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Creamy Green Goddess Chicken Pasta

Let the instant pot do the heavy lifting with this creamy, cheesy, weeknight pasta.

Chef Tip: Raw spinach doesn't need to be pre-cooked when it is added to a warm dish- the heat from the pasta will wilt the spinach right down!


  • 4 cups chicken broth

  • Salt

  • 1 lb. boneless skinless chicken breasts, cut into small pieces

  • 16 oz Fusilli pasta (or any of your choice)

  • 1 cup cream cheese, cut into cubes or softened

  • Haven’s Kitchen Edamame Green Goddess

  • ½ cup shredded Parmesan cheese

  • 2 cups baby spinach


Step 1

Mix the broth and a pinch of salt in the cooking vessel of the instant pot.

Step 2

Add in the chicken and the pasta. Secure the lid and set the pressure valve to SEAL. Select PRESSURE COOK and cook the pasta and chicken on high pressure for 7 minutes.

Step 3

Select CANCEL and set the pressure valve to VENTING to quick-release pressure.

Step 4

Immediately stir until the pasta is completely separated. (Pasta will appear to be stuck together but will separate while stirring.)

Step 5

Stir in the cream cheese, about ½ a pouch of the Green Goddess sauce and the Parmesan cheese until the cheeses melt. Stir in spinach until wilted. Add salt to taste and serve immediately.

Edamame Green Goddess

Our vegan take on a creamy, herby classic. Starring basil and mint, with pops of lime juice & Serrano pepper. Gluten-free. Vegan, Non-GMO, &…

This recipe is also great with our Red Pepper Romesco sauce.

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