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.
Get the SLOW COOKER version of the recipe here
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!
More recipes you’ll love…
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
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
- Prep Time: 15 minutes
- Cook Time: 6 minutes (plus 10 minute NPR)
- Total Time: 21 minutes
- Yield: 6 servings 1x
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
- 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
- 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.
- 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.
- 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.”
- 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.
- 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.
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
★★★★★
love that idea! Thanks Brenda!
Very good, but took a long time to make.
★★★★
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!
★★★★★
I haven’t! But that would be very tasty!
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.
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!
★★★★★
Are you making the pasta with it or just the chicken?
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?
Yes that’s correct
Easy and delicious. A keeper.
★★★★★
Thanks Jill!
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?
Hi Melissa, you will keep the liquid in the pot!
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/
Thanks for the heads up! UGH!
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)?
★★★★
Maybe stir in a teaspoon of olive oil to keep it from sticking. That should help!
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?
You are right Renee! That’s how I did it!
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.
Good tip! Thanks Renee
Hi Karen
If you use 3 huge frozen skinless chicken breast would you half them and for how long?
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
That’s fine to cook that long for full chicken breasts that aren’t sliced or pounded thin.
If I have a crockpot how I would go about making it? I’m going to have to buy an instant pot soon.
Here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/
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.
★★★★★
“and went straight to heaven” I LOVE IT!!! 😂
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 ❤️
★★★★★
So glad you liked it Denise. I do love the idea of bone in chicken. YUM!
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.
I’ll have to find cup for cup at the store. Is it in the baking aisle?
Made this dish for dinner tonight. Hubby and I loved it! Is definitely a “keeper”.
★★★★★
Glad to hear it Anita!
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?
★★★★
I agree! Delicious but chicken dry. How do we fix this?
I would cut the chicken into filets across the grain. That will help a ton!
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!
Hi Cathy, how did it go? I would have used the same amount of alfredo sauce.
I only have frozen chicken tenderloins and wanted to make this tonight? How would you adjust the cook time?
I’d keep the time the same!
Hi, I was thinking of making this chicken dish and putting over brown rice instead of pasta or potatoes. What are your thoughts?
Great idea! I love brown rice.
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!
★★★★★
That sounds delightful Ellie!
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!
★★★★★
I love the sound of this Paula!
Can. I. Cook. This. In. A. Crock. Pot
yes. here is a slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/
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?
Yes you could do that. Under pressure it’ll take about 4 minutes. Use 2 cups of water per 8 ounces of pasta.
Thanks it was delicious! Shared with all my work friends and they loved it too!
★★★★★
So glad to hear! You are a nice co-worker 😊
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!
You really could do either. I’d do half cream half milk.
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.
★★★★★
I love the idea of mushrooms 🙂
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!
★★★★★
Glad you all liked it! Even the picky one 🙂
I’m making this tomorrow and bought chicken tenders instead of breast, can I still make this and is the time different.
Thanks
Yes chicken tenders work great for this recipe. Keep everything the same.
Amazing! You know how it’s hard to like some thing you cook yourself? This was totally not the case. Loved it.
★★★★★
Yay Mollie! Thanks for sharing 🙂
This was DELICIOUS!! Thanks so much for sharing it!
★★★★★
You’re welcome Ellen!
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!
★★★★★
You’re welcome!
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!
★★★★★
So glad to hear this!
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!
Oh how fun! I’m so glad you and your bf liked it!!!
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
★★★★★
Glad you liked it Vanessa!
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?
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.
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.
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
Hi Chandra, the nutrition info does not include the pasta 🙂
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.
★★★★
Good tips and ideas for next time!
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!
★★★★★
So great! Glad it worked well for you!
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!
★★★★★
Great! Thanks for sharing your experience Susy 🙂
Does anyone know why I cant send this recipe to my google nest hub smart display?
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.
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?
Here is the version that you are thinking of Kaye! https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-bacon-chicken/
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.
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.
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?
Sure you can. Might change the flavor profile a bit but you could give it a shot!
Can this recipes be doubled or even tripled when using a 3.5 quart instant pot? Thanks!
★★★★★
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.
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!
★★★★★
How awesome! Welcome to the IP world 🙂
I was wondering if frozen chicken would work for this… Thanks!
I’m wanting to make this on the stove top. Any recommendations?
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.
Thank you for the stove top version! I think that’s exactly how I would make it too, including using corn starch slurry!
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.
★★★★★
I like all those ideas Ash!
Can I use a pre-cooked rotisserie chicken but I have shredded? If so how. Thank you.
Sure you could do that. I would only pressure cook for 2 minutes instead of 5.
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!
Capers sound like a great idea!
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.
★★★★
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 🙂
★★★★
I think you mean vampires 🧛♂️
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.
★★★★★
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!
★★★★★
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!
Yes but you’ll need to cut them up into cubes.
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.
Yes it was fresh spinach and that sounds like a great idea!
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.
★★★★★
Glad you liked it!
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?
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Sarah Stanley
I’d keep the same time or up it by 1-2 minutes. Just make sure it’s cut up a little.
Can I use frozen breasts? If so how would i adjust cooking time? Thank you
yes, if they are not huge breasts. For example frozen chicken tenders would work well.
I used frozen boneless chicken breasts- about 11/2 inches thick. Set to 10 minutes..cooked perfectly.
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!
You don’t have to brown it! I hope you get better soon!!!
Can I put fresh broccoli in instead of spinach?
Yes I bet that would be tasty.
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?
oven safe dishes will work. Just something from my cupboard.
I thought this was really good! The sauce was not too runny, not too thick. Loved the flavor!
★★★★★
So glad you enjoyed it Lena!
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?
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?
★★★★★
WINNING!!! Glad the 16 year old was happy.
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!
Perhaps just a 5 minute cooking time and then 5 minute NPR
What does NPR mean-I’m new to this kind of cooking
Read this article it is great for beginners! https://www.365daysofcrockpot.com/what-is-natural-pressure-release-and-quick-release/
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.
★★★★★
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!!
★★★★
works for me! the liquid that comes off chicken helps it come to pressure too.
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!
★★★★★
Nice to hear this! Thanks Linden.
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
★★★★★
I love the idea of sun dried tomatoes!
Do you think this would freeze well, if made in a larger quantity for freezer meals?? Looking for myself and for others.
I’d be nervous about freezing the dairy
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.
★★★★★
I absolutely love the idea of pesto or basil!!!
Can I double the recipe? Would I need to add more time? Thank you!
No more time is needed. https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
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!
Instant pot
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!
I’m so glad to hear this!!!
This was absolutely delicious! The kids loved it as well. Thank you!
★★★★★
You’re welcome!
Could I cube the chicken instead of slicing it into filets? I’m a terrible slicer. What would the cook time be??
Yes cubing would probably work just fine. I’d cut cooking time down to 4 minutes.
How did this work out with the cubed chicken?
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!
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!
I’d keep the half and half and use xantham gum in the place of flour.
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!
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.
★★★★★
Can I make this in a slow cooker, if so can everything be thrown in uncooked?
here is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/
Can you use frozen chicken breasts?
yes, if they are not huge breasts. For example frozen chicken tenders would work well.
What would the cooking time be for frozen thin sliced chicken?
I’d do the same time. Pot will just take longer to come to pressure.
Can I rate this a ten? Delicious fast and super easy.
★★★★★
I made it low carb/high fat by skipping flour used cream cheeses, heavy cream and a little xanthun gum to thicken. Really good.
Thank you. I was wandering if you can use heavy cream. What did you use for pasta.
To stay low carb, I would just make it with lots of spinach and skip the rice or noodles altogether.
I served it with zoodles.
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?
I just like both. You could totally just do one or the other though. I bet freezing would work.
Did you use low or high pressure – the recipe did not indicate.
high pressure
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.
★★★★
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.
★★★★★
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!
★★★★★
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!
Did it turn out with white wine?
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.
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… 🙂
★★★★★
I cubed the chicken and served with campanelle so it was easier for my kiddos to enjoy. They loved it!
★★★★★
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?
You can probably keep everything the same. Make your pasta on the stove instead of pot in pot. Good luck!
I’d like to try this but wonder about leaving the pastavin the pot during natural release. Doesn’t this overlook the pasta?
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.
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.”
Best thing I’ve made so far.
★★★★★
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?
It will be thicker and very delicious!
Karen so I mix the broth with everything else to make sauce
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.
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!
★★★
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.
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.
★★★★★
BACONNNNN!!!!
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!
★★★★★
1/2 cup of water does not seem like enough liquid for a 8qt IP. Shouldn’t it be a minimum of 1 cup?
I used a 6 quart pot. You can add in extra liquid if you’re using an 8 quart.
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!
★★★★★
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.
★★★★★
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.
So glad to hear Jeanne!
If you don’t have a instant pot could you use a crock pot instead?
Here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/
I have an 8qt IP. Can I cook this recipe in this size without adjustments? Thanks
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.
I have an 8qt and made it exactly as recipe stated on ingredients and it turned out perfect!
★★★★★
Our whole family loved this… even my very picky alfredo hating husband! Thank you for sharing!
★★★★★
Can you double recipe easily? Do you change the cooking time?
You can totally double the recipe! I will cut down on the cooking time by 1 to 2 minutes.
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?
Because the pot will take longer to come to pressure and therefore it will be cooking longer.
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?
Yes double all the ingredients. Keep the cooking time the same.
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.
★★★
Yes, this recipe came out very bland for me also. I think perhaps less half and half might help.
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.
Love this idea!
This recipe was fantastic. Everyone loved it and asked for more. Thank you for sharing 🙂
So good! Even my super picky toddler ate it all up!
★★★★★
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!!
Can I cook the pasta and the chicken all in the same pot?
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.
What would be a good side dish to serve with this meal
★★★★
I would serve it with roasted broccoli or squash or maybe a side salad.
This was the very first recipe I made using my Instant Pot and it was really delicious.
I will definitely make it again.
★★★★★
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
★★★★★
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!
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.
I would replace the noodles with cauiflower, could that be steamed on top of the chicken on the rack that comes with the pot?
You could try that! I bet that would taste really good 🙂
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?
★★★★★
I’m sorry to say that I’m not familiar with gluten free flour and products. Could you use cornstarch?
Use tapioca flour(starch). It will thicken.
This looks AMAZING. When you serve with potatoes do you cook them seperate or in the instant pot also?
I’ve just made them separate. But I really should experiment with making them at the same time!
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!
★★★★★
Can I use frozen chicken breast? How would that change the recipe?
You could use frozen chicken tenders. Frozen chicken breasts will be too thick and won’t cook all the way through.
Can I cut my frozen chicken breasts into thirds to make “chicken tenders”
sure
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?
Sure thing! That would work well.
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
You could do that. It would lose some of it’s creaminess and flavor but if you must 🙂
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.
★★★★★
Nice! I like your ideas for changes.
Can I make it without the pasta? If so do i need to change anything?
For sure you can make it without pasta. Don’t change anything.
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!
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!
★★★★
I have a new pot..Can I cook rice instead of noodles with this recipe?
Sure. You could put long grain white rice in a pan and use the pot in pot method. I think it would work well.
Can I use this recipe in a crockpot?
Sure, here is the crockpot version: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/
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!
★★★★★
Did you leave out the water called for for the noodles or did you add that as well with everything in the pot?
Great Recipe and my first recipe done in my new Instant Pot.
Do you happen to have the nutritional information for this great recipe?
★★★★
yes, it’s just listed at the bottom of the recipe.
Tried this recipe with a whole cut up chicken. Doubled the liquids and seasonings and it was wonderful!! My grandchildren asked for seconds
★★★★★
Nice!!
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.
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.
★★★★★
Can I use this recipe in any pressure cooker as outlined?
★★★★★
Yes, it any electric pressure cooker it should work fine.
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?
I think it would be great to freeze. Not sure how pasta would freeze but the chicken and sauce would freeze well.
If I needed to cut this recipe in half, would the cooking time change?
Nope!
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?
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.
RISE UP DAWN
Yummy! We used angel hair pasta because we like thinner noodles, but it was delicious!
★★★★★
So glad to hear you enjoyed it! Did you find the pasta to be overcooked or was it okay?
I do not have an instant pot so how would I convert this to a slow cooker? Looks delicious!
Here you go: https://www.365daysofcrockpot.com/slow-cooker-garlic-parmesan-chicken/
I made this tonight! So yummy and easy! Do you think it will freeze and reheat well maybe in the oven?
Yes I do!
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.
★★★★★
YES!!!
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?
What size pot do you have?
I have the same question. I have a 6 quart instant pot and according to the manual, 1/2 is not enough liquid.
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.
This was great! I added extra parmesan and a little garlic salt. Definitely a keeper! Trying the Salisbury Steak recipe next!
★★★★★
Glad you liked it! And I love the salisbury steak. I hope you like it too 🙂
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!
★★★★★
Nice!
Could I use chicken tenderloin instead of chicken breast milk to avoid having to cut the chicken into strips?
TOTALLY!!! Good idea 🙂
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!!
Yum cream cheese is good with anything/everything!
Thoughts on using frozen breast’s? Forgot to take them out!
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.
Decently thick, no noodles!
you should be fine. I would cook the frozen for 10-12 minutes
Did you try it with the thick frozen breasts? I’m not doing pasta and am wondering the same thing!
Or maybe use a longer-cooking pasta like rotini?
yes possibly!
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!
I think you could double the recipe with no problems.
I doubled it and cooked a few minutes longer. My family loves lots of sauce on our pasta. Turned out wonderful!
Do you remember how many more mins you cooked it for when doubling the recipe?
How much evaporated milk do you use
1 cup
That creamy sauce looks luscious!! I love all the veggies going on in there too, great way to bump up the nutrition!
Can I just cook this in the oven?
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!
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.
★★★★
Thank You. I’ve been waiting for this answer.
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
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.
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
Don’t get frustrated. Just keep trying and you’ll get the hang of it!
Did you try it? I’m curious.
This is one of the best chicken dishes I’ve had with the instant pot. Thanks!!!
So glad!
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.
ZOODLES! What a great idea! I will try that out soon.
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?
I would warm it for an hour or so at 300 degrees F.
Can I sauté and then use slow cooker setting instead of pressure cooker? And if so for how long?
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.
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!
★★★★★
I love this one as well!!
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.
No changes, you can make this recipe as in in the 3 quart.
Can I use frozen spinach? When would I throw it in?
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.
This is awesome!!!!
★★★★★
Glad you liked it! Thanks!
Hi I was wondering if I could use frozen chicken breasts?
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.
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?
Same cooking time but increase chicken broth to 3/4 cup.
just made this tonight! It is fantastic!
I love how fast and easy it is! Thanks for sharing!
★★★★★
You’re welcome Cynthia, glad you liked it!!!
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?! 🏆
★★★★★
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 🙂
Delicious! So easy…wish I had doubled the recipe!
Glad you liked it Marge!
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.
Either way is fine, Janet! I used shredded.
This was AMAZING! I made it with 1 cup of broth and served it over Mini Farfalle. My kids wanted seconds!
★★★★★
Did you use more thickener since you used more chicken broth? Or was it okay as is?
How much extra liquid and thickener do you recommend to ensure there’s enough sauce for pasta too?