Instant Pot Creamy Chicken Marsala Pasta

Since my Chicken Marsala is, bar none, one of my popular dishes, I felt it time to take that dish, combine it with a cheesy, creamy pasta and transform it into a wonderful experience for pasta lovers. Light in texture and rich in flavor, this pasta dish is one that the whole family can enjoy because not only is it such a delight to eat, but it’s also SO EASY to make right in the Instant Pot! Try my Chicken Marsala Risotto as well!

Here’s How I Made It!:

Let’s begin with a shallot…

…and dice it up.

Then take a nice, plump chicken breast…

…and dice it up into little chunks.

Toss some butter in the Instant Pot…

…and once it’s melted and sizzling, add in the shallots.

Now take some mushrooms…

…and add them in too. Stir for a few minutes until softened a bit and brownish in color.

Then add in the chicken.

Now take a jar of sun-dried tomatoes…

…focus on the oil in the jar…

…and put some over the chicken in the pot.

Stir and cook the chicken until lightly white on all sides (it shouldn’t be fully cooked just yet)…

…and then add in some garlic, stir and cook for another moment.

Now pour in some Marsala wine (any is fine)…

…as well as some garlic (or chicken) broth.

And lastly, of course, we need to add in our pasta. I like to use Farfalle for this (little bow ties)!

Add the Farfalle so it’s resting on top of everything else in the pot.

Then, take a spatula and lightly smooth them out so they are just submerged in the broth (DO NOT STIR THEM IN!)

When it looks like this (even with some ice berg-ing above the waterline), you’re good. Secure the lid and cook at high pressure.

While the pasta’s cooking, take the sun-dried tomatoes from the jar…

…and slice them into thin strands.

Once the lid comes off the pot, you’ll see much of the broth has been absorbed by the Farfalle!

Give everything a good stir…

…add in the sun-dried tomatoes…

…toss everything together…

…add in some heavy cream…

…as well as some Parmesan cheese…

…and give everything a nice good stir. The sauce is going to thicken nicely and become nice and creamy/cheesy!

Place some in a bowl…

…and fantasize about Italy.



Instant Pot Creamy Chicken Marsala Pasta
Yield: 6

Instant Pot Creamy Chicken Marsala Pasta

Instant Pot Creamy Chicken Marsala Pasta

I absolutely love turning classic dishes into pastas. Meet Chicken Marsala Pasta - an instant favorite in any kitchen.

Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes


  • 2 tbsp (1/4 stick) of salted butter
  • 1 large (or 2 small) shallot(s), diced
  • 8 oz of Baby Bella mushrooms, sliced (you can double these, and if you do, add in another 2 tbsp of butter)
  • 1-1.5 lbs of chicken breast, diced into chunks
  • 1 tbsp of crushed garlic
  • 2.5 cups of garlic or chicken broth (I used 1 tbsp of Garlic Better Than Bouillon + 2.5 cups of water)
  • 1.5 cups of Marsala wine (either sweet or cooking wine)
  • 7.5 oz jar of sun-dried tomatoes + 2 tsp of the oil from the jar
  • 1 lb (1 box) of Farfalle
  • 1/4 cup of heavy cream or half & half
  • 1 cup of grated Parmesan cheese, plus more for topping if desired


  1. Add the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
  2. Add the shallots and mushrooms and cook for 3-5 minutes, until the mushrooms have softened and browned a bit
  3. Then, add the chicken and the 2 tsp of oil from the sun-dried tomatoes (but NOT the tomatoes themselves) and cook for another 2-3 minutes until the chicken is lightly white in color (but not fully cooked)
  4. Toss in the garlic and cook for 1 more minute and then add in the Marsala wine and let simmer for 1 minute more. Deglaze (scrape) the bottom of the pot while doing so
  5. Add in the broth and stir together well
  6. Pour in the Farfalle so it’s laying on top of the broth, gently smoothing and pushing it down with a spatula so it’s submerged, but DO NOT stir it with the rest of the broth. (It’s okay if some of the Farfalle is peaking above the water)
  7. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and give it all a good stir
  8. Stir in the sun-dried tomatoes, heavy cream and parmesan. Let sit for about 5 minutes, stirring occasionally and it will thicken up into an incredible sauce, coating all the pasta perfectly
  9. Transfer to a serving bowl, plate it up and sprinkle any extra Parmesan cheese if desired (Note: I think the sauce amount is perfect as is, but if you want it super saucy and if you wish to add more mushrooms, see the “Jeffrey Sez” section of the recipe)
  10. Enjoy!

Jeffrey's Tips

Want more mushrooms? Double them and add in another 2 tbsp of butter when sautéing them!

This makes the perfect amount of sauce. BUT if you want it super saucy, simply add in another another 1/2 cup of the broth before cooking and then another 1/4 cup of heavy cream and another 1/2 cup of Parmesan!

Reader Interactions


  1. Debbie Buchholz

    Incredible recipe! I don’t consider myself a cook by any means—and have been ridiculed by my family for years about it—but this shut them up! This easy-to-follow recipe made them think I had been holding back on them with my culinary skills. Nope. I just invested in a Instant pot and some Pressure Luck recipes!

  2. Amy

    This recipe is EVERYTHING! My family loves it so much! Every recipe of yours has been a winner in our family! My 19 year old daughter requests this particular dish quite frequently but was recently diagnosed with celiac disease. Should I just sub in the gluten free pasta and cook as normal or should I cook the GF pasta separately and mix all together when it’s done? I’m wondering if the GF pasta will hold up in the instant pot …I tried to do a search on your FB page but couldn’t figure it out. Any tips would be appreciated so we can continue enjoying this recipe and your other recipes that include pasta. Thanks for helping me feed my family amazing food! I tell everyone that gets an instant pot and to follow you!

    • Megan

      Personally, I love this recipe too! But I have gone gluten free as well. What I do, is cook the chicken until it’s done. Then, for the macaroni, I use gluten free penne usually, and I cook for 1 minute with 10 minutes natural release. It hasn’t failed me yet. Hope this works for your daughter!

    • Sandra

      I love this recipe! It’s in our regular rotation now. I do wonder one thing: when you add in the sun dried tomatoes do you strai hem or add in the rest of the oil?

    • Juli

      I just sub out gf pasta. I like the Barilla brand penne, as well as their rotini for this. I liked it so much that I just fixed it twice in a row!

  3. Pamela

    This is an absolutely delicious recipe! I try to make it at least once a week lol. My family loves it! Thanks so much Jeffrey for this incredible recipe!

  4. Katie

    Jeffrey, this is the closest i have ever found to my favorite dish at my favorite place in Malibu that closed 10 or more years ago! This was absolutely delicious and I am thanking you from my full tummy and satisfied heart! 😊😊

  5. Alyssa Rasnick

    My 7 and 3 year old girls approve of this recipe AND my health-conscious husband who is an avid cyclist. We just use fat free half n half instead of the full cream! Thanks Jeffery for a family meal we eat often!

  6. Don

    Just made this tonight….I may have put in a 1/2 cup more Marsala than the recipe called for….I do love Marsala….turned out awesome…yum!!!

  7. Laura

    Any substitution ideas for the sun dried tomatoes. My kids are not a big fan of those. I wonder if I blended them up instead of slicing?

  8. Jennifer Day

    I made this recipe one other time this year, however, when last night I made it, I also added about 5 oz of fresh spinach on top of the pasta before cooking for 6 minutes. I also added about 4 oz of crushed tomatoes that I had left over to replace the sun-dried tomatoes which I didn’t have on hand. It came out wonderfully; I wish I’d added more spinach!

    • Jo

      Great idea about the spinach & I don’t have the sun-dried. Was wondering if I could add the canned tomatoes. You answered my question.

  9. Sigrid Trombley

    Don’t use cooking wine, it has salt in it and doesn’t taste very good. Use real wine. You don’t have to choose an expensive one.

  10. Sherry

    I’ve made a couple recipes of yours & both have gotten me out of my usual slump of routine cooking and are yummy good. I left out the tomatoes (couldn’t find in store) in the Chicken Marsala recipe. Also substituted egg noodles for bow tie. Both changes — recipe still excellent.
    The recipes are big for just 2 of us but I size-down & they work. (Idea for next book: Recipes for two.) The “Better Than Bouillon” products are our favorites — glad you use them too. I love your Step by Step book supplemented by your pictures & videos — so helpful when I can see how it’s done. I plan to buy another (more?) of your books. Thanks for your enthusiasm! It’s contagious.

  11. Karl

    It’s in the instant pot resting for 5 min, I’ve made this several times, this time with triple the amount of mushrooms, and garlic, more chicken also, this with some homemade garlic bread will last for my lunches for the week, great recipe

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