Instant Pot Bruschetta Chicken Pasta Recipe
This Instant Pot Bruschetta Chicken Pasta is a delightful one-pot meal combining juicy, seasoned chicken and perfectly cooked bowtie pasta with a fresh, flavorful bruschetta topping. The dish offers a burst of tomato, basil, and garlic flavors, blended with parmesan cheese for a creamy finish, making it an easy yet impressive weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
Ingredients
Bruschetta Topping
- 1 lb roma tomatoes, diced (5-6 roma tomatoes)
- 1/2 cup red onion, small dice
- 1/2 cup fresh basil, thinly sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Red pepper flakes, to taste (optional; use 1/8 teaspoon)
Chicken and Pasta
- 1.5 lb boneless, skinless chicken breast, 1-inch dice (can also use diced chicken thighs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 1/2 cups chicken broth
- 1 lb uncooked bowtie pasta
- 3/4 cup freshly grated parmesan cheese (plus more for serving)
Instructions
- Prepare the bruschetta topping: In a medium bowl, combine the diced roma tomatoes, red onion, fresh basil, olive oil, minced garlic, lemon juice, kosher salt, black pepper, and red pepper flakes. Cover the mixture and let it marinate at room temperature while preparing the rest of the dish to meld the flavors.
- Cook the chicken and pasta: Place the diced chicken breasts evenly in the Instant Pot insert. Sprinkle with Italian seasoning, kosher salt, and ground black pepper. Pour in the chicken broth, then layer the uncooked bowtie pasta evenly on top of the chicken. Seal the Instant Pot lid, set the valve to sealing, and pressure cook on manual high pressure for 4 minutes. The pot will take about 15 minutes to reach pressure.
- Release pressure and stir: Once cooking is complete, perform a controlled quick release of the pressure. Stir the chicken and pasta mixture carefully. If there is excess liquid remaining in the pot, use the Sauté function to simmer and evaporate the liquid for a couple of minutes, then turn off the Sauté.
- Add cheese and bruschetta topping: Stir in the freshly grated parmesan cheese and the prepared bruschetta topping until evenly combined. Place the lid on the pot but slightly ajar to allow the tomatoes and cheese to warm gently for 3 to 5 minutes.
- Serve and garnish: Garnish with additional parmesan cheese and fresh basil if desired. Serve immediately. Store leftovers in an airtight container in the refrigerator and consume within 4 days.
Notes
- For a little heat, adjust the amount of red pepper flakes to your preference or omit completely for a mild version.
- If using chicken thighs instead of breasts, cooking times remain the same.
- During quick pressure release, be careful to avoid hot steam burns by using a long utensil or kitchen towel.
- If excess liquid is present after pressure cooking, simmering with the Sauté function helps achieve perfect pasta consistency without sogginess.
- Leftovers keep well refrigerated for up to 4 days, perfect for meal prep.
