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.
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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.
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!
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!
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Instant Pot Creamy Italian Chicken
- 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
- 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
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
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!
I really should update the video…Sorry about that…
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!
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!
What a great idea Linda!! I will add that idea when I have a minute to update it. 🙂 Thanks so much for sharing!!
Can you use frozen chicken or does it need to be thawed?
Frozen will work just cook 8-10 minutes longer I believe.
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?
Yes, you can half all ingredients but cooking time will be the same 🙂 can’t wait to hear how it goes!
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!
That’s so funny Erin, my mom used to make it in a crockpot too! Glad you are enjoying the recipe. 🙂
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?!
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.