Instant Pot Chicken Parmesan Pasta

instant pot chicken parmesan pasta

This Instant Pot chicken parmesan pasta recipe is an easy go-to weeknight dinner. All the flavors of classic chicken parmesan made into a one pot, comforting meal. 

instant pot chicken parmesan pasta

Commute, homework, basket ball, guitar lessons… Instant pot chicken pasta recipes are such a life saver on week nights. 

I love my Instant pot so much, that I have 2 different sizes and use it at least 5 days in a week. Click here for more Instant pot recipes. 

This is an easy instant pot chicken parmesan recipe with the addition of pasta. A meal that is often requested by the kiddos and has become a reader favorite.  

Chicken parmesan is such a classic dish with breaded chicken cutlets topped with tomato sauce, mozzarella and parmesan cheeses. Juicy chicken with a crisp coating and the tomato sauce plus warm melted cheese…..D-E-L-I-S-H. It is fabulous as is for dinner with some veggies and garlic bread or also great made into sandwiches as well. I love to enjoy this classic in restaurants or make it over the weekends. Whereas, weekdays calls for easy, quick meals. Enter this instant pot chicken parm!

Instant pot chicken and pasta recipes are so wonderful that I tend to make many variations. Like this Instant pot chicken fettuccine alfredo

(Also, I’m totally in the process of creating another chicken parmesan instant pot without pasta the can be made into delicious sandwiches).

Why are you going to love this Instant pot chicken pasta recipe ?

  • All good things here. Pasta. Chicken. Tomato sauce. Cheese. How can you go wrong? 
  • One pot to clean <— my favorite:) 
  • Chicken is melt-in-your-mouth tender. 
  • Uses jarred pasta sauce ( I used Prego ) 
  • All pantry ingredients + chicken 
  • Kid-friendly
  • Tastes amazing

Check out more Instant Pot recipes 

instant pot chicken parmesan pasta

How to make Instant pot chicken parmesan pasta?

  1. Heat Instant pot to saute.
  2. Saute onion, garlic and chicken in olive oil.
  3. Cook with pasta, sauce, water and seasonings.
  4. Finish with cheese.How easy is that?

If you are looking for a vegetarian, healthier Instant pot pasta recipe, then check out Instant Pot No-Cream Pasta with Tomato Cream Sauce 

Or these easy, peasy Healthyish Baked Chicken Meatballs <— can be served in so many, many ways.

Or these lip-smacking Instant Pot BBQ Pulled Chicken Sandwiches <— SOOOO good.

Or this hugely popular Instant Pot Chicken Fried Rice <— Another one pot winner!

Click here  for more chicken recipes

instant pot chicken parmesan pasta

You will also love this Baked Chicken Burger with Sneaky Veggies <— I’m all about sneaky:)

I tend to often use penne pasta since my children have somehow loved this shape since their young age. Maybe it’s easy to eat with a fork. Instant pot chicken penne pasta is so wonderful because penne works well in all Instant pots, even the 3-quart one (I tend to struggle with longer pastas like fettuccine/ spaghetti at times) 

4.14 from 68 votes

Instant Pot Chicken Parmesan Pasta

This Instant Pot chicken parmesan pasta recipe is an easy go-to weeknight dinner. All the flavors of classic chicken parmesan made into a one pot, comforting meal.   

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 3
Author Maria Doss


  • 2-3 boneless, skinless chicken thighs, cut into bite sized chunks
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 and 1/4 cups marinara sauce, I used Prego
  • 1 cup water, refer notes
  • 8 ounces penne pasta
  • 1/2 teaspoon Italian seasoning
  • 1/2 to 3/4 teaspooon salt, refer notes
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated mozzarella cheese
  • 3 tablespoons grated parmesan cheese
  • chopped parsley or basil, to garnish (optional)


  1. Set Instant pot to saute setting. When hot, add olive oil and then chopped onion and garlic. Cook, stirring frequently for 1 minute. Add chicken pieces and cook, stirring frequently for 2 minutes. 

  2. Press cancel and then add marinara sauce, water, pasta, Italian seasoning, salt and ground pepper. Stir well. Close and lock lid (making sure that valve is set to sealing). Select manual setting (or pressure cooker) for 7 minutes. 

  3. After 7 minutes, let Instant pot in the warm mode for 10 minutes.  Turn valve to venting to release pressure. Open lid, sprinkle both cheeses, close lid and let cheese melt for one minute. 

  4. Open Instant pot, stir to mix in melted cheese and serve hot with chopped parsley or basil. 

Recipe Notes

If you'd like your pasta al dente then use only 3/4 cup water. 

Salt depends on the type of marinara sauce used and your taste preference. I used Prego (tomato, basil , garlic) sauce and used 3/4 teaspoon salt. 


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  1. I love when I have a yummy dinner on the table in the least possible amount of time..I love it more when I have less dishes to was :). Bookmarking this amazing recipe for those days Maria!! The Pasta looks too good!

  2. I don’t have an instant pot but I do have a crockpot.
    Would this still turn out okay with the crockpot?

    1. I have no experience with a crockpot, so I’m very sorry that I can’t be of much help to you.
      However, if you are interested in making it on the stovetop then here is the method that you can adopt – Choose a pan with a tight fitting lid – Proceed step 1 in the pan. then add 8 oz pasta + 1 1/4 cup marinara sauce + 1 1/2 cup water + other seasonings in step2. Bring to a boil and reduce to a simmer. Cover and cook over medium-high heat for 10-15 minutes, until pasta is cooked to your liking. Stir in cheese to finish. Hope it helps:)

  3. How would you change this if you wanted to increase the number of servings? I would like to use 12.5 oz of pasta and ~2 pounds of chicken.

    1. Here are the measurements for 12 ounces of penne –
      4-5 boneless skinless chicken thighs
      4 tablespoons olive oil
      3/4 cup chopped onion
      3 garlic cloves, minced
      2 cups marinara sauce
      1 cup to 1 1/2 cups water (1 cup for al dente)
      12 ounces penne pasta
      3/4 teaspoon Italian seasoning
      3/4 to 1 teaspoon salt
      1/4 to 1/2 teaspoon ground black pepper
      3/4 cups grated mozzarella cheese
      slightly heaped 1/4 cup grated parmesan cheese
      Proceed with the same instructions
      Hope it helps:)

      1. I made this with the increased measurements. It turned out very good, but I would use the entire bottle of Marinara (24 oz) next time, also I did use the 1 1/2 cups water, but the pasta was al dente and I like it more tender so next time I will increase the water by 1/4 cup. Also I had chicken tenders. I used 8 (I think), maybe this was more meat than 4-5 thighs, that may be why I needed more marinara sauce. Over all, a great recipe, thank you!

  4. Quick and tasty little dish worked out very well – I used spelt pasta and tomato pasata just added extra garlic and oinion to flavour up.

    Also had no parma cheese so went the stretchy option of mozzarella.

        1. Though it is convenient to cook chicken in an Instant pot from a frozen stage, my guess would be that it might not work when working with pasta. Since, the cooking time of frozen chicken and pasta will vary, one might be undercooked or overcooked. Hope it helps:)

  5. WOW I am so impressed with this recipe. It came out perfect! The chicken was very tender and nothing stuck to the bottom of the pan. My company loved it! I used 2/3 cup water and pasta cooked absolutely perfect!

  6. When do you cook the pasta. I’m sorry, I’m new to the instant pot and didn’t see when to put it in. Maybe I missed it?


  7. I could not decide on what to make for dinner, and it was getting late….so, I stumbled upon your recipe on Pinterest and I tried it. I haven’t cooked pasta in my instant pot yet so I was nervous. I used chicken breasts because that is what I had defrosted. I followed the recipe and the flavor was awesome. I have one question… I used rigatoni noodles because that was all I had and I used 1 cup of water and 1 1/4cups of sauce…..some of my noodles were a little hard on the edges….could this be because the noodles are a little bigger than penne? Should I have used more water or smaller pasta? Or, is this how pasta comes out? The flavor was awesome and so convenient only using one pot! Thanks!

    1. Hi Shell,I’m so glad that you tried the recipe and liked it. My guess would be because of the size of rigatoni when compared to penne, hence cooking a minute or two longer might have solved the uneven cooking. Hope it helps:)

    1. From my Instant pot experience and from all the information that I have gathered, you will NOT need to change the cooking time, but instant pot might take bit longer to build pressure. That being said, I would try it with caution the first time, to make sure it works the same. Hope it helps:)

  8. I have an 8 quart instant pot and we doubled the recipe. I brownen the chicken in 2 batches. I then placed all the ingredients into the instant pot and set the appropriate time. However, I never could get the instant pot up to pressure because it kept going in to burn. Each time I would open it up and stir it up and make sure that the bottom was clear. After the third time I checked the noodles and they seemed to be tender and chicken was done so we ate it. It tasted really good but there was a lot of burnt food (I’m guessing pasta) stuck to the bottom of the pot. Any ideas how I could avoid the burn issue in the future?

    1. Hmmm…. this is new to me! My guess would be to check if the valve was sealed properly. I’m not able to thick of any other reasons. Sorry that I was not able to be of much help. Mu suggestion would be to try the exact recipe measurements next time to see how it goes. Happy holidays Andrew:)

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