Instant Pot Cream Cheese Chicken Pasta Recipe

Creamy, cheesy, fast, and easy. Need I say more? This Instant Pot cheese chicken pasta is just that! So simple and easy to pull together!

One of my favorite things about the Instant Pot is that if I have a little time before dinner and need something quick, I just throw things in my Instant Pot and it cooks SO FAST.

Instant PotAs a mom, I rarely have time to make a full dinner, with side dishes and all. However, this recipe saves me so much time because I make it in my Instant Pot, and instantly, dinner is ready to go.

It’s healthy, delicious, full of flavor, and my picky eaters loved it. It was a win win, for everyone. Also cleanup was a breeze which is always a little blessing, in every mothers life.

This is another great Instant Pot recipe that you have got to try! Instant Pot dinner recipes are my favorite. By the time everyone is home and ready to start dinner, it can feel overwhelming to get dinner done on time. 


Well, this Instant Pot chicken breast recipe will help alleviate that stress! When you cook in the Instant Pot, you are able to speed up the cooking process, without losing the flavor. 


This cream cheese chicken recipe is honestly a FAVORITE of mine. I make it normally every other week. It is definitely part of my rotation of recipes that my kids love to eat. 


If you want to know what a few more of my favorites are I would definitely suggest that you try out our chicken enchilada casserole, one pan salsa verde chicken (who doesn’t love fewer dishes), and to kick it up a notch, spicy honey-glazed chicken is a must make. 

Wondering what you need for this heavenly Instant Pot cheesy chicken pasta dinner?

Ingredients you’ll need for this Instant Pot chicken pasta:

  1. Boneless, skinless chicken breasts
  2. Cream of chicken soup
  3. Cream cheese
  4. Italian Dressing Dry Mix (this is the kind we use and you can find it HERE)
  5. Chicken broth
  6. Pasta


If you don’t happen to have cream of chicken soup at home or do not like to used canned condensed soup, you might want to try and make your own homemade soup with THIS recipe!


Kitchen tools you’ll need for this Instant Pot chicken breast:

  • Instant Pot
  • Large pot 
  • Colander 
  • Stand or hand mixer


I’ve said this before, but just in case you missed it, a stand mixer or hand mixer will make breaking up the chicken go by so much faster! And, we all know that around dinner time, extra time to sit there and break up chicken is non-existant. 

could i make this recipe in a slow cooker?

You could definitely make this recipe in a slow cooker.

Make as directed in the instructions, except place it in a slow cooker, on low for 5 hours, instead of in the instant pot.

You could also put it on high and cook for 3-4 hours, or until the chicken is cooked through. We recommend using thinner chicken breasts or tenderloins, when making this recipe.

Looking for more Instant Pot chicken recipes? Here are our top 28 recipes!

Find out how to make some of your favorite restaurant meals to make!

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.


We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

How to cook cream cheese chicken in the Instant Pot:

Get out your Instant pot (we love THIS one) and in the inner pot, add in the raw boneless chicken breast, chicken broth, can of cream of chicken soup, cream cheese, and the Italian dressing mix. 

After you have added everything but the pasta, put the lid on and turn it to lock the lid in place. Also, make sure that the knob is in the “SEALING” position. 

Then, push the “POULTRY” or “MEAT” setting or “MANUAL” and set it for 15 minutes. 

While that is coming to pressure, boil water in your large pot for the pasta on the stove and cook the pasta according to the instructions on the box. 


After the timer on the Instant Pot runs down, let it do a natural release for 5 minutes (just let it sit there) and then turn the knob to “VENTING” to do a quick release for the rest of the pressure in the Instant Pot. 

Then, take the chicken out of the Instant Pot (if you’re using a stand mixer) and put it into the mixing bowl and turn on the mixer. After it is shredded, return the chicken to the Instant Pot and mix it up with the soup mixture in the bottom of the pot. 


If you prefer to pull the chicken by hand, just use two forks and pull it apart in the Instant Pot, just be careful as the sides will still be hot. 

Then, take the shredded creamy chicken and serve it over the pasta and enjoy! 



  1. If your chicken is frozen, add 5 to 10 minutes cooking time until your chicken is cooked through.
  2. If you prefer to make your own Italian dressing, check out THIS recipe!
  3. If you are worried about the cream cheese not melting, chop it into smaller cubes and then add it to the Instant Pot.

Watch and see just how to make your dinner!

If you like to watch cooking shows, you’re going to love our YouTube channel! We walk you through our recipes step by step, to show you exactly how to to make our recipes.

A fan-favorite recipe is our Honey Sesame Chicken! It is so full of flavor that you might just keep going back for more! Check out how to make this scrumptious meal by watching our YouTube video!

Serves: 6

Instant Pot Cream Cheese Chicken Pasta

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 4 to 6 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 8 oz package of Cream Cheese
  • 1 package of Italian Dressing Dry Mix
  • 2 cups of chicken broth
  • 1 (16 ounce) package Penne pasta


  1. Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
  2. Lock cover into place and seal steam nozzle
  3. Set on poultry or meat setting or manually set for 15 minutes.
  4. Naturally release pressure for 5 minutes then quick release remaining pressure.
  5. While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta according to the directions on the package.
  6. Shred the chicken and serve over the pasta.
  7. If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.



944 cal


81 g


15 g


42 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Be sure to not miss another recipe! 

Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube


If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff


Print Friendly, PDF & Email

Comment on this Recipe

59 Responses to “Instant Pot Cream Cheese Chicken Pasta Recipe”

  1. Angela Poynter
    This was the first meal I made in my Instant Pot and I followed the directions exactly but the cream cheese was still in chunk and didn't blend when I mixed it. The juice was so watery with chunks of Cream cheese. I was hoping for a thicker sauce. Any Idea what happened?
    • Using the instant pot has been a learning curve for sure. Here are a few posts with instant pot information. Instant Pots all vary slightly if using a different make and model, and pork tends to dry out easier than other meats, even when cooking in a slow cooker or in the oven. Here is a post we did on some instant pot helps -
  2. Very disappointing. It was chicken soup. It looked very unappetizing on the plate as well. If the sauce would have been thick it would have greatly helped. Directions said nothing about mixing the items together first? The chicken was tender, but I ended up putting the chicken on bread and making chicken sandwiches. It looks like many of the comments are about sauce being too thin. Maybe recipe needs to be altered.
  3. I made this for my family tonight and they LOVED it! I cubed the cream cheese and it melted nicely. I served it over spinach noodles (which my kids just think are regular noodles that I dye green for fun) and it was the best combo. Thank you for such a great meal. Also it was only the 2nd meal I’ve cooked in my instant pot=success!!
  4. Where are you finding GF cream of chicken soup? The only co that has a few GF soups is progressc. Campbell's has none. I saw some Amy's but I don't know if they have cream of chicken. There is Progresso cream of mushroom or chicken enchilada, but they are not condensedlike Campbell's. Maybe our health food store has some. I'm on a strict GF diet and all the store brands of soup as well as Campbell's as wheat in them...right on the label. I could really use some help
  5. Been using my instant pot for over a year but I've never made anything with such a thick sauce. My Instant Pot keeps giving me the "burn" error which I've never seen before so I'm on here double checking if I missed anything. Followed the recipe to a T except I softened the cream cheese enough that I could whisk everything together before cooking. Reading online it looks like this is a common issue with saucy things in the Instant Pot
  6. Mine came out great! The kids went in for seconds. All I did different was put the softened cream cheese in the mixer to make it whipped (which you can also buy) and mixed all the ingredients in the pot then added chicken, PERFECT! And I used no yolk pasta with it. Next I think I’ll add frozen broccoli and the pasta to the pot.
  7. I made this for dinner tonight and it was delicious! I used 3 chicken breasts (about 30oz) and used a ranch packet instead of Italian. So good!! It was pretty thin liquid, but just added a couple tablespoons of flour and it thickened up some. My husband loved it and went back for 3rds! We will definitely make this again!
  8. Andrea L Clark
    From what I've learned making other IP recipes with cream cheese, I did not add it to the pot while cooking the chicken. Too often it curdles. After cooking (chicken breast takes only 8 minutes in my 8 qt. because it takes longer to come to pressure), I removed the chicken to shred, set the pot to saute and added cream cheese, whisking until melted and smooth, then returned the chicken to the pot. It came out perfectly this way.
  9. This is my second time making this delicious dish. We wanted a little bacon flavour, so I browned 4 slices and added them to the chicken mixture. While that was cooking I browned 4 more slices of bacon till they were crisp to garnish when serving. Thank you for the great recipe
    • Hi Jaci. We are so glad to hear that you loved the Instant Pot Cream Cheese Chicken Pasta. Adding the bacon sounds delicious. You might also like our Instant Pot Cheesy Chicken and Rice. It's a favorite. Here is the link Have a great week!
  10. Laura
    This recipe was a hit with my family of picky eaters. Thank you! I did it a little backwards though. I cooked the pasta in the instant pot first. I already had cooked shredded chicken from meal prepping the day before. So once the pasta was done I just dumped all the other ingredients in with the noodles and put the instant pot on saute and stirred continuously to melt the cream cheese and warm everything up. I like your recipes because they are simple and don't require a bunch of obscure ingredients. Next time I'm going to double the recipe and freeze it in a casserole dish and see how it tastes reheated :)
  11. Danica
    I had to take out the chicken and put it in the oven because the Costco non-frozen chicken is bigger than the frozen and I used 6. The IP never came up to steam because of the density of the ingredients. I did follow the link for C of C soup and it was really good; I added the cream cheese into the soup so it could melt. Note: the recipe for the soup reads that it makes 3c but it is actually 4c so I halved it, and used 11oz.

Leave a Comment