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Bowl of creamy chicken pasta on a striped cloth with sun dried tomatoes, parmesan and pressure cooker in the background

Pressure Cooker Creamy Chicken Pasta

This creamy chicken pasta is ultimate comfort food. With just a few simple ingredients and a pressure cooker or instant pot you can have a filling dinner on the table even on the busiest of weeknights!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 871kcal


  • 4 Boneless Skinless Chicken Thighs
  • 1 tablespoon Olive Oil
  • 1 teaspoon Smoked Paprika
  • Salt and Pepper
  • 2 tablespoon Butter
  • 1 Onion chopped
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 500 ml Chicken Stock
  • 250 ml Milk
  • 400 g Pasta
  • 170 g Cream Cheese
  • 100 g Parmesan Cheese grated
  • 200 g Sun Dried Tomatoes chopped


  • Set your pressure cooker to the saute setting. Add the olive oil. Sprinkle the chicken thighs with the smoked paprika and salt and pepper to taste. Fry in the hot oil for a couple of minutes on each side. Remove and set aside (they'll finish cooking through when you put them back in the pressure cooker).
  • With the pressure cooker still on saute setting add the butter and onion and fry the onion for a few minutes until softened. Add the garlic powder, oregano, stock, milk and pasta. Return the chicken thighs to the pot. Cook on high pressure for 5 minutes.
  • Release the pressure and remove the lid. Remove the chicken and set on a board. Add the cream cheese and parmesan and stir until melted. Stir in the sun dried tomatoes. Cut up the chicken and return to the pot. Give everything a final mix and serve topped with sliced basil leaves and extra parmesan.



Calories: 871kcal | Carbohydrates: 115g | Protein: 50g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 162mg | Sodium: 576mg | Potassium: 2551mg | Fiber: 10g | Sugar: 29g | Vitamin A: 1345IU | Vitamin C: 21.9mg | Calcium: 217mg | Iron: 7.4mg