Instant Pot Cream Cheese Chicken and Pasta Recipe

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Published: June 4, 2021Author: Kristen Hills
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Creamy, cheesy, fast, and easy. Need I say more? This Instant Pot Cheese Chicken Pasta is so simple and to make!
Instant Pot Cream Cheese Chicken and Pasta Recipe

If you need dinner in a hurry, this Instant Pot Cream Cheese Chicken and Pasta is the recipe for you!

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 Pot

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. 

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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 recipe:

  • 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 shredding the chicken go by so much faster!

Could I make this Instant Pot Cream Cheese Chicken and Pasta recipe in a slow cooker?

You could definitely make this recipe in a slow cooker.

Click HERE for the recipe!

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

Serves: 6

Instant Pot Cream Cheese Chicken and Pasta Recipe

Creamy, cheesy, fast, and easy. Need I say more? This Instant Pot Cheese Chicken Pasta is so simple and to make!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Print Pin

Ingredients

  • 6 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 8 ounces cream cheese 1 package
  • 1 package Italian dressing dry mix
  • 2 cups chicken broth
  • 16 ounces penne pasta 1 package

Instructions

  • Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot.
  • Lock cover into place and seal steam nozzle
  • Set on poultry or meat setting or manually set for 15 minutes.
  • Naturally release pressure for 5 minutes then quick release remaining pressure.
  • 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.
  • Shred the chicken and serve over the pasta.
  • If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.

Notes

To make this into a freezer meal:
  1. Place chicken breasts, cream of chicken soup, cream cheese, and Italian dressing mix  into a gallon-sized freezer bag. DO NOT mix ingredients together – just keep them as is in the bag. Place freezer bag into freezer and it will last up to 90 days.
  2. When ready to use, dump ingredients from bag into Instant Pot and add 2 cups of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Nutrition

Calories: 536 kcal · Carbohydrates: 64 g · Protein: 38 g · Fat: 13 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 97 mg · Sodium: 992 mg · Potassium: 768 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 337 IU · Vitamin C: 7 mg · Calcium: 89 mg · Iron: 2 mg

Equipment

  • Instant Pot
  • large pot
  • colander
  • Hand or Stand Mixer

Recipe Details

Course: Main Course
Cuisine: American

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  1. Sharlyn says:
    February 21, 2017
    Looks yummy, what about the pasta?
    Reply
    • MaryEllen says:
      February 21, 2017
      Looking for where the pasta comes in, too!!
      Reply
      • Kris says:
        February 27, 2017
        Sorry! I was out of town! Just cook the pasta like you normally would on your stove top while your instant pot cooks!
        Reply
    • Kris says:
      February 27, 2017
      Sorry! I was out of town! Just cook the pasta like you normally would on your stove top while your instant pot cooks!
      Reply
    • Les says:
      June 16, 2020
      You cook pasta while chicken is cooking. Then shred chicken, put back in pot and mix up. Then pour over pasta after draining it.
      Reply
  2. Debra says:
    February 22, 2017
    How could I make this using a crockpot?
    Reply
    • Kristin says:
      December 23, 2017
      Remove the chicken broth. Low 3-4 hours
      Reply
  3. Tracey says:
    March 4, 2017
    How can we make in a crockpot?
    Reply
  4. Angela Poynter says:
    August 20, 2017
    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?
    Reply
    • Cyd says:
      August 21, 2017
      You can reduce the amount of chicken broth and mix the soup, cream cheese, and chicken broth and seasoning with a whisk before pouring over the chicken. That should help if your cream cheese had chunks.
      Reply
    • Carlie says:
      December 3, 2017
      Same exact thing here... I was sad my first attempt failed
      Reply
    • Brittany M says:
      January 3, 2018
      I had the same experience! I removed the chicken and set my instant pot to sauté then whisked in 2 TBS of flour with an electric hand mixer to thicken the sauce and blend the cream cheese before I added the shredded chicken back to the pot. It ended up tasting very good, but I thought it was a fail initially.
      Reply
      • Amanda says:
        January 7, 2018
        Thank you! I was a little disappointed with my watery sauce but this worked great!
        Reply
      • Mary says:
        January 23, 2018
        I did this as well and it turned out great! Thanks for the advice!
        Reply
        • Nicole says:
          January 15, 2019
          Thank you so much for posting this helpful tips. I had exact same issue
          Reply
  5. Kristyl Oliver says:
    September 11, 2017
    Can you use frozen chicken? If so, what should the time be upped to?
    Reply
    • Jennifer says:
      September 22, 2017
      She said 5-10 mins extra
      Reply
  6. Jennifer says:
    September 22, 2017
    If using less chicken (2 breasts) should I cut broth in half? 2 cups sounds like it would be watery?
    Reply
  7. Shirl says:
    December 13, 2017
    My cream cheese was still in pieces too and very watery I added some cornstarch and removed the chicken and used my immersion blender first ip meal 3 stars
    Reply
    • Erin Barco says:
      December 14, 2017
      I just turned the ip onto sauté and reduced it while stirring the cream cheese. It thickened up and was perfect.
      Reply
  8. Sue Noel says:
    January 24, 2018
    Loved this recipe! I cut my cream cheese into small chunks and had no problems. Added a small amount of flour to thicken the gravey and served over rice. Delicious!
    Reply
  9. Michele says:
    January 31, 2018
    I followed the recipe, just mixed it all and added to pot minus pasta. The chicken was defrosterd. Set it on poultry setting and followed directions. The chicken was RAW. super disapointed
    Reply
  10. Leslie Miiller says:
    February 8, 2018
    Any nutrition details? It turned out perfect for me. I did blend every thing before pouring over the chicken. So tender, it just fell apart.
    Reply
  11. B says:
    March 30, 2018
    Don’t mix the cream of soup with the broth. Add that after on top of the chicken. I kept getting the burn notice on my IP when I mixed it in
    Reply
    • Sarah says:
      December 16, 2019
      I had the same thing happen to mine. I think next time I will add cream cheese and soup after I shred chicken and just use saute to melt the cream cheese into the sauce.
      Reply
  12. Pam says:
    May 2, 2018
    Why not cook the pasta in the instant pot at the same time?? Why cook it separately?
    Reply
  13. Katherine says:
    May 5, 2018
    Has anyone cooked the pasta with the chicken? I've done this with other recipes.
    Reply
    • Jason Chadwick says:
      September 29, 2018
      After reading comments about it being too soupy, I added noodles to cook with chicken. Came out PERFECT!
      Reply
  14. Mandi says:
    June 3, 2018
    How do you make it so the soup doesn’t burn in the pot??
    Reply
  15. Annie says:
    July 19, 2018
    It was soo good!! And so quick!! Went from frozen chicken to moist and tender in only 20 min!!♡ It's my new fav kitchen item!!
    Reply
  16. Amber says:
    July 24, 2018
    This was my first recipe ever in my IP. My boneless pork came out a little dry. I put on high pressure for 5 minutes. Any advice?
    Reply
    • Cyd says:
      July 25, 2018
      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 - https://www.sixsistersstuff.com/9-instant-pot-donts/ https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
      Reply
  17. Kim says:
    August 15, 2018
    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.
    Reply
  18. Holly says:
    August 27, 2018
    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!!
    Reply
    • Cyd says:
      August 28, 2018
      We are so glad that you are enjoying your instant pot. And we LOVE what you tell your kids about spinach noodles! We are definitely going to try this!! Have a great week Holly!
      Reply
  19. Sheri says:
    September 8, 2018
    Mine came out really liquidy too. I ended up pouring it over rice and it was like creamy chicken and rice soup. The flavor was amazing.
    Reply
  20. Megan says:
    September 19, 2018
    This recipe is a dud had to add flour to make a sauce
    Reply
  21. Marti says:
    October 13, 2018
    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
    Reply
    • Sarah says:
      October 23, 2018
      Pacific brand has GF cream of chicken soup.
      Reply
    • Stacy says:
      November 5, 2018
      I make my own cream of chicken soup to make it GF. 1 cup milk & 2 Tbsp cornstarch whisked in sauce pan. Add in 1 Tbsp butter, 1 tsp chicken bullion, salt & pepper to taste. Whisk while boiling then reduce heat and simmer until thick.
      Reply
    • Sally says:
      January 16, 2019
      Walmart has gluten-free cream of chicken soup. It’s in a purple can I believe and with the canned soups. My son is allergic to wheat and my dad has celiac disease. I have used it several times. Turns out just like Campbell’s.
      Reply
  22. Darcey says:
    November 29, 2018
    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
    Reply
  23. Stephanie Phillips says:
    December 20, 2018
    This might be a dumb question, but do you have to add water to this mix? I’m new to instant pot
    Reply
    • Kim T says:
      January 5, 2019
      No you use the chicken broth but if you prefer water or any other liquid you can substitute.
      Reply
  24. Kim T says:
    January 5, 2019
    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.
    Reply
  25. Kristen says:
    January 21, 2019
    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!
    Reply
  26. Karen says:
    January 24, 2019
    Do you have to adjust cooking times if you double the recipe? I’m thinking not, but wanted to ask. Trying for the first time tonight and I also am trying with ranch dressing mix
    Reply
  27. Sara Weat says:
    January 31, 2019
    After releasing pressure... Add 3 tbsp cornstarch, mix with hand mixer, and added cooked pasta to instant pot. Added some seasoned salt to taste. Otherwise pretty good.
    Reply
  28. Andrea L Clark says:
    June 10, 2019
    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.
    Reply
  29. Jaci says:
    October 21, 2019
    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
    Reply
    • Cyd says:
      October 23, 2019
      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 https://www.sixsistersstuff.com/recipe/instant-pot-cheesy-chicken-and-rice/ Have a great week!
      Reply
  30. Sal says:
    January 26, 2020
    You need to add pasta to your list of ingredients.
    Reply
    • Cyd says:
      January 29, 2020
      Thank you!! Done!
      Reply
  31. Laura says:
    June 9, 2020
    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 :)
    Reply
  32. Danica says:
    June 20, 2020
    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.
    Reply
  33. Jamie Lyons says:
    July 28, 2020
    Would it ruin it if I used vegan cream cheese?
    Reply
    • Cyd says:
      August 4, 2020
      Hi Jamie. We have not tried this recipe with Vegan Cream Cheese.
      Reply
  34. Linda says:
    August 13, 2020
    I put a box of penne pasta and then added chicken broth until it was just covering the pasta(so I used more broth than called for in the recipe), then I added shredded rotisserie chicken then all the other ingredients. Cooked on high pressure for 7 minutes (because I used cooked chicken) and it was AMAZING!!!
    Reply
  35. Lindsay says:
    September 19, 2020
    I modified the recipe slightly and found it to be really successful. Used 2-3 chicken breasts. Cut up the cream cheese in to small pieces (I cut it up while it was in the package so I could easily open the package and have little cubes) and layered in to ingredients. I used 8oz cream cheese, 1 can cream of chicken and 1 can chicken broth (14.5oz) and a splash of Italian dressing. Pressure cook on high for 22-25 minutes. Natural release for 2 minutes, add 1 tbsp of flour to thicken and stir to incorporate cream cheese.
    Reply
  36. Cmoon48 says:
    October 6, 2020
    This was a disaster. Pot burned the cheese and the pot went to “food burn” repeatedly. Ended up throwing out the whole thing. Very disappointing.
    Reply
  37. Nicole Elias says:
    October 17, 2020
    I wish I would have read these reviews before making this. I cut the cream cheese into cubes and mixed the broth, Italian seasoning, and soup together. I was disappointed and thought I had done something wrong when I opened the pot to see small curdles and watery sauce. After reading, I learned these were common things. The meal tasted great though! Also, is it common for some of the sauce to spray out after letting it release pressure for the 5 minutes suggested before venting? Only my second Instant Pot meal ever.
    Reply
    • Momma Cyd says:
      October 21, 2020
      You will sometimes get a little mist coming out of your instant pot. Be sure that knob is on good and on sealing.
      Reply
  38. Mindy S. says:
    December 2, 2020
    Made this tonight for dinner. So quick, easy, and so delicious. I did alter a little since I didn't have an Italian dressing packet mix, just Italian seasoning. So used a little of that but then used Ranch packet. So good with both flavors together though.
    Reply
  39. Jodie Morris says:
    December 16, 2020
    My family and I loved this recipe. Quick and delicious. Another winner.
    Reply
  40. Lisa says:
    January 18, 2021
    Took this to my sister's family in quarantine. My niece says it was the best meal she's ever had in quarantine ;) I cut up my cream cheese and it was still lumpy. Any suggestions for next time to get it creamy?
    Reply
  41. Linda says:
    March 7, 2021
    Flavor-wise it's good. However, when I cooked the chicken it came out half cooked and Cream cheese was chunky. Not to mention the mess in the kitchen from it spewing out the pressure knob. I don't think I will be doing this one again.
    Reply
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