Creamy Chicken Pasta
InstantPot Creamy Chicken Pasta {Gluten and Dairy Free}

A delicious, creamy, comforting chicken and noodle casserole. Light enough for summer, but comforting and filling enough for cold winter nights.

Servings: 10
  • 2 pounds chicken tenderloins or boneless skinless breasts
  • 1 package frozen winter squash
  • 8 ounces full fat coconut milk (NOT coconut milk beverage)
  • 1.25 cup frozen organic green peas
  • 1 tbsp raw apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  1. Place chicken in InstantPot with one cup of water (chicken can be placed on the trivet or on a steamer basket). Set to manual, high pressure for 12 minutes.

    ***If you don't have an InstantPot, simply cook and shred the chicken in the oven or by boiling it.

  2. While chicken is cooking, bring a pot of water to boil. Cook noodles according to package directions. Drain noodles and set aside, leaving the noodles in the colander.

    ***I like to use a shallow pan as it helps the water to boil more quickly.

  3. Quick release the chicken, then add to a large bowl. Shred with a hand mixer or fork.
  4. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, onion powder, and coconut milk to the chicken; stir to combine.

  5. In the pan that was used for the pasta, add the winter squash and peas. Cook until heated through.
  6. Add noodles and squash/pea mixture to the chicken. Use tongs to thoroughly mix and coat noodles with the sauce.