Creamy, Cheesy & Easy!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Cost per Serving: ~$2.50
Calories per Serving: ~540 kcal
Let Me Tell You About This Olive Garden Chicken Pasta Instant Pot Recipe…
There’s something so comforting about creamy pasta dishes — especially when they remind you of your favorite restaurant meal. This Olive Garden Chicken Pasta Instant Pot recipe is my cozy go-to for busy nights when I still want to serve something warm, filling, and full of flavor.
Growing up, creamy pasta was one of those meals my mom could always whip up with whatever we had on hand — a little chicken, a block of cream cheese, maybe some leftover shredded parmesan. She believed in simple, no-fuss meals that brought everyone to the table fast. Now that I’m a mom too, I totally get it.
That’s why I love this recipe so much. It captures that same homey, comforting feel… but with the bonus of being a one-pot Instant Pot meal ready in under 30 minutes. Add a splash of Olive Garden Italian dressing, and you’ve got all the tangy, creamy goodness of a restaurant-style dish without leaving your kitchen.
Trust me — once you try this, it’ll be part of your regular dinner rotation too
Table of Contents
How to make Olive Garden Chicken Pasta Instant Pot
You’ll Need
Let’s keep it simple, mama-style, Here’s what makes this creamy Olive Garden Chicken Pasta Instant Pot so cozy and crave-worthy:
- Chicken breasts – I use boneless, skinless chicken breasts cut into bite-sized chunks. Chicken thighs also work great if you prefer dark meat or want a little extra richness.
- Olive Garden Italian dressing – This is the magic! It brings a tangy, herby punch that flavors the whole dish. Can’t find the branded version? Any creamy or zesty Italian dressing works in a pinch.
- Garlic powder – A pantry staple for that mellow garlic warmth without any chopping. You can sub fresh garlic if you’ve got a few minutes to mince.
- Ground black pepper – Just a little for balance. Add more at the end if you like a peppery kick.
- Dried parsley – Adds a pop of herby freshness. You can swap in Italian seasoning if that’s what you have.
- Uncooked pasta – Penne is my favorite for this recipe — it holds up well in the Instant Pot and soaks up all that creamy sauce. Rotini or rigatoni work too!
- Chicken broth – I go with low-sodium store-bought broth, but you can absolutely use homemade or bouillon cubes with water if that’s easier.
- Cream cheese – Adds that dreamy creamy texture. I cube it before adding so it melts evenly. Full fat gives the best flavor, but light cream cheese works too.
- Parmesan cheese – Freshly shredded is ideal, but pre-shredded will work just fine. It melts into the sauce and brings that salty umami goodness that makes this dish feel extra.
Step-by-Step Instructions
Let’s make this Olive Garden Chicken Pasta Instant Pot-style — all in one pot, no fuss. Here’s how:
Step 1: Sauté the chicken
Turn on your Instant Pot and set it to Sauté mode. While it heats up, grab your chicken breasts and cut them into bite-sized chunks (no need to be perfect here — rustic is fine!). Drizzle in a bit of olive oil, then add the chicken to the pot. Let it sear for 2–3 minutes, just enough to get some color on the outside. Don’t worry about cooking it through — the pressure will do the rest.
Step 2: Pour in the flavor
Now add in your Olive Garden Italian dressing (this is where the flavor party starts, along with the garlic powder, black pepper, and dried parsley. Stir everything together so that the chicken gets nicely coated in all that zesty goodness.
Step 3: Add pasta & broth (don’t stir!)
Pour your dry pasta right on top of the chicken — I like to scatter it evenly so it cooks more uniformly. Then, carefully pour in the chicken broth, making sure it covers the pasta as much as possible. Important: don’t stir at this stage! This helps avoid the dreaded “burn” warning.
Step 4: Seal and cook
Close the Instant Pot lid, make sure the valve is set to Sealing, then pressure cook on High Pressure for 6 minutes. It’s the perfect amount of time to cook the pasta just right.
Step 5: Quick release and stir
When the timer goes off, do a quick release of the pressure (use a towel or spoon handle to stay safe). Once the steam settles, open the lid and give everything a gentle stir. Don’t panic if it looks a bit watery — the magic’s coming next.
Step 6: Make it creamy!
Add the cubed cream cheese and shredded parmesan cheese directly into the hot pasta. Stir slowly and patiently — it’ll melt into a silky, rich sauce in just a couple of minutes. Let the pasta sit for 5 minutes uncovered so the sauce can thicken up to perfection.
Optional: Add a handful of baby spinach at the end if you want to sneak in some greens!
Olive Garden Chicken Pasta Instant Pot Recipe Tips
Because dinner should not be stressful — here’s what works for me:
- No need to pre-cook the pasta
Just toss it in dry — the Instant Pot handles everything in one shot. Less dishes, less time, more yay. - Use pre-cut chicken if you’re short on time
Many grocery stores now sell diced chicken breast — total lifesaver on hectic nights. - Cube your cream cheese ahead of time
Cut it into chunks before starting the recipe and store in the fridge — it melts faster and gives you that smooth, creamy finish without lumps. - No Olive Garden dressing? No problem.
Sub in any creamy or zesty Italian dressing. I’ve even used Caesar in a pinch and it was delish. - Skip the sauté step if you’re really rushed
The flavor is a bit deeper with the sear, but if you’re in a true time crunch, just dump everything in (yes, really!) and go straight to pressure cooking. - Double it and save the leftovers
This pasta keeps well and makes a great next-day lunch. Just add a splash of broth or milk when reheating to keep it creamy.
Mom tip: While it’s pressure cooking, use that time to clean up or pack tomorrow’s lunchbox. It’s like giving yourself 10 bonus minutes.
Perfect Pairings for a Cozy Family Dinner
This creamy Olive Garden Chicken Pasta is already a full meal, but if you want to round things out (or stretch it for more servings), here are a few easy sides that pair beautifully — no extra stress required
- Garlic bread or toast
Because what’s pasta without something to dip in that cheesy sauce? Store-bought garlic bread or even a quick toast with butter and garlic powder totally works. - Simple side salad
I usually throw together romaine, cherry tomatoes, and cucumbers with a drizzle of balsamic vinaigrette — done in 5 minutes flat. - Roasted green beans
Toss them with a little olive oil, salt, and garlic powder, then roast at 425°F for 15 minutes. They cook while the pasta does its thing in the Instant Pot! - Steamed broccoli
Microwave it in a bowl with a splash of water and a pinch of salt — ready in 4–5 minutes. Even picky eaters usually go for this one when it’s served with cheesy pasta. - A light dessert
If you’ve got a sweet tooth in the house (guilty), try our No-Bake Chocolate Oat Bars or keep it super simple with fruit and whipped cream.
Keep it easy: I always aim for one hot side + one cold (like a salad) so I’m not scrambling last minute.
FAQ – You Asked, I Answered!
Can I use frozen chicken?
Yes, you can — but make sure the pieces are separated and not one big frozen block. Skip the sauté step and increase the pressure cook time to 10 minutes. The texture will still be great!
What can I use instead of Olive Garden dressing?
No worries if you can’t find it. Any zesty Italian dressing works well. I’ve even used creamy Caesar and it was delicious. If you like homemade, try mixing olive oil, vinegar, Italian herbs, garlic powder, and a pinch of sugar.
Can I use a different pasta?
Totally. Penne and rotini are my go-to’s because they hold up well in the Instant Pot. Avoid thin pasta like spaghetti or angel hair — they get mushy fast.
How do I store the leftovers?
Let the pasta cool, then store it in an airtight container in the fridge for up to 3 days. Add a splash of broth or milk when reheating to bring back the creaminess.
Can I freeze it?
Yep! This dish freezes well. Let it cool completely first, then portion it into freezer-safe containers. Reheat gently in a saucepan or microwave with a bit of broth to loosen the sauce.
Can I double the recipe?
You can, but make sure your Instant Pot is big enough (at least 8-quart recommended). Don’t go over the “max fill” line. Cooking time stays the same!
Olive Garden Chicken Pasta Instant Pot
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Olive Garden Chicken Pasta Instant Pot recipe is the ultimate weeknight comfort meal — creamy, cheesy, and bursting with flavor, all made in one pot in under 30 minutes. With simple pantry ingredients like zesty Italian dressing, tender chicken, penne pasta, and a rich blend of cream cheese and parmesan, it’s a no-fail dinner your whole family will love. Quick, cozy, and perfect for busy moms looking for an easy dinner win.
Ingredients
1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup Olive Garden Italian dressing
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 teaspoon dried parsley
16 ounces uncooked penne pasta (or rotini)
4 cups chicken broth
½ cup shredded parmesan cheese
8 ounces cream cheese, cubed
Instructions
Start by turning your Instant Pot to Sauté mode. Add a drizzle of olive oil and brown the chicken pieces for 2–3 minutes. They don’t need to cook through — just enough to get a little golden color. Stir in the Olive Garden dressing, garlic powder, black pepper, and dried parsley. Add the dry pasta right on top (don’t stir), then pour in the chicken broth, making sure the pasta is mostly submerged. Seal the lid, set the valve to “Sealing,” and pressure cook on High Pressure for 6 minutes. Do a quick release when the timer beeps. Carefully open the lid, then add the cream cheese cubes and shredded parmesan. Stir until everything is smooth and creamy. Let sit for 5 minutes to thicken before serving. Enjoy hot with your favorite side!
Notes
No Olive Garden dressing? Sub with any zesty Italian dressing.
For extra veggies, toss in some baby spinach or steamed broccoli after pressure cooking.
Use gluten-free pasta and dressing to make this recipe GF-friendly.
Store leftovers in the fridge up to 3 days. Reheat with a splash of milk or broth.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot / Pressure Cook
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 ½ cups (approx.)
- Calories: 540kcal
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 95mg
Keywords: olive garden chicken pasta instant pot, instant pot chicken pasta, creamy chicken pasta, one pot pasta, quick dinner recipe, family meal, pasta with cream cheese, chicken instant pot recipe
Final Thoughts – A Family Favorite in Our Home
This Olive Garden Chicken Pasta Instant Pot has truly become one of our go-to meals — not just because it’s creamy and delicious, but because it actually makes my life easier. It’s quick to throw together, even on the busiest nights, and my girls love it. They always ask for seconds — and honestly, that’s a mom win right there
And the best part? While it cooks, I get a few extra minutes to catch my breath or spend some time with my husband — no stirring, no stress.
👉 If you’re in the mood for another creamy, comforting pasta dish, check out this Cavatappi Pasta Recipe — it’s rich, satisfying, and perfect for busy nights too.
And for dessert, don’t miss our Mocha Chocolate Mousse Cupcakes — they’re elegant, easy to make ahead, and my favorite way to end a cozy meal.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @SavorAtHome
Yummy
★★★★★