Fronk Recipes

Instant Pot Olive Garden Chicken Pasta

8 servings


15 minutes

active time

18 minutes

total time


1 ½ pounds uncooked boneless, skinless chicken breasts or thighs, cut into bite-size pieces (can use any protein)

1 (16 oz) box penne pasta (uncooked) (obviously substitutable)

¾ cup Olive Garden Signature Italian Salad Dressing

3 ½ cups chicken broth (or water + better than bouillon)

½ tsp black pepper

1 (8 oz) package cream cheese

1 (6.7 oz) jar sundried tomatoes, drained and chopped (optional)

½ cup chopped fresh basil (optional)

½ cup shredded parmesan cheese

1 Tbsp cornstarch + 2 Tbsp water


Add chicken to bottom of Instant Pot in an even layer. Then layer with the pasta, dressing, broth, pepper and cream cheese. Don’t stir.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.

Stir in the tomatoes, basil and parmesan cheese.

If sauce is too runny then make a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth.Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Turn off Instant Pot. Scoop into bowls and serve.


Serving Size




Total Fat

19.5 g

Saturated Fat

8.1 g

Unsaturated Fat


Trans Fat

0 g


94.3 mg


463.8 mg

Total Carbohydrate

49.2 g

Dietary Fiber

1.9 g

Total Sugars

5.1 g


32.3 g

8 servings


15 minutes

active time

18 minutes

total time
Start Cooking