at 9:37 pm

      Glad you liked it! And I love the salisbury steak. I hope you like it too 🙂

      Reply
  128. Melissa says

    July 19, 2018 at 2:43 pm

    My whole family really enjoyed this dish! I didn’t have any half n half, so my adjustment was that I used 1 cup heavy cream instead, but also did one cup of broth. I dropped in a bag of egg noodles into the sauce (I made this prior to seeing your update where you can add the pasta directly). And it was fabulous!! I’m adding this to my rotation for sure!

    ★★★★★

    Reply
    • Karen says

      July 19, 2018 at 9:38 pm

      Nice!

      Reply
  129. Molly says

    July 19, 2018 at 11:07 am

    Could I use chicken tenderloin instead of chicken breast milk to avoid having to cut the chicken into strips?

    Reply
    • Karen says

      July 19, 2018 at 2:21 pm

      TOTALLY!!! Good idea 🙂

      Reply
  130. Sally Austin says

    July 18, 2018 at 5:30 pm

    This was very good & easy! The only change I made was adding a small amount of cream cheese to the milk mixture since all I had was 2% regular milk. Will make again soon!!

    Reply
    • Karen says

      July 19, 2018 at 2:23 pm

      Yum cream cheese is good with anything/everything!

      Reply
  131. Catherine says

    July 18, 2018 at 1:37 pm

    Thoughts on using frozen breast’s? Forgot to take them out!

    Reply
    • Karen says

      July 18, 2018 at 2:00 pm

      Are they super thick chicken breasts? They won’t cook all the way through if they are thick. You’ll have to cook them longer than the 6 minutes. If you’re not doing pasta, that’s not a problem. If you are cooking the pasta then the pasta will be overcooked by the time the chicken breasts are done.

      Reply
      • Catherine says

        July 18, 2018 at 3:14 pm

        Decently thick, no noodles!

        Reply
        • Karen says

          July 19, 2018 at 2:30 pm

          you should be fine. I would cook the frozen for 10-12 minutes

          Reply
        • Allyssa says

          July 23, 2018 at 12:56 pm

          Did you try it with the thick frozen breasts? I’m not doing pasta and am wondering the same thing!

          Reply
      • SandyToes says

        July 18, 2018 at 7:03 pm

        Or maybe use a longer-cooking pasta like rotini?

        Reply
        • Karen says

          July 19, 2018 at 2:30 pm

          yes possibly!

          Reply
  132. Nikki says

    July 14, 2018 at 8:32 pm

    Everyone in my family loved this! We used the condensed milk variation. We really wished there was more, though. If I doubled it next time, would that mess with cooking times? Would the larger quantity of chicken make it harder to get them all cooked thoroughly?
    Thanks for the great recipe!

    Reply
    • Karen says

      July 16, 2018 at 6:41 pm

      I think you could double the recipe with no problems.

      Reply
      • Kim says

        September 29, 2018 at 7:42 pm

        I doubled it and cooked a few minutes longer. My family loves lots of sauce on our pasta. Turned out wonderful!

        Reply
        • Joe says

          November 13, 2018 at 2:55 pm

          Do you remember how many more mins you cooked it for when doubling the recipe?

          Reply
  133. Lacey says

    July 8, 2018 at 11:49 am

    How much evaporated milk do you use

    Reply
    • Karen says

      July 8, 2018 at 7:52 pm

      1 cup

      Reply
  134. Faith (The Keto Queens) says

    July 3, 2018 at 10:46 am

    That creamy sauce looks luscious!! I love all the veggies going on in there too, great way to bump up the nutrition!

    Reply
  135. Bradley Martens says

    July 3, 2018 at 10:17 am

    Can I just cook this in the oven?

    Reply
    • Karen says

      July 3, 2018 at 12:12 pm

      Probably. I haven’t tried it yet myself so I am not sure on what the temperature and time would be. Let me know how it turns out!

      Reply
  136. Lynn Bernatz says

    June 25, 2018 at 5:01 pm

    Good solid recipe.

    I prepared this as my first Instant Pot meal, it was very simple to make. (I used the evaporated milk because I did not have half & half on hand). It was good. It was 30 minutes from beginning to plate. My chicken seemed tough, which I am guessing it the quality of the chicken I bought or the cooking method overall. Family said it was good enough. I would try it again. But not going to lie, you can grill a chicken breast and whip up an authentic alfredo sauce on the stove top in the same amount of time…so I am not sure it really saves time/effort. But, overall it was fine.

    ★★★★

    Reply
    • Kelli says

      December 27, 2019 at 1:01 am

      Thank You. I’ve been waiting for this answer.

      Reply
  137. Jessica says

    June 23, 2018 at 9:10 am

    Could I just add dry noodles in after I am finished with the chicken – don’t want to get out another pot to cook noodles in – thanks

    Reply
    • Karen says

      June 23, 2018 at 4:01 pm

      I bet you could but you’ll need to add some more chicken broth to cook the noodles. I bet you could even add them in from the start. Add 1 3/4 cups of broth per 8 ounces of pasta.

      Reply
      • Jessica says

        June 24, 2018 at 5:12 am

        Thanks I’m going to try it tonight. I am not a cook. I just got my instant pot and have only made 2 dishes so I don’t even know how to experiment

        Reply
        • Karen says

          June 25, 2018 at 1:24 pm

          Don’t get frustrated. Just keep trying and you’ll get the hang of it!

          Reply
    • Marie says

      June 24, 2018 at 2:45 pm

      Did you try it? I’m curious.

      Reply
  138. Jamie says

    June 20, 2018 at 10:40 am

    This is one of the best chicken dishes I’ve had with the instant pot. Thanks!!!

    Reply
    • Karen says

      June 20, 2018 at 2:03 pm

      So glad!

      Reply
  139. Anne says

    June 18, 2018 at 6:43 pm

    We loved the creaminess & taste of the dish. It was as easy as you said it would be. I used the 8 qt pot & you were correct to increase the broth to 3/4 cup. I did that & it was just perfect! I also used zucchini noodles to keep it low carb. After I removed the chicken from the pot, I added the zoodles to the sauce in the pot and left it on low sauté until we were ready to serve. Thanks for the recipe and I am looking forward to trying more of your recipes. And I am trying to pay attention to lower carbs.

    Reply
    • Karen says

      June 19, 2018 at 1:37 pm

      ZOODLES! What a great idea! I will try that out soon.

      Reply
  140. Ronda says

    June 16, 2018 at 5:05 pm

    I am making this for the family of my friend who recently passed. I was going to cook it and put in foil dish to freeze for them to have later when they don’t feel like cooking. Any recommendations for what heat setting and how long to warm back up in the oven?

    Reply
    • Karen says

      June 19, 2018 at 1:46 pm

      I would warm it for an hour or so at 300 degrees F.

      Reply
  141. Amy says

    June 11, 2018 at 8:29 am

    Can I sauté and then use slow cooker setting instead of pressure cooker? And if so for how long?

    Reply
    • Karen says

      June 12, 2018 at 1:26 pm

      Yes you can. Use the middle or highest slow cooker setting since the lowest one mimics the “keep warm” function. I would cook for about 3-5 hours.

      Reply
  142. Michelle says

    June 2, 2018 at 6:06 pm

    This is so freaking good. My husband laughed at me because I kept having “one more” helping 😂. The sauce is creamy and so flavorful and it’s easy to make. This is going in my menu rotation for sure! Thank you!

    ★★★★★

    Reply
    • Karen says

      June 4, 2018 at 4:05 pm

      I love this one as well!!

      Reply
  143. Erin says

    May 29, 2018 at 10:57 pm

    I want to try this, but I have a 3 quart instant pot. How would I adjust the recipe to that? I’m very new to instant pot.

    Reply
    • Karen says

      May 30, 2018 at 4:43 pm

      No changes, you can make this recipe as in in the 3 quart.

      Reply
  144. April says

    April 30, 2018 at 3:43 am

    Can I use frozen spinach? When would I throw it in?

    Reply
    • Karen says

      April 30, 2018 at 10:11 am

      Yes, I would run some hot water over it and ring it out a little and add it in when it says to add in the fresh spinach.

      Reply
  145. Dalon says

    April 26, 2018 at 6:40 pm

    This is awesome!!!!

    ★★★★★

    Reply
    • Karen says

      April 27, 2018 at 7:35 am

      Glad you liked it! Thanks!

      Reply
  146. Suzanne says

    April 24, 2018 at 2:09 pm

    Hi I was wondering if I could use frozen chicken breasts?

    Reply
    • Karen says

      April 24, 2018 at 3:31 pm

      You could as long as they are cut into 1/2 inch fillets. If they are a big hunk of frozen chicken you’ll have to cook longer.

      Reply
  147. Crystal says

    April 24, 2018 at 9:18 am

    Im not sure if this is a stupid question, but I have an 8 quart and Im new at this. How would I adjust the time?

    Reply
    • Karen says

      April 24, 2018 at 3:36 pm

      Same cooking time but increase chicken broth to 3/4 cup.

      Reply
  148. Cynthia says

    April 23, 2018 at 4:44 pm

    just made this tonight! It is fantastic!
    I love how fast and easy it is! Thanks for sharing!

    ★★★★★

    Reply
    • Karen says

      April 24, 2018 at 8:26 am

      You’re welcome Cynthia, glad you liked it!!!

      Reply
  149. Andreina says

    April 17, 2018 at 1:55 pm

    Ciao iao Karen, this turned out molto delicioso!👏 Having been raised by a full-blooded Italian from Italy I think this would have made my mother proud. 🙂 I like the fact that it was a lot like chicken alfredo but it’s just lighter and the spinach is a nice touch. Plus using half-and-half instead of the heavy cream is less calories without compromising the flavor. I also like the chicken fingerlings as opposed to big chunks of chicken, it was all just so good! Next time I make it I’m going to add some white wine to the broth and then bring a glass of of it to my table to enjoy, typical Italian style. LOL Thanks so much for taking the time to share such an amazing recipe your time and effort is much appreciated! ☺ P.S. Isn’t the Instant Pot just incredible?! 🏆

    ★★★★★

    Reply
    • Karen says

      April 17, 2018 at 2:26 pm

      Oh Andreina, I’m so glad you enjoyed it! My grandfather was Italian so I have some Italian blood in me as well. Thanks for taking the time to comment 🙂

      Reply
  150. Marge says

    April 16, 2018 at 7:12 pm

    Delicious! So easy…wish I had doubled the recipe!

    Reply
    • Karen says

      April 17, 2018 at 2:31 pm

      Glad you liked it Marge!

      Reply
  151. Janet says

    April 16, 2018 at 6:13 pm

    I am a little confused – do you use grated or shredded Parmesan cheese? The picture seems to look like shredded but grated is mentioned in the recipe.

    Reply
    • Karen says

      April 17, 2018 at 2:31 pm

      Either way is fine, Janet! I used shredded.

      Reply
  152. Beth says

    April 13, 2018 at 5:18 pm

    This was AMAZING! I made it with 1 cup of broth and served it over Mini Farfalle. My kids wanted seconds!

    ★★★★★

    Reply
    • Karen says

      April 14, 2018 at 8:58 pm

      Did you use more thickener since you used more chicken broth? Or was it okay as is?

      Reply
      • Melissa says

        July 12, 2018 at 5:38 pm

        How much extra liquid and thickener do you recommend to ensure there’s enough sauce for pasta too?

        Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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