Creamy Garlic Chicken Pasta in the Instant Pot

The only thing better than garlic is more garlic. This Instant Pot Garlic Chicken Pasta amps up the flavor with a concentrated garlic base and plenty of fresh garlic, yielding tender chicken and pasta in a creamy, Parmesan-forward sauce. It’s bold, comforting, and easy to make—perfect for weeknights or when you want a crowd-pleasing dinner with minimal fuss.

Sponsored content: Better Than Bouillon / Summit Hill Foods.

Shallots — Start with a couple of shallots.

diced shallots — Dice the shallots finely for quick, even cooking.

Garlic cloves — Use plenty of peeled garlic cloves; fresh slivers give the best texture and flavor.

garlic sliced into slivers — Slice the garlic into slivers so it browns nicely without burning.

Boneless, skinless chicken thighs are forgiving and stay juicy; breasts also work.

chicken sliced into small pieces — Cut the chicken into bite-size pieces for fast, even cooking.

a jar of garlic better than bouillon — A concentrated garlic base boosts flavor efficiently—one teaspoon plus one cup water equals one cup of broth.

Showing better than bouillon base — Mix the concentrated base with water to make garlic-infused broth. For this recipe, prepare three cups of broth.

Stirring base with water to form broth — Stir until mostly dissolved; it will finish dissolving during cooking if needed.

Adding olive oil to instant pot — Heat olive oil in the Instant Pot using Sauté on high.

Adding garlic to pot — Add the garlic and sauté until golden; reserve a few pieces for garnish if you like.

Sautéing garlic — Watch the garlic closely so it browns without burning; browned bits add great flavor.

Adding shallots to pot — Add the diced shallots and sauté briefly to lift the fond from the bottom of the pot.

adding chicken to pot — Toss in the chicken and cook just until the exterior turns opaque.

Pouring broth in pot — Pour in the prepared garlic broth for concentrated garlic flavor throughout the dish.

Adding ziti to pot — Add pasta (ziti works well) and submerge it in the broth; don’t stir to avoid clumping.

Cooked ziti — After pressure cooking, the pasta should be perfectly tender and infused with garlic flavor.

Adding butter to pot — Finish the dish with butter and Parmesan for a silky, rich sauce.

Adding Parmesan to pot — Parmesan adds savory depth—start with a smaller amount and add more to taste.

Stirring pot — Stir gently to combine the sauce, pasta, and chicken into a cohesive, creamy dish.

Finished pasta resting — Let the pasta rest a few minutes so the sauce thickens and the flavors meld.

Plating pasta — Plate and garnish with reserved browned garlic for extra crunch and aroma.

Adding garlic bread to pasta — Serve with garlic bread, or try spooning the pasta on top of toasted garlic bread for an indulgent twist.

Yield: 6

Instant Pot Garlic Chicken Pasta

This recipe layers concentrated garlic broth and plenty of fresh garlic to deliver a bold, savory pasta dinner. The Instant Pot speeds up the process while keeping chicken juicy and pasta perfectly cooked. Optional additions like cream or marinara let you shift the texture and flavor to your preference.

Prep Time
10 minutes

Cook Time
6 minutes

Additional Time
5 minutes

Total Time
21 minutes (including prep)

Ingredients

3 tablespoons extra virgin olive oil
20 cloves garlic, sliced into slivers (or more to taste)
2 large shallots, diced
1½–2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (or breasts)
3 cups garlic broth (made from concentrated garlic base: 1 teaspoon base + 1 cup water = 1 cup broth)
2 teaspoons Italian seasoning
1 pound ziti (or other short pasta)
4 tablespoons (½ stick) salted butter
½–1 cup grated Parmesan cheese
1 tablespoon garlic powder

Optional Touches

2 tablespoons–¼ cup heavy cream or half-and-half for extra creaminess
4–5 ounces garlic herb cheese for added richness
½–1 cup marinara sauce for a tomato-cream variation
Garlic bread for serving

Instructions

Set the Instant Pot to Sauté on the High/More setting and heat the olive oil for about 3 minutes.
Add the garlic and sauté 3–5 minutes until golden brown but not burned. Reserve a few browned slivers for garnish if desired.
Add the diced shallots and sauté one more minute, scraping up any browned bits from the bottom of the pot.
Toss in the chicken pieces and sauté until the exterior is no longer pink, about 3 minutes.
Pour in the prepared garlic broth and stir in the Italian seasoning. Add the ziti, smoothing it so it’s mostly submerged—do not stir.
Secure the lid, set the valve to sealing, and pressure cook on High for 6 minutes. Quick release when the cook cycle finishes, then open the pot and stir well.
Stir in the butter, ½ cup Parmesan to start, and the garlic powder until the sauce is creamy. Add more Parmesan if you want a cheesier finish. For a creamier or tomato-cream version, stir in cream, garlic herb cheese, and/or marinara now.
Let the dish rest 3–5 minutes to thicken, then serve topped with reserved browned garlic and garlic bread on the side.

Chef’s Tips

If you don’t have garlic-flavored broth on hand, any good-quality broth will work; using a concentrated garlic base provides a bright, assertive garlic note without extra liquid. Fresh sliced garlic offers the best texture in this recipe—if you prefer convenience, peeled garlic cloves sold refrigerated save prep time.

To make the dish garlickier, increase the number of cloves or finish with extra garlic powder. Leftovers reheat well; add a splash of cream or marinara when reheating to bring the sauce back together.