The only thing better than garlic is more garlic (or “GAW-lic” as I’ve been known to say). And the secret to making something extra garlic-y is using Garlic Better Than Bouillon. I’m going to give you a pasta loaded with tender chicken in a creamy, garlic-Parmesan sauce so sensational, you’ll have trouble helping yourself from eating the whole pot (but won’t have any trouble with people keeping their distance from you after). Garlic Chicken Pasta has arrived.
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
Instant Pot Garlic Chicken Pasta
The only thing better than garlic is more garlic. And the secret to making something extra garlic-y is using Garlic Better Than Bouillon. I'm going to give you a pasta loaded with tender chicken in a creamy, garlic-Parmesan sauce so sensational, you'll have trouble helping yourself from eating the whole pot (but won't have any trouble with people keeping their distance from you after). Garlic Chicken Pasta has arrived.
Ingredients
- 3 tablespoons extra virgin olive oil
- 20 cloves garlic, sliced into slivers (see Jeff's Tips)
- 2 large shallots, diced
- 1 1/2 - 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (and yes, you can also use breasts)
- 3 cups garlic broth (I use 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
- 2 teaspoons Italian seasoning
- 1 pound ziti
- 4 tablespoons (1/2 stick) salted butter
- 1/2 - 1 cup of Parmesan cheese (see Step 6)
- 1 tablespoon garlic powder
Optional Touches
- 2 tablespoons - 1/4 cup heavy cream or half-and-half
- Garlic herb cheese (about 4-5 ounces)
- 1/2 - 1 cup marinara sauce of your choice, preferably at room temperature (use a good one with garlic!)
- Garlic bread (because, of course)
Instructions
- Add the olive oil to the Instant Pot and hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the garlic and and sauté until the garlic browns but doesn't burn, about 3-5 minutes (NOTE: If the garlic looks crisped, that's fine! It'll soften once pressure cooked). Feel free to reserve a few tablespoons of the browned garlic for topping the finished dish.
- Add the shallots and sauté for 1 minute longer, scraping the bottom of the pot to get up any browned bits from when the garlic sautéed.
- Add the chicken and sauté until pinkish-white in color, about 3 minutes.
- Add the broth and Italian seasoning to the pot. Stir well. Add the ziti but do not stir. Just smooth it out so it’s mostly submerged.
- Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 minutes. Quick release when done and give the pot a good stir.
- Stir in the butter, Parmesan (start with 1/2 cup) and garlic powder. Once combined, if you want it cheesier add another 1/2 cup of the cheese. Optionally, for a creamier and/or marinara finish, add the cream, herb cheese and/or marinara and stir until combined. Let rest for 3-5 minutes to thicken before serving topped with some reserved browned garlic and toasty garlic bread.
Jeffrey's Tips
If you can't find garlic broth or don't want to get it online, you can use any broth you wish. Better Than Bouillon makes loads of the best flavors! Just remember: 1 teaspoon of the base + 1 cup of water = 1 cup of broth!
You know I normally don't care and use jarred minced or crushed garlic in many of my recipes. But since this one's so garlic-centric, I strongly suggest slicing some fresh cloves into slivers. You can often find them peeled already in the refrigerated section of the produce department in most markets which takes so much hassle, time and a sticky mess out of the game. Feel free to double the amount of cloves if you want it even more garlic crazy! If you ask me, there's never such a thing as too much garlic.
If you have leftovers, add some cream or even marinara when reheating in the microwave for about 2 minutes, stirring midway through.
Deb Laidler
Do you think this could be made with gluten free pasta like chickpea? Recently diagnosed as diabetic but love your recipes so dang much!!
Jeffrey
Chickpea pasta will become mush in an Instant Pot. You can use GF and shorten the time by 2 minutes. 😉
Susan
Read this comment only after buying all ingredients including chickpea pasta! (Oops) Tried it anyway, but almost fully cooked the chicken, heated the broth to a simmer before adding pasta, and cooked for 0 minutes. It came out ok! Pasta definitely started to break down, but it wasn’t a total disaster! Whew! 😀 Thanks for a tasty recipe!
Elizabeth
I’m diabetic, and use Dreamfields pasta. is got a very low glycerin index. it cooks the same as regular pasta, including in the instant pot.
Tammy
This sounds yummy, but my Hubby doesn’t like cheese cooked in food! 🤦♀️ Would not adding the Parmesan, or adding less, seriously compromise the overall flavor of the dish?
Jeffrey
Hmm. Well the sauce would be quite thin as the cheese really ties it together.
christy tozzo
I would suggest a divorce 😜
Marion
LOL 😃😃
Molly T
This one was yummy- we added Boursin cheese instead of Parmesan!
Sue
Oh my goodness… I think I’m making this for dinner tonight. It sounds amazing! You’ve done it again Jeffrey. 😁😘
Sara
Made this tonight and everyone agreed it was missing something. Made it as written and used 1 cup of cheese but none of the optional ingredients as hubby doesn’t like marinara and I worried adding cream would make it to similar to another dish we enjoy. My daughter suggested adding even more garlic! Any ideas of what else we could add to make it more flavorful?
Jeffrey
Go back to the recipe card and check out the optional additions 😉
Linda
Maybe jarred Pesto?
Kerri
I added a can of diced tomatoes
Deb
Chopped pepperoni or salami add at the end to keep their flavor intact. Red pepper.
Teri
I always get excited to see a new recipe! You make using the instapot easy! Love your YouTube channel! Keep it up! Ps…just made this and love it 😀
Brianne
How would I adjust the cooking time if I wanted to use a different shape of pasta?
Matt
I added crumbled bacon! Really took it up a notch! Recipe is great as-is though, really enjoyed it
Amber
Matt, did you add the bacon at the end?
Trish
Definitely will try this recipe… if I wanted to add in sliced mushrooms, when you add them, after pressure cooking? I also think broccoli would be a great addition as well… thanks!
Jenjaine
I’m doubling this one! Thanks so much!
Charity
I want to do this too, did you double it in one pot? Same cooking time?
Jennifer
Going to try this tonight but the timing listed on the recipe is off. Total time says 5 minutes rather than 21 minutes total.
Jeanette G
How about the addition of spinach?
Brandon
just made this for dinner for everyone up here in Spokane Washington. Ok It’s amazing!!!! Thank you very much!
Jaci
Absolutely delicious, thank you. I added mushrooms, parmesan & a dollop of soured cream as that’s what we had in the fridge. Will definitely be making this again.
Jeffrey
SO happy you enjoyed it!
Beth C
Made this today with cheese tortellini (more cheese!). Added an extra minute because the tortellini was frozen. It was fantastic!
James Hajewski
hi Jeffrey,
the recipe is amazing! it is awesome for a cold night in with the family.
do you happen to know the caloric content though? I know it’s probably high but I figured I’d ask anyway lol
thanks again for the great recipe!
Patty
If I’m using Boursin would you still use the Parmesan? I’m assuming I would but just double checking. Thanks and love all your recipes ❤️
lee levin
Made it tonight. Came out great for just the 2 of us. I scaled the recipe to 2/3. Hqve enough leftovers for a couple of meals. Tomorrow I’ll vacuum seal small packages for quick fixing.
Jeffrey
Terrific!