Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!!
Instant Pot Chicken Parmesan- Proof that the Instant Pot works magic!
In many of the Instant Pot specific groups I am in on Facebook, the Instant Pot has many names. Someone referred to their Instant Pot the other day as their ‘Magic Cauldron’.
I loved it so much. (I may have even literally LOLed)
The thing is, there is so much truth to that statement! Whether it be yogurt, pasta, chicken, or even breakfast burritos, that thing only works magic.
This Chicken Parmesan recipe will blow your mind. This is restaurant quality Chicken Parmesan, all cooked at the same time in one pot (besides a quick sear on the stovetop!) all done in 30 minutes.
That is faster than if you were to order takeout from Olive Garden. *mic drop*
This recipe and method have been perfected. (Read: I have tested and tested this recipe. We may or may not have eaten this for the past 4 nights in a row. My neighbors also might have done the same. ?)
How to Make Chicken Parmesan in the Instant Pot
I’ll be the first to admit that this is not the super easy ‘dump and go’ meal. If you are looking for that, check out my Creamy Ziti post. ?
Breading and Browning the Chicken
First let’s talk chicken. One of the reasons so many people struggle with dry, overcooked or rubbery undercooked chicken breasts is because there are just too many variables involved.
Have you ever bought a chicken breast that is small, maybe an inch thick and could fit in your hand? Have you also ever bought a chicken breast that is as big as your head? I sure know I have!
There is no way that you’d cook those two chicken breasts for the same amount of time, yet most recipes out there just give you a blanket ‘one chicken breast for xxx minutes’ disregarding all of those variables!
That won’t happen here, don’t worry. ?
So, to start, pound your chicken breast until it 1 inch thin. I put the chicken breast into a large zip top bag and use my rolling pin to pound it.
When pounding the chicken, it will get much wider. The chicken breasts I buy are LARGE. So after I pound the chicken breast, I usually cut it in half to create two more normal sized chicken breasts.
Each final piece of chicken should be 1 inch thick and roughly 4 inches by 6 inches. The length and width are not as important as the thickness of the meat.
After your chicken is prepped, return the chicken to the baggie and add 1 egg. Zip the top and squish the egg and cover the chicken.
In a second zip top bag you’ll add the ingredients for the breading. Flour, grated parmesan cheese, salt, pepper, basil and garlic powder are combined into the second baggie.
Carefully transfer the chicken breasts from the egg baggie to the breading baggie. Shake to cover and coat the chicken in the breading.
Heat some butter in a non-stick frying pan on the stovetop. Brown both sides of the chicken breasts.
I have tried to brown the chicken breasts in the Instant Pot on the Sauté function, but the breading wanted to stick to the bottom of the liner more than wanted to stick to the chicken!
Remember, you are not cooking the chicken all the way through, just browning the outside.
Filling and Cooking the Pasta and Chicken in the Instant Pot
Now it is time to fill the Instant Pot. Make sure to add everything to the pot in the following order.
- Broth, seasonings and Linguine (broken into thirds) go into the pot. Make sure the spread the pasta around and lay the pasta in alternating directions (criss cross).
- Pour some of the red pasta sauce on top of the pasta, making a little ‘bed’ for the chicken to sit in.
- Chicken goes on top of the red pasta sauce,
- The remaining red pasta sauce covers the chicken.
Cook on Manual (or pressure cook, depending on your model!) HIGH for 6 minutes. Allow for a 6 minute NPR before manually releasing the pressure.
Carefully remove the chicken breast, sprinkle some mozzarella cheese onto the chicken breasts and let the chicken rest while we finish up the pasta.
Back in the Instant Pot, stir the pasta around. If there are some noodles stuck together, stirring usually breaks them apart and everything is a-okay!
Add some Shredded Parmesan Cheese and Mozzarella Cheese.
Stir to melt the cheese into the sauce. This will thicken the sauce and give it more flavor.
I have made it with just parmesan and just mozzarella. If you’re in a pinch, it is still delicious either way! I just love my cheese and like to use both. ?
The pasta is officially ready!
Time to head back over to the chicken.
The cheese should be melted and gooey by now. You can serve it as is or I like to cut the chicken into slices or cubes for easier eating.
Can you tell I have young kids?
Serve with some Garlic Bread and a side salad! Everyone will devour this meal! (I know we have the past 4 nights!)
**NOTE: Several readers have reported issues with the BURN notice. I have tested this recipe multiple times and have never gotten this notice. This notice can come on if the red pasta sauce is mixed with the chicken broth or settles at the bottom of the pot. If you would rather, cook the pasta and chicken in the Instant Pot with the seasonings and 3 cups of chicken broth then add in the red pasta sauce afterwards.**
Instant Pot Chicken Parmesan
(Printable Recipe Below)
Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!!
Ingredients
Chicken Breast & Breading Ingredients
- 2 small/medium chicken breasts (or 1 large)
- 1 egg
- 1/4 cup flour
- 1/4 cup grated parmesan cheese in the green can!
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp basil
- 1/2 tsp garlic powder
- 2 tbsp butter
Pasta Ingredients
- 2 1/2 cups chicken broth
- 1 tbsp dried minced onion
- 1 tsp garlic powder
- 1/2 lb linguine pasta broken into thirds
- 24 oz jar red pasta sauce divided
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese divided
Instructions
Chicken Breading and Browning
- Pound Chicken breasts until, at the most, 1 inch thick. I like to pound the chicken with my rolling pin in a large zip top bag.
- Add the egg into the baggie. Smush around the egg and chicken until it is completely covered.
- In a second zip top bag, add the flour, parmesan cheese, salt, pepper, basil and garlic powder.
- Transfer the chicken from the egg baggie to the breading baggie.
- Zip the top and shake to cover the chicken in the breading.
- Heat the butter in a frying pan on the stove top*. Brown each side of the chicken breast until crispy and golden. Set aside.
Adding Ingredients to the Instant Pot
- Add the chicken broth, minced onion and garlic powder to the liner of the Instant Pot.
- Break the linguine in thirds before adding to the Instant Pot. Add in varying directions spread around the liner.
- Pour half of the red pasta sauce gently on top of the pasta to create a little ‘bed’ for the chicken to sit in.
- Add the chicken to the pot. Set it on the pasta sauce.
- Pour the remaining pasta sauce over the chicken.
- Cook on Manual HIGH for 6 minutes. Allow for a 6 minute NPR before releasing the pressure manually.
- Carefully remove the chicken. Sprinkle with 1/4 cup of mozzarella cheese and let rest.
- Stir the pasta in the Instant Pot. If there are some clumps, stirring will break them apart easily.
- Add in the parmesan and remaining mozzarella cheese until it has melted into the sauce.
- Slice the chicken and serve the chicken on top of the pasta.
**NOTE: Several readers have reported issues with the BURN notice. I have tested this recipe multiple times and have never gotten this notice. This notice can come on if the red pasta sauce is mixed with the chicken broth or settles at the bottom of the pot. If you would rather, cook the pasta and chicken in the Instant Pot with the seasonings and 3 cups of chicken broth then add in the red pasta sauce afterwards.**
Recommended Meals:
- Instant Pot Cashew Chicken and Noodles
- Dump and Start Instant Pot Alfredo
- Pulled Teriyaki Chicken Sliders
- Teriyaki Chicken Bowl
- Instant Pot Chicken Pot Pie
- Chicken Alfredo Stuffed Shells
- Chicken Wraps
- Instant Pot Chicken and Dumplings
- Alfredo Sauce
- Pressure Cooker Steak
- Instant Pot BBQ Chicken
- Asiago Bagel
- Pasta meals
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Frequently Asked Questions:
What type of Parmesan cheese is used in the Chicken breading?
For the breading, you’ll want to use the powdered parmesan cheese. The kind you will find in the green can. This type of parmesan cheese mixes seamlessly into the flour and other ingredients in the breading.
What type of Parmesan Cheese is used in the Chicken Parmesan sauce?
This is the real, shredded parmesan cheese. None of the powdered cheese here! We use the real stuff because it helps to thicken up the sauce.
Can I use Pre-Shredded Parmesan Cheese in this Chicken Parmesan recipe?
Confession time: I always buy the pre-shredded stuff. Some will say that it doesn’t melt into the sauce as well, but I haven’t found that to be an issue as long as it is added a little at a time. ?
Instant Pot Chicken Parmesan
Instant Pot Chicken Parmesan is a breaded chicken breast sitting on top of perfectly cooked pasta smothered in red pasta sauce. The chicken is moist, juicy and tender. This 30 minute dinner will be a weeknight favorite!!
Ingredients
Chicken Breast & Breading Ingredients
- 2 small/medium chicken breasts (or 1 large)
- 1 egg
- 1/4 cup flour
- 1/4 cup grated parmesan cheese, in the green can!
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp basil
- 1/2 tsp garlic powder
- 2 tbsp butter
Pasta Ingredients
- 2 1/2 cups chicken broth
- 1 tbsp dried minced onion
- 1 tsp garlic powder
- 1/2 lb linguine pasta, broken into thirds
- 24 oz jar red pasta sauce, divided
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese, divided
Instructions
Chicken Breading and Browning
- Pound Chicken breasts until, at the most, 1 inch thick. I like to pound the chicken with my rolling pin in a large zip top bag.
- Add the egg into the baggie. Smush around the egg and chicken until it is completely covered.
- In a second zip top bag, add the flour, parmesan cheese, salt, pepper, basil and garlic powder.
- Transfer the chicken from the egg baggie to the breading baggie.
- Zip the top and shake to cover the chicken in the breading.
- Heat the butter in a frying pan on the stove top*. Brown each side of the chicken breast until crispy and golden. Set aside.
Adding Ingredients to the Instant Pot
- Add the chicken broth, minced onion and garlic powder to the liner of the Instant Pot.
- Break the linguine in thirds before adding to the Instant Pot. Add in varying directions spread around the liner.
- Pour half of the red pasta sauce gently on top of the pasta to create a little 'bed' for the chicken to sit in.
- Add the chicken to the pot. Set it on the pasta sauce.
- Pour the remaining pasta sauce over the chicken.
- Cook on Manual HIGH for 6 minutes. Allow for a 6 minute NPR before releasing the pressure manually.
- Carefully remove the chicken. Sprinkle with 1/4 cup of mozzarella cheese and let rest.
- Stir the pasta in the Instant Pot. If there are some clumps, stirring will break them apart easily.
- Add in the parmesan and remaining mozzarella cheese until it has melted into the sauce.
- Slice the chicken and serve the chicken on top of the pasta.
Notes
**NOTE: Several readers have reported issues with the BURN notice. I have tested this recipe multiple times and have never gotten this notice. This notice can come on if the red pasta sauce is mixed with the chicken broth or settles at the bottom of the pot. If you would rather, cook the pasta and chicken in the Instant Pot with the seasonings and 3 cups of chicken broth then add in the red pasta sauce afterwards.**
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 480Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 136mgSodium: 1968mgCarbohydrates: 42gFiber: 5gSugar: 11gProtein: 35g
Karli Bitner
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Daniel Cronin says
I am mystified. This came out as easily the worst thing I’ve ever made in the Instant Pot.
1. Pasta didn’t cook. It was still rather tough.
2. All that liquid! My breaded chicken breasts slid/sunk into it, so when I retrieved them, breading slid right off. What did I do wrong!?
Karli Bitner says
Hi Daniel- I am so sorry to hear of your trouble with this recipe. It sounds like something didn’t work quite right. Did your Instant Pot come to pressure correctly? When cooked properly, the pasta will soak up all of that liquid. The chicken shouldn’t be in any liquid after the meal is cooked. Was the liquid measured correctly? I’m not sure what happened here, either. Hopefully this gives you a few troubleshooting points that may help in the future.
Daniel Cronin says
Yes, it came to pressure normally. And liquid was 2 1/2 cups of broth, so that was all correct. Perhaps I didn’t put enough pasta in?
Anyway, ultimate test – the kids liked it, so it’s still a win! Appreciate your reply. I will give it another shot.
Karli Bitner says
I am glad it was still edible and the kids enjoyed it. 🙂