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A white bowl filled with chicken pasta with asparagus and peas.
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5 from 1 vote

Instant Pot Chipotle Chicken Pasta Recipe

Make this flavorful instant pot chicken pasta with peas, asparagus, and spicy chipotle sauce! This instant pot creamy chicken pasta packs a punch and is sure to have you coming back for seconds!
Prep Time15 minutes
Cook Time15 minutes
Additional Time10 minutes
Total Time40 minutes
Course: Main Dish Recipes
Cuisine: American
Servings: 6 servings
Calories: 667kcal
Author: Aileen Clark

Equipment

Ingredients

  • 2 boneless skinless chicken breast cut into 1-inch chunks
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon butter
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1/2 yellow onion diced
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1 1/2 cups water
  • 1 16-ounce box penne pasta
  • 3 tablespoons chipotle pepper sauce from canned adobo peppers
  • 1 pound fresh thin asparagus chopped into quarters
  • 1 cup frozen peas
  • 2 cups heavy cream
  • 6 ounces shredded parmesan cheese
  • Cilantro for garnish optional

Instructions

  • Combine chicken, lemon juice, salt, and pepper in a bowl. Stir and set aside.
  • Press saute button on instant pot and then press less.
  • Add butter to instant pot and melt.
  • Mix in bell peppers and onions and cook until just translucent.
  • Add garlic and cook an additional 30 seconds.
  • Remove pepper mixture and set aside.
  • Add olive oil and chicken to instant pot. Cook until chicken is browned, about 3 minutes.
  • Pour in the honey and stir, cooking an additional 5 seconds.
  • Remove the chicken mixture and set aside.
  • Add 1 1/2 cups of water to the Instant pot and deglaze the bottom of the pot. Make sure there isn't any food stuck to the bottom of the pot.
  • Add penne pasta, chipotle pepper sauce, chopped asparagus, and peas to instant pot. Do not stir.
  • Close the lid and set the pressure release valve to sealing.
  • Press the manual or pressure cook button and cook on high pressure for 5 minutes.
  • Quick release pressure.
  • Open the pot, and whisk in the heavy cream and parmesan cheese until fully combined and cheese is melted.
  • Press the saute button. Mix in pepper mixture and chicken.
  • Cook until heated through, about 3 minutes.
  • Top with cilantro and serve.

Nutrition

Serving: 11/2 cups | Calories: 667kcal | Carbohydrates: 34g | Protein: 31g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 963mg | Fiber: 4g | Sugar: 18g