Description
Creamy Chicken Rigatoni: Easy Instant Pot recipe with tender chicken and pasta in a luscious creamy sauce. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces (340g) rigatoni pasta (about 4 cups)
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 3½ cups chicken broth
- 1 cup heavy cream
- ⅔ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- ¼ cup fresh basil, chopped (for garnish)
Instructions
- Step 1: Prepare and Sear the Chicken Season the cubed chicken generously with salt and pepper. Select the Sauté function on your Instant Pot and add 2 tablespoons olive oil once hot. Add the chicken pieces in a single layer without overcrowding (work in batches if needed) and sear until golden brown on most sides, about 2-3 minutes per batch. The chicken doesn’t need to be fully cooked at this point. Remove the browned chicken to a plate and set aside.
- Step 2: Sauté the Aromatics In the same Instant Pot, add the remaining tablespoon of olive oil. Add the diced onions and sauté for 2-3 minutes until translucent. Add the minced garlic, Italian seasoning, and red pepper flakes (if using), and cook for another 30 seconds until fragrant. The garlic should become aromatic but not browned, which would make it bitter.
- Step 3: Deglaze and Add Pasta Pour about ½ cup of the chicken broth into the pot and scrape up any browned bits from the bottom with a wooden spoon. This step is crucial to prevent a burn warning and captures all those flavorful bits. Add the browned chicken back to the pot along with any accumulated juices. Pour in the remaining broth and give everything a quick stir.
- Step 4: Add Pasta and Pressure Cook Add the rigatoni to the pot, gently pushing it down so it’s mostly submerged in the liquid but not stirring vigorously. Secure the Instant Pot lid, set the valve to sealing position, and cook on High Pressure for 5 minutes. The pasta will absorb the savory chicken flavors as it cooks to al dente perfection.
- Step 5: Create the Creamy Finish Once cooking is complete, allow a 2-minute natural pressure release, then carefully perform a quick release for the remaining pressure. Open the lid and switch to Sauté mode. Stir in the heavy cream and let it simmer for 1-2 minutes. Add the Parmesan cheese gradually while stirring until melted and incorporated. Your **Instant Pot Creamy Chicken Rigatoni** sauce will thicken slightly as it stands.
- Step 6: Final Touches Taste and adjust seasoning with additional salt and pepper if needed. Let the pasta rest for 3-5 minutes before serving – this allows the sauce to thicken to the perfect consistency and the flavors to fully meld. Garnish with fresh chopped basil and additional Parmesan if desired.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pressure cooking
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups
- Calories: 590 calories
- Sugar: 2 grams
- Sodium: 820 mg
- Fat: 34 grams
- Saturated Fat: 17 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 42 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 115 mg
Keywords: Instant Pot Creamy Chicken Rigatoni