If you’re looking for a pasta dish that is rich, creamy, comforting, and completely irresistible, then look no further than Instant Pot Marry Me Chicken Pasta. This recipe combines tender chicken, sun-dried tomatoes, Parmesan, garlic, and pasta, all cooked together in the Instant Pot for a quick and fuss-free meal.
The dish is said to be so delicious that it could win someone’s heart after just one bite—hence the playful name “Marry Me Chicken.” Whether or not it leads to a proposal, one thing is certain: this pasta will keep everyone coming back for seconds.
In this guide, we’ll dive deep into everything you need to know about this dish, including its origins, why it works so well, step-by-step instructions, pro tips, serving suggestions, storage hacks, and variations to customize it to your taste.
Why This Recipe Works
Quick and Convenient
The Instant Pot does all the heavy lifting, cooking chicken and pasta at the same time in less than 30 minutes.
Rich and Creamy Sauce
A luxurious blend of Parmesan cheese, garlic, sun-dried tomatoes, and heavy cream creates a velvety sauce that clings perfectly to pasta.
One-Pot Meal
No need to juggle multiple pans—everything cooks in one pot, saving time and reducing cleanup.
Customizable
From switching the pasta shape to adding vegetables, you can adapt this recipe to your family’s preferences.
Crowd-Pleasing
Perfect for busy weeknights, family dinners, or even romantic occasions, this dish is always a hit.
Essential Tools You’ll Need
- Instant Pot (6 or 8 quart) – Ensures fast, even cooking.
- Wooden spoon or silicone spatula – Gentle on the pot liner.
- Measuring cups and spoons – For precise ingredient amounts.
- Sharp knife and cutting board – To prep chicken and vegetables.
- Grater – For fresh Parmesan, which melts better than pre-shredded.
Ingredients Breakdown
Here’s what you’ll need to make Instant Pot Marry Me Chicken Pasta:
For the Base
- 1 tbsp olive oil – Adds flavor and helps brown the chicken.
- 1 ½ lbs boneless, skinless chicken breast or thighs, diced into 1-inch cubes – Thighs add extra juiciness, but breasts work fine.
- 2 cloves garlic, minced – Brings depth and aroma.
- 4 cups low-sodium chicken broth – Provides liquid for pressure cooking and builds the base of the sauce.
- 16 oz penne pasta (uncooked) – Penne holds the sauce well, but other short pastas work too.
Seasonings
- 1 tbsp Italian seasoning – Classic herb blend (oregano, basil, thyme, rosemary).
- ½ tsp paprika – Adds warmth and a subtle smoky note.
- ¼ tsp black pepper – Balances the creaminess.
- Salt to taste – Adjust after cooking, since broth and Parmesan add saltiness.
Creamy Sauce Ingredients
- 1 cup freshly grated Parmesan cheese – Creates richness; always grate fresh for smooth melting.
- ½ cup heavy cream (room temperature) – Gives the sauce its creamy body.
Flavor Boosters & Garnish
- 1 cup sun-dried tomatoes, chopped – Sweet-tangy pops of flavor that balance the cream.
- 1 cup fresh spinach – Adds freshness and color.
- Fresh basil (optional) – For garnish and aroma.
Step-by-Step Instructions
1. Sauté the Chicken
- Turn on the Instant Pot and set it to Sauté mode.
- Add olive oil, then toss in the chicken pieces.
- Cook for 2–3 minutes until lightly browned. The chicken doesn’t need to cook fully—it will finish under pressure.
2. Add Garlic
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Be careful not to burn it.
3. Deglaze the Pot
- Pour in ½ cup chicken broth and scrape the bottom of the pot with a wooden spoon.
- This step prevents the dreaded Burn Notice.
4. Add Pasta and Seasonings
- Pour in the rest of the chicken broth.
- Add the pasta on top (do not stir).
- Sprinkle with Italian seasoning, paprika, and black pepper.
5. Pressure Cook
- Lock the lid, set valve to Sealing, and cook on High Pressure for 4 minutes.
- The Instant Pot will take about 8–10 minutes to build pressure before the timer starts.
6. Quick Release
- Once the timer ends, carefully quick release the steam by turning the valve to Venting.
- Open the lid when pressure has fully released.
7. Make It Creamy
- Stir in the Parmesan cheese until it melts smoothly.
- Gradually add the heavy cream, stirring constantly.
8. Add the Final Touches
- Stir in sun-dried tomatoes and fresh spinach until just wilted.
- Garnish with fresh basil and extra Parmesan if desired.
9. Serve Warm
- Plate immediately and serve with bread, salad, or roasted veggies.
Pro Tips for Perfect Results
- Don’t stir pasta before pressure cooking – prevents sticking.
- Use room-temperature cream – avoids curdling.
- Freshly grated Parmesan only – pre-shredded contains anti-caking agents that prevent smooth melting.
- Rest before serving – let pasta sit for 2–3 minutes to thicken the sauce naturally.
- Uniform chicken pieces – ensures even cooking.
Common Mistakes & Fixes
- Burn Notice on Instant Pot
- Cause: Failing to deglaze after sautéing chicken.
- Fix: Always scrape browned bits with broth before pressure cooking.
- Sauce Too Thin
- Cause: Not enough resting time or not enough Parmesan.
- Fix: Let pasta sit for a few minutes or add extra Parmesan.
- Overcooked Chicken
- Cause: Using very lean chicken breast or cutting too small.
- Fix: Use thighs for juiciness, and cut into 1-inch cubes.
- Curdled Cream
- Cause: Adding cold cream into hot pasta.
- Fix: Warm cream to room temp before adding.
Variations
- Spicy Kick: Add red pepper flakes or a splash of hot sauce.
- Mushroom Lover’s Twist: Sauté sliced mushrooms with the chicken.
- Low-Carb Option: Swap pasta with zucchini noodles (cook separately and stir in at the end).
- Dairy-Free: Use coconut cream and vegan Parmesan.
- Protein Boost: Add bacon, pancetta, or even shrimp.
Serving Suggestions
Pair this creamy pasta with lighter, fresh sides:
- Garlic Bread – For scooping up sauce.
- Caesar Salad – Crisp and refreshing.
- Caprese Salad – Tomato, mozzarella, basil, and balsamic drizzle.
- Roasted Veggies – Zucchini, asparagus, or bell peppers.
- Bruschetta – Toasted bread with tomato and basil topping.
Storage & Reheating
- Refrigerator: Store in airtight containers up to 3 days.
- Freezer: Store up to 2 months (though cream sauces may separate slightly).
Reheating
- Microwave: Heat in 30-second intervals, stirring each time.
- Stovetop: Reheat gently over low heat with a splash of broth or cream.
- Instant Pot: Use “Sauté” mode, stirring until warmed through.
FAQs
Q: Can I use frozen chicken?
Yes, but increase cook time to 8–10 minutes and cut chicken into smaller pieces.
Q: Can I make it gluten-free?
Yes, substitute with a sturdy gluten-free pasta (like chickpea or lentil). Adjust cooking time if needed.
Q: Can I double this recipe?
Yes, but use an 8-quart Instant Pot to prevent overflow.
Q: Can I skip the sun-dried tomatoes?
Yes, but they add sweetness and depth. You can swap with roasted red peppers.
Q: What pasta works best?
Penne is ideal, but rotini, rigatoni, or shells also work.
Nutritional Profile (Per Serving, Approx.)
- Calories: 520
- Protein: 35g
- Carbohydrates: 45g
- Fat: 22g
- Fiber: 4g
(Values vary depending on ingredients used.)
Final Thoughts
Instant Pot Marry Me Chicken Pasta is the kind of recipe that turns a simple weeknight dinner into something unforgettable. With its creamy sauce, tender chicken, and bold flavors from Parmesan and sun-dried tomatoes, it’s the perfect balance of comfort and elegance.
