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This creamy and delicious pasta is a fantastic "dump-and-go" recipe. Instant pot olive garden chicken pasta can be finished in 30 minutes, making it great for a quick weeknight meal!
Jump to:
- Why this works
- Ingredients you will need
- Ingredient notes
- How to make this
- Expert tips
- FAQs
- Serving suggestions
- How-to video
- More pasta recipes
- Recipe
Why this works
- Quick - basically just dump almost all the ingredients in then cook it just like my Instant Pot Spaghetti and Meatball recipe.
- Feeds a crowd - Instant Pot Olive Garden Chicken Pasta is sure to feed the entire family with heaping servings and maybe even leftovers! It sure does feed a crowd like fettuccine alfredo or chicken and noodles.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Chicken - I recommend boneless skinless chicken breast but you can also use boneless skinless chicken thighs cut into bite-size pieces
- Pasta - you can use any pasta that has an 8- to 10-minute cook time.
- Sun-dried tomatoes - I enjoy adding the tomatoes but you can omit them if you want
- Olive Garden Italian Dressing - is commonly found in most grocery stores and can be ordered online. However, you can substitute with Zesty Italian dressing if you cannot find it.
How to make this
Step 1: Cooking the chicken and pasta
Slice the chicken into strips and add to the Instant Pot with pepper and Creole seasoning. Toss it all together to coat the chicken.
Add the pasta on top of the chicken butDO NOTstir. Pour the Olive Garden Italian Dressing evenly over the pasta.
Plop the block of cream cheese on top of the pasta and pour the chicken broth over all the ingredients.
Cook on high pressure for 4-minutes followed by a controlled quick release.
(A controlled quick release means that you release the pressure in short bursts. This will prevent pasta water from spraying you or your cabinets.)
Step 2: Finishing the chicken pasta
Once the pressure is released, stir the cream cheese into the pasta.
Drain the oil from the sun-dried tomatoes, and stir it into the pasta.
Add in the Parmesan cheese ½ cup at a time. Stir everything together until everything is melted and creamy.
Serve immediately, or store in an airtight container for up to one week. This can be frozen for up to three months.
Expert tips
Be sure to add in the parmesan cheese ½ cup at a time to make sure it all blends well.
Add a little basil and fresh oregano at the end to give more flavor to the dish.
The chicken can be seasoned and marinated for a couple of hours prior to cooking if you want a more infused flavor.
FAQs
Can I use a different pasta?
Yes, just half the time and subtract a minute for the new cooking time. As long as it's at least 4 minutes then you're good.
I can find Olive Garden dressing, what can I use?
Use a Zesty or Robust Italian dressing if you can't find the original dressing called for in the recipe.
Serving suggestions
Serve this Instant Pot Olive Garden Chicken Pasta with some air fryer garlic bread and a salad. This can be served with green vegetables like asparagus, broccoli, or green beans too. Or make it a total Olive Garden evening with some toasted ravioli.
Storage & reheating
Serve immediately, or store in an airtight container for up to one week. This can be frozen for up three months, and thawed in the refrigerator prior to reheating.
How-to video
More pasta recipes
- Instant Pot Mac and Cheese
- Instant Pot Spaghetti and Meatballs
- Instant Pot Ground Beef Stroganoff
- Instant Pot Shrimp Scampi
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Recipe
Instant Pot Olive Garden Chicken Pasta
This creamy and delicious pasta is a fantastic "dump-and-go" recipe. Instant pot olive garden chicken pasta can be finished in 30 minutes, making it great for a quick weekend meal!
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Diet: Diabetic
Prep Time: 7 minutes minutes
Cook Time: 4 minutes minutes
Finishing Time: 7 minutes minutes
Total Time: 18 minutes minutes
Servings: 8 servings
Calories: 264.46kcal
Author: Tina
Ingredients
- 2 pounds boneless skinless chicken breasts cut into strips
- 1 16-ounce box penne pasta
- ¾ cup Olive Garden Italian Dressing
- 3 ½ cups chicken broth I used unsalted
- 1 teaspoon pepper
- 1 teaspoon Creole seasoning
- 1 8-ounce package cream cheese full or reduced fat
- 1 8.5-ounce jar sun-dried tomatoes
- 1 ½ cups Parmesan cheese
US Customary - Metric
Equipment You Might Need
Instructions
Slice chicken into strips and add to the Instant Pot.
Add the pepper, and Creole seasoning to the chicken then toss to coat.
Add the pasta on top of the chicken but DO NOT stir. Pour the Olive Garden Italian Dressing evenly over the pasta.
Lay the block of cream cheese on top of the pasta.
Pour the chicken broth over all the ingredients.
Cook on high pressure for 4-mintues followed by a controlled quick release. A controlled quick release means that you release the pressure in short bursts. This will prevent pasta water from spraying you or your cabinets.
Once the pressure is release, stir the cream cheese into the pasta.
Drain the oil from the sun-dried tomatoes, and stir into the pasta.
Add in the Parmesan cheese ½ cup at a time. Stir everything together until everything is melted and creamy.
Serve immediately, or stir in an airtight container for up to one week. This can be frozen for up to three months.
Video
Notes
Be sure to add in the parmesan cheese ½ cup at a time to make sure it all blends well.
Add a little basil and fresh oregano at the end to give more flavor to the dish.
The chicken can be seasoned and marinated for a couple of hours prior to cooking if you want a more infused flavor.
Nutrition
Serving: 1serving | Calories: 264.46kcal | Carbohydrates: 4.19g | Protein: 31.62g | Fat: 12.75g | Saturated Fat: 4.42g | Polyunsaturated Fat: 2.95g | Monounsaturated Fat: 3.56g | Trans Fat: 0.03g | Cholesterol: 87.51mg | Sodium: 1032.78mg | Potassium: 486.92mg | Fiber: 0.15g | Sugar: 3.06g | Vitamin A: 298.61IU | Vitamin C: 1.69mg | Calcium: 236.41mg | Iron: 0.76mg
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Reader Interactions
Comments
Beth says
This was great. A lot of other similar recipes call for too much Olive Garden salad dressing. I did add some garlic powder, Italian seasonings, and red pepper. I will definitely make again. Family loved it and it was quick and easy to make.Reply
- Tina says
So happy the family enjoyed it so much! Thanks for the extra tips!
Reply
- Alyssa says
Can I add frozen broccoli or fresh or frozen spinach to this in the instapot? If so how would you recommend doing so? Thanks!!
Reply
- Tina says
I would cook the vegetables as usual then stir them in at the end. If you cook it with the pasta they will likely be overcooked.
Reply
- Jewel alberter says
What could I use u. Place of the creole seasoning?
Reply
- Tina says
You can use any all-purpose seasoning or seasoned salt.
Reply
