Instant Pot Creamy Chicken Pesto Pasta

This is that weeknight dinner that feels like you did something special—without actually doing much at all.
Creamy pesto pasta with juicy bites of chicken, made in one pot, with almost no hands-on time? That’s a win.

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It’s rich but not too heavy, herby but still balanced, and just the kind of meal that turns “we’ve got nothing in the fridge” into “why don’t we make this more often?”
You don’t need to pre-cook the pasta. You don’t need a separate pan for the sauce. The Instant Pot handles it all, and the cleanup is blissfully minimal.

We’ve made this after long workdays, last-minute dinners, and those nights where pasta is the only answer.
It’s comforting, flexible, and always hits the spot.

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Why This Recipe Works Anytime

Creamy pesto chicken pasta hits a rare sweet spot—it’s fancy enough for guests but low-key enough for a Tuesday night.
The ingredients are simple, the method’s quick, and the results are always satisfying.

• Instant Pot does the heavy lifting – No draining, no constant stirring.
• Pasta absorbs all the flavor – Cooking everything together means maximum taste with every bite.
• Cream + pesto is unbeatable – That combo makes a velvety sauce with no effort.
• Easy to double or tweak – Want more chicken? Toss it in. Only have spaghetti? That works too.
• Leftovers reheat like a dream – Still creamy, still comforting the next day.

This is the kind of dish that keeps getting requested—and nobody realizes how easy it was to make.

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What Goes in This Creamy Pesto Pasta

Everything here is straightforward and familiar. That’s what makes it so easy to pull off, even on a whim.

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• Chicken Breasts or Thighs – Either works, but thighs stay juicier. Cut them into chunks for even cooking.
• Pasta (penne or rotini) – Short pasta holds sauce better and cooks evenly under pressure.
• Chicken Broth – Adds savory depth and helps cook the pasta.
• Garlic and Onion – These aromatics bring the base flavor that rounds everything out.
• Jarred Basil Pesto – Use your favorite brand or homemade if you’ve got some.
• Heavy Cream – Stirred in at the end to make it extra smooth and rich.
• Parmesan Cheese – Adds saltiness and a silky finish to the sauce.
• Salt, Pepper, Olive Oil – The essentials.

Want to level it up? A handful of spinach stirred in at the end adds color and freshness.

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Step-by-Step: How to Make It in the Instant Pot

Once your ingredients are prepped, it’s just a handful of steps between you and dinner.

• Start with the sauté – Set your Instant Pot to sauté. Add olive oil, chopped onion, and garlic. Cook for 2–3 minutes until softened and fragrant.
• Add the chicken – Toss in your chicken pieces, season with salt and pepper, and brown them lightly. Don’t worry about cooking them through—they’ll finish under pressure.
• Layer in pasta and broth – Add the dry pasta and pour the broth over top. Gently press the pasta down to make sure it’s mostly submerged.
• Cook under pressure – Seal the lid and set to high pressure for 5 minutes. When done, do a quick release to prevent overcooking.
• Stir in the good stuff – Add pesto, heavy cream, and Parmesan cheese. Stir everything together until creamy and well combined. Let it sit for a minute or two to thicken.
• Taste and finish – Adjust seasoning if needed. Add more pesto or cheese if you want it richer.

That’s it. One pot, one bowl, zero stress.

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Easy Side Ideas to Round It Out

This pasta is rich and filling on its own, but a few light sides can balance out the plate.
Keep it simple, fresh, or crispy.

Side Dish	Why It Works
Garlic Bread	Crunchy contrast, and perfect for scooping up extra sauce
Mixed Green Salad	Adds a refreshing break between creamy bites
Roasted Cherry Tomatoes	Bright, sweet, and balances the richness
Sautéed Spinach	Earthy, quick to make, and looks great next to the pasta
Lemon-Parmesan Asparagus	Snappy, citrusy, and ties in well with the pesto
Caprese Salad	Fresh mozzarella and tomato add a cool counterpoint
Steamed Broccoli	Mild and reliable—always works with creamy sauces

Mix and match based on what’s in the fridge. It all works.

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How to Store and Reheat Creamy Pesto Pasta

This pasta keeps well, but you’ll want to warm it gently to keep the sauce silky—not broken.

Storage Tips

• Cool completely before transferring to an airtight container.
• Store in the fridge for up to 4 days.
• Not freezer-friendly—cream sauces tend to separate when thawed.

Reheating Tips

• Microwave: Use 30–40 second intervals, stirring each time. Add a splash of cream or broth if it looks dry.
• Stovetop: Reheat on low with a bit of extra liquid, stirring frequently.
• Avoid high heat – It can make the sauce grainy or cause the cream to split.

Still creamy, still flavorful—just like fresh.

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Creamy Chicken Pesto Pasta FAQ

Can I use a different protein?

Yes—cooked shredded chicken, rotisserie chicken, or even shrimp can work here. Just adjust cooking time if adding at the end.

Does it work with gluten-free pasta?

Yes, but watch the cook time—some gluten-free pastas break down faster. Stick to brands made for pressure cooking if possible.

Is homemade pesto okay?

Absolutely. Just use the same amount and maybe ease up on the salt since homemade pesto can be more intense.

Can I use milk instead of cream?

You can, but the sauce won’t be as rich or smooth. Full-fat dairy works best here.

How do I make it vegetarian?

Skip the chicken and use veggie broth. Add mushrooms or spinach for texture and flavor.