Instant Pot Garlic Chicken Pasta

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.

Garlic chicken pasta
Start off with a couple shallots…
diced shallots
…and dice them up.
Garlic cloves
Now grab a bunch of peeled garlic cloves (see Jeff’s Tips in the recipe card)…
garlic sliced into slivers
…and slice them into slivers.
chicken thighs
And now it’s onto some boneless/skinless chicken thighs (or breasts)…
chicken sliced into small pieces
…and sliced into bite-size pieces
a jar of garlic better than bouillon
To give this dish the ultimate garlic flavor, grab a jar of Garlic Better Than Bouillon
Showing better than bouillon base
You’ll notice it’s a concentrated base. 1 teaspoon of it + 1 cup water = 1 cup of broth. Since we’re using 3 cups of broth, you’ll want to use 3 teaspoons + 3 cups water.
Stirring base with water to form broth
Stir until mostly dissolved and PRESTO! You now have broth. (NOTE: The water doesn’t have to be hot nor does it need to be fully dissolved as that will happen once we pressure cook).
Adding olive oil to instant pot
Now that prep’s out of the way, let’s go to pot. Pour in some olive oil and give it some heat.
Adding garlic to pot
Toss in the garlic…
Sautéing garlic
…and sauté until browned (but not burned – so watch it). Reserve a few pieces for garnish, if desired.
Adding shallots to pot
Now add in those pretty shallots…
Sautéing shallots
…and briefly sauté, getting up any browned bits left behind by the garlic.
adding chicken to pot
Now toss in the chicken…
Sautéing chicken
…and sauté until pinkish-white in color.
Pouring broth in pot
Now pour in that wondrous garlic broth. (Seriously this tastes way better and lasts so much longer than the stuff in a box or can).
Adding Italian seasoning to pot
Add in some Italian seasoning…
stirring pot
…and stir.
Adding ziti to pot
Add the pasta to the pot now. I like ziti for it’s, like, totally tubular.
Submerging ziti in broth
Just DON’T STIR IT. Simply smooth it out so it’s mostly submerged in the broth (it’s fine if some of it sticks out). Secure the lid and cook at high pressure.
Cooked ziti
When done, you’ll have perfectly cooked ziti (and boy is it gonna smell like garlicland when that lid comes off)!
Adding butter to pot
And now for the finishing touches – add in some butter (cutting it into pats helps it melt and distribute more quickly)…
Adding Parmesan to pot
Adding garlic powder to pot
…and, of course, garlic powder (no such thing as too much garlic, ‘memba?)
Stirring pot
Give it a grand ‘ole stir to combine everything.
Adding cream to pot
(OH! Alternatively, to give it an optional creamy and/or marinara finish, feel free to toss in some heavy cream and marinara sauce now as well).
Finished pasta resting
Give it a final stir until all is combined and let rest for a few minutes for the sauce to come together and thicken.
Plating pasta
Plate it up…
Topping with browned garlic
…and top with a few of those reserved browned slivers of garlic (if you chose to do so)…
Adding garlic bread to pasta
…and, why not? Go nuts. Add a slice of garlic bread too.
Man trying pasta
Taste the GAW-lic.
Man reacting happily to pasta
And, I mean. COME. ON. (NOTE: this is probably how you’ll react)
Man enjoying dinner
Garlic bread + Garlic Pasta? How about some garlic pasta ON the garlic bread?! Folks, there are no rules here because you’ve broken them all by cooking something so sinfully simple and special. Now kiss the chef (mints optional).
Instant Pot Garlic Chicken Pasta
Yield: 6

Instant Pot Garlic Chicken Pasta

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.

Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 5 minutes
Total Time 5 minutes


  • 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


  1. 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.
  2. 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.
  3. Add the chicken and sauté until pinkish-white in color, about 3 minutes.
  4. 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.
  5. 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.
  6. 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.

Reader Interactions


  1. 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.

  2. 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?

  3. Sue

    Oh my goodness… I think I’m making this for dinner tonight. It sounds amazing! You’ve done it again Jeffrey. 😁😘

  4. 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?

  5. 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 😀

  6. 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!

  7. 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.

  8. 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.

  9. Beth C

    Made this today with cheese tortellini (more cheese!). Added an extra minute because the tortellini was frozen. It was fantastic!

  10. 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!

  11. 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 ❤️

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