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Calling all cheesesteak lovers! We all know the struggle of indulging in that delicious sandwich – sometimes it just doesn’t fit our health goals. But fear not, because this Healthy Chicken Philly Cheesesteak Pasta recipe brings all the flavor you crave, in a satisfying and nutritious package.

This recipe takes all the deliciousness of a Philly Cheesesteak and transforms it into a one-pan wonder. It’s perfect for busy weeknights, because it’s quick, easy to prepare, and sure to please everyone at the table.

two images of Healthy Chicken Philly Pasta with recipe name for pinterest

Chicken Philly Cheesesteak Pasta is an easy Instant Pot recipe that can also be made in the Crock Pot or on the stove. This cheesy chicken pasta with bell peppers is a simple yet delicious recipe that’s healthy and family friendly.

Where’s the recipe?

Here at My Crazy Good Life, we have readers of all cooking levels–ones that are brand new alongside people who have been cooking for years.

In this recipe, you’ll find a ton of detailed information about ingredients as well as multiple cooking method instructions and recipe tips. If you’d like to skip all of that and get right to the full recipe, go ahead and scroll down to the printable Chicken Philly Cheesesteak Pasta recipe card.

Ingredients in Chicken Philly Cheesesteak Pasta

Whole grain pasta: If you are making this chicken philly cheesesteak recipe in the Instant Pot, you must use whole grain pasta for it to cook evenly. If you’re cooking this on the stove top you can use whatever pasta you prefer. Keep in mind that the nutrition facts and healthy eating plan calculations will change if you alter the written recipe.
Almond milk: In addition to its nutritional benefits, like lower calories and high levels of vitamin E, almond milk is a smart choice when cooking in the Instant Pot. I try to avoid using cow milk when cooking in the Instant Pot because it can curdle or cause a burn notice.
Chicken breasts: You can use raw boneless skinless chicken breasts or chicken thighs for this chicken philly cheesesteak recipe.
Bell peppers: What’s a chicken philly cheesesteak without peppers and onions? I typically use green bell pepper in this recipe, but choose your favorite variety of bell pepper.
Onion: I prefer to use red onion but you can use yellow onion or white onions if you’d like.
Greek yogurt: Make sure you get plain, unsweetened Greek yogurt. I love using yogurt in place of heavy cream because it’s packed with protein and provides the same creamy texture you’d expect in chicken philly cheesesteak pasta.
Cheese: Melted provolone cheese slices are something you will find on classic chicken philly cheesesteak sandwiches. To best replicate the taste of a chicken philly sandwich, I use thick shredded provolone cheese mixed with mozzarella.
Spices: I keep this recipe simple by using just a little fresh ground black pepper and garlic powder to season the Philly cheesesteak. Feel free to add Italian seasoning, smoked paprika, or your favorite Philly cheesesteak seasonings!

instant pot with noodles and almond milk inside, and bell peppers, onions and raw chicken in glass bowls surrounding instant pot

How to make chicken philly cheesesteak in the Instant Pot

Add the pasta and almond milk to the bottom of the Instant Pot. Then add the raw diced or sliced chicken, sliced bell peppers and onions, then the garlic powder and ground pepper. Do NOT stir.
Close the lid and turn the pressure valve to sealing. Cook the pasta on high pressure for 4-5 minutes (1/2 the recommended cook time on the pasta box). Use a quick release for pressure after cooking.
Remove the lid and stir the pasta. The pasta should have absorbed most of the liquid. You will want to drain any leftover liquid. That amount is going to depend on how much liquid your chicken released.
Allow the recipe to cool a bit and then stir in the Greek yogurt. Once the pasta is coated in the yogurt, mix in the provolone cheese until melted. Serve your chicken philly cheesesteak immediately.

collage of six images showing steps to make Healthy Chicken Philly Pasta

Making Chicken Cheesesteak Pasta on the stove:

In a large skillet combine the raw diced or sliced chicken breast, almond milk, pasta, black pepper, garlic powder, sliced bell peppers and onions.
Bring the pasta to a boil over medium high heat to high heat, and then cover and reduce the heat to medium low. Let the pasta simmer for 12-15 minutes, stirring occasionally.
When the cooked chicken and pasta are done, drain the excess liquid if there is any.
Mix in the Greek yogurt until the pasta is coated, then stir in the provolone cheese until it’s melted. Serve your chicken philly cheesesteak immediately.

Make this Chicken Philly Cheesesteak Pasta in the Crock Pot

close up of creamy noodles with chicken and chives and a red and white napkin in the background

Add the pasta and almond milk to the slow cooker. Then add the raw diced or sliced chicken, sliced bell peppers, black pepper and garlic powder, and the onion on top. Do NOT stir.
Place the lid on the slow cooker and cook for 3-4 hours on high, 5-6 hours on low, or until the pasta and chicken are done.
Remove the cooked chicken from the Crockpot, cut it into small pieces, and then add it back into the pot.
Drain any excess liquid, then stir in the Greek yogurt until the pasta is coated.
Mix in the provolone cheese until it is melted and serve the chicken cheesesteak immediately.

Recipe tips

This chicken Philly cheesesteak pasta is great for meal prep! The Philly cheesesteak flavors meld together with the chicken and vegetable mixture for a delicious and healthy meal that can be quickly heated up in the microwave for an easy lunch throughout the week.
Add a kick of heat with some red pepper flakes or your favorite hot sauce.
I like to serve this Philly cheesesteak pasta with a salad or side of vegetables.

glass bowl of Healthy Chicken Philly Pasta with red and white checkered napkin and fork on wood table

Healthy Eating Plans

21 Day Fix Chicken Philly Cheesesteak Pasta:

The counts for the entire recipe are: 5 red containers, 2 green containers, 1 teaspoon (for the almond milk), 4 yellow containers, and 4 blue containers. I give you the counts for the entire recipe so it’s easier for you to re-calculate if you make changes.

Per 1 1/2 cup serving (there are 4 in this recipe), counts are: 1 1/4 red container, 1/2 green container, 1/4 teaspoon, 1 yellow container, and 1 blue container.

Weight Watchers:

This is a Weight Watchers approved recipe! Each 1 1/2 cup serving is 5 2023 Plan Points | 6 Blue Plan Points | 8 Green Plan Points | 4 Purple Plan Points using reduced fat provolone cheese and fat free greek yogurt with plain and unsweetened almond milk.

More healthy Instant Pot recipes

21 Comments

Katrina says:

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This was super yummy (I made the stovetop version). I did have to make it spicy because I didn’t love the yogurt and almond milk flavor. Any idea how to maybe get rid of that sweet flavor without sacrificing the Philly cheesesteak taste?

1. Sara Anderson says:
  
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  Hi Katrina,
  Did you use plain, unsweetened almond milk and yogurt? There shouldn’t be any sweetness coming through :)

4.92 from 12 votes (7 ratings without comment)

Healthy Chicken Philly Pasta