A touch of cream cheese and plenty of Parmesan transforms simple chicken into a silky, comforting meal. This Instant Pot Creamy Garlic Parmesan Chicken is a straightforward “dump and go” dinner that’s rich, velvety, and studded with spinach. Toss it with your favorite pasta or serve over rice for a family-friendly dish everyone will request again.
This recipe was originally published August 2019 and updated January 2025.
If cream cheese makes everything better (and yes, it does), then adding it to a Parmesan chicken sauce brings that extra level of creaminess we all love. This Instant Pot version is quick, hands-off, and perfect for busy weeknights.
The method is simple: season chicken, pressure-cook, shred, then stir in cream cheese, Parmesan, and spinach until the sauce becomes smooth. Serve it over pasta, rice, mashed potatoes, or on a sandwich for a versatile dinner that reheats beautifully.
Why You Will Love This Instant Pot Creamy Parmesan Chicken
- Easy and fast: Minimal prep and mostly hands-off cooking make it ideal for weeknights.
- Few ingredients: Pantry-friendly components mean you can often make this without a special trip to the store.
- Freezer-friendly: The creamy chicken freezes well—store the sauce and chicken (without pasta) for up to three months.
- Flexible serving options: Serve over pasta, rice, mashed potatoes, in a sandwich, or with vegetables.
Ingredient Notes
- Chicken: Use boneless, skinless chicken breasts—fresh or frozen both work with adjusted cook time.
- Cream cheese: Full fat yields the creamiest texture; lower-fat versions can separate or curdle.
- Chicken broth: Adds depth of flavor; low-sodium or no-salt-added is a good choice so you can control seasoning.
- Spinach: Fresh or frozen both work—stir in at the end so it wilts into the sauce.
Step-By-Step Instructions
- Pour ½–¾ cup chicken broth into the bottom of the Instant Pot. Place chicken breasts on top and season with sea salt, cracked pepper, garlic powder, and Italian seasoning.
- Close and seal the Instant Pot. Pressure cook on high for 8–10 minutes for thawed breasts (8 minutes for smaller pieces, 10 for larger) or 11–12 minutes for frozen chicken.
- When the timer finishes, perform a quick release. Check that the internal temperature reaches 165°F; if not, pressure-cook a few more minutes.
- Remove the chicken and use two forks to shred it inside the pot or on a cutting board.
- Switch the Instant Pot to Sauté. Add cream cheese, grated Parmesan, and chopped spinach. Stir until the cream cheese melts and the sauce is smooth and thickened. Add the remaining ¼ cup (or more) broth to thin if needed.
- Toss the creamy mixture with cooked pasta, spoon it over rice or potatoes, or serve as you like. Finish with extra grated Parmesan and a sprinkle of fresh herbs or red pepper flakes if desired.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. For freezing, let the chicken cool completely, then freeze in a freezer-safe container for up to 3 months. Do not freeze with pasta for best texture.
Recipe Tips
- Match chicken sizes: Use breasts that are similar in thickness for even cooking; pound thicker pieces if necessary.
- Adjust sauce consistency: Add more cream cheese or more broth to achieve the thickness you prefer.
- Check temperature: Cooking time varies by size and whether chicken is frozen—ensure pieces reach 165°F.
- Know your pressure cooker: Read your manual and make sure the vent is set to “sealing” before cooking.
How to serve this recipe:
- Toss with fettuccine, penne, or angel hair, or try zucchini noodles for a lighter option.
- Serve on a brioche bun for a decadent sandwich.
- Add a splash of white wine to the sauce while sautéing for extra depth.
- Serve over mashed potatoes, rice, or a seasoned pilaf.
- Finish with chopped fresh basil or parsley for brightness before serving.
Slow cooker Variation
If you don’t have an Instant Pot, use a slow cooker. Avoid adding frozen meat directly to the crock pot; thaw first. Cook on high for 4–6 hours or low for 6–8 hours. Shred the chicken and stir in spinach and cream cheese about 30 minutes before serving so the greens wilt and the sauce thickens.
Check out these other Instant Pot Recipes
- Instant Pot Cheesy Chicken and Rice
- Creamy Instant Pot Pasta
- Instant Pot Chicken Tortilla Soup
- Pressure Cooker Carnitas (slow cooker option included)
- Butter Herb Instant Pot Salmon
- Easy Instant Pot Mac and Cheese
- Garlic Parmesan Instant Pot Mashed Potatoes
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Instant Pot Creamy Garlic Parmesan Chicken
Ingredients
- 1½ lb boneless chicken breasts (fresh or frozen)
- ½-¾ c chicken brothmore as needed
- 1 tsp garlic powder (plus more to taste)
- ½ tsp cracked pepper
- ½ tsp sea salt
- 4 – 6 oz. cream cheese, cubed
- ½ c grated Parmesan
- 1 c freshly chopped spinach
- 1/2-1 tsp Italian seasoning
Instructions
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Add ½ cup chicken broth to the bottom of the Instant Pot. Place chicken breasts on top (use a trivet if desired).
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Season chicken with sea salt, cracked pepper, Italian seasoning, and garlic powder.
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Close the lid and set the vent to sealing. Pressure cook high for 8–10 minutes for thawed chicken or 11–12 minutes for frozen.
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When the timer finishes, do a quick release. Verify the chicken reaches 165°F; if needed, cook a few minutes longer.
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Shred the chicken with two forks.
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Switch to Sauté. Stir in cream cheese, Parmesan, and spinach until smooth and the sauce thickens. Add extra broth to adjust consistency.
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Toss with pasta or serve over rice, potatoes, or a sandwich. Top with more grated Parmesan if desired.
Notes
Cooking time varies. Time depends on breast size and whether chicken is frozen—add time as needed to reach 165°F.
Pressure cooker safety: Read your manual and ensure the vent is set to sealing before cooking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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