Print

Instant Pot Chicken Cordon Bleu Pasta

Plate of pasta with chicken, ham, and asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Easy pasta dish for any night of the week!

Ingredients

Scale
  • 1 ½ pounds chicken tenderloins, cut into bite-size pieces
  • 1 cup cubed ham
  • 1 pound whole grain penne pasta
  • 3 cups low sodium chicken broth
  • ½ cup apple juice
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • 1 cup grated swiss cheese
  • 8 oz whipped cream cheese
  • Juice of 1 lemon (about 2 tablespoons)

For the Side Vegetable

  • Asparagus chopped into bite-size pieces (could also use broccoli, brussel sprouts, or green beans)

For the Crunchy French Onion Topping (optional, but delicious!)

  • 2 tablespoons butter
  • 1 ½ cups French fried onions
  • 1 cup panko (I use Whole Wheat Panko)
  • pinch of kosher salt

For serving: steamed asparagus, crunchy french onion topping

Instructions

  1. Add chicken tenderloins, ham, pasta, chicken broth, apple juice, butter, garlic, salt, Italian seasoning, and pepper to the pressure cooker pot.  Stir well so the chicken isn’t clumped together.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for half the pasta package cooking time, minus 2 minutes.  (For example, my pasta called for 8 minutes so I cooked it for 2 minutes).
  3. While the pasta is cooking, steam asparagus in the microwave or on the stovetop until tender-crisp.
  4. If making the Crunchy French Onion Topping, melt butter in a medium skillet.  Add French fried onions, panko, and salt and cook until lightly browned.
  5. When pressure cooking is complete, use a quick release.  If liquid sprays from the valve, close valve, wait 30-60 seconds, and try again.  
  6. Select the saute function and add swiss cheese, cream cheese, and lemon juice.  Stir until cheese is melted.  Turn off the pressure cooker.  The pasta sauce will be loose at this point, but within 5 minutes, it will be perfectly creamy.

Serve topped with the Crunchy French Onion Topping and steamed asparagus.

Notes

  • I prefer chicken tenderloins in this recipe.  Chicken breast become a little chewy.
  • I like to use “whipped” cream cheese because it melts into the pasta easier than the blocks of cream cheese.  If you can’t find it, substitute with 4 ounces or so of block cream cheese. 
  • Any steamed veggie will work – broccoli, green beans, brussel sprouts, etc.