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
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
Nutrition
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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. 🙂
Amy Spencer says
Hi there,
I’m trying this recipe for the first time and it stays in the “on position” for ever and then it did do the “burn food” warning but I opened it back up I kind of took a spoon to go underneath the chicken and stir it a little bit but there’s a lot of liquid and I followed the instructions to a T any advice?
Karli Bitner says
Hi Amy- with there being a lot of liquid in the pot, I am not sure what could have gone wrong. Was your sealing ring in place correctly?
Tara says
Can you use whole wheat pasta?
Karli Bitner says
Hi Tara- I haven’t tested this with whole wheat pasta so I am unsure how it would result. Sorry I am not more help this time around!
Katelyn says
I made this and it turned out wonderful! I used thin spaghetti b/c that was all I had, but it worked super. It was cooked perfectly and the chicken was SO tender. I will definitely make this again! Thank you!
Karli Bitner says
Ah, I am so glad you enjoyed the recipe, Katelyn! Thanks for the comment and stars. 🙂
John says
This was a complete waste of the last hour! I did exactly everything as instructed and I received a BURN on my instapot and now dinner is ruined due to terrible directions! Thank you as I will never get back that hour of my life Wasted with this terrible recipe and now my family is left hungry and upset.
Karli Bitner says
I am sorry to hear you had a bad experience with this recipe. I have make it frequently without any issues- which Instant Pot do you have? I have found that some newer models have a much more sensitive burn notice than the older ones. I hope you are having a better day today. ❤️
Mady says
This turned out really well for me. I had a little extra liquid after cooking, but by the time I added the cheese and stirred the sauce a bit, it was the perfect consistency. The chicken turned out really tender, and the noodles were al dente perfection. I’ll make this again; thanks for the recipe.
Karli Bitner says
I am so happy you enjoyed this so much, Mady! Thanks for the review and stars! 🙂
Jill says
Came out amazing but a little tricky for my first time!!! Will make it again.
Karli Bitner says
I am so glad you enjoyed the recipe!!
Cally Cavalier says
Okay so the first time I made this, I followed the recipe exactly and it came out fine. However, 2 breasts is not nearly enough for my family so the next time I tried to double the entire recipe and ended up with a burn notice, hard noodles, and all of the breading fell off of the chicken. I’ve made it a couple more times since then both as listed and trying to double it and trying to figure out what the heck I was missing. My conclusion is not that it’s an issue with the sauce but rather an issue with the weight of the chicken on top of the noodles (for me anyway). It’s very good, I just wish it worked for a bigger party! I’ve ended up adjusting it and now I just cook the chicken completely on the stove top and then boil the noodles in chicken stock and mix with sauce afterwards and it’s tastes the same. Hope this helps some. Great recipe for a small family!
Michelle Wimberly says
I made this recipe the other night, and it was also my first attempt in an Instant Pot ever! It turned out so good! I did not add the pasta sauce until the end, I did not want to get a burn notice! Thank you for all the tips, we all loved the recipe and I will be making it again!!!