This one-pot dinner is exactly what weeknights ordered: quick, satisfying, and forgiving. The Instant Pot does the heavy lifting — browning, pressure-cooking, and steaming — so you get tender chicken, al dente penne, and bright broccoli without babysitting the stove. It’s creamy without fuss and comes together in one pot, which means less cleanup and more time to actually eat.
I test recipes so you don’t have to guess. I’ll walk you through the exact steps, point out where to be careful, and offer simple swaps if something’s missing from your pantry. Follow the method below exactly for reliable results, and use the tips that fit your kitchen setup.
This version uses familiar pantry spices and straightforward dairy to make a smooth, rich sauce that clings to the pasta. It’s great for kids, easy to scale up for guests, and leftovers reheat well. Read on for the ingredients, the step-by-step method, smart swaps, and storage notes.
What We’re Using
A quick note: everything listed below is what this recipe relies on. Keep it simple and follow the amounts in the instructions for predictable results.
Ingredients
- 2 tablespoons unsalted butter — browns the chicken and builds flavor at the start.
- 2 teaspoons smoked paprika — adds smoky depth; regular paprika may be substituted.
- 1 teaspoon garlic powder — concentrated garlic flavor without chopping fresh cloves.
- 1 teaspoon onion powder — rounds the seasoning and enhances savory notes.
- 1 teaspoon mustard powder — a dry spice for brightness; use ground mustard powder, not liquid mustard.
- 1 teaspoon salt — seasons the chicken and pasta; adjust to taste.
- 1 teaspoon ground pepper — adds bite; black pepper is assumed.
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces — protein and bulk for the dish.
- 1 pound penne pasta, dry, uncooked — holds the sauce nicely; any short tube pasta works.
- 4 cups reduced sodium chicken broth — the cooking liquid; reduced-sodium keeps the salt level controllable.
- 4 ounces full-fat cream cheese, brick-style; not spreadable, whipped, lite, or fat-free — gives the sauce body and silkiness.
- 4 cups fresh broccoli florets, diced into bite-sized pieces — brightens the plate and steams gently in the pot.
- 1 cup heavy cream — enriches the sauce; half-and-half may be substituted but don’t use any lower fat percentage dairy.
- ½ cup Colby Jack cheese, shredded — melts into the sauce and adds mild, melty stretch.
- ¼ cup Parmesan cheese, plus more for garnishing if desired — sharpness and salt; stir-in and garnish.
- ½ teaspoon crushed red pepper flakes — optional garnish for heat.
- Fresh basil — optional garnish for a fresh herbal finish.
Make Instant Pot Chicken Broccoli Pasta: A Simple Method
- Turn a 6-quart (or 8-quart) Instant Pot to Sauté. Add 2 tablespoons unsalted butter and melt.
- While the butter melts, place 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard powder, 1 teaspoon salt, and 1 teaspoon ground pepper into a large zip-top bag. Add 1 pound diced boneless skinless chicken breast, seal the bag, and shake to coat the chicken evenly with the spices.
- Add the seasoned chicken to the melted butter and sauté uncovered for 2 minutes, stirring and flipping frequently to lightly brown the pieces (the chicken will finish cooking under pressure).
- Add 1 pound dry penne pasta to the pot. Pour in 4 cups reduced-sodium chicken broth and stir to combine, ensuring the pasta is mostly submerged.
- Secure the lid and set the valve to Sealed. Select High Pressure and set the cook time for 3 minutes. (It will take several minutes to come to pressure; the food cooks during the warm-up.)
- When the cook time ends, perform a quick release. Use caution—steam is very hot—and open the lid carefully.
- Set the Instant Pot to Sauté. Add 4 ounces full-fat brick-style cream cheese to the pot and push it into the pasta. Stir until the cream cheese begins to soften and incorporate, about 1–2 minutes.
- Turn the Instant Pot off. Add 4 cups fresh broccoli florets and stir to combine. Close the lid (no pressure) and let the pot sit, machine off, for 5 minutes to steam the broccoli.
- Open the lid. Add 1 cup heavy cream, ½ cup shredded Colby Jack cheese, and ¼ cup Parmesan cheese. Stir continuously until the cheeses melt and the sauce is smooth, about 1–2 minutes. Taste and adjust seasoning with more salt or pepper if desired.
- Serve immediately and optionally garnish with additional Parmesan, ½ teaspoon crushed red pepper flakes, and fresh basil. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
What You’ll Love About This Recipe
This recipe earns its spot in the weeknight rotation because it reliably delivers on three fronts: speed, simplicity, and flavor. You brown the chicken for color and depth, pressure-cook to finish the protein and the pasta quickly, then fold in creamy cheese for a sauce that feels indulgent but takes almost no effort.
The broccoli cooks to tender-crisp during the resting step, so you get a good texture contrast. And because everything happens in one pot, the cleanup is minimal — a major win when you’re juggling work, family, or both.
It’s also flexible. The seasoning is straightforward but layered: smoked paprika gives a hint of smokiness, mustard powder adds a background tang, and the cheese blend balances richness with savory bite. Little additions at the end — crushed red pepper or basil — let you nudge the final flavor without extra cooking time.
Budget & Availability Swaps
- Chicken — If breasts are pricier, use boneless skinless thighs (same weight) but note they brown and release a bit more fat. Adjust sauté time if pieces are larger.
- Pasta — Any short, sturdy pasta works: rigatoni, ziti, or rotini. Cook time in the pressure step must stay the same if you keep the same weight of dry pasta.
- Broccoli — Frozen broccoli florets work in a pinch. Add them in step 8 but expect a slightly softer texture and reduce the resting time by a minute or two if they’re smaller pieces.
- Cheese & cream — The recipe notes that half-and-half can substitute for heavy cream if necessary; avoid lower-fat dairy to preserve sauce texture. If you don’t have Colby Jack, use another good melting cheese of similar fat like Monterey Jack or a mild cheddar.
- Spices — Regular paprika may be substituted for smoked paprika as noted. If you’re out of mustard powder, omit it; the sauce will still be fine though slightly less bright.
Essential Tools for Success
- 6- or 8-quart Instant Pot — The recipe was tested in these sizes; capacity matters to avoid overfilling.
- Large zip-top bag — For tossing chicken with spices quickly and evenly.
- Wooden spoon or heatproof spatula — For scraping the bottom to prevent burn warnings while sautéing and when stirring in cheeses.
- Measuring spoons and cups — Accurate amounts keep the salt and liquid balance right for the pressure-cook step.
Watch Outs & How to Fix
Instant Pot cooking is fast, but a few pitfalls are common. Here’s what to watch for and how to handle it.
- Burn warning during pressure cook — If the pot shows a burn alert, first turn off Sauté and stir to loosen any stuck bits. Make sure the pasta is submerged in broth and there aren’t thick globs of cream cheese stuck to the bottom before you seal for pressure.
- Pasta too soft — Overcooked pasta happens if it soaks too long before serving. Serve right after step 9. If it’s mushy, next time shorten the quick-release time by releasing pressure immediately once the timer ends and opening the lid sooner.
- Broccoli too soft — If you steam the broccoli too long, it will go limp. Add it at step 8 and limit the off-machine steam time to about 5 minutes as written. For firmer florets, check after 3 minutes.
- Sauce too thin — Make sure to fully melt and stir the cream cheese in step 7 before adding cream and shredded cheeses. If it’s still loose, simmer on Sauté for an extra minute or two, stirring, until it thickens.
- Under-seasoned — Taste at the end and adjust with salt and pepper. Parmesan adds salt, so add small amounts at a time.
Seasonal Flavor Boosts
Small seasonal swaps lift this dish without changing technique. In spring, stir in a handful of fresh peas when you add the broccoli. In late summer or fall, swap some of the broccoli for roasted red peppers for sweetness. Winter calls for heartier additions — sautéed mushrooms folded in with the cream cheese step add earthiness.
Finish with a bright herb depending on the season: basil in summer, parsley in cooler months. A squeeze of lemon at the end (a light touch) will brighten the entire dish if you want a fresher finish.
Little Things that Matter
- Dice chicken uniformly — Bite-sized, even pieces cook more consistently under pressure.
- Submerge the pasta — When you add the penne and broth, press the pasta down so it’s mostly under the liquid; this prevents uneven cooking.
- Use brick-style cream cheese — Whipped or low-fat varieties won’t melt the same or provide the same texture.
- Stir vigorously when adding cheeses — Continuous stirring prevents lumps and creates a glossy sauce.
- Garnish last — Crushed red pepper and basil should be added right before serving to preserve their texture and color.
Best Ways to Store
Cool leftovers to room temperature no longer than two hours, then store airtight in the refrigerator for up to 5 days. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce, stirring frequently. If you prefer the microwave, reheat in short bursts, stirring between intervals and adding a little liquid if needed.
To freeze, portion into airtight containers or freezer bags and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating. Note: texture of the broccoli will be softer after freezing and reheating — still tasty, just not as crisp.
Common Questions
- Can I use frozen chicken? — I recommend using fresh diced chicken for even sautéing before pressure cooking. If you must use frozen, adjust the sauté step and note that browning won’t be the same; cooking times under pressure may also change.
- What if I only have light cream cheese? — The recipe specifies full-fat brick-style cream cheese for texture. Using a lower-fat or whipped variety can make the sauce thinner and less stable.
- Can I double the recipe? — You can increase quantities, but stick to the capacity limits of your Instant Pot. For larger batches, use an 8-quart and avoid overfilling past the max fill line.
- Why only 3 minutes of pressure time? — The Instant Pot reaches pressure slowly, and the warm-up time cooks the chicken and pasta. The short high-pressure burst prevents mushy pasta while ensuring the chicken finishes cooking.
Hungry for More?
If you liked this one-pot Instant Pot meal, try turning other classic pasta dishes into pressure-cooker versions. Think creamy Alfredo with mushrooms, or swap chicken for sausage and add roasted peppers for a heartier twist. The method — brown, pressure-cook, finish with cheese — is a great template for fast, satisfying dinners.
Want more weeknight inspiration? Save this recipe, bookmark the method, and try the small swaps listed above to make it yours. It’s dependable, fast, and exactly the kind of meal I turn to when I need something good on the table without a lot of work.
Instant Pot Chicken Broccoli Pasta
Ingredients
Ingredients
- 2 tablespoonsunsalted butter
- 2 teaspoonssmoked paprika regular paprika may be substituted
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonmustard powder the dry or ground seasoning, not actual liquid mustard
- 1 teaspoonsalt or to taste
- 1 teaspoonground pepper or to taste
- 1 poundboneless skinless chicken breast diced into bite-sized pieces
- 1 poundpenne pasta dry, uncooked
- 4 cupsreduced sodium chicken broth
- 4 ouncesfull-fat cream cheese brick-style; not spreadable, whipped, lite, or fat-free
- 4 cupsfresh broccoli florets diced into bite-sized pieces
- 1 cupheavy cream half-and-half may be substituted but don’t use any lower fat percentage dairy
- 1/2 cupColby Jack cheese shredded
- 1/4 cupParmesan cheese plus more for garnishing if desired
- 1/2 teaspooncrushed red pepper flakes optional for garnishing
- Fresh basil optional for garnishing
Instructions
Instructions
- Turn a 6-quart (or 8-quart) Instant Pot to Sauté. Add 2 tablespoons unsalted butter and melt.
- While the butter melts, place 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard powder, 1 teaspoon salt, and 1 teaspoon ground pepper into a large zip-top bag. Add 1 pound diced boneless skinless chicken breast, seal the bag, and shake to coat the chicken evenly with the spices.
- Add the seasoned chicken to the melted butter and sauté uncovered for 2 minutes, stirring and flipping frequently to lightly brown the pieces (the chicken will finish cooking under pressure).
- Add 1 pound dry penne pasta to the pot. Pour in 4 cups reduced-sodium chicken broth and stir to combine, ensuring the pasta is mostly submerged.
- Secure the lid and set the valve to Sealed. Select High Pressure and set the cook time for 3 minutes. (It will take several minutes to come to pressure; the food cooks during the warm-up.)
- When the cook time ends, perform a quick release. Use caution—steam is very hot—and open the lid carefully.
- Set the Instant Pot to Sauté. Add 4 ounces full-fat brick-style cream cheese to the pot and push it into the pasta. Stir until the cream cheese begins to soften and incorporate, about 1–2 minutes.
- Turn the Instant Pot off. Add 4 cups fresh broccoli florets and stir to combine. Close the lid (no pressure) and let the pot sit, machine off, for 5 minutes to steam the broccoli.
- Open the lid. Add 1 cup heavy cream, ½ cup shredded Colby Jack cheese, and ¼ cup Parmesan cheese. Stir continuously until the cheeses melt and the sauce is smooth, about 1–2 minutes. Taste and adjust seasoning with more salt or pepper if desired.
- Serve immediately and optionally garnish with additional Parmesan, ½ teaspoon crushed red pepper flakes, and fresh basil. Store leftovers airtight in the refrigerator for up to 5 days or freeze for up to 4 months.
Equipment
- 1 (6-Quart) Instant Pot
Notes
While the chicken is sauteing, get started boiling the penne pasta separately in a pot of water and cook it according to package directions
In the last 3 minutes, add the broccoli florets.
Drain the water when the pasta isal dente.Reserve3 cups of pasta water. This is going to take the place of the chicken stock in the IP version.
Add the drained pasta and broccoli to the skillet with the chicken, add the cream cheese, heavy cream, Colby Jack, Parm, and stir to combine and
Allow the cheeses to melt.
Depending on how thin or thick you like your sauce, add the reserved pasta water, a little bit at a time, and stirring as you go.Tip– You will probably only use 1 to 2 cups, max.
Taste, make any necessary seasoning adjustments, garnish as desired, and serve!
