This Instant Pot Chicken Pasta Dinner is a weeknight lifesaver: creamy, bright with lemon and basil, studded with asparagus, sundried tomatoes, and juicy chicken — all finished with a shower of Parmesan. It’s quick, comforting, and comes together in one pot for minimal cleanup. The flavors are layered but the hands-on work is short, making this a perfect family-friendly recipe or a cozy solo dinner.

Why you’ll love this Instant Pot Chicken Pasta Dinner

Ready in about 30–40 minutes from start to finish.
One-pot cooking means fewer dishes and big flavor.
Flexible: any pasta shape that fits in your pot works.
Bright lemon and fresh basil lift the creamy sauce so it never feels heavy.

Below you’ll find the ingredient list followed by clear, step-by-step directions that mirror the original order of the method while making each stage easy to follow. Measurements and ingredient names are used exactly as listed so you can cook with confidence.

Ingredients

1 tablespoon olive oil
1.5 lbs chicken breasts cut up into half an inch thick strips about 3 inches long
1/2 teaspoon kosher or sea salt
1 teaspoon oregano
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon olive oil
3 cloves garlic minced
1 bunch of fresh Asparagus trimmed and chopped
1/2 cup sun-dried tomatoes chopped
1 cup sliced mushrooms
pinch salt
1 box pasta 375 g – any shape you prefer as long as it fits in your pot comfortably with the water, chicken and veggies
1 1/2 cups water
1/2 cup table cream or you can use light cream if you prefer
1 teaspoon salt
1/4 cup fresh basil minced
1 lemon zested
1 cup Parmesan cheese grated (more or less to your taste)
pinch red chilli flakes skip, or adjust to your taste
freshly grated black pepper to your taste

Prep notes

Trim the asparagus and slice on a bias into bite-sized pieces so it cooks quickly with the pasta.
Cut the chicken breasts into strips about half an inch thick and roughly 3 inches long as specified so they cook evenly in the Instant Pot.
Choose a pasta shape that will fit comfortably in your pot with the other ingredients. Short shapes like penne, rotini, shells, or fusilli usually work well.

Step-by-step directions

Follow these rewritten directions to make the Instant Pot Chicken Pasta Dinner. The steps follow the original order while clarifying each action.

Season the chicken: Place the 1.5 lbs chicken breasts cut up into half an inch thick strips about 3 inches long in a mixing bowl. Sprinkle 1/2 teaspoon kosher or sea salt, 1 teaspoon oregano, 1/4 teaspoon garlic powder, and 1/2 teaspoon pepper over the chicken. Toss to coat each piece evenly with the seasonings.
Sear the chicken: Turn your Instant Pot to the Saute setting and add 1 tablespoon olive oil. When the oil is hot and shimmering, add the seasoned chicken strips in a single layer if possible. Sear the chicken for 2–3 minutes per side until lightly browned — you do not need to cook them through at this stage because they will finish cooking under pressure. Work in batches if your pot is crowded. Remove the chicken to a plate and set aside.
Sauté garlic and vegetables: Add 1 teaspoon olive oil to the pot if needed. Add 3 cloves garlic minced and sauté briefly until fragrant, about 30 seconds to 1 minute, scraping up any browned bits from the bottom of the pot. Then add 1 cup sliced mushrooms and the chopped 1/2 cup sun-dried tomatoes. Sauté for 2–3 minutes until the mushrooms begin to soften.
Add asparagus and a pinch of salt: Stir in the 1 bunch of fresh Asparagus trimmed and chopped and a pinch salt. Sauté for 1–2 minutes so the asparagus brightens in color but remains slightly crisp; this helps prevent it from overcooking during pressure cooking.
Return the chicken to the pot: Nestle the seared chicken pieces back into the pot among the vegetables in an even layer.
Add pasta and water: Spread the 1 box pasta 375 g evenly over the chicken and vegetables. Pour 1 1/2 cups water over the pasta, ensuring the pasta is submerged as much as possible. Press down gently with a spatula to help the pasta sink, but avoid stirring vigorously.
Pressure cook: Secure the Instant Pot lid and set the valve to the Sealing position. Cook on High Pressure for a time appropriate to the pasta type: generally, set the cook time to half the package’s recommended stovetop time minus 1 minute (for example, if the box suggests 10–12 minutes for al dente, set the Instant Pot to 5–6 minutes). If you prefer a general guideline: for most short pastas, 4–6 minutes works well. Use the original order and do not change the ingredient amounts.
Quick release and check: When the cook time completes, perform a Quick Release by carefully turning the valve to Venting. Once the pressure has fully released and the pin drops, open the lid. Stir the pot gently to combine the cooked pasta, chicken, and vegetables. If there is excess liquid, you can simmer on Saute for 1–2 minutes to thicken slightly.
Finish with cream, basil, and lemon: Reduce the Instant Pot heat to the lowest sauté setting or turn the pot off. Stir in 1/2 cup table cream or light cream, 1 teaspoon salt, 1/4 cup fresh basil minced, and the zest of 1 lemon. Mix thoroughly so the cream coats the pasta and the basil and lemon zest distribute evenly. Taste and add freshly grated black pepper to your taste and a pinch red chilli flakes if you want a subtle kick.
Fold in Parmesan: Remove the pot from heat and stir in 1 cup Parmesan cheese grated, adding more or less to your taste. Stir until the cheese melts into the sauce and the pasta looks glossy and well coated.
Serve: Spoon the Instant Pot Chicken Pasta Dinner into bowls or onto plates. Finish with an extra sprinkle of fresh basil, additional grated Parmesan if desired, and a few cracks of black pepper. Serve hot.

Tips for success

If your pasta looks underdone after pressure cooking, close the lid and let it sit for a few minutes; residual heat will continue to soften it.
Use room-temperature chicken to help it sear more evenly.
When choosing sun-dried tomatoes, oil-packed versions add extra richness; if using dry-packed tomatoes, you may want to add a splash more water or a drizzle of olive oil.
Adjust the cream to Parmesan ratio to control richness. For a lighter finish, use the light cream option listed in the ingredients.
To keep the asparagus bright and slightly crisp, don’t overcook before pressure cooking.

Make-ahead and storage

This Instant Pot Chicken Pasta Dinner stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce, or microwave in short bursts, stirring between intervals. For longer storage, you can freeze the dish for up to 2 months — thaw overnight in the refrigerator before reheating.

Variations

Swap the asparagus for broccoli florets or baby spinach for a different green element.
Stir in a spoonful of sun-dried tomato pesto or a splash of white wine before pressure cooking for deeper flavor.
Make it dairy-free by replacing the cream with full-fat coconut milk and using a dairy-free grated cheese alternative.
Add olives or roasted red peppers for a more Mediterranean vibe.

Final notes

This Instant Pot Chicken Pasta Dinner balances creamy comfort and bright freshness. It’s a practical, delicious option for nights when you want a homemade meal without spending hours in the kitchen. The lemon zest and fresh basil keep the sauce lively, while the mushrooms, sundried tomatoes, and asparagus add texture and depth. Once you’ve tried it, you’ll find it’s a repeat-worthy recipe for busy weeks and cozy weekends alike.

Enjoy this Instant Pot Chicken Pasta Dinner with a glass of your favorite beverage and a simple green salad. Leftovers make excellent lunches, and the straightforward method means you can easily double the recipe if you’re feeding a crowd.