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April 23, 2018

Instant Pot Parmesan Lemon Pasta

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Instant Pot Parmesan Lemon Pasta–a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it’s up to you. This dinner takes just minutes to make with your electric pressure cooker. 

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Instant Pot Parmesan Lemon Pasta--a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it's up to you. This dinner takes just minutes to make with your electric pressure cooker. 

Instant Pot Parmesan Lemon Pasta

I am totally on a lemon kick after making these soft lemon sugar cookies. With this savory lemon recipe, I just wanted to dive into this sauce and drink it! Yum. Lemon and parmesan and garlic are a winning combination! My family’s only complaint was that the recipe didn’t make enough.

Have you tried making pasta in your Instant Pot yet? I love using my Instant Pot to cook pasta. I can turn my back and not worry about the water boiling over on the stove. These fettuccine noodles came out perfect with just 3 minutes of pressure cooking time. If you want you can also use a different type of pasta, like orecchiette or cavatappi.

Pin this recipe for later!

Instant Pot Parmesan Lemon Pasta--a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it's up to you. This dinner takes just minutes to make with your electric pressure cooker. 

More Instant Pot pasta recipes you’ll love

Instant Pot Chicken Cordon Bleu Pasta

Instant Pot Cheeseburger Pasta

Instant Pot Chicken Margherita Pasta

Pin this recipe for later!

Instant Pot Parmesan Lemon Pasta--a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it's up to you. This dinner takes just minutes to make with your electric pressure cooker. 

What Pressure Cooker Did You Use?

To make Instant Pot Parmesan Lemon Pasta 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 Parmesan Lemon Pasta


★★★★★

5 from 9 reviews

  • Prep Time: 15 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 18 minutes
  • Yield: 3-4 servings 1x
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Description

A creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it’s up to you. This dinner takes just minutes to make with your electric pressure cooker. 


Ingredients

Scale
  • 1 Tbsp butter
  • 2 garlic cloves, minced
  • 3 Tbsp fresh lemon juice, divided
  • 2 cups chicken broth
  • 8 oz uncooked fettuccine noodles
  • Optional: 1 pound of chicken cut into bite-size pieces
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 3/4 cup half and half
  • 1 cup grated/shredded parmesan cheese
  • Optional: cornstarch

Instructions

  1. Turn your Instant Pot to the saute function. When the display reads HOT add in the butter. Once the butter is melted add in the garlic and saute for 30 seconds. Add in 1 Tbsp of the lemon juice. Add in the chicken broth. Break the fettuccine noodles in half and lay them in the pot. The liquid should cover them almost completely. If using chicken add in the pieces of chicken on top of the noodles and sprinkle them with 1/2 tsp salt and 1/2 tsp pepper. If not using chicken don’t add in the salt and pepper.
  2. Cover the pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes. When the timer beeps let the pot sit there for at least 5-10 minutes before moving the valve to venting. Remove the lid and stir.
  3. Add in the half and half, parmesan cheese and the 2 Tbsp of lemon juice. Salt and pepper to taste. It will be a little bit liquid-y but if you turn on the saute function the pasta will absorb the sauce. You can also thicken the sauce with a cornstarch slurry. Mix 1-2 Tbsp of cornstarch with equal parts cold water. Stir the mixture into the pot. The sauce will thicken almost instantly.
  4. Serve the noodles and enjoy!

Notes

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

You can use other types of pasta besides fettuccine. Cavatappi, orecchiette, bowties or linguine would work well.

If you don’t have half and half you can also use half milk and half cream.

  • Category: Pasta
  • Method: Instant Pot

Nutrition

  • Serving Size: 1/4 of the recipe (no chicken)
  • Calories: 376
  • Sugar: 1 g
  • Sodium: 278 mg
  • Fat: 16 g
  • Carbohydrates: 40 g
  • Protein: 18 g

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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.

Pin this recipe for later!

Instant Pot Parmesan Lemon Pasta--a creamy dreamy lemon-y sauce that envelopes fettuccine noodles. You can add chicken breast or leave it meatless, it's up to you. This dinner takes just minutes to make with your electric pressure cooker. 

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75 Comments Filed Under: All Recipes, Chicken, Instant Pot, Meatless, Pasta Tagged With: 0-2 hours, instant pot

Recommendations

Comments

  1. Susan M says

    November 29, 2022 at 6:08 pm

    This is one of my favorite quick pasta dishes. If I don’t know what to cook, I always turn to this recipe. It is so simple, and really delicious! Next time I have to double the recipe though because there is never enough left over to take in our lunches 😉

    ★★★★★

    Reply
    • Karen says

      December 2, 2022 at 1:00 pm

      No leftovers…That’s a good sign! So glad you love this recipe

      Reply
  2. Kim B. says

    April 15, 2022 at 1:42 pm

    Want to add shrimp at the end instead of cooking with chicken. Do I need to adjust broth amt to make up for lack of liquid coming from the chicken? Thanks.

    Reply
    • Karen says

      April 20, 2022 at 10:53 am

      I might add in an extra quarter cup of liquid

      Reply
  3. Chelsea says

    February 19, 2022 at 7:33 pm

    Love this recipe! Instead of chicken I sauté shrimp in butter and Italian season dressing packet and add at the pasta once done cooking. Family favorite

    ★★★★★

    Reply
    • Karen says

      February 28, 2022 at 4:50 pm

      Love that idea!

      Reply
  4. Frances Massa says

    March 26, 2021 at 2:19 pm

    Can I use vegetable broth, instead of chicken broth? I won’t be adding the chicken.

    Thanks for your help.

    Frances

    Reply
    • Karen says

      March 26, 2021 at 7:36 pm

      sure that should be fine!

      Reply
  5. Brooke says

    November 14, 2020 at 7:14 am

    If you are using gluten free or quinoa pasta for these recipes how much time would you cook it for? ( even if you haven’t used it) to prevent it from getting all mushy?

    Reply
  6. Logan says

    April 18, 2020 at 7:19 pm

    Couldn’t find fettuccine, so used spaghetti. Doubled the recipe and added peas for a pop of color. No need for the cornstarch slurry I had made. SO good…will definitely make again!

    ★★★★★

    Reply
    • Karen says

      April 18, 2020 at 9:27 pm

      Yay! Glad you liked it Logan.

      Reply
  7. Logan says

    April 18, 2020 at 8:37 am

    We have an 8-quart Duo…how much broth should I use? Can’t wait to try this!

    Reply
    • Karen says

      April 18, 2020 at 4:15 pm

      I’d keep it the same!

      Reply
  8. Kathy Steinman says

    February 8, 2020 at 8:27 am

    This is one of my all time favorite pasta recipes. I follow as directed and add cooked and deveined shrimp (that I have thawed out) when I add the half and half, etc. It always turns out great. I do add a little cornstarch to the cold half and half.
    I have also added spinach at times. I liked that.

    ★★★★★

    Reply
    • Karen says

      February 8, 2020 at 6:17 pm

      Sounds like you have it down pat! Thanks for sharing!

      Reply
  9. Anna Mach says

    January 19, 2020 at 6:37 pm

    Can I use macaroni for babies and toddlers?

    Reply
    • Karen says

      January 20, 2020 at 6:23 pm

      yep! that should work just fine 🙂

      Reply
  10. Larry says

    December 12, 2019 at 2:26 pm

    Thank you so much for this recipe. I think you have a hit here. Family really enjoyed this one. It was easy to prepare and had a wonderfully light taste.

    I made a couple of minor adjustments. Adjusted the ingredients to 2X based on other’s comments about not having enough.

    Ended up using 1 large lemon (squeezed). Provided a little over 6 Tbsp of juice. (Thoroughly enjoyed the lemony taste) Just dumped it all in.

    Also used 12 ounces of pasta instead of 16 ounces. Wish I had used a full 16 ounces. I had one box of pasta and it was a 12 ounce box. Did not thicken with cornstarch. The finished product was a little more liquid than I expected, but using a pasta ladle, we dipped it out into bowls and it was wonderful. We did add the chicken bites and pressure cooked for 4 minutes.

    ★★★★★

    Reply
    • Karen says

      December 14, 2019 at 4:39 pm

      Thanks for sharing your experience Larry!

      Reply
  11. Brad says

    September 24, 2019 at 12:56 pm

    I made this with gluten free fettuccine noodles. I halved the rest time to five minutes. The noodles were cooked probably and not mushy. But sometimes gluten free noodles can clump together when cooking. Which happened this time. Also I’d recommend putting in the entire 12oz box rather than the amount suggested. There was way to much liquid. Very soupy even after adding corn starch. I think the next time it would be better using the Penne Gluten Free pasta. Overall great flavor and super easy. Thanks!

    Reply
    • Karen says

      September 25, 2019 at 11:15 am

      Thanks for sharing. I get a lot of questions about gluten free pasta and I never know the answers because I don’t use it. This will be helpful to others.

      Reply
  12. Sara H says

    September 16, 2019 at 11:24 am

    What adjustments would you suggest if using Gluten-Free pasta?

    Reply
    • Karen says

      September 17, 2019 at 1:16 pm

      I haven’t tried it myself but I asked my community and here is what some comments were:
      -I primarily use GF pasta. I have noted that the rule of ‘take the cooking time indicated on the box and cut in half” rule, seems to be off by about 1 minute. Some say, to cook LESS one minute, but I have found it needs to cook at least one minute MORE, and my friend even feels it could cook TWO more. I hope this helps. To satisfy both of us, I cooked it ONE more minute and did a NPR of ONE minute. LOL

      -I use Catelli when I use GF and found the cut package time in half is perfect. It may depend on the brand of pasta but that’s what works for me with Catelli.

      -I cut time in half . When I did it the first time I made the mistake and cooked for the full time and ended up with a giant pot of mush

      -I use Barilla GF pretty regular. The penne and elbows both hold up well in recipes – not rotini. I do use whatever time the IP recipe calls for and add 1-2 min of natural release. I am at altitude so the extra time is likely only my altitude and not the gf.

      Reply
      • Sara H says

        September 17, 2019 at 2:58 pm

        Thank you so much!

        Reply
  13. Sharon says

    July 30, 2019 at 6:35 pm

    This was excellent. Cooked the fettuccini for 5 minutes (vs. 3), and it was just right. Also added some diced carrots on top of the chicken. I also added the zest of the lemon along with the remaining lemon juice, 1/2 and 1/2 and parmesan cheese. I criss crossed the fettucine and had no problems with it clumping. Used less 1/2 and 1/2 to save calories and to make it less liquidy. Topped it with hot pepper flakes. There were no leftovers tonight.

    ★★★★★

    Reply
    • Karen says

      August 1, 2019 at 12:54 pm

      I love lemon zest! It adds so much flavor 🙂

      Reply
  14. Brian says

    July 1, 2019 at 1:55 pm

    About to try this out. Do we cook the chicken first I assume?

    Reply
    • Karen says

      July 1, 2019 at 7:50 pm

      no it’s uncooked

      Reply
  15. KRis says

    April 10, 2019 at 3:37 pm

    I don’t have half and half or heavy cream?!

    Reply
    • Karen says

      April 10, 2019 at 3:49 pm

      Use milk or evaporated milk.

      Reply
      • Kris says

        April 10, 2019 at 4:58 pm

        It was great. My husband said to make enough for the week.

        Reply
        • Karen says

          April 15, 2019 at 11:45 am

          Nice! So glad to hear!

          Reply
  16. AmyLynn says

    April 8, 2019 at 7:57 pm

    I can’t wait to try this! I am wondering if you could use rice instead of pasta?

    Reply
    • Karen says

      April 9, 2019 at 8:01 am

      I bet you could. What type of rice will you be using? Time and water amounts will vary with different types of rice.

      Reply
      • AmyLynn says

        April 9, 2019 at 10:43 am

        A long grain white rice or basmati are my usual go to.

        Reply
        • Karen says

          April 9, 2019 at 2:31 pm

          So with long grain white rice I would put 1 cup rice and 1.5 cups of broth. (instead of the pasta and broth mentioned in the recipe above). Cook for 3 minutes with a 10 minute pressure release.

          Reply
  17. Betty says

    April 8, 2019 at 7:21 pm

    One more time, you hit it out of the park! Usually 2 out 3 kids like something, but this time it was a big thumbs up from all three!
    Only problem was that we didn’t have enough for them to all have seconds. Could you possibly give instructions and amounts for enough to serve 6-8?
    Or can I just double this with no adjustments?

    ★★★★★

    Reply
    • Karen says

      April 9, 2019 at 7:59 am

      I would use 3 and 3/4 cups of broth and double everything else. Same cooking time. So glad you liked it!

      Reply
  18. Gail Lawrie says

    April 7, 2019 at 8:22 am

    Every one of your recipes are a big hit for me!!!! Trying this one out tonight.
    Thank you, thank you! I love cooking again!

    Reply
    • Karen says

      April 8, 2019 at 3:05 pm

      YAY!!!! Goal accomplished.

      Reply
  19. Cinde says

    February 3, 2019 at 8:22 am

    I’ve made this twice now, my whole family loves it. I add in capers at the end – soooo good!

    ★★★★★

    Reply
    • Karen says

      February 4, 2019 at 4:09 pm

      YASSS on the capers!

      Reply
  20. Michele says

    January 23, 2019 at 9:04 pm

    Is the chicken supposed to be cooked already or raw?

    Reply
    • Karen says

      January 24, 2019 at 12:41 pm

      raw

      Reply
  21. Kaile says

    October 24, 2018 at 6:51 pm

    Made this tonight for my family.. absolutely delicious! This is the first time I’ve come across your site and I’ll definitely be back for more. I added asparagus into the instant pot and cooked with it. YUMMY!

    ★★★★★

    Reply
    • Karen says

      October 24, 2018 at 8:49 pm

      So glad you found my site! Make sure to subscribe to my emails for all the new recipes: http://madmimi.com/signups/200311/join

      Reply
  22. Michelle says

    June 3, 2018 at 5:07 pm

    What is the green herb garnish in the photo? Parsley? I didn’t see it in the ingredient list.

    Reply
    • Karen says

      June 4, 2018 at 3:59 pm

      Yes, it was just some dried parsley that I sprinkled on.

      Reply
  23. Northwind mom says

    May 14, 2018 at 7:01 am

    Don’t the noodles stick to the bottom of the pot?

    Reply
    • Karen says

      May 14, 2018 at 9:30 am

      They didn’t for me!

      Reply
  24. Sydna M. says

    April 30, 2018 at 4:27 pm

    How would you adjust for the frozen shrimp from Costco? I completely forgot to take out any protein for this. I’ve got artichokes, which would be great but I’d love to have a protein.

    Reply
    • Karen says

      May 1, 2018 at 1:32 pm

      Shrimp cooks very fast even if it is frozen. I would put it in a foil packet and place it on top of the noodles. I bet it would cook at the same rate as the noodles if in foil.

      Reply
  25. Kieran says

    April 29, 2018 at 9:48 am

    Loved this. Served with fresh asparagus for meatless Monday. Flavor was great.

    Leftovers reheated well for lunch the next day.

    Reply
    • Karen says

      April 30, 2018 at 10:32 am

      Asparagus sounds like a perfect pairing with this pasta!

      Reply
  26. Dana says

    April 27, 2018 at 12:46 am

    Any suggestions on doubling the recipe? If I double the amount of pasta, I don’t necessarily double the liquid correct?
    Thank you

    Reply
    • Karen says

      April 27, 2018 at 7:35 am

      Good question. I am not 100% sure on the answer but I would go with 3 1/2 cups of water instead of doubling it to 4.

      Reply
      • Michele says

        May 21, 2018 at 8:19 pm

        This was a hot with my family. I’m interested in doubling the recipe as well. Would the cooking time change?

        Reply
        • Karen says

          May 22, 2018 at 10:48 am

          I’m glad they liked it! I would keep the cooking time the same.

          Reply
  27. Linda says

    April 26, 2018 at 6:26 pm

    The fettuccine was not cooked after 3 minutes and 10 minutes of release. Did I do something wrong? I have the Instant Pot Duo.

    Reply
    • Karen says

      April 27, 2018 at 7:36 am

      hmmm, maybe try cooking for 4 minutes instead next time.

      Reply
  28. Linda says

    April 24, 2018 at 5:10 pm

    I just made this and it is SO good! I added about 12 oz. chicken thigh meat. This has a wonderful texture and flavor. Better than any mac and cheese I’ve had!! Every one of your recipes I’ve tried has been a hit! Thank you for sharing such good food!!

    Reply
    • Karen says

      April 25, 2018 at 10:10 am

      Hi Linda, thanks for the nice comment! I am so glad you liked it. I love chicken thigh meat yum yum! That sounds great.

      Reply
  29. Bernadette says

    April 24, 2018 at 7:07 am

    What if I don’t have an Instant Pot?

    Reply
    • Karen says

      April 24, 2018 at 8:22 am

      You could possibly make this on the stove top.

      Reply
  30. Nancy says

    April 23, 2018 at 7:01 pm

    PLEASE give this recipe for a slow cooker. Looks delicious but I do not have an instant pot.

    Reply
    • Karen says

      April 24, 2018 at 8:24 am

      I don’t think this would be a good recipe for the slow cooker. I will work on a stove top version.

      Reply
  31. Fran Lane says

    April 23, 2018 at 5:50 pm

    I do not have an electric pressure cooker, but I do have a pressure cooker. Can you help me with this recipe (and others) using it?

    Reply
    • Karen says

      April 24, 2018 at 8:25 am

      So you have a stove top pressure cooker?

      Reply
  32. jojo says

    April 23, 2018 at 12:43 pm

    Does the chicken pieces need to be precooked before adding to the top of the noodles?

    Reply
    • Karen says

      April 23, 2018 at 1:04 pm

      No they don’t. I used raw chicken.

      Reply
      • jojo says

        April 23, 2018 at 3:14 pm

        Thank you!

        Reply
      • jojo says

        April 24, 2018 at 2:10 pm

        I had to come back and let you know that we loved this recipe. It is delicious. Loved the lemony flavor….

        Reply
        • Karen says

          April 24, 2018 at 3:29 pm

          YES!

          Reply
          • Kelly says

            September 25, 2018 at 6:33 pm

            Hi there, just curious, was 3 mins long enough to cook the chicken thoroughly? Or do you need to increase the cook time if adding chicken?

          • Karen says

            September 26, 2018 at 2:09 pm

            Hi Kelly, As long as the chicken is cut into bite size pieces it should cook just fine!

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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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