Instant Pot Cream Cheese Chicken and Pasta

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Questions & Reviews

1. Sharlyn says:

   Looks yummy, what about the pasta?
2. MaryEllen says:

   Looking for where the pasta comes in, too!!
3. Debra says:

   How could I make this using a crockpot?
4. Kris says:

   Sorry! I was out of town! Just cook the pasta like you normally would on your stove top while your instant pot cooks!
5. Kris says:

   Sorry! I was out of town! Just cook the pasta like you normally would on your stove top while your instant pot cooks!
6. Kris says:

   Sorry! I was out of town! Just cook the pasta like you normally would on your stove top while your instant pot cooks!
7. Kris says:

   Sorry! I was out of town! Just cook the pasta like you normally would on your stove top while your instant pot cooks!
8. Tracey says:

   How can we make in a crockpot?
9. Angela Poynter says:

   This was the first meal I made in my Instant Pot and I followed the directions exactly but the cream cheese was still in chunk and didn't blend when I mixed it. The juice was so watery with chunks of Cream cheese. I was hoping for a thicker sauce. Any Idea what happened?
10. Cyd says:

    You can reduce the amount of chicken broth and mix the soup, cream cheese, and chicken broth and seasoning with a whisk before pouring over the chicken. That should help if your cream cheese had chunks.
11. Kristyl Oliver says:

    Can you use frozen chicken? If so, what should the time be upped to?
12. Jennifer says:

    If using less chicken (2 breasts) should I cut broth in half? 2 cups sounds like it would be watery?
13. Jennifer says:

    She said 5-10 mins extra
14. Carlie says:

    Same exact thing here... I was sad my first attempt failed
15. Shirl says:

    My cream cheese was still in pieces too and very watery I added some cornstarch and removed the chicken and used my immersion blender first ip meal 3 stars
16. Erin Barco says:

    I just turned the ip onto sauté and reduced it while stirring the cream cheese. It thickened up and was perfect.
17. Kristin says:

    Remove the chicken broth. Low 3-4 hours
18. Brittany M says:

    I had the same experience! I removed the chicken and set my instant pot to sauté then whisked in 2 TBS of flour with an electric hand mixer to thicken the sauce and blend the cream cheese before I added the shredded chicken back to the pot. It ended up tasting very good, but I thought it was a fail initially.
19. Amanda says:

    Thank you! I was a little disappointed with my watery sauce but this worked great!
20. Mary says:

    I did this as well and it turned out great! Thanks for the advice!
21. Sue Noel says:

    Loved this recipe! I cut my cream cheese into small chunks and had no problems. Added a small amount of flour to thicken the gravey and served over rice. Delicious!
22. Michele says:

    I followed the recipe, just mixed it all and added to pot minus pasta. The chicken was defrosterd. Set it on poultry setting and followed directions. The chicken was RAW. super disapointed
23. Leslie Miiller says:

    Any nutrition details? It turned out perfect for me. I did blend every thing before pouring over the chicken. So tender, it just fell apart.
24. B says:

    Don’t mix the cream of soup with the broth. Add that after on top of the chicken. I kept getting the burn notice on my IP when I mixed it in
25. Pam says:

    Why not cook the pasta in the instant pot at the same time?? Why cook it separately?
26. Katherine says:

    Has anyone cooked the pasta with the chicken? I've done this with other recipes.
27. Mandi says:

    How do you make it so the soup doesn’t burn in the pot??
28. Annie says:

    It was soo good!! And so quick!! Went from frozen chicken to moist and tender in only 20 min!!♡ It's my new fav kitchen item!!
29. Amber says:

    This was my first recipe ever in my IP. My boneless pork came out a little dry. I put on high pressure for 5 minutes. Any advice?
30. Cyd says:

    Using the instant pot has been a learning curve for sure. Here are a few posts with instant pot information. Instant Pots all vary slightly if using a different make and model, and pork tends to dry out easier than other meats, even when cooking in a slow cooker or in the oven. Here is a post we did on some instant pot helps - https://www.sixsistersstuff.com/9-instant-pot-donts/ https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
31. Kim says:

    Very disappointing. It was chicken soup. It looked very unappetizing on the plate as well. If the sauce would have been thick it would have greatly helped. Directions said nothing about mixing the items together first? The chicken was tender, but I ended up putting the chicken on bread and making chicken sandwiches. It looks like many of the comments are about sauce being too thin. Maybe recipe needs to be altered.
32. Holly says:

    I made this for my family tonight and they LOVED it! I cubed the cream cheese and it melted nicely. I served it over spinach noodles (which my kids just think are regular noodles that I dye green for fun) and it was the best combo. Thank you for such a great meal. Also it was only the 2nd meal I’ve cooked in my instant pot=success!!
33. Cyd says:

    We are so glad that you are enjoying your instant pot. And we LOVE what you tell your kids about spinach noodles! We are definitely going to try this!! Have a great week Holly!
34. Sheri says:

    Mine came out really liquidy too. I ended up pouring it over rice and it was like creamy chicken and rice soup. The flavor was amazing.
35. Megan says:

    This recipe is a dud had to add flour to make a sauce
36. Jason Chadwick says:

    After reading comments about it being too soupy, I added noodles to cook with chicken. Came out PERFECT!
37. Marti says:

    Where are you finding GF cream of chicken soup? The only co that has a few GF soups is progressc. Campbell's has none. I saw some Amy's but I don't know if they have cream of chicken. There is Progresso cream of mushroom or chicken enchilada, but they are not condensedlike Campbell's. Maybe our health food store has some. I'm on a strict GF diet and all the store brands of soup as well as Campbell's as wheat in them...right on the label. I could really use some help
38. Sarah says:

    Pacific brand has GF cream of chicken soup.
39. Stacy says:

    I make my own cream of chicken soup to make it GF. 1 cup milk & 2 Tbsp cornstarch whisked in sauce pan. Add in 1 Tbsp butter, 1 tsp chicken bullion, salt & pepper to taste. Whisk while boiling then reduce heat and simmer until thick.
40. Darcey says:

    Been using my instant pot for over a year but I've never made anything with such a thick sauce. My Instant Pot keeps giving me the "burn" error which I've never seen before so I'm on here double checking if I missed anything. Followed the recipe to a T except I softened the cream cheese enough that I could whisk everything together before cooking. Reading online it looks like this is a common issue with saucy things in the Instant Pot
41. Stephanie Phillips says:

    This might be a dumb question, but do you have to add water to this mix? I’m new to instant pot
42. Kim T says:

    Mine came out great! The kids went in for seconds. All I did different was put the softened cream cheese in the mixer to make it whipped (which you can also buy) and mixed all the ingredients in the pot then added chicken, PERFECT! And I used no yolk pasta with it. Next I think I’ll add frozen broccoli and the pasta to the pot.
43. Kim T says:

    No you use the chicken broth but if you prefer water or any other liquid you can substitute.
44. Nicole says:

    Thank you so much for posting this helpful tips. I had exact same issue
45. Sally says:

    Walmart has gluten-free cream of chicken soup. It’s in a purple can I believe and with the canned soups. My son is allergic to wheat and my dad has celiac disease. I have used it several times. Turns out just like Campbell’s.
46. Kristen says:

    I made this for dinner tonight and it was delicious! I used 3 chicken breasts (about 30oz) and used a ranch packet instead of Italian. So good!! It was pretty thin liquid, but just added a couple tablespoons of flour and it thickened up some. My husband loved it and went back for 3rds! We will definitely make this again!
47. Karen says:

    Do you have to adjust cooking times if you double the recipe? I’m thinking not, but wanted to ask. Trying for the first time tonight and I also am trying with ranch dressing mix
48. Sara Weat says:

    After releasing pressure... Add 3 tbsp cornstarch, mix with hand mixer, and added cooked pasta to instant pot. Added some seasoned salt to taste. Otherwise pretty good.
49. Andrea L Clark says:

    From what I've learned making other IP recipes with cream cheese, I did not add it to the pot while cooking the chicken. Too often it curdles. After cooking (chicken breast takes only 8 minutes in my 8 qt. because it takes longer to come to pressure), I removed the chicken to shred, set the pot to saute and added cream cheese, whisking until melted and smooth, then returned the chicken to the pot. It came out perfectly this way.
50. Jaci says:

    This is my second time making this delicious dish. We wanted a little bacon flavour, so I browned 4 slices and added them to the chicken mixture. While that was cooking I browned 4 more slices of bacon till they were crisp to garnish when serving. Thank you for the great recipe
51. Cyd says:

    Hi Jaci. We are so glad to hear that you loved the Instant Pot Cream Cheese Chicken Pasta. Adding the bacon sounds delicious. You might also like our Instant Pot Cheesy Chicken and Rice. It's a favorite. Here is the link https://www.sixsistersstuff.com/recipe/instant-pot-cheesy-chicken-and-rice/ Have a great week!
52. Sarah says:

    I had the same thing happen to mine. I think next time I will add cream cheese and soup after I shred chicken and just use saute to melt the cream cheese into the sauce.
53. Sal says:

    You need to add pasta to your list of ingredients.
54. Cyd says:

    Thank you!! Done!
55. Laura says:

    This recipe was a hit with my family of picky eaters. Thank you! I did it a little backwards though. I cooked the pasta in the instant pot first. I already had cooked shredded chicken from meal prepping the day before. So once the pasta was done I just dumped all the other ingredients in with the noodles and put the instant pot on saute and stirred continuously to melt the cream cheese and warm everything up. I like your recipes because they are simple and don't require a bunch of obscure ingredients. Next time I'm going to double the recipe and freeze it in a casserole dish and see how it tastes reheated :)
56. Les says:

    You cook pasta while chicken is cooking. Then shred chicken, put back in pot and mix up. Then pour over pasta after draining it.
57. Danica says:

    I had to take out the chicken and put it in the oven because the Costco non-frozen chicken is bigger than the frozen and I used 6. The IP never came up to steam because of the density of the ingredients. I did follow the link for C of C soup and it was really good; I added the cream cheese into the soup so it could melt. Note: the recipe for the soup reads that it makes 3c but it is actually 4c so I halved it, and used 11oz.
58. Jamie Lyons says:

    Would it ruin it if I used vegan cream cheese?
59. Cyd says:

    Hi Jamie. We have not tried this recipe with Vegan Cream Cheese.
60. Linda says:

    I put a box of penne pasta and then added chicken broth until it was just covering the pasta(so I used more broth than called for in the recipe), then I added shredded rotisserie chicken then all the other ingredients. Cooked on high pressure for 7 minutes (because I used cooked chicken) and it was AMAZING!!!
61. Lindsay says:

    I modified the recipe slightly and found it to be really successful. Used 2-3 chicken breasts. Cut up the cream cheese in to small pieces (I cut it up while it was in the package so I could easily open the package and have little cubes) and layered in to ingredients. I used 8oz cream cheese, 1 can cream of chicken and 1 can chicken broth (14.5oz) and a splash of Italian dressing. Pressure cook on high for 22-25 minutes. Natural release for 2 minutes, add 1 tbsp of flour to thicken and stir to incorporate cream cheese.
62. Cmoon48 says:

    This was a disaster. Pot burned the cheese and the pot went to “food burn” repeatedly. Ended up throwing out the whole thing. Very disappointing.
63. Nicole Elias says:

    I wish I would have read these reviews before making this. I cut the cream cheese into cubes and mixed the broth, Italian seasoning, and soup together. I was disappointed and thought I had done something wrong when I opened the pot to see small curdles and watery sauce. After reading, I learned these were common things. The meal tasted great though! Also, is it common for some of the sauce to spray out after letting it release pressure for the 5 minutes suggested before venting? Only my second Instant Pot meal ever.
64. Momma Cyd says:

    You will sometimes get a little mist coming out of your instant pot. Be sure that knob is on good and on sealing.
65. Mindy S. says:

    Made this tonight for dinner. So quick, easy, and so delicious. I did alter a little since I didn't have an Italian dressing packet mix, just Italian seasoning. So used a little of that but then used Ranch packet. So good with both flavors together though.
66. Jodie Morris says:

    My family and I loved this recipe. Quick and delicious. Another winner.
67. Lisa says:

    Took this to my sister's family in quarantine. My niece says it was the best meal she's ever had in quarantine ;) I cut up my cream cheese and it was still lumpy. Any suggestions for next time to get it creamy?
68. Linda says:

    Flavor-wise it's good. However, when I cooked the chicken it came out half cooked and Cream cheese was chunky. Not to mention the mess in the kitchen from it spewing out the pressure knob. I don't think I will be doing this one again.
69. Moriaelini says:

    I added a bag of baby potatoes to the bottom of my instant pot and a bag of frozen mixed veggies when I made it, told my family it was Chicken Pot Pie Stew, lol.

    
70. Shelb says:

    My family liked it. It was really runny though so we added cheddar cheese to thicken it

    
71. Diane says:

    This is a no for my family. Really blah. I am glad I read the reviews about thickening the sauce; however, I don't think I would make again.
72. Heather says:

    This recipe is a staple in my house. I make it at least a couple times a month. I like to add a little corn starch and water to the sauce after taking the chicken out to thicken it up and then put the noodles in with the shredded chicken. So yummy!

    
73. Tam O says:

    No personal offence meant, but these are not good directions for an IP. You don’t put cheese/dairy into a recipe until after it’s cooked in the IP. Dairy can curdle. Several other comments indicated problems. Also, you can do shell or rotini pasta in the dish itself. All you have to do is cut up the chicken into pieces, sauté it a bit, mix in the seasonings, dump the soup on top without mixing, add the pasta (maybe less than the directions), pour the broth all over on top (use a little more), and do not mix. Gently press pasta down a bit to make sure it all got some broth. Depending on the pasta used, and el dente or not, it can be anywhere from 5-8 minutes or so. Typically pasta takes about half the time in the IP that it takes to boil on the stove. After it’s done, use a QR (because it’s small pieces of meat and pasta), and gently mix. Add in chunked up cream cheese (or boursain for more flavour). You could add in a splash of cream and/or Parmesan. Fold in until smooth.

    
74. Beth H. says:

    This recipe turned out well. Sautéed the broth until it was nicely thickened. My family enjoyed it over rice. Will definitely make this again!

    
75. Chrystal says:

    First time I ever got food burn message, I love your recipes and the primary reason I got instant pot. This is the only fail, need to add cream cheese after cooking.
76. Momma Cyd says:

    So sorry you got the annoying burn notice! It's the worst!
77. Kelsey rexroad says:

    This recipe is a winner! However I did have to adjust my cream sauce. When it was done the cream cheese had now fully melted into the sauce and it was a bit watery I ended up adding some cornstarch to thicken and heavy cream. Other than that it’s amazing and my picky eaters love it! Will definitely be keeping this in the rotation

    
78. Ashley says:

    I found that mixing all the sauce with the noodles was the way to go with my family. It has lots of flavor.

    
79. Arlene says:

    As written, it was pretty soupy and a lot of meat. But, stirring the pasta into the sauce helped a lot. The next time I made it, I used only 2 chicken breasts, and stirred the pasta in again, and everyone loved it! The freezer meal version was really nice to have on hand after I had baby #6. I've also made this with homemade cream of chicken, and it worked very well! Definitely recommend trying this recipe.
80. Jennifer says:

    Can you freeze the left over chicken and sauce?

    
81. Momma Cyd says:

    This should freeze well in an airtight/Freezer container.
82. Aurora says:

    Made this tonight and it was amazing!! I added a handful of bacon bits and did as other commenters recommended - added a few tablespoons of cornstarch to the sauce and side sauté mode to thicken it up a bit. Delish!!

    
83. Jenny says:

    Can I add frozen broccoli to the mix and let it cook with the chicken?
84. Momma Cyd says:

    Cooking broccoli along with the chicken would be too long of cooking time for the broccoli. It would be mush. You could easily cook the broccoli in the microwave and add it to the pot after the cooking time is over.
85. Kevin L says:

    Great tasting and easy to make. I used a mix of boneless, skinless thighs and breasts because that's what I had. I substituted zucchini noodles for pasta; it perfectly matched the sauce and shredded chicken. I'll make this frequently. Thanks, Sisters!