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4.16 from 13 votes

Instant Pot Creamy Sun Dried Tomato Chicken Parmesan

Obsessed with this chicken parmesan!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 383kcal


  • 2 Tablespoons oil
  • 3-4 chicken breasts
  • Salt and pepper
  • 1 1/2 cups chicken broth or water
  • Handful uncooked spaghetti
  • 2 Tablespoons sun dried tomato paste
  • 1-2 Tablespoons minced garlic
  • 1-16 oz container mushrooms
  • 1/2 cup Parmesan cheese plus more for serving
  • 1/4 cup cream optional
  • Basil for serving


  • Set your Instant Pot to saute. Wait for the display to read "Hot" then add the oil.
  • Season your chicken breasts with salt and pepper and add to the hot oil. Brown for 2 minutes on each side and then remove to a plate. Turn off IP.
  • Add the broth/water, spaghetti, sundried tomato paste, garlic and mushrooms to the Instant Pot. Place the chicken on top and secure the lid.
  • Select manual and cook for 10 minutes. Natural release for 2 minutes, then quick release.
  • Quickly add the Parmesan cheese and cream, and stir into the broth to make your creamy sauce.
  • Serve with additional Parmesan and torn basil.


Weight Watchers Freestyle = 4 Points per serving depending on the type of pasta used and by skipping the cream


Calories: 383kcal | Carbohydrates: 2g | Protein: 41g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 897mg | Potassium: 729mg | Fiber: 1g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 1mg