Instant Pot Perfected Parmesan Garlic Pasta—creamy garlic parmesan sauce and fettuccine noodles with Italian sausage and spinach.
Instant Pot Perfected Parmesan Garlic Pasta
A few days a week my daughter goes straight from school to work and doesn’t get off until 8 pm. Understandably when she gets home she is starving! She is a huge fan of pasta (and carbs in general). I made this fettuccine recipe for her and she was so happy when she got home. The rest of us scarfed our portions down a couple hours earlier and all agreed it was a 5 star dinner.
The key to not having the pasta stick together in this recipe (which sometimes fettuccine and linguine do in the IP) is to criss-cross the pasta (see the step-by-step photos below the recipe card). Another key is to dump a bunch of spinach on top of the pasta. The spinach keeps the pasta that hasn’t been submerged in the broth moist. You can also dump mushrooms on top of the pasta for the same effect.
Substitution ideas:
Italian sausage: I used mild Italian ground sausage. Another idea is to use Italian sausage links that have been browned. You can use smoked sausage that has been sliced up. If you’d like to use chicken you can also do that. Cut up the chicken into bite size pieces. No need to pre-cook the chicken. The small pieces will cook quickly. Chicken won’t have as much flavor and you’ll probably want to add some seasonings to give it some oomph.
Spinach: I used bagged spinach but you can also use frozen spinach. You won’t need to fill the pot to the top with frozen spinach as it is compacted down a bit.
Mushrooms: I didn’t add mushrooms to my dish but I think they would be super tasty. Add 8 oz of sliced mushrooms on top of the pasta before you add in the spinach.
Heavy Cream: Another choice would be to use half and half or evaporated milk.
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Instant Pot Garlic Chicken Alfredo Pasta
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Instant Pot Alfredo Sausage Pasta
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Instant Pot Perfected Parmesan Garlic Pasta
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 5-10 minute NPR)
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Creamy garlic parmesan sauce and fettuccine noodles with Italian sausage and spinach
Ingredients
- 1 pound Italian sausage
- 1 Tbsp minced garlic
- 3 ½ cups chicken broth
- 12 oz uncooked fettuccine noodles
- 4–6 cups fresh spinach
- 1 cup shredded parmesan cheese
- ½ cup heavy cream
- Salt and pepper
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Brown for about 5 minutes. Drain excess grease. Add in the garlic and sauté for 30 seconds. Turn off Instant Pot.
- Add in 2 cups of the broth and scrape bottom of Instant Pot so that nothing is sticking.
- Break the fettuccine noodles in half and lay them on top of the sausage in a criss cross pattern.
- Pour remaining 1 ½ cups of broth over the top of the noodles. Press to submerge as much as possible. Not all noodles will be covered.
- Add enough spinach to fill the Instant Pot to close to the top. (It will seem like a lot but it shrinks down to almost nothing.)
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the cream and the parmesan cheese well.
- Salt and pepper to taste, plate and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this recipe in your 8 quart pot with no changes. For the 3 quart Instant Pot half all the ingredients and keep the cooking time the same.
- Category: Pasta
- Method: Instant Pot
*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.
OMG!!!!! This is so scrumptious. Just smelling it cooking made me salivate! Got an excellent rating from hubby too. I will make this often. Look forward to leftovers tonight! Thank you, Karen, for a real winner!
★★★★★
You are welcome Debbie! Glad you all liked it!
What to try this with mushrooms. Assuming you would add those in with the spinach? I love your recipes & they are always a big hit at our house. Thanks
yes that’s what I would do!
Awesome, thanks!! I will let you know how it turns out.
I’m 82 years old going on 50 and I bought an instant pot several months ago and have been afraid to try it, so till I do learn to use it would u add directions on how to slow cook ur recipes along with the recipe for instant pot? Or even oven cooked.
Thanks so much,
Joan
Hi Joan! You can do it! Watch this video: https://youtu.be/EJd6dC5d62U
If there is a good way to do the recipes in the slow cooker I do include the instructions but with this one it’s just not a good fit for the slow cooker. Sorry!
This recipe was easy and so delicious! I used Italian seasoned ground turkey and 2% milk to bring down the points for the WW program. The sauce was thin but the flavor was still amazing. I thought the kids might not want to eat this because of the spinach but they loved it. Thank you for another great recipe!
★★★★★
Hooray! good idea on the turkey and milk!
Made this recipe last night, cut it in half and used 3quart
Instant Pot, was very good, still made a lot, will definitely make again. Thank you for all of the great recipes!!!
Thanks Ginny! I’m so pleased you enjoyed it.
Hi, is there something I can add instead of heavy cream or is there a way to make my own.
Also just ordered your insta pot cookbook can’t wait.
Thanks
you could use a half cup of evaporated milk, half and half or whole milk would be fine.
Can this recipe be doubled for a larger party? I wasn’t sure if doubling would prevent the pasta from cooking well.
Thanks!
Yes you can double. Keep the same cooking time.
If there were a single dish to make someone dip into the world of pressure cooking, this would be it! I made this last night, and it was sensational. Browning/draining Italian sausage is something I’ve done for a lifetime, but what the Instant Pot does to it for the final cooking is magic….such tender meat, and what a huge amount of flavor from the garlic and parmesan. Thank you is not enough for sharing this Karen….but I guess it’s all I can do.
★★★★★
Thank you is definitely enough!!!! You’re welcome 😊
I’m a new instant pot user and this was my second try (First was Burrito Bowls and it turned out great!). Pasta turned out perfect! I had read about putting a little baking soda in with meat to brown it, and that’s worked for me–I definitely like the looks of the meat better. My pot has been sitting on my counter for a month–I almost took it back. Now I’m 2 for 2 and so glad I found your web site! Thanks!
p.s. It would be nice if you web site let me “save” a recipe without going to a social media site? 🙂
★★★★★
I’m so glad to hear you found my site. Keep up the good work! Soon you’ll be an IP pro. I’ll look into a way to save the recipes.
You can create a folder on your computer and save it there. I’ve got about 200 recipes in my folder just waiting to be tried.
I have an app called Recipe Gallery. Very inexpensive. I think it was around maybe three dollars. I really love it and especially the way it lets you save recipes directly to it that you find online. Also the fact that it’s really easy to share your recipes with friends. It’s linked to my phone too so when I’m in the grocery store and think of something I can go right to the recipe and get what I need for it! Win! And a major bonus is if you have any problems you can email your questions and they have always responded usually the same day.
OMG !I made this last night. It was so delicious that we are eating the leftovers tonight!
This recipe is a keeper. Can leftovers be frozen the next time?
yes they can! happy you enjoyed this meal!
I am making this next. I have made 3 of your delicious recipes that add spinach after cooking. This one cooks it. How does it change the taste and texture of the spinach?
I eat pitifully little salad. And never baby spinach. Since finding your recipes I am eating it almost daily. I feel so virtuous! It is so good in your pasta recipes. Your site is the bomb.
haha! I’m glad you’re getting in your greens! The spinach is about the same. Just really cooks down and wilted.
This looks so good. I’ve made your Parmesan lemon pasta at least 3 times last month, once with shrimp. I am so looking forward to making this next. Thank you.
I love the lemon pasta! I think you’ll like this too!
Wonderful and simple recipe!
Used 16oz fettuccine, fresh spinach, fresh portablla mushrooms, mild italian sausage.
Delicious! Thank you!
★★★★★
Thanks Sarah! I’m very happy you liked it! 😊
A very easy and quick dinner. I used a spicy breakfast sausage to give it a little kick and then a 10 oz package of baby spinach. After cooking, I let it thicken just a bit before plating. Served with a couple slices of garlic bread and a salad with a homemade olive oil and red vinegar dressing.
★★★★★
The spicy sausage sounds great!!
I have to say, you really hit it out of the park with this one!!! Beyond delicious! I used bulk Italian sausage links from Costco and my bulk raw spinach. The only change- I used a full package of fettuccine as I too am frustrated by the 12 oz quantities;) I increased the broth by 1/2 cup to accommodate and it was perfection!!
★★★★★
Glad you liked it and figured out how to make it with 16 oz!
This looks good and I have had nice results from your other recipes, thanks!
Why is it in this recipe and others that it calls for 12oz of pasta vs 16oz which is how pasta is packaged?
I find this frustrating!
Thanks again!
You could use 16 oz of pasta and increase liquid by 1 cup.
Can you make this with chicken instead of sausage?
If you’d like to use chicken you can also do that. Cut up the chicken into bite size pieces. No need to pre-cook the chicken. The small pieces will cook quickly. Chicken won’t have as much flavor and you’ll probably want to add some seasonings to give it some oomph.
Can the spinach be omitted or is it integral to keeping the pasta from clumping together? Thank you, Karen, for all your wonderful recipes!
I think it can be omitted. You may have some pieces of pasta that don’t get completely done. Let me know how it goes!
Would you make any changes to the time or liquid if leaving the meat out of this recipe?
no changes! should be great
I am very new to Instant Pot cooking but I love your website. I especially love this recipe but when I am craving pasta I use Carba-Nada pasta. The normal cook time for Carba-Nada is 3 minutes in boiling water. How do you think the time should be adjusted ? Thanks !
I bet you could do a zero minute pressure cooking time: https://www.365daysofcrockpot.com/zero-minute-pressure-cooking-time/
A perfect plan in the making . I’ll give it a try ! Thank you.
In the video, it looks like you used chicken base, is that correct? I love using chicken base!
yes that’s what I used!
Ok great, I wasn’t sure if you had to mix the chicken base and water before pouring, but it doesn’t look like you did. Thanks!
I never do!
Holy moly this sounds and looks delicious!
★★★★★
It’s really good!!