Home » Recipes » Instant Pot » Creamy Italian Chicken (Instant Pot and Slow Cooker Options)
Published: · Modified: by Chandice · This post may contain affiliate links · 13 Comments
JUMP TO RECIPE
This creamy Italian chicken is bursting with delicious flavors that the whole family will love! It can easily be made as we did below in the Instant Pot or can be adjusted for the slow cooker.
He loves that it is full of great flavor, plus it’s creamy and comforting. It is especially great during the winter months because it is warm and filling.
I love dipping the sauce with our gluten-free crescent rolls.It also goes great with Evolving Tables squash casserole. You can use our gluten free cream of mushroom soup in this recipe as well.
Subscribe to This Vivacious Life
Receive a free e-book of Instant Pot recipes!
I love saving some extra chicken breasts to make our Chick-Fil-A gluten-free chicken sandwich or adding it to our instant pot broccoli cheddar soup too. Both are delicious!
If you’re looking for another Instant Pot recipe, try out our Instant Pot Chicken Pasta! It is creamy deliciousness that you have to try. And this chicken Tinga is easy and can be made in the instant pot or on the stovetop.
Can I make this in the slow cooker instead?
I personally LOVE my 9-in-1 6 quart Instant Pot because it makes big family meals so much easier. Especially for this busy mom who almost always forgets to prepare ahead of time…oops. Anyone else struggle with that?
If you are using a slow cooker instead, be sure to also jot down this slow cooker tri tip recipe for next time. This stuffed chicken breast with middle Eastern yellow rice recipe is another fantastic meal!
How to make creamy Italian chicken
Place all ingredients in the Instant Pot except cream cheese.Layer starting with water, chicken and seasonings then lastly the cream of chicken soup.
Seal lid and close vent.Cook for 25 minutes on manual or pressure cook.Naturally release pressure for 7 minutes then quick release.
Stir in the cream cheese and seal lid again.Let it just sit for 3 minutes.Remove lid and use a fork or small whisk to combine everything.
Stir with a small whisk or fork then serve over rice or potatoes with more salt and pepper to taste. I also like to serve this meal with warm buttered corn, cold cottage cheese and a green salad.
Pro Tip:While you can do a dump and start for this meal.For a smoother sauce, simply put all the ingredients into a pot EXCEPT the cream cheese and cook.
Once it has cooked and you have let it naturally release, stir in the cream cheese then re-seal the lid and let it sit for 3 minutes.Then use a fork or small whisk to combine everything.
What gluten-free cream of chicken soup do you recommend?
I always recommend our homemade gluten-free cream of chicken soup recipe because you can make a big batch for much cheaper than buying it. Plus, it tastes so great!
Another question people often ask is,can you substitute cream of chicken for cream of mushroom?
Yes, you absolutely can. In our video, I put everything into the pot at once to cook.I will say though, this method curdles the cream cheese so it doesn’t look smooth. It still tastes great though!
I have since recommended a slightly different method that doesn’t take much longer. Those directions are in the recipe below.
What are some other great Instant Pot dump and start meals?
Aren’t they the best?! Our dump and start Instant Pot hamburger soup is so good and will be a new family favorite in your home if you make it!
It’s a classic 30 year old recipe from my mother-in-law that we adapted for the Instant Pot.
The Holy Mess has a great group of 20 dump and start instant pot meals. Cooking with Karli also 25 dump and start instant pot recipes. She even has a creamy Italian chicken pasta! And this crockpot chicken fajitas recipe only requires 6 ingredients.
If you are looking for gluten-free Instant Pot recipes specifically, be sure to check out our roundup of 50 gluten-free Instant Pot recipes!
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!
Instant Pot Creamy Italian Chicken
This instant pot creamy Italian chicken is such a crowd pleaser, everyone will love it! It is best served hot over rice or potatoes with corn and cottage cheese.
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Course: Main Course
Cuisine: American
Keyword: gluten free creamy chicken, gluten free instant pot creamy chicken, gluten free italian chicken, instant pot creamy chicken, italian chicken recipe
Servings: 8 servings
Calories: 374kcal
Author: Chandice Probst
Ingredients
- 2 lb. chicken breasts cut in half or pounded to 1/2 inch thickness
- 2 8 oz. packages cream cheese
- 1 12 oz. box Pacific (or another gluten-free brand) cream of chicken soup
- 1 1/2 C water
- 2 tsp. minced garlic
- 1 tsp. sugar
- 2 tsp. onion powder
- 1 T dried oregano
- 1 T salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley
- 1/4 tsp. celery salt
- 1/4 tsp. dried thyme
Instructions
Place all ingredients in the Instant Pot except cream cheese
Layer starting with soup then chicken going in first and lastly the seasonings
Seal lid and close vent
Cook for 25 minutes on manual or pressure cook
Naturally release pressure for 7 minutes then quick release
Stir in the cream cheese and seal lid again
Let it just sit for 3 minutes
Remove lid and use a fork or small whisk to combine everything
Stir and serve over rice or potatoes with more salt and pepper to taste
Video
Notes
You can put everything into the Instant Pot and just cook it all together but it will make it a bit more clumpy. If you want a smoother sauce, be sure to add the cream cheese after everything else has cooked.
Really the taste isn't affected whichever way you decide to do it, it's more just about the texture of the sauce.
Nutrition
Calories: 374kcal | Carbohydrates: 8g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 138mg | Sodium: 1549mg | Potassium: 560mg | Fiber: 1g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 2.4mg | Calcium: 100mg | Iron: 1.9mg
If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other Instant Pot recipes you will love…
50 Gluten-Free Instant Pot Recipes
Instant Pot Pineapple Upside Down Cake
Instant Pot Pork with Cinnamon Apples
Instant Pot Chicken Noodle Soup
*Video from Amie Pendle
Originally published on November 21, 2017
Hi, I'm Chandice!
Parties, gatherings, gorgeous food and ESPECIALLY holidays with my people are what make my heart pitter patter. Having a place to share our favorite traditions, recipes and celebrations is very important to me. I live each day with unapologetic, authentic happiness and hope to help others do the same.More About Chandice
FREEBIES
Subscribe to receive a FREE e-book of Instant Pot Dinner Recipes!
Reader Interactions
Comments
Susan says
Glad to see that the written instructions add the cream cheese AFTER pressure cooking! The video has it added before, and the curds of curdled cream cheese do not look at all appealing to me!
Reply
Chandice says
I really should update the video…Sorry about that…
Reply
Marissa says
I am drooling just thinking about this recipe. We had it for dinner the other night and I can’t wait to make it again. It’s such a yummy comfort meal and is a huge hit at my house!Reply
Linda says
Definitely a new family favorite for our family too!!! I know my family will want it again soon. I think I will gather the dry ingredients/spices before hand and place pre-measured in small containers and ready to go,. Thanks so much for sharing your recipes with us Chandice!Reply
Chandice says
What a great idea Linda!! I will add that idea when I have a minute to update it. 🙂 Thanks so much for sharing!!
Reply
Bailey says
Can you use frozen chicken or does it need to be thawed?
Reply
Chandice says
Frozen will work just cook 8-10 minutes longer I believe.
Reply
Ashley M says
I’m planning on making this tomorrow, but 2lb of chicken is a bit much for just my husband and I so I’d like to half the recipe. Should I half all the ingredients? And would you recommend decreasing the cooking time?
Thanks!
Reply
Chandice says
Yes, you can half all ingredients but cooking time will be the same 🙂 can’t wait to hear how it goes!
Reply
Erin says
Such a great easy dinner! My whole family loves this and I love that it’s just like the kind my Mom made in the crock pot growing up. Thanks for the recipe!Reply
Chandice says
That’s so funny Erin, my mom used to make it in a crockpot too! Glad you are enjoying the recipe. 🙂
Reply
Erica says
I tried making this and it was a soupy mess – all liquid! Was I really supposed to put two cups of water AND 12 oz and soup in?!
Reply
Chandice says
I am so sorry to hear this, you are right, there was a mistake in the amount of water. It has been reduced to 1 1/2 C, what it was originally supposed to be. I do recommend letting the chicken and sauce rest just a minute before pouring it over the rice. Also, it is supposed to be like thin gravy that can be poured over the rice. I hope you enjoy it more next time.
Reply
