The Lean Green Bean

Chicken Pesto Pasta

Lindsay — Thu, 06 Nov 2025 05:00:00 +0000

This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

*Originally published 6/2017. Updated 11/2025*

Hi friends!

I’m excited to share this updated recipe for Chicken Pesto Pasta with you today! It is so easy and flavorful. Truly a dish the whole family can enjoy and I’ve been making it on repeat lately.

Why You’ll Love This Chicken Pesto Pasta

Just a few things to love about this recipe:

It’s quick enough for a weeknight dinner but can also be fancy enough for date night.
It’s easy to customize – you could easily add more veggies! Try dropping some chopped broccoli or green beans in with the pasta for the last few minutes of cooking.
You can add a seasonal spin – Try adding some fresh sweet corn in the summer or some roasted squash in the Fall.
High protein – You’ll get protein from the chicken and you can add even more protein by choosing a higher protein pasta. My kids love Barilla Plus!

Chicken Pesto Pasta Ingredients

For this recipe you’ll need:

Chicken – I use boneless, skinless chicken breasts
Marinade ingredients – oil, red wine vinegar, garlic powder, paprika and salt
Tomatoes – I use grape or cherry tomatoes cut in half
Garlic and butter – for flavor
Heavy cream – to thicken the sauce slightly
Pesto – feel free to use homemade or store-bought
Parmesan – freshly grated!
Pasta – pick your favorite shape!

How To Make Chicken Pesto Pasta

Making this recipe requires just a few simple steps:

Marinate the chicken.
Pan sear the chicken until cooked through and set aside.
Cook the pasta according to package directions.
In the same pan you cooked the chicken in, saute tomatoes, butter and garlic.
Add the cream, pesto and parmesan.
Stir in the cooked pasta and add chicken before serving!

Pesto Pasta Protein Options

This recipe works great with any type of chicken. Feel free to skip pan-searing the chicken and just mix in some leftover baked or grilled chicken, or use shredded rotisserie chicken to make it come together even more quickly!

If you don’t want chicken, you could sub shrimp in the same marinade!

Chicken Pesto Pasta Variations

Here are some easy variations to consider:

Vegetable variations

Feel free to change up the vegetables in this recipe. You could add asparagus, broccoli, green beans, zucchini or even a couple of handfuls of baby spinach!

Gluten-Free Chicken Pesto Pasta

To make this recipe gluten-free, just sub in a gluten-free pasta of your choice. I like Jovial or Tinkayada. The rest of the recipe is naturally gluten-free. Be sure to double-check the pasta if needed.

Creamy Chicken Pesto Pasta

To make this recipe even creamier, try melting in a few ounces of cream cheese when you add the heavy cream and pesto!

Seasonal variations

Try adding peas or asparagus in the spring, roasted squash in the fall and fresh corn, zucchini and/or green beans in the spring.

Healthy Chicken Pesto Pasta

This recipe is already fairly healthy. To add more nutrients, try:

Swapping in whole wheat pasta or a higher protein pasta option
Add more veggies. You can easily add several more servings of vegetables to this recipe!
Cut back on the pesto a little bit and add some fresh basil and cayenne pepper or red pepper flakes for extra flavor.

Easy Chicken Pesto Pasta

To make this dish as easy as possible, grab a rotisserie chicken and skip cooking the chicken. And grab some store-bought pesto vs making your own!

What To Serve with Chicken Pesto Pasta

This pasta dish could be a complete meal on its own but if you’re looking for something to serve with it, try:

Salad! A simple salad would be great. Or try this Loaded Strawberry Spinach Salad or this Mediterranean Chopped Salad.
Garlic bread – Always goes great with pasta! Try this Homemade Garlic Bread.
Side of veggies – You can never have too many! Try Crispy Green Bean Fries, Maple Glazed Carrots or Cheesy Broccoli!

Chicken Pesto Pasta vs Caprese Pasta

Caprese Pasta Salad typically has a base of noodles and includes tomatoes and fresh basil as well, but it often comes with a balsamic dressing and the addition of fresh mozzarella. Here’s a recipe for Caprese Pasta Salad. Chicken pesto pasta has a pesto-based dressing/sauce. You could definitely add fresh mozzarella pearls to the chicken pesto pasta!

Meal Prep Chicken Pesto Pasta and Storage

Can chicken pesto pasta be made ahead of time? Yes! It holds up well and can be stored in the fridge. Just reheat in the microwave when ready to eat.

You can even enjoy this pasta dish warm or cold which makes it a great option to pack for lunch.

Pesto Chicken Pasta Recipe

Here’s how you make it:

Chicken Pesto Pasta

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This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

Author: Lindsay
Yield: serves 4

Ingredients

For the chicken:

1 – 1.5 pounds boneless, skinless chicken breast, pounded thin
2 Tbsp oil
2 Tbsp red wine vinegar
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For the pasta

2 cups uncooked pasta (shape of your choice)
2 Tbsp butter
3 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1/2 cup heavy cream
1/2 cup pesto
1/4 cup freshly grated parmesan, plus more for serving
1/2 tsp cayenne pepper or red pepper flakes, optional

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Instructions

In a large Ziploc bag, combine chicken, oil, vinegar, garlic powder, paprika and salt. Shake to combine and let marinate at least 30 minutes, up to overnight.
In a large pan over medium heat, add 1 Tbsp oil and pan sear chicken breasts 3-4 minutes per side until cooked through to a temperature of 165 degrees F.
Remove from pan and set aside.
Cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
In the same pan you used for the chicken, add butter, garlic and tomatoes and saute over medium heat for 5 minutes.
Turn heat to low and add cream, pesto, parmesan, red pepper and reserved pasta water and stir gently for 2-3 minutes.
Add drained pasta and stir to coat.
Serve with sliced chicken on top or cut up chicken and mix in with the pasta.
Top with fresh parmesan before serving.

So easy, right?!

Chicken Pesto Pasta FAQs

What is the best pasta to use for chicken pesto pasta?

You can use any kind of shape or type of pasta you want for this recipe! Just cook according to package directions! I typically make it with spirals or elbows.

Can I make creamy chicken pesto pasta without heavy cream?

You could try adding in some plain Greek yogurt or cream cheese to add some creaminess to the pasta without heavy cream.

How do I make chicken pesto pasta healthier?

To make this pasta healthier, try using a whole wheat or high protein pasta. You could also try a chickpea-based pasta like Banza. And add some extra vegetables! Green beans, broccoli, asparagus, corn and zucchini would all work well in this recipe. You could saute the corn or zucchini with the tomatoes or toss the green beans, asparagus or broccoli in to cook with the pasta.

Can I use rotisserie chicken in chicken pesto pasta?

Yes! To help this meal come together even more quickly, swap cooking the chicken breasts for just mixing in some rotiserie chicken at the end.

What vegetables go best in chicken pesto pasta?

Lots of vegetables would work well in this recipe. Things that can cook quickly in boiling water like broccoli, cauliflower, green beans or asparagus are great. You could also roast up a tray of your favorite root vegetables like sweet potatoes and mix those in at that end! In the summer, corn and zucchiini are great choices.

Can I make chicken pesto pasta gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free pasta and check to make sure your pesto is gluten-free.

How do I store and reheat chicken pesto pasta?

Store your pasta dish in a glass container in the fridge for up to 4 days. To reheat, simply put in the microwave!

Can I serve chicken pesto pasta cold as pasta salad?

Yes! This pasta can be eaten warm or cold. Reheat if you want or pack it in a lunchbox and enjoy it cold!

Is homemade pesto better than store-bought for chicken pesto pasta?

Either homemade or storebought pesto will work well in this recipe! If you want to make your own, try this Basil Pesto recipe.

Can I make chicken pesto pasta ahead of time for meal prep?

Yes! This pasta dish holds up well in the fridge making it perfect for meal prep. Make it ahead of time and enjoy it for lunch or dinner all week long!

Want more recipes like this? Try:

Enjoy!
–Lindsay–

Instant Pot Vegetarian Lasagna Soup

Lindsay — Sun, 10 Nov 2024 05:00:00 +0000

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

*Originally published 1/2018. Updated 11/2024*

Hi friends!

Let’s talk about this Instant Pot Lasagna Soup! It’s all the goodness of lasagna without all the time spent layering! For this version, we’re using lentils- one of my favorite vegetarian protein sources. They cook quickly and don’t have a strong flavor.

If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils. They are similar in size and shape to crumbles of cooked ground meat and pairing them with finely diced mushrooms can help add a bit of heartier/meatier texture.

Here are some other lentil recipes to try:

Instant Pot Lasagna Soup

Lasagna soup is just as it sounds – all the goodness of lasagna, in soup form…so you don’t have to worry about cooking, layering, putting in the oven, etc. Just dump everything in a big pot and voila! When I served this to my husband, he said he definitely couldn’t tell it was meat-free, which I think is the goal for a lot of people serving plant-based meals to meat-eaters.

Best Lasagna Soup Recipe Ingredients

To make this soup you just need a few basic ingredients:

Lentils – start with dry brown or green lentils.
Onion & garlic – adds flavor
Mushrooms – add a bit more “meaty” texture”. I typically use baby portobello but white mushrooms are fine too.
Chopped frozen spinach – no need to thaw ahead of time. You can also skip this and mix in fresh baby spinach after cooking
Lasagna noodles – break them into a pieces before adding them to the pot
Pasta sauce – use your favorite!
Broth – vegetable broth to keep it vegetarian or chicken broth is fine too
Cheese – I use ricotta and shredded mozzarella. You could also mix in some freshly grated parmesan at the end

How To Make Lasagna Soup

Making this soup in the instant pot really couldn’t be easier:

Add all the ingredients to the Instant pot except the shredded mozzarella cheese.
Cook for 8 minutes.
Release the pressure, stir in the shredded cheese and serve!

Easy Recipe For Lasagna Soup

So here’s how you make the Instant Pot vegetarian version:

Instant Pot Vegetarian Lasagna Soup

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5 from 4 reviews

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

Author: Lindsay
Prep Time: 5 min
Cook Time: 8 min
Total Time: 13 minutes
Yield: serves 4-6

Ingredients

2/3 cup dry lentils
1/2 cup diced onion
1.5 cup finely diced mushrooms (i use baby portabello)
2–3 cloves garlic, minced
8 oz chopped frozen spinach
7 uncooked lasagna noodles, broken into pieces
24 oz jar pasta sauce
1 quart vegetable broth (low-sodium)
1 cup ricotta cheese
1 tsp oregano
2 Tbsp fresh parsley, minced
1/2 tsp salt (or more to taste)
1–2 cups shredded mozzarella cheese

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Instructions

Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.

Pretty easy right?

Instant Pot Vegetarian Lasagna Soup FAQs

Can you make one pot lasagna soup on the stovetop?

Yes! This recipe can be made on the stovetop. Just add the ingredients, bring to a boil, then simmer for about 15 minutes before stirring in the shredded mozzarella.

If you’re looking for a meat-based one pot lasagna soup, try:

Can you make slow-cooked lasagna soup? Do you have a Slow Cooker Lasagna Soup recipe?

Yes! Lasagna soup works great in the slow cooker! Although I haven’t tried it, you could probably use this exact recipe in the slow cooker and just cook on low for 8 hours. But if you’re looking for a recipe specifically tested for the slow cooker, try:

Can you make lasagna soup vegan?

To make this soup vegan, you need to use vegan cheese. You can try storebought or make you’re own using a recipe like this Vegan Ricotta. You’ll also need vegan mozzarella – try Follow Your Heart or Violife.

What is white chicken lasagna soup?

White lasagna uses a bechamel sauce made of butter, flour and milk instead of a red sauce like a traditional lasagna. It typically pairs better with chicken than ground meat but you can use it with either. Here are a few recipes for white lasagna:

Is this healthy lasagna soup?

Yes! This instant pot vegetarian lasagna soup is packed with protein, fiber and vegetables and makes a great complete meal on its own. Pair it with a side salad and some crusty bread for an even more robust dinner!

How do I make a more creamy lasagna soup?

Two options for making this soup even creamier – add more cheese or stir in up to a cup of heavy cream before serving!

What’s the best lasagna soup recipe using ground meat?

To make this recipe using ground meat, use the saute function of the instant pot to cook the meat first and drain off any grease. Then add remaining ingredients and cook as directed.

Recipe for Instant Pot Vegetarian Lasagna Soup

Want more Instant Pot recipes? Check out my Instant Pot Recipe Archives here.

And if you try this in the slow cooker, be sure to let me know how it goes!

Enjoy!

Roasted Vegetable Pasta Salad

Lindsay — Mon, 30 Sep 2024 04:00:00 +0000

This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.

*Originally published 10/2017. Updated 10/2024*

Hi friends!

Popping in today to share a fun new pasta salad recipe with you guys.

This Roasted Vegetable Pasta Salad is packed with…you guessed it…roasted veggies! The best part about this recipe is that it’s so easy to customize with your favorite vegetables.

Some of my favorites include Brussels sprouts, green beans, red peppers and sweet potatoes. I also often use broccoli and sometimes I’ll throw in some carrots.

It’s best to choose vegetables that all cook similarly so if you’re going to use carrots, chop them fairly small and know that they might still have a little crunch to them compared to vegetables like brussels sprouts, green beans and peppers.

I like that for a little texture variety but it’s something to consider. If you don’t like that, swap carrots for broccoli or sweet potatoes.

Another great thing about this recipe is that you can use pretty much any kind of pasta. I’ve made it with ravioli, tortellini, elbows and spirals and they all work just fine.

Ingredients for Roasted Vegetable Pasta Salad

Here’s what you need to make this pasta salad:

Roasted vegetables -Brussels sprouts, broccoli, sweet potatoes, green beans and bell peppers are all great options.
Pasta – use your favorite type! I personally prefer tortellini or spirals
Goat cheese– a few goat cheese crumbles really add a nice flavor to this pasta salad
Bacon – Another great way to add flavor and a bit of texture
Homemade dressing– I use a simple homemade balsamic dressing which includes a mix of oil, balsamic vinegar, mustard, maple syrup or honey and garlic.

How To Make Roasted Vegetable Pasta Salad

Making this pasta salad is pretty simple!

Cook your pasta.
Roast your vegetables.
Mix pasta and veggies with cooked, diced bacon and goat cheese.
Make the homemade dressing.
Stir everything together and serve!

Vegetable Pasta Salad Recipe

Here’s how you make it:

Roasted Vegetable Pasta Salad

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5 from 1 review

This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: serves 4-6

Ingredients

3 cups spiral pasta (or your favorite type)
4 cups chopped vegetables (green beans, Brussel’s sprouts, peppers, sweet potatoes, etc – more if desired)
4 strips bacon, cooked and diced
approx 2 oz goat cheese, crumbled (more or less if desired)
1/2 cup oil (I use avocado oil)
1/4 cup balsamic vinegar
1 Tbsp Dijon mustard
1 – 2 Tbsp maple syrup or honey (depends on desired sweetness)
1/4 tsp salt
1 clove of garlic grated with microplaner, optional

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Instructions

Cook pasta according to package directions. Drain and run under cold water to stop the cooking process once cooked.
While the noodles cook, spread vegetables on a sheet pan, spray with oil and sprinkle with salt. Roast at 400 degrees F for 15-20 minutes (depending on your desired degree of doneness).
Combine cooked pasta and veggies in a large bowl, along with chopped bacon and goat cheese crumbles and gently stir to combine.
Combine oil, vingar, mustard, maple syrup, salt and garlic(if using) in a jar with a lid and shake until well combined. Taste and add more sweetener if needed.
Pour half the dressing over pasta salad and toss to coat. Taste and add more dressing if desired.

Notes

Be sure to chop vegetables fairly small so they cook in 15-20 minutes.

Quick, easy and delicious. If you want to, you could add some leftover chicken into the mix as well!

Roasted Vegetable Pasta Salad FAQs

Do you serve this roasted vegetable pasta salad cold?

Totally up to you! This pasta salad tastes great warm, cold or room temperature. Keep in mind if you serve it warm, the goat cheese will melt.

How to store roasted vegetable pasta salad?

Store in an airtight container in the fridge for 3-4 days.

What are the best vegetables for vegetable pasta salad?

It’s best to choose vegetables that all cook in a similar time – broccoli, Brussels sprouts, red peppers, sweet potatoes and green beans all cook in about 20 minutes. Carrots can also cook in that time frame when chopped small.

If you’re worried, cook carrots on a separate baking sheet so they can cook a few extra minutes without overcooking the other vegetables.

Could you make this a grilled vegetable pasta salad?

Absolutely. Keep everything the same, just swap grilled vegetables for the roasted ones.

What are some other vegetable pasta salad recipes?

Here are a few others to try:

Or try this Creamy Tomato Chicken Pasta.

Best dressing for roasted vegetable pasta salad?

I tend to prefer balsamic or honey mustard but Italian is also a classic. Here are some easy homemade dressings to choose from:

What to serve with vegetable pasta salad?

Choose your favorite protein! This would be great with a side of marinated chicken or steak. Or you could mix some chicken sausage right in.

Try:

Easy Vegetable Pasta Salad

Enjoy!
–Lindsay–

Broccoli Pesto Pasta

Lindsay — Sun, 29 Sep 2024 04:00:00 +0000

This Broccoli Pesto Pasta is easy to make and perfect for a quick weeknight dinner. Pair with chicken for extra protein and customize with your favorite veggies.

*Originally published 5/2016. Updated 9/2024.*

Hi Friends!

This broccoli pesto pasta recipe has been on the blog for years now but I recently made it and decided it was time to breathe some new life into the post!

It’s a fun twist on traditional pesto and super easy to make at home. Add some pasta, chicken and your veggies and boom! Dinner is served. Or if you don’t have broccoli, try this Creamy Tomato Chicken Pasta instead!

Broccoli works well in this recipe because it’s green and blends seamlessly into a typical pesto recipe.

Broccoli Pesto Pasta Ingredients

You only need a few ingredients to make the broccoli pesto:

Fresh basil – This recipe only uses about 1 cup. If you’re not growing it in your garden, it can be tricky to find at the grocery store so I didn’t want to require you to find a huge amount!
Garlic – You can control the number of cloves you add depending on how strong of a garlic flavor you like. I use 3 cloves but if you want a more subtle flavor you can use 2 or even 1.
Oil – I use avocado oil but olive oil also works great.
Pumpkin Seeds/Pepitas – I know pine nuts are expensive so this recipe uses pepitas because it’s something I always have on hand to add to my smoothies. You could also try sunflower seeds or even cashews or almonds.
Parmesan cheese – I buy a block and shred my own but you could buy it already grated if you need to.
Broccoli – I’ve found fresh broccoli to work best in this recipe. Frozen broccoli steamed in the microwave tends to add a bit too much water.
Pasta water – In this recipe, you cook the broccoli in boiling water and then remove it and add the noodles. After the noodles are cooked, save just a bit of the water to add to the pesto at the end. It’s filled with starch and will help bring everything together.
Salt – to taste!

How To Make Pasta with Broccoli Pesto

To make this pesto all you really need is a food processor. I’ve tried making this in a blender but since there’s not that much liquid, it can be tricky.

So grab your food processor, (big or small!) and add all ingredients except the pasta water. Blend until smooth. Slowly add the pasta water until the pesto is your desired consistency. I use about 1/4 cup. Then toss with your favorite pasta!

Chicken Broccoli Pesto Pasta

In my opinion, chicken and roasted veggies are the perfect addition to this recipe. They pair well with the flavors of pesto and the chicken adds protein to the dish helping to round it out and make it a complete meal.

This Broccoli Pesto would be a great sub for regular pesto in my Slow Cooker Pesto Chicken Tortellini or my Pesto Chicken Quinoa Bowls. Or try this One Pot Creamy Pesto Chicken Pasta.

Broccoli Pesto Pasta Recipe

Broccoli Pesto Pasta

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This Broccoli Pesto Pasta is easy to make and perfect for a quick weeknight dinner. Pair with chicken for extra protein and customize with your favorite veggies.

Ingredients

1 cup fresh basil leaves, loosely packed
2–3 cloves garlic (depending on how strong you want the garlic flavor)
1/3 cup oil (avocado oil or extra virgin olive oil)
1/3 cup pepitas (or pine nuts or sunflower seeds)
1/2 cup Parmesan cheese
2 cups fresh broccoli florets
1/2 cup pasta water, reserved
pasta
1 box orecchiette pasta, boiled
1/3 cup crumbled feta cheese
⅓ cup pine nuts

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Instructions

Bring a pot of water to a boil.
Add 2 cups broccoli and let cook for 2 minutes.
Remove with a slotted spoon and run under cold water to stop cooking.
Add pasta to the water and cook according to package directions.
Meanwhile, in a food processor, combine basil, garlic. oil, pepitas, parmesan and drained broccoli and process until smooth.
When pasta finishes cooking, reserve 1/2 cup pasta water before draining.
To finish pesto, add 1/4 cup pasta water to the food processor and process until smooth.
Taste and add salt as desired. Add remaining pasta water if you want the pesto a little thinner.
Toss desired amount of pesto with pasta and serve.

Broccoli Pesto Pasta FAQs

How do you store broccoli pesto pasta?

If you’re making the pesto ahead of time, I would store it separately and toss it with warm pasta when you’re ready to serve it. Pesto can be stored in an airtight container in the fridge for a week or two. Extra can be frozen.

How do you freeze broccoli pesto?

Pesto can be stored in the freezer if you’re not able to use it all. Just use a Tablespoon to scoop onto a plate lined with parchment paper. Freeze and then transfer the pesto spoonfuls to a Ziploc bag.

Can you make broccoli pesto without basil?

I’ll be honest- I think basil is really what gives pesto its classic flavor. I tried this recipe using curly parsley and it just wasn’t the same. I’ve seen people recommend trying arugula instead of basil but I haven’t tried it myself.

This post has ideas for The Best Substitutes for Basil in Pesto.

Can you make this vegan broccoli pesto?

To make this recipe vegan you would need to replace the Parmesan cheese. You could try replacing the Parmesan in this recipe with nutritional yeast or try this Easy Vegan Pesto recipe.

Could you use this to make broccoli pesto pizza?

Yes! This would be the perfect addition to a white pizza. Pair it with fresh mozzarella slices, blistered tomatoes and even some chicken!

Could you make roasted broccoli pesto?

Yes. If you wanted to kick the flavor up a bit, roasted broccoli would be great in this recipe!

Can you use frozen broccoli in this recipe?

I wouldn’t recommend it. It’s a big too watery and changes the consistency of the pesto.

Could you serve this as broccoli pesto pasta salad?

Yes! This would be good hot or cold. Feel free to use shells or another type of pasta and add raw veggies for a little crunch and toss with pesto.

Or try this Pesto Pasta Salad or this Tortellini Pesto Pasta Salad.

Need more broccoli recipes?

Check out these:

Enjoy!
–Lindsay–

Healthy Instant Pot Dinner Recipes

Lindsay — Wed, 20 Sep 2023 04:00:00 +0000

These Healthy Instant Pot Dinner Recipes are perfect for busy weeknights. With a mix of vegetarian and meat options, there’s a pressure cooker recipe for everyone!

*Originally published 11/2017. Updated 9/2023*

Hi friends!

I first wrote this post back in 2017 when instant pots were all the rage and honestly, I wasn’t sure how long the trend would last. But here we are years later and I can still honestly say that I use mine every single week. It’s great for cooking things like rice, hard-boiled eggs and shredded chicken but it’s also great for making full meals!

I know a lot of people are intimidated by their instant pot so I wanted to round up some recipe ideas for you to try!

Instant Pot Chicken Dinner Recipes & Ideas

The list below is a mix of both meat-based and vegetarian options – a list of instant pot dinner recipes healthy and flavorful – and I’m sure there is something for everyone. However, I do get the most requests for instant pot chicken dinner recipes. So I’ve included several in the list below but I also did an entirely separate post with just chicken recipes so be sure to check that out as well!

Find it here: Instant Pot Chicken Recipes

And now, here are some easy instant pot dinner recipes you’ll love!

Easy Healthy Instant Pot Dinner Recipes with Chicken

Instant Pot Asian Peanut Noodles

These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.

Grab the recipe!

Instant Pot Asian Chicken

This Instant Pot Asian Chicken can also be made in a slow cooker. It’s full of flavor and easy to make. A healthy dinner the whole family will love!

Grab the recipe!

Instant Pot Chicken Sweet Potato Curry

Ready in 30 minutes, this is one of those Instant Pot dinner ideas that you’ll just keep coming back to. A little sweet, a little spicy and perfectly comforting on a busy night.

Grab the recipe!

Instant Pot Chicken Cacciatore

Pressure cooking the chicken makes it fall-off-the-bone tender. Paired with a flavorful sauce and lots of veggies, this is one of those instant pot dinner ideas everyone will love!

Grab the recipe!

Instant Pot Ginger Garlic Drumsticks

Tender chicken drumsticks in a sweet and sour sauce that will be a hit at any party!

Grab the recipe!

Best Healthy Instant Pot Dinner Recipes

Most people think slow cookers are the ultimate fix-it-and-forget-it dinner appliance but the instant pot is just as easy to use and can often get your favorite recipes done in less time than a crockpot!

Instant Pot Beef Stew

This healthy Instant Pot Beef Stew recipe is ready in under an hour and tastes like it has been simmering all day. The perfect dinner on a cold winter night.

Grab the recipe!

Instant Pot Mexican Quinoa

A quick and easy vegan meal idea made with pantry staples that you probably already have on hand!

Grab the recipe!

Instant Pot Egg Roll in a Bowl

This veggie-packed meal is quick and easy to make and also high in protein. A simple sauce adds flavor!

Grab the recipe!

Creamy Instant Pot Chicken and Rice

This recipe is creamy and delicious just like risotto but it’s totally hands-off, no stirring required!

Grab the recipe!

Best Instant Pot Pork Tenderloin

You’ll love this tender and juicy pork tenderloin topped with a gravy made from the juices!

Grab the rcipe

Instant Pot Stuffed Peppers

A quick and healthy weeknight meal that’s the perfect balance of protein, carbs and veggies!

Grab the recipe!

Instapot Family Dinner Recipes with Pasta

Don’t let your instant pot intimidate you! There are so many instant pot family dinner recipes to try – you can even cook some of your favorite pasta recipes that your family will love!

Instant Pot Pasta with Meat Sauce

This Instant Pot Pasta with Meat Sauce is a simple, healthy dinner recipe the whole family will love!

Grab the recipe!

Instant Pot Turkey Taco Pasta

A fun way to change things up on taco night, this taco pasta is made in the instant pot and will be a hit with the whole family!

Grab the recipe!

Instant Pot Spaghetti

The quickest and easiest way to make spaghetti is using the instant pot!

Grab the recipe!

Easy Instant Pot Lasagna

The perfect combination of noodles, cheese and meat sauce. You won’t believe how easy it is to make lasagna in the instant pot.

Grab the recipe

Instant Pot Soups

Soups are easy to make on the stove but if you want to let one simmer and can’t be home all day to watch the open flame, making soup in the Instant Pot can be a great option!

Instant Pot Vegetable Minestrone Soup

This Italian classic soup is a family favorite. Toss all the ingredients in the instant pot and enjoy for lunch or dinner all week long!

Grab the recipe

Vegetarian Lentil Tortilla Soup

Easy to make, full of flavor and packed with protein, this soup is perfect for a cool Fall evening.

Grab the recipe!

Cheesy Cauliflower Soup

Your list of instant pot dinner recipes can’t be complete with a soup! This low carb soup is topped with bacon and green chilis making it totally irresistable.

Grab the recipe!

Instant Pot Chicken Sweet Potato Soup (with slow cooker option)

This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.

CGrab the recipe!

Instant Pot Butternut Squash Soup Recipe

A flavorful combination of butternut squash, apples and spices blended to smooth perfection.

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Instant Pot Black Bean Soup

Made with just 10 ingredients, this simple recipe is packed with flavor and makes the perfect dinner on a cold night!

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Best Easy Instant Pot Dinner Staple Recipes

Here are some simple staples you can make in the Instant Pot that can be used as parts of a dinner main dish or side dish.

Instant Pot Shredded Chicken

Use this basic recipe to make flavorful shredded chicken that can be used to make everything from tacos to enchiladas to soups to wraps.

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Instant Pot Whole Rotisserie Chicken

Did you know you can make a whole chicken in the instant pot in just 45 minutes! Then use the bones to make chicken broth!

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Instant Pot Spaghetti Squash

Learn how quick and easy to cook a spaghetti squash in the Instant pot in just 7 minutes!

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Instant Pot Applesauce

If you have extra apples, this Instant Pot applesauce is quick and easy and makes a great dinner side dish for kids!

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Instant Pot Hard Boiled Eggs

These Instant Pot Hard Boiled Eggs come out perfectly every time. So easy even kids can make them!

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Instant Pot Quinoa

Use this quick and easy method to make a big batch of quinoa to use in specific recipes or as an easy dinner side dish!

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Perfect Instant Pot Baked Potatoes

A super easy way to have perfectly cooked and fluffy baked potatoes in no time at all! The perfect dinner side dish.

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If something caught your eye, be sure to pin this post for later! And if you’re still looking to buy one, this is similar to the Instant Pot I have (affiliate link)!

Enjoy!
–Lindsay–

Sausage and White Bean Soup

Lindsay — Wed, 18 Mar 2020 04:00:00 +0000

This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version.

Hi friends!

I shared this Sausage and White Bean Soup on Instagram over the weekend and tons of people asked for the recipe. Since I rarely measure when making soups, I gave them my best guess and carried on. But this soup was so simple and so delicious that I ended up eating it all in about 2 days. So I made another batch, measured the ingredients and here we are!

Keep in mind that soups are one of the most forgiving things you can make. Rarely do they require exact measurements. And you can almost always make substitutions to fit your preferences and still have them turn out well. In this particular soup, you could use gluten-free noodles if needed. You could add frozen peas or green beans or swap potatoes for noodles. Leave out the sausage and double the beans for a vegetarian version or use a different type of sausage (just be sure to cook if first if necessary)

I typically try to choose low sodium chicken broth and then add my own salt to taste. I also love love love fresh herbs in soup. If you don’t have fresh parsley, dried will work. Or you could change it up and use your favorite spices. Pro tip- if you buy fresh parsley once, chop it all up and freeze in ice cube trays with a little oil or broth. Then you can just pop a couple of cubes in your next batch of soup!

Here’s the recipe:

Sausage and White Bean Soup

Sausage & White Bean Soup

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5 from 1 review

This Sausage and White Bean Soup is simple to make, full of flavor and freezes well for lunch or dinner. Use your favorite sausage or double the beans for a vegetarian version.

Author: Lindsay
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: serves 4

Ingredients

2 Tbsp butter or oil
2–3 cloves garlic, minced
1.5 cups finely chopped carrots
1 cup diced red bell pepper
3/4 cup diced onion
2–3 chicken sausages (fully cooked)
2 quarts low sodium chicken broth
1 cup small noodles (i use ditalini but any small shape is fine)
1 can no salt added white beans, drained and rinsed (i use great northern but cannellini would work)
2–3 Tbsp fresh parsley, finely minced
salt and pepper, to taste

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Instructions

In a large dutch oven, heat butter or oil over medium-high heat.
Add garlic, carrots, peppers and onions and saute for 10 minutes.
Add sausage and broth and bring to a boil.
Add noodles and cook according to time on package directions.
Stir in beans, parsley, salt and pepper, reduce heat to simmer for 5 minutes. Taste, adjust seasonings and serve.

Notes

If storing leftovers in the fridge, the pasta will absorb a lot of the broth. Add a splash of extra broth or water when reheating if needed .

See what I mean? So simple and easy to throw together!

Enjoy!
–Lindsay–

Slow Cooker Pesto Chicken Tortellini

Lindsay — Wed, 29 Aug 2018 04:00:00 +0000

This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! It’s freezer-friendly, kid-friendly and the perfect gift for new moms or busy families.

Hi friends!

This Slow Cooker Pesto Chicken Tortellini was originally going to just be a recipe in my upcoming ebook, but I love it so much I decided to share it here on the blog! I’ve made it at least 4 times since I first tested it for the ebook. My husband and kids all love it and I consider that a major win around here.

And it really couldn’t be easier. It’s just chicken breasts cooked in the crockpot with some broth, pesto, onions and red peppers. For the last 15 minutes, you throw in the tortellini and then just stir in some cheese and serve. Added bonus, you can prep this ahead of time for the freezer. Just throw everything in a ziploc bag and put it in the freezer (be sure to freeze the tortellini in a separate bag) and then thaw in the fridge and cook when ready. Perfect gift for new mamas too!

You could easily throw in some extra veggies if you wanted to and use your favorite brand of tortellini. It’s also easy to halve this recipe using a 9oz package of tortellini and 1 large chicken breast. I haven’t tried it, but you could also cook this in your Instant pot. Just cook on manual for 12 minutes or so, then switch to saute and add the tortellini to cook for a few minutes.

Here are your directions:

Slow Cooker Pesto Chicken Tortellini

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5 from 1 review

This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! Serve it with a side of veggies for a kid-friendly meal the whole family will love.

Author: Lindsay

Ingredients

½ cup onion, diced
1 red pepper, diced
2-3 cloves garlic
1 pound boneless, skinless chicken breasts
1.5 cups chicken broth
¾ – 1 cup pesto
15-18 oz tortellini (fresh or frozen)
1 cup shredded mozzarella cheese (optional)

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Instructions

Add onion, peppers, garlic, chicken, pesto and broth to slow cooker and cook on low 4-6 hours.
Remove chicken and shred, return to slow cooker.
Add tortellini, cover and cook additional 15 minutes.
Stir in shredded mozzarella cheese if desired and serve.

Notes

Liquid will absorb as it sits but feel free to ladle out some of the excess liquid before adding the cheese if desired.

To prep for the freezer, put the onions, peppers, garlic, chicken, pesto and broth in a ziploc bag and freeze. Freeze tortellini separately.
When ready to eat, thaw in the fridge and cook according to directions. Tortellini can be added frozen, no need to thaw.

To cook in the Instant Pot, cook on manual for 12 minutes, shred chicken then switch to saute mode and add tortellini.

So simple right? You could also use chicken thighs if you wanted.

Enjoy!
–Lindsay–

Macaroni and Cheese Muffins

Lindsay — Mon, 13 Aug 2018 04:00:00 +0000

These Macaroni and Cheese Muffins are a fun way to change up your kid’s favorite dinner. They’re perfect to pack in a lunchbox or for an after school snack! Add sausage and peas for a protein boost and watch your kids gobble them up.

Hi friends!

Just popping in with another lunchbox-friendly recipe for you guys today. These Macaroni and Cheese Muffins are a fun way to put a twist on the mac and cheese dinner that every kid loves. I always try to boost the nutrition of mac and cheese by adding some healthy mix-ins. In this case, I used peas, chicken sausage and a little bit of pumpkin, but you can mix in whatever your kids like best. You could use chopped broccoli or some red peppers and leftover chicken or pulled pork would work just as well as chicken sausage.

In other good news, you can make these fun little muffins with either homemade or boxed mac and cheese. I tested both. The boxed version didn’t stick together QUITE as well as homemade but still worked. I like these muffins because they don’t require utensils. You can pack them in lunch boxes or even throw a couple in a baggie and eat them for dinner on the go in the car.

Another note- I used colby jack cheese when I made my homemade version of these, but I prefer regular cheddar. I also used 2% milk but you can use whole milk for a richer version. And I topped mine with crushed cheddar bunnies – you could use goldfish or panko breadcrumbs or even crushed potato chips! And use whatever pasta you want…but the smaller the better!

Also, I used my silicone muffin tins for these and they popped out with no problem. If you’re using regular muffin tins, grease them really well or line them with parchment paper.

Here’s the recipe:

Macaroni and Cheese Muffins

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Author: Lindsay
Yield: 10 muffins

Ingredients

2 cups dry elbow noodles
2 chicken sausages, diced
1/2 – 3/4 cup frozen peas (or your fav veggie – chopped steamed broccoli would be good!)
6 oz cheese, shredded (I use cheddar)
¾ cup milk (whole or 2% work best)
2 tbsp butter
2 tbsp flour
1/2 tsp garlic powder
1/4 cup pumpkin, optional
crushed cheddar crackers or breadcrumbs for topping

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Instructions

Cook pasta according to package directions. Drain and set aside.
In a skillet, melt butter. Stir in flour.
Slowly add milk, stirring constantly to avoid lumps.
Add cheese and stir until melted.
Add chicken sausage, peas, noodles, garlic powder and pumpkin if using.
Scoop into silicone or well-greased muffin tins. (Mine made about 10 muffins)
Top with cheddar crackers or breadcrumbs.
Bake at 375 for 18 minutes.
Let cool at least 15 minutes in the muffin tins before removing.

Notes

Feel free to use your favorite homemade mac and cheese recipe.

You can also used boxed mac and cheese. Prepare as directed and add your mixins.

Change up the mix-ins as desired. Leftover chicken or pork and other vegetables will work fine.

Essentially just make mac and cheese however you want. Feel free to use your favorite homemade recipe instead of mine, then bake, let cool and remove from muffin tins!

[click_to_tweet tweet=”Try these Mac and Cheese Muffins with Sausage and Peas for a fun addition to your kid’s lunchbox!” quote=”Try these Mac and Cheese Muffins with Sausage and Peas for a fun addition to your kid’s lunchbox!”]

Enjoy!
–Lindsay–

Instant Pot Salmon Tortellini Soup

Lindsay — Fri, 02 Feb 2018 05:00:00 +0000

Thanks to the National Fisheries Institute for sponsoring this post.

This Instant Pot Salmon Tortellini Soup recipe is simple, healthy and so easy to make for dinner. It uses ingredients from your freezer so its perfect for a night when you need a last minute meal.

Hi friends!

I am so excited to share this Instant Pot Salmon Tortellini Soup recipe with you guys. It’s so so so easy and absolutely delicious. And it’s the perfect way to add some more seafood to your diet. For the third year now, I’m partnering with my friends over at the National Fisheries Institute to share some easy seafood recipes like this Grilled Foil Packet Tilapia with Pesto Veggies, this Sheet Pan Italian Salmon with Green Beans and these Shrimp Curry Noodle Bowls.

A few years ago, they launched a seafood education initiative called Dish on Fish to help educate Americans about the importance of eating seafood and to encourage seafood consumption so be sure to follow them if you’re looking for easy ways to eat more seafood! You can find them on Pinterest, Twitter and Facebook.

The timing of this recipe is no coincidence! Did you know February is National Heart Month? That means it’s the perfect time to start eating more seafood, which is great for your heart! In fact, according to the U.S. Dietary Guidelines for Americans, Americans should be eating 2-3 servings of seafood each week. Fatty fish like salmon, sardines and tuna are full of omega-3 fatty acids which are good for your heart and low in saturated fat. They may help reduce inflammation, lower blood pressure and reduce the risk of heart disease.

So whip up a batch of this soup and dig in!

Instant Pot Salmon Tortellini Soup

This soup, as I mentioned, really could not be easier. I used a bunch of stuff that I always have stocked in my freezer, like salmon, tortellini (I love Giovanni Rana) and mixed veggies, and you don’t even have to thaw them first! That means its perfect for those nights when you’ve got nothing in the fridge and nothing on the menu!

Here’s how you make it:

Instant Pot Salmon Tortellini Soup

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5 from 2 reviews

This Instant Pot Salmon Tortellini Soup is a quick, healthy dinner recipe that uses staple items from your freezer to make a heart-healthy meal.

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: serves 4

Ingredients

2/3 cup diced onion
2 cloves garlic, minced
1–2 strips bacon, diced
12–16 ounces frozen boneless salmon
1 (10 oz) package frozen mixed vegetables
10 ounces frozen tortellini
1 quart chicken or vegetable broth
1 tsp paprika
1 tsp Old Bay seasoning (optional)
2–3 handfuls fresh baby spinach

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Instructions

Set the Instant Pot to saute and add chopped bacon, onions and garlic to the pot. Saute for 3 minutes, stirring constantly.

Switch Instant Pot off. Add frozen salmon (cut into 3-4 pieces if not already portioned), frozen vegetables, frozen tortellini, broth and seasonings to the pot and stir.

Cover and use the manual (or pressure cook) button to set timer for 6 minutes.

Use quick release once finished, flake salmon into chunks with a fork and stir in fresh baby spinach.

Notes

You can use salmon with the skin on, just pull the pieces of salmon out after cooking, remove the skin, flake into chunks and return to the pot.

You could probably do this with fresh salmon and tortellini but I would cut the cooking time in half and I haven’t tried it myself.

Easy right?

[clickToTweet tweet=”This Instant Pot Salmon Tortellini Soup is made w/ staple freezer ingredients for a quick meal.” quote=”This Instant Pot Salmon Tortellini Soup is made w/ staple freezer ingredeints for a quick meal.”]

Enjoy!
–Lindsay–

This is a sponsored conversation written by me on behalf of Dish on Fish . The opinions and text are all mine.

One Pot Orzo Pasta Salad with Chicken Sausage

Lindsay — Wed, 19 Apr 2017 04:00:00 +0000

This One Pot Orzo Pasta Salad with Chicken Sausage is perfect for BBQs, potlucks, and parties. Serve it as a side dish or a light lunch or dinner.

Hi friends!

Just popping in to share a quick recipe with you guys. The weather is warming up here in Ohio and that means we’re spending ALL our free time outside at the water table. We’re also in the awkward temperature zone where it’s uncomfortably hot in the house without a fan, but not hot enough to warrant turning on the air conditioner.

So while Squish spends his time pour water back and forth between various containers, I’ve been spending my time dreaming up easy one pot meals that can be prepped ahead of time and can be eaten cold.

One Pot Orzo Pasta Salad

Enter this pasta salad. Orzo is one of my favorite pastas for one pot meals because it cooks quickly in a small amount of liquid and it’s just the right size for getting some in every bite. I combined it with lots of veggies and some chicken sausage (because it comes pre-cooked and i’m all about easy these days) and voila! We ate this pasta salad for both lunch and dinner, but it would also make a good side dish.

I amped up the veggies and went light on the chicken sausage but you could easily add more if you wanted to. Or make it vegetarian by replacing it with beans or tofu.

Here’s how you make it:

One Pot Orzo Pasta Salad with Chicken Sausage

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This one pot Orzo Pasta Salad with Chicken Sausage is perfect for BBQs, potlucks, and parties. Serve it as a side dish or a light lunch or dinner.

Author: Lindsay
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: serves 4-6

Ingredients

2 cloves garlic, minced
1/2 cup onion, diced
3/4 cup mushrooms, diced
1 cup bell pepper (red/orange/yellow), diced
3/4 cup corn kernals
1 cup green beans, chopped (fresh or frozen)
1/2 tsp salt
1 tsp paprika
2 chicken sausages, quartered and sliced
1/3 cup orzo, uncooked
1 1/3 cup chicken broth, divided
2 handfuls fresh baby spinach leaves
3/4 cup fresh tomato, chopped
1/4 cup crumbled feta

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Instructions

In a large pan or pot, add a little oil and saute garlic, onion, mushroom, peppers, corn, beans and chicken sausage over medium high heat for 5 minutes.
Add uncooked orzo and 1 cup broth. Bring liquid to a boil and cook 3 minutes. Reduce heat to medium and cook 5 more minutes, stirring frequently.
Add spinach and remaining 1/3 cup broth and cook until wilted- about 2 minutes.
Remove from heat and stir in tomatoes and feta.
Serve cold (or warm/room temperature if desired).

Notes

Feel free to add extra vegetables or chicken sausage if you want.
To make it vegetarian, sub beans or tofu for the chicken sausage.

So easy. I used frozen corn and green beans but you could easily use fresh. If you cook this in a cast iron skillet, I’d cook the green beans separately and add them in at the end because the cast iron makes them turn a weird shade of green. (That’s why mine look a little ugly in the pics…bc I forgot.) If you use a regular pot or pan it shouldn’t be an issue.

[clickToTweet tweet=”This Orzo Pasta Salad with Chicken Sausage is perfect for summer BBQs or a light lunch. ” quote=”This Orzo Pasta Salad with Chicken Sausage is perfect for summer BBQs or a light lunch.”]

Let’s chat:

What’s your favorite pasta salad recipe?

Enjoy!
–Lindsay–