Dill Pickle Creamy Chicken Pasta

Instant Pot chicken cooked in dill pickle juice and then tossed in a creamy pickle pasta sauce. This is a new winner in my house!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5
Calories 448 kcal
Author foodnessgracious


  • 2 cups dried penne pasta
  • 2 tbsp canola oil
  • 1 1/2 lbs skinless chicken breasts chopped into cubes
  • 1 3/4 cups dill pickle juice a 24oz jar of pickles should be enough
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Sea salt and black pepper to taste
  • 3 kosher baby dill pickles diced to garnish
  • 1/2 cup grated Parmesan cheese


  1. Bring a pot of water to a boil and cook the pasta using the directions on the box, drain and set aside.

  2. Set your Instant Pot to brown/sauté and add the oil.

  3. Add the cubed chicken and brown.

  4. Add the pickle juice and switch the setting to poultry-high pressure for 12 minutes.

  5. Once the chicken is cooked, release the pressure and scoop the chicken from the pickle juice with a slotted spoon to a plate, leaving behind the liquid.

  6. Switch the Instant Pot back to sauté and bring the juice to a simmer.

  7. Add the heavy cream and whisk until simmering again.

  8. Combine the cornstarch and water in a small bowl and add to the cream whisking until thickened.

  9. Add the chicken and the pasta back into the Instant Pot and stir to combine everything.

  10. Serve at once adding some grated Parmesan and diced pickles on top of each serving.

Nutrition Facts
Dill Pickle Creamy Chicken Pasta
Amount Per Serving
Calories 448 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 14g88%
Cholesterol 161mg54%
Sodium 1572mg68%
Potassium 552mg16%
Carbohydrates 11g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 825IU17%
Vitamin C 1.9mg2%
Calcium 149mg15%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.