Instant Pot Creamy Bacon Chicken Pasta

Creamy warm pasta filled with crispy bacon and tender chicken is a nice addition to the evening menu. I was looking through the contents of my cabinets and refrigerator trying to decide what to cook. Once I saw the bacon I became inspired. This recipe is simple and easy to follow and if you are like me you may already have the main ingredients in your kitchen. My family do enjoy creative ways to eat bacon and I gotta say that it partners flawlessly with this creamy chicken. The instant pot is fun to be creative with and it makes quality meals in record time.

Watch the video and follow the instructions below to have delicious rich pasta with outstanding bacon flavored chicken bits on your table today. Share this or any of my recipes you find interesting from my growing catalogue. Bacon gives a comforting sensation to this creamy filling chicken pasta, add a few red pepper flakes if you want to finish the taste profile with a touch of heat. Hit the like button or drop a comment below to let me know your thoughts on this easy to make IP dollar savor eatfoodlicious meal.

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Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (remove excess oil). Set aside until ready to cook. Remove the bacon grease and make sure to leave about 2 tbsp in the cooker.

Add sliced chicken, salt, pepper, Italian seasoning and red peppers.

Mix and cook for 5-6 minutes or no longer pink.

Add chopped onions, minced garlic and cook for 1 minute or until fragrant. Add pasta.

Add water and mix well.

Add chopped tomatoes and spread on top of the pasta. Do not stir or mix. Pressure cook on high for 8 minutes and do a quick release

Add butter, heavy whipping cream and mix until the butter is completely melted.

Add shredded Parmesan cheese and mix until the cheese is completely melted.

Add chopped spinach and mix.

Place the lid back on for 2 minutes. Remove the lid.

Return cooked bacon and mix. Season with salt to taste.

Top with fresh shredded Parmesan cheese and red pepper flakes.

Serve & Enjoy!

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Instant Pot Creamy Bacon Chicken Pasta

No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine American, Italian
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 lb ziti pasta or any type
  • 1 lb chicken breasts or chicken thighs sliced
  • 4 cups filtered water
  • 2 cups heavy whipping cream
  • 2 cups fresh chopped spinach
  • 1 cup fresh parmesan cheese shredded
  • 8 oz bacon cut into 1"x 1"
  • 2 tbsp unsalted butter
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
  • 4 garlic cloves minced
  • 2 roma tomatoes chopped
  • 1 small sweet onion chopped

Instructions
 

  • Set to sauté high.
  • Add cut bacon and cook for 7-10 minutes or until crispy. Transfer the bacon bits and place them on a paper towel (remove excess oil). Set aside until ready to cook. Remove the bacon grease and make sure to leave about 2 tbsp in the cooker.
  • Add sliced chicken, salt, pepper, Italian seasoning and red peppers. Mix and cook for 5-6 minutes or no longer pink.
  • Add chopped onions, minced garlic and cook for 1 minute or until fragrant.
  • Add pasta, water and mix well.
  • Add chopped tomatoes and spread on top of the pasta. Do not stir or mix.
  • Place the lid on. Pressure cook on high for 8 minutes and do a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
  • Add butter, heavy whipping cream and mix until the butter is completely melted.
  • Add shredded Parmesan cheese and mix until the cheese is completely melted.
  • Add chopped spinach and mix. Place the lid back on for 2 minutes. Remove the lid.
  • Return cooked bacon and mix. Season with salt to taste.

Top with fresh shredded Parmesan cheese and red pepper flakes.

    Serve & Enjoy!

      Video

      Keyword Best Instant Pot Creamy Chicken Pasta recipe, easy instant pot chicken pasta recipe, easy instant pot chicken recipe, instant pot creamy bacon chicken pasta, pressure cook creamy bacon chicken pasta
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      Slow Cooker Red Wine Brisket Ragù

      Sweet shredded low and slow beef brisket tangled up with pappardelle pasta while wearing a beautiful gloss of sauce will set an elegant table as it feels the air with its pleasing perfume. Peace of mind sets in as you have found the absolutely best way to close out a week and spend time in an intimate experience as everyone achieves elation from the warm flavorful juices of succulent beef and tender noodles.

      Watch the video and follow the instructions below to bring an Italian classic to your table and add a layer of sophistication to your menu skills. Top with Parmigano-Riggano cheese and serve with Rosemary garlic bread and enjoy the fruits of time well spent. This recipe is very good and is highly recommended for when you want to express how you feel through food or just want to reward yourself with some flavor experiences that will place you at a comforting relaxed after dinner tranquil mood.

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      Ingredients

      Season both sides with salt and pepper.

      Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.

      In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.

      Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.

      Add tomato paste and combine with the vegetables.

      Transfer the vegetables to slow cooker. Add red wine, unsalted beef stock, crushed tomatoes and combine everything together. Submerge the seared brisket in the red wine sauce.

      Add bay leaves and fresh thyme. Gently submerge them in the sauce. Slow cook – on low for 12-14 hours or until the meat is fork tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.

      Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

      Return the meat to the slow cooker. Mix everything together.

      Dry Papardelle. Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time.

      Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter. Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.

      Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

      Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

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      Slow Cooker Red Wine Brisket Ragù

      No ratings yet
      Prep Time 30 mins
      Cook Time 12 hrs
      Total Time 12 hrs 30 mins
      Course Main Course
      Cuisine Italian
      Servings 6
      Calories

      Equipment

      • Slow Cooker, Instant Pot, Dutch Oven Pot (6 QT or larger)

      Ingredients
        

      • 3 lbs brisket (flat or point) or chuck roast
      • 1 ½ cups red wine Cabernet Sauvignon, Pinot Noir or Merlot
      • 1 cup unsalted beef stock
      • 1 cup carrots finely diced
      • 1 cup celery finely diced
      • 4 tbsp tomato paste
      • 4 tbsp unsalted butter
      • 3 tbsp olive oil
      • 1 tsp salt
      • 1 tsp pepper
      • 28 oz crushed tomatoes
      • 1 sweet onion (medium size) chopped
      • 4 garlic cloves minced
      • 4 bay leaves
      • 4 thyme sprigs
      • salt & pepper to taste

      Serve

      • 1 lb dried pappardelle or tagliatelle
      • freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese
      • fresh parsley finely chopped

      Instructions
       

      Sear

      • Clean and pat the brisket dry. Trim off the fat and cut into 6 pieces. Season both sides with salt and pepper.
      • Heat the pan up to medium-high then add oil. Wait for 30 seconds.
      • Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.
        Depending on the size of the pan; you may need to do this in 2 seperate batches to maintain good spacing during cooking.
      • In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.
      • Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.
      • Add tomato paste and combine with the vegetables.

      Cook

      • Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
      • Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
      • Submerge the seared brisket in the red wine sauce.
      • Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
      • Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.
        Instant Pot – pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
        Dutch Oven Pot preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
      • Remove the lid, discard bay leaves and thyme.
      • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
      • Season with salt & pepper.

      Serve

      • Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time. Reserve the pasta liquid.
      • Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter.
      • Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.
      • Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

      Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

        Enjoy!

          Instant Pot

            Video

            Notes

            Storage: sauce may be kept in the refrigerator for up to 6 days and frozen up to a month.
            Wine replacement: cranberry, grape or pomegranate juice. 
            Keyword beef ragu recipe, best slow cooker red wine brisket ragu recipe, easy slow cook red wine brisket ragu recipe, slow cooker red wine brisket ragu, tender beef ragu recipe
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            Instant Pot Creamy Beef Rotini

            Waiting with anticipation as the creamy beef pasta is placed into a bowl in front of my hunger starved eyes. Patiently collecting the fresh sliced bread and looking forward to the first delicious bite. The spirals of pasta are infused with rich sweet cream and tomato sauce that makes the first bite burst with welcoming flavor. The green garnish provides a fresh note at the finish. Perfectly tender pasta smothered in tasty juicy beef bits, are so moist and tender that chewing them will open the mental doors to heaven at the table.

            Fill your eat with a comforting pasta that features a quality sauce and partners excellently with wine and bread. Watch the video and you will almost be able to hear the sounds of the fork scooping a visually inviting bite. Follow the instructions below and have a kid friendly or sophisticated date night meal at the ready. Every hunger satisfying meal should be one that is worth the time to prepare and rewards with an eatfoodlicious experience. Please like and share if you find this or any of my recipes to be what you are looking for in your own food adventures. 

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            Best served warm.

            Ingredients

            Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.

            Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 

            Add garlic and cook for 30 seconds or until fragrant.

            Add salt, pepper, Italian seasoning, paprika,

            Add pasta, water, heavy whipping cream and mix.

            Add marinara sauce. Don’t stir/mix. Place the lid on. Pressure cook on high for 5 minutes and a quick release

            Add shredded cheese and sour cream.

            Stir and mix until cheese is fully melted.

            Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.

            Serve immediately & Enjoy!

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            Instant Pot Creamy Beef Rotini

            No ratings yet
            Prep Time 15 mins
            Cook Time 5 mins
            Total Time 20 mins
            Course Main Course
            Cuisine American, Italian
            Servings 6
            Calories

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 16 oz rotini pasta
            • 24 oz marinara sauce
            • 1 lb ground chuck or beef
            • 2 cups water
            • 1 cup heavy whipping cream
            • 1 cup shredded cheddar cheese
            • ½ cup sour cream
            • 1 tsp Italian seasoning
            • 1 tsp paprika
            • ½ tsp salt
            • ½ tsp pepper
            • 4 garlic cloves minced
            • 1 onion chopped

            Instructions
             

            • Set the sauté to high.
            • Add ground beef/chuck and cook for 5-6 minutes or until no longer pink.
            • Add chopped onions and cook for 2-3 minutes or until onions become translucent. Optional: transfer the meat to a strainer and drain the grease. 
            • Add garlic and cook for 30 seconds or until fragrant.
            • Add pasta, salt, pepper, Italian seasoning, paprika, water, heavy whipping cream and mix.
            • Add marinara sauce. Don't stir/mix.
            • Place the lid on. Pressure cook on high for 5 minutes and a quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid and mix well.
            • Add shredded cheese and sour cream. Stir and mix until cheese is fully melted.
            • Season with salt and pepper to taste. Place the lid on and wait for 3 minutes before serving.

            Serve immediately & Enjoy!

              Video

              Keyword best instant pot creamy beef rotini recipe, easy instant pot creamy beef rotini recipe, instant pot creamy beef rotini, pressure cook creamy beef rotini
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              Insant Pot Chicken Marsala

              Pleasing to the eyes and nose this Chicken Marsala sits on a bed of pasta and has a creamy rich and slightly zesty gravy drizzled excessively over the entire entree. So tender and easy to cut, forks filled with bites of juicy meat and twists of pasta will be systematically removing the contents of every plate at the table. Enjoy this dish on an evening when you feel like treating yourself to something familiar but worth every bite to try again. The creamy gravy establishes the framework for a delicious meal and has the potential to be cleaned from the plate with your favorite roll or French bread.

              Watch this lovely video and follow the instructions below to bring this dish to a table near you. Each and every meal should be planned with the intent of providing the diner with promising temptation and leaving them with comforting satisfaction and this entree meets that EatFoodlicious criteria with rich mushroom gravy to spare.

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              Serve with pasta, rice, salad or vegetables.

              Ingredients

              Clean and pat dry the chicken with a paper towel.

              Slice the chicken in half lengthwise. Set aside.

              In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.

              Set the sauté to high. Add oilve oil and butter. Wait until the until the butter has almost completely melted. Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside.

              You’ll have to do this in batches until all the chicken breasts are done.

              Add chopped shallots

              Add sliced mushrooms and cook for 3-4 minutes.

              Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.

              Add chicken broth, dried thyme and mix.

              Return the chicken to the cooker. Pressure cook on high for 5 minutes and natural release for 5 minutes.

              Remove the chicken and set aside.

              Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.

              Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency.

              Best with pasta, rice, salad or vegetables. Serve & enjoy!

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              Instant Pot Chicken Marsala

              No ratings yet
              Servings 4
              Calories

              Ingredients
                

              • 2 lbs chicken breast large
              • 8 oz mushrooms sliced
              • ½ cup low- sodium chicken broth
              • ½ cup marsala cooking wine
              • ½ cup heavy wihpping cream
              • 2 tbsp unsalted butter
              • 2 tbsp olive oil
              • ½ tsp dried thyme
              • 3 garlic cloves minced
              • 1 medium shallot minced
              • salt & pepper to taste

              Flour mixture

              • ½ tsp salt
              • ½ tsp pepper
              • ½ tsp onion powder
              • ½ tsp garlic powder
              • ¼ cup flour

              Cornstarch Mixture

              • 1 tbsp cornstarch
              • 2 tbsp water

              Instructions
               

              • Clean and pat dry the chicken with a paper towel. Slice the chicken in half lengthwise. Set aside.
              • In a shallow dish: place all the flour mixture ingredients together and mix. Coat each side of the chicken breast with the flour mixture (slowly shake off the extra flour) and set aside.
              • Set the sauté to high. Add olive oil and butter. Wait until the until the butter has almost completely melted.
              • Place the chicken in the cooker and cook 3 minutes per-side or until golden brown. Remove the chicken and set aside. You'll have to do this in batches until all the chicken breasts are done.
              • Add minced shallot, sliced mushrooms and cook for 3-4 minutes.
              • Add garlic and cook for 30 seconds.
              • Pour the marsala cooking wine and scrape (deglaze) the bottom of the cooker with wooden spoon.
              • Add chicken broth, dried thyme and mix.
              • Return the chicken to the cooker.
              • Place the lid on. Pressure cook on high for 5 minutes and natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Remove the lid. Press cancel and set back to saute on high.
              • Remove the chicken and set aside.
              • Add heavy whipping cream, cornstarch mixture (1 tbsp cornstarch + 2 tbsp water) and mix.
              • Season with salt & pepper to taste. Return the chicken to the cooker. Make sure all the chicken submerges in the sauce. Let simmer for 3-5 minutes or until the sauce thickens to your desired consistency. Garnish with chopped parsley.

              Best with pasta, rice, salad or vegetables.

                Serve & Enjoy!

                  Video

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                  Shrimp Scampi

                  Juicy tender succulent shrimp scampi provides sweet pleasure with gentle herbal notes at the finish. With a fork in hand featuring a freshly skewered delicious morsel of tender satisfaction, take a bite, and chew your way through this elegant deep flavor profile.  Once you are almost finished, tear a piece of warm French bread, and dip it into the to serving platter soaking up the meals featured juices. Take a bite of the toast saturated bread, to experience a flavor and texture shift that will add an extra dimension to the dinning experience. As you chew the bread take a nose full of your favorite dry white wine and sip your palate clear with the comforting and cleansing nature of a dang good wine. Then repeat until you have satisfied your inner hunger.

                  Meals like this are simple to prepare and exquisite to enjoy. Simply watch the video and follow the instructions below to be on your way to a sophisticated EatFoodlicious adventure. Like and share this or any of my recipes from my growing menu of quality meals. Thanks for visiting and be sure to tell a friend about eatfoodlicious daily.

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                  Serve with bread or pasta.

                  Ingredients

                  Add olive oil and butter. Wait until the butter is mostly melted. Add shallot and cook for 2 minutes or until translucent. Add garlic and cook for 30 seconds or until fragrant. Pour white wine and cook for 3 minutes or until half of the wine has cooked down.

                  Add shrimp and cook for 1-2 minutes per-side. Pour in lemon juice, red pepper flakes and stir.

                  Add fresh parsley and mix. Remove the pan from the heat.

                  Best enjoyed with pasta, toasted bread, vegetables or salad. Serve immediately!

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                  Shrimp Scampi

                  No ratings yet
                  Prep Time 10 mins
                  Cook Time 5 mins
                  Total Time 15 mins
                  Course Appetizer, Main Course
                  Cuisine American, Italian
                  Servings 4
                  Calories

                  Ingredients
                    

                  • 1 lb large shrimp peeled and deveined
                  • ½ cup dry white wine
                  • ¼ cup fresh parsley finely chopped
                  • 2 tbsp fresh lemon juice
                  • 2 tbsp unsalted butter
                  • 2 tbsp extra-virgin olive oil
                  • tsp red pepper flakes
                  • 3 garlic cloves minced
                  • 1 medium shallot chopped
                  • salt & pepper to taste

                  Instructions
                   

                  • Heat the pan to medium.
                  • Add olive oil and butter. Wait until the butter is mostly melted.
                  • Add shallot and cook for 2 minutes or until translucent.
                  • Add garlic and cook for 30 seconds or until fragrant.
                  • Pour white wine and cook for 3 minutes or until half of the wine has cooked down.
                  • Add shrimp and cook for 1-2 minutes per-side.
                  • Pour in lemon juice, red pepper flakes and stir.
                  • Season with salt & pepper.
                  • Add fresh parsley and mix. Remove the pan from the heat.

                  Best enjoyed with pasta, toasted bread, vegetables or salad.

                    Serve immediately!

                      Video

                      Keyword appetizer, best shrimp scampi recipe, easy shrimp scampi recipe, quick and easy shrimp recipe, shrimp scampi
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                      Air Fryer Parmesan Chicken

                      Lightly sprinkle the cheese over the sauce covered chicken and get ready for your first taste of a smooth and rewarding easy to make Parmesan Chicken. Chicken so tender and satisfying its natural flavors find the perfect dance partner on your plate with the smooth and elegant tomato sauce. The notes of fresh grated parmesan linger in the air and establish sensations that create anticipation as you cut through your first bite. Savor the moment prior to the first taste and know that your time in the kitchen has been well spent. 

                      Watch the video and follow the instruction below and plan this meal for your next EatFoodlicious adventure. When this dinner is being enjoyed, look at the others you share your table with and watch them with satisfaction knowing you are now establishing how each of them define what a good cook is. Then after the meal tell them it is bad luck for a cook to also have to clean and that they need to repay your efforts by helping clear the table. If they seem hesitant simply ask if they would ever like to eat again and watch how quickly they move to clear the dirty crockery. Just kidding on that last part… or am I?

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                      Serve with pasta, vegetables or salad.

                      Ingredients

                      Clean and slice the chicken in half lengthwise (4 filets). 

                      Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick. 

                      Drench the chicken breast into the eggs.

                      Then coat with the parmesan mixture all over.

                      Transfer the chicken to the air fryer. Coat the top with cooking spray. Air fry for 6 minutes.

                      Add 2 tbsp marinara sauce to each breast.

                      Add 2 tbsp mozzarella cheese to each breast.

                      Air fry for 4-5 minutes or until the cheese has melted.

                      Serve and Enjoy!

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                      Air Fryer Parmesan Chicken

                      5 from 1 vote
                      Prep Time 15 mins
                      Cook Time 10 mins
                      Total Time 25 mins
                      Course Main Course
                      Cuisine American, Italian
                      Servings 4
                      Calories

                      Equipment

                      • Air Fryer

                      Ingredients
                        

                      • 2 large chicken breast
                      • 2 large eggs lightly beaten
                      • 1 cup Italian breadcrumbs
                      • ½ cup grated parmesan cheese
                      • ½ cup shredded mozzarella
                      • ½ cup marinara sauce

                      Instructions
                       

                      • Preheat the air fryer to 360°F (182°C).
                      • In a shallow dish: combine breadcrumbs, parmesan cheese and mix well.
                      • In a separate dish, whisk the eggs.
                      • Clean and slice the chicken in half lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓" thick. 
                      • Drench the chicken breast into the eggs and then coat with the parmesan mixture all over. Depending on the size of your air fryer, you may need to do this in batches.
                      • Coat the bottom of the air fryer with olive oil cooking spray. Transfer the chicken to the air fryer. Coat the top with cooking spray.
                      • Air fry for 6 minutes. Flip the chicken, add 2 tbsp marinara sauce and 2 tbsp mozzarella cheese to each breast. Air fry for 4-5 minutes or until the cheese has melted.

                      Serve with pasta, vegetables or salad.

                        Enjoy!

                          Video

                          Keyword air fryer parmesan chicken, best air firyer parmesan chicken recipe, easy air fryer parmesan chickne recipe, healthy parmesan chicken
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