Instant Pot Creamy Bowtie Chicken

Bowtie noodles beautifully paired with shredded chicken breast, mixed into a creamy sundried tomato and veggie-packed sauce. Onions, bell peppers, mushrooms, and spinach bring amazing flavours and colours to this delightful dish.

A lot of my recipes are inspired by my lovely boyfriend. And he doesn’t have to do much. One day, he simply said he wanted a bowtie pasta dish. So we grabbed some chicken breasts and farfalle on our next grocery trip, and I started throwing things together. It took a couple of tries, but I think I’ve perfected this wonderful pasta dish. Now it’s one of our favourite meals to prep! Hopefully, this creamy bowtie chicken pasta will become one of your favourites, too.

In keeping with the healthy and nutritious vibe we have at Coffee & Clementines, this dish is packed full of colourful veggies, healthy protein, and energizing carbohydrates. With a touch of parmesan and cream cheese, we have a little something from every food group, for a perfectly balanced meal. But don’t let that scare you away – this dish is super easy to make. In fact, all you need is one pot!

I do make this in an Instant Pot, but you can make it in a crockpot or on a regular stovetop (check out the recipe notes for details on how to)!

There are so many things I love about my instant pot . . .

1. Easy to use – All you do is throw everything in a pot and let it do its thing!
2. Quick clean up – I don’t know what makes the instant pot so perfectly nonstick, but it comes clean so easily! And with only one pot to wash, there are no more pots and pans piling up in the sink. Plus, say goodbye to the dreaded stovetop that is inevitably covered in an onion and cream cheese mess!
3. Versatility – Most instant pots have a variety of functions. This particular recipe uses the sauté and pressure cook functions, but most can also be a rice cooker, slow cooker, and vegetable steamer, among many others. The options are endless for instant pot creations.
4. Incredible flavours and textures – Cooking meat in the instant pot is the way to go! I make everything from chicken breasts and wings to whole pot roasts. The final product falls apart and is so juicy. And if you cook it in a beef or chicken (or even vegetable) broth, the meat soaks up all the flavours. It’s just perfect.

Speaking of cooking in a broth, I use regular chicken broth as my cooking base for this creamy bowtie chicken pasta. I like my pasta to be extra creamy, so I only use 1 cup of chicken broth. That, paired with the cream cheese, creates a creamy sauce that perfectly coats the bowtie noodles. Of course, you can use whatever kind of broth you like/have (low sodium, vegetable/onion, etc.), and also however much! If you want a thinner pasta sauce, use 2 cups. Or if you want to create a soup (which would probably be incredible!), use 3 or 4 cups of broth. And please let me know how it goes!

Instant Pot Creamy Bowtie Chicken Pasta

• Author: Coffee & Clementines
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Meal Prep
• Method: Instant Pot

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Description

A healthy, feel-good pasta dish full of shredded chicken breast, farfalle pasta, tons of perfectly cooked veggies, and sundried tomatoes. A touch of parmesan and cream cheese creates a beautifully creamy and flavourful sauce.

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Ingredients

Scale 1x2x3x

• 4 tbsp olive oil 
• 2 medium onions, diced
• 2 bell peppers, diced
• 6 white mushrooms, diced
• 1 tbsp garlic
• 1 tbsp sundried tomato (about 4 pieces)
• 1 cup chicken broth
• 800g chicken breast
• 150g bowtie pasta
• 2 cups chopped spinach
• 60g cream cheese
• 35g parmesan cheese
• seasonings: salt, pepper, garlic, paprika, chili powder

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Instructions

1. Season* chicken breasts on both sides. Set aside. 
2. Set Instant Pot to sauté function. Heat 1 tbsp olive oil.
3. Sauté onion for 2 minutes.
4. Add peppers, mushrooms, and more seasonings. Sauté for 2 minutes. 
5. Add garlic and sun-dried tomatoes. Stir and cook ~ 1 minute. 
6. Add chicken broth, stir, and place seasoned chicken breasts directly on top. 
7. Turn off Instant Pot sauté function. 
8. Place lid on Instant Pot and set to Poultry for 10 minutes.
9. Once time is up and pressure is released from your instant pot, remove chicken breasts and set them aside.
10. Press cancel on instant pot and turn on sauté mode. 
11. Stir in bowtie pasta and cook until al dente, about 5 minutes.
12. Stir in spinach and cook for one more minute, until wilted.
13. Stir in cream cheese and parmesan cheese until melted and creamy.
14. Shred chicken in a bowl, or chop it up on a cutting board. Mix shredded chicken into the pasta. 
15. Serve hot with some freshly grated parmesan on top. 

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Notes

* I don’t like telling others how to season their food, everyone seasons differently! And your seasoning collection probably looks a lot different than mine. My basic, go-to seasonings for chicken include salt, pepper, roasted garlic and pepper (Clubhouse blend), chili powder, and paprika. But feel free to season to your desires!

I make a large batch of pasta so that my boyfriend and I can eat this dish for the week… And we never get sick of it! In fact, after the third day, we’re usually dying for more. But if you’re one person or just want to try a small batch, cut the recipe in half. I left the numbers for a large batch since it’s such a good recipe and I promise you will want more than just a portion or two! Also, the portions are relatively small; you could probably turn this into 4 portions if you like a big serving of pasta. 

• If you don’t have an instant pot, you can make this in a crockpot or stovetop! 
  • For crockpot: Add olive oil, veggies, chicken broth, and chicken breasts to crockpot. Cover and cook on low for 6 hours, or high for 4 hours. Chicken should have an internal temp of 165F. Remove chicken and shred. Add pasta to crockpot and cook until al dente. Add spinach and stir until cooked. Stir in cream cheese and parmesan until melted and creamy. Add shredded chicken back and stir everything together. 
  • For Stovetop: If you want perfectly shredded chicken breast meat, I recommend crockpot/instant pot. But you can easily cook chicken breasts to perfection with a cast iron pan. Simply heat olive oil in cast iron pan over medium heat. Sear chicken 3-4 minutes on each side, and then place in a 375F oven for 15-20 minutes, until internal temp of 165F. Shred/cut chicken breasts and set aside. In a medium saucepan, heat olive oil and add onions, mushrooms, and bell peppers. Cook 5-6 minutes until soft. Add garlic and sundried tomatoes for 1 minute. Add chicken broth and bring to a boil. Add bowtie pasta and cook until al dente. Stir in spinach, and then parmesan and cream cheese. Simmer for a few minutes to cook off any extra liquid. Add chicken breast meat to the pot and allow everything to cook together for a few minutes. 

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Nutrition

• Serving Size: 6
• Calories: 460
• Sugar: 6
• Fat: 18
• Carbohydrates: 28
• Fiber: 3
• Protein: 42

Keywords: bowtie pasta, instant pot, chicken pasta, healthy, meal prep