Creamy Instant Pot Chicken Baconara Pasta

If you love Italian sauces but can’t decide between a red marinara or a creamy carbonara, this recipe solves that delicious dilemma. Instant Pot Chicken Baconara blends the bright tang of marinara with the silky richness of a carbonara-style cheese-and-egg sauce, finished with crisp pancetta or bacon. It’s an easy, crowd-pleasing dish that works perfectly over pasta, rice, or with a simple green salad for weeknight dinners or casual entertaining.

Line up three plates: one with chicken cutlets, one with a flour mixture, and one with nothing on it. — Line up three plates: chicken cutlets, the flour mixture, and an empty plate for the dredged cutlets.

Take each chicken cutlet and dredge (coat) it in the flour mixture, and then set it on the empty plate. — Dredge each cutlet in the flour mixture so they’re lightly coated.

Repeat the process until all of the chicken is dredged in the flour. — Repeat until all cutlets are coated and ready to sear.

Adding olive oil to pot. — Heat olive oil in the Instant Pot on Sauté (High).

Adding pancetta to pot. — Add diced pancetta or thick-cut bacon and render until lightly crisp.

Sautéing pancetta. — Sauté until the pancetta is golden and slightly crisp.

Removing pancetta from pot with a slotted spoon. — Remove the pancetta with a slotted spoon and drain on paper towels, leaving the fat in the pot.

Pancetta resting in bowl — Reserve some crisp pancetta for topping; set the rest aside to return to the sauce later.

Searing chicken in pot — Sear the dredged chicken cutlets in the hot fat for about 45–60 seconds per side to develop color.

Seared chicken on plate — Remove the browned cutlets and set aside while you deglaze the pot.

Browned bottom of pot. — Those browned bits on the bottom are full of flavor—deglaze them with broth to build the sauce.

Pouring broth in pot — Add chicken broth and scrape the bottom until the pot is deglazed and smooth.

Deglazing pot — Deglaze thoroughly so no browned bits remain stuck to the pot.

Returning chicken to the pot — Nestle the seared cutlets back into the pot, stack if needed, and secure the lid for pressure cooking.

While the chicken's cooking, let's make the cheesy-egg mixture. Add Parmesan, eggs and cream to a large bowl... — While the chicken cooks, whisk together the cream, eggs, and grated Parmesan to make the carbonara-style base.

Whisk until smooth and set aside at room temperature.

...and whisk until combined. — The egg and cheese mixture will be added later to create a silky finish to the sauce.

Cooked chicken transferred to a serving dish. — After pressure cooking, transfer the chicken to a serving dish while you finish the sauce.

Liquid bubbling in pot — Bring the remaining liquid in the pot to a gentle bubble to prepare for finishing the sauce.

Adding cheese mixture to pot. — Add the egg-and-cheese mixture to the hot pot and whisk constantly to temper and thicken it.

Whisking sauce. — Whisk for about a minute so the eggs cook gently and the sauce becomes silky.

Adding marinara to sauce — Stir in marinara to add brightness and balance the creaminess.

Adding herb cheese to sauce — Fold in herb-style soft cheese (such as Boursin or another garlic-herb cheese) for extra flavor and creaminess.

Stirring until sauce is fully combined — Stir until the sauce is fully combined and smooth, then turn off the heat.

Lading sauce over chicken — Ladle the Baconara sauce over the cooked chicken cutlets to coat them generously.

Topping the chicken with pancetta. — Finish with the reserved pancetta or bacon and an extra sprinkle of Parmesan, if desired.

Serving chicken over pasta — This dish is excellent over pasta but also pairs well with mashed potatoes, polenta, or steamed vegetables.

Man holding platter of chicken — Serve family-style for an easy, impressive meal.

Yield: 6

Instant Pot Chicken Baconara

This recipe marries two classic Italian approaches into one unforgettable sauce: the tang of marinara with the luxurious, egg-thickened texture of a carbonara. Using an Instant Pot keeps the process fast while preserving flavor. Below you’ll find ingredients, clear step-by-step instructions, and tips to adapt the recipe if you need gluten-free or keto options.

Prep Time
10 minutes

Cook Time
5 minutes

Additional Time
15 minutes

Total Time
30 minutes

Ingredients

¼ cup extra virgin olive oil
8 ounces pancetta or thick-cut bacon, diced
2 pounds chicken breasts, sliced into cutlets about ¼” thick
1/3 cup all-purpose flour (or coconut or quinoa flour for gluten-free); optional: ¼ tsp seasoned salt, ¼ tsp black pepper, ¼ tsp garlic powder
1 cup chicken or garlic broth
½ cup heavy cream or half-and-half
2 large eggs
½ cup grated Parmesan cheese
1–1½ cups marinara sauce, preferably at room temperature
1 (5.2-ounce) package garlic-herb soft cheese (such as Boursin) or similar

Instructions

Set three dinner-sized plates in a row: raw chicken, flour mixture, and an empty plate. Dredge each chicken cutlet in the flour so it’s lightly coated, then transfer to the empty plate. Continue until all cutlets are coated. Set aside.
Set the Instant Pot to Sauté on High. Add the olive oil and heat for about 3 minutes. Add the diced pancetta or bacon and cook 8–10 minutes until nicely rendered and lightly crispy. Use a slotted spoon to remove the pancetta to a paper towel-lined bowl, leaving the fat in the pot.
In batches, sear the dredged chicken cutlets in the hot fat for about 45–60 seconds per side, just to brown. Remove and place on a plate; repeat until all cutlets are browned.
Add the chicken broth to the pot and scrape the bottom to release any browned bits. Return the chicken cutlets to the pot, stacking gently if needed. Secure the lid, set the valve to Sealing, and pressure cook on High for 5 minutes. Quick release when the cook time completes.
While the chicken cooks, whisk together the cream, eggs, and grated Parmesan in a bowl until smooth. Keep at room temperature until needed.
When pressure cooking is finished, transfer the chicken to a serving dish using tongs. Turn the Instant Pot to Sauté on High and bring the remaining liquid to a gentle bubble.
Slowly add the egg-and-cheese mixture to the bubbling liquid while whisking constantly for about 1 minute so the eggs cook and the sauce thickens. Stir in the marinara and the garlic-herb soft cheese until fully combined and smooth. Return most of the pancetta to the sauce, reserving some for garnish. Turn the pot off.
Ladle the sauce over the chicken, sprinkle with reserved pancetta and extra Parmesan if you like, and serve over pasta, polenta, or your favorite side.

Chef’s Tips

For gluten-free or keto versions, substitute coconut or quinoa flour for the all-purpose flour. Use room-temperature marinara to prevent chilling the sauce when combined. The egg-and-cheese mixture should be added slowly to the hot liquid while whisking to avoid scrambling.

This Baconara sauce also makes an excellent pizza topping or a rich sauce for roasted vegetables. Leftovers keep well in the refrigerator for 2–3 days and can be gently reheated over low heat.

Enjoy this Instant Pot Chicken Baconara whenever you want a comforting, flavorful meal with minimal fuss. The combination of marinara brightness and carbonara creaminess creates a versatile sauce that elevates simple chicken into something special.