Instant Pot Shredded Chicken Pesto Pasta
A creamy, garlicky pesto pasta topped with shredded chicken, all cooked in one pot for minimal cleanup. This cozy dish comes together quickly in the Instant Pot, making weeknights feel comforting rather than chaotic.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups chicken broth
- 8 oz pennette or penne pasta, uncooked
- 1 cup pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- salt and pepper, to taste
Instructions
- Season the chicken lightly with salt and pepper. Set the Instant Pot to Sauté and warm the oil. Sear the chicken on both sides until lightly browned, about 2 minutes per side. Remove and set aside.
- Add the minced garlic to the pot and sauté briefly, just until fragrant. If the pot is dry, splash in a tablespoon or two of broth to deglaze, loosening any browned bits from the bottom.
- Pour in the chicken broth. Return the chicken to the pot and scatter the uncooked pasta on top. Do not stir the pasta in; gently press it below the liquid to submerge it.
- Lock the lid in place, set to high pressure for 8 minutes, and allow a natural release for 5 minutes before quick releasing any remaining pressure.
- Remove the chicken and shred it with two forks. Stir the shredded chicken back into the pot along with the pesto and heavy cream. Mix until everything is evenly coated and the pasta is tender.
- Stir in the grated Parmesan, taste, and adjust with salt and pepper as needed. If the sauce is too thick, loosen with a splash of broth or water. Serve warm, with extra Parmesan if you like.