Italian Mac and Cheese with Chicken and Broccoli

Instant Pot Italian Mac and Cheese with Chicken and Broccoli is a quick, comforting pasta dinner made with simple ingredients and ready in about 10 minutes.

If you enjoy classic Instant Pot mac and cheese, this Italian-inspired version adds tender chicken, broccoli, and a blend of flavorful cheeses for an easy weeknight meal.

Key Ingredients

Here is a quick list of the ingredients you'll need to make this 10-minute macaroni and cheese recipe.

• Pasta: Short pasta shapes work best for this dish. Elbow macaroni and small shells are both good options, but any similar pasta will work.
• Broccoli: Broccoli adds color and balance to the rich, cheesy pasta. Use fresh or frozen broccoli and cook just until tender before stirring it into the finished dish.
• Chicken: Boneless skinless chicken breasts or thighs cut into bite-sized pieces
• Creamy Sauce: You'll need shredded Italian cheese, plus milk, and butter for the sauce

Tip: Because cheese contains differing amounts of moisture, add the milk to desired consistency. For me, the amount changes each time I use a different cheese combination.

Favorite Italian Cheeses

This recipe is flexible and works well with a variety of cheeses. You can use a single cheese or a combination, depending on what you have available. A pre-shredded Italian cheese blend is a convenient option.

Good choices include Asiago, Fontina, Mozzarella, Parmigiano Reggiano, Provolone, or a small amount of Gorgonzola for added depth.

More Easy Pasta Recipes

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Author: Stephanie Wilson

Instant Pot Italian Mac and Cheese Recipe

Instant Pot Italian Mac and Cheese with Chicken and Broccoli is 10 minute, easy dinner with tender bites of chicken, broccoli, and creamy pasta.

5 from 3 votes

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Prep: 10 minutes mins

Cook: 4 minutes mins

Total Time: 14 minutes mins

Servings: 8 servings

Equipment

• 6-Quart Instant Pot

Ingredients

• ▢ 1 pound boneless skinless chicken breasts cubed
• ▢ 1 tablespoon cooking oil
• ▢ 1 pound pasta like elbow macaroni or shells
• ▢ 2 cups broccoli florets
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ 4 cups water
• ▢ ¼ cup milk
• ▢ 2 tablespoons unsalted butter
• ▢ 2 cups shredded Italian cheese

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Instructions

• Cut the chicken breasts into bite-size pieces and turn the Instant Pot to the saute setting. When hot, add the oil and saute the chicken for 1 to 2 minutes, until it is no longer pink. Then, turn off the saute function.
• Add the pasta in an even layer over the chicken. Pour the water over the top and add the salt and garlic powder. Stir to combine and top with fresh broccoli florets or add the broccoli foil packet. Follow the manufacturer's guide for locking the lid and set to "sealing". Pressure cook on high for 4 minutes. Allow the Instant Pot release pressure naturally for 3 to 4 minutes, then quickly release the remaining pressure.
• Stir the broccoli into the pasta, add the butter, milk, and shredded cheese. Stir until it's creamy. If you would like the sauce thicker, prepare a cornstarch slurry. Simply mix 1-2 tablespoons of cornstarch with 1-2 tablespoons of cold water until smooth. Stir the slurry into the pasta, turn the on the saute function and stir until thick; about a minute.
• Garnish with fresh chopped parsley, more cheese (maybe?), Parmesan cheese is good, and red pepper flakes if you like.
• in the milk and butter (begin with ½ cup of milk then add up to one cup to achieve desired creaminess). Then add the shredded cheese, stirring constantly until completely melted. Season to taste and serve hot garnished with fresh herbs (like parsley) if desired.

Nutrition

Calories: 321kcal | Carbohydrates: 44g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 377mg | Potassium: 426mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg

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Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.