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This Philly Cheese steak Pasta recipe is loaded with deliciousness–whole wheat pasta, creamy cheese, and the chicken and peppers you know and love in cheesesteaks.

This healthy Chicken Philly Cheesesteak Pasta recipe is a delicious Instant Pot recipe that can also be made in the Crock Pot or on the stove! Cheesy pasta with chicken and peppers–this simple but delicious recipe is 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, how to cook, and how to store. If you’d like to skip all of that and get right to the full recipe, go ahead and scroll down to the printable recipe area.

Ingredients in this recipe:

  • whole grain pasta (if it’s not whole grain, the pasta won’t cook correctly in the Instant Pot)
  • almond milk
  • raw chicken breast or thighs
  • pepper
  • garlic powder
  • bell pepper
  • onion
  • plain Greek yogurt

How to make Instant Pot Chicken Philly Cheesesteak Pasta

ingredients for cheesesteak pasta in the instant pot with top off
  1. Add the pasta and almond milk to the bottom of the Instant Pot. Then add the chicken, pepper, garlic powder, bell pepper, and onion on top. Do NOT stir.
  2. 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.
  3. Remove the lid and stir the pasta. The pasta should have absorbed most of the liquid. You will want to drain any liquid left. The amount is going to depend on how much liquid your chicken released.
  4. 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 cheese until melted. Garnish and serve.

Making Chicken Philly Pasta on the stove:

  1. In a large skillet combine all the ingredients except the yogurt and cheese.
  2. Bring the pasta to a boil then cover and reduce the heat to medium low. Let the pasta simmer for 12-15 minutes, stirring occasionally.
  3. When the pasta is done, drain and excess liquid if there is any.
  4. Mix in the Greek yogurt until the pasta is coated, then stir in the cheese until it’s melted. Garnish and serve.
cheesesteak pasta in a clear bowl on top of a wood counter

How do I make this Cheesesteak Pasta in the Crock Pot?

  1. Add the pasta and almond milk to the slow cooker. Then add the chicken, pepper, garlic powder, bell pepper, and onion on top. Do NOT stir.
  2. 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.
  3. Remove chicken from the Crockpot and cut into small pieces, then add back into your meal.
  4. Drain any excess liquid, then stir in the Greek yogurt until the pasta is coated.
  5. Mix in the cheese until it is melted, then garnish and serve.
pasta in a clear glass bowl

What is the original Philly Cheesesteak?

Traditionally, a cheesesteak is a delicious and crusty roll stuffed with thin sliced and sautéed ribeye beef and onions. The cheesesteaks are not usually served with peppers, but it’s something that has been added over the years. For cheese, the authentic shops in Philly actually use canned Cheez Whiz.

This healthy Philly Cheesesteak is made with a healthier meat and cheese, and the addition of peppers and onions. I’d highly recommend serving it with a side of vegetables since it’s a little light on those.

Which cheese does this Healthy Cheesesteak Pasta use?

We’re skipping the Cheez Whiz for obvious reasons, friends! You’re not going to miss it entirely, though, because we are using mozzarella cheese along with greek yogurt to add a delicious cream base to this pasta recipe.

Is this a good recipe for meal prep?

I love that this hearty meal can be made one day and eaten throughout the week. It’s easy to freeze and keeps well in the fridge. I’d definitely consider this a healthy meal prep recipe.

Healthy Eating Plans

21 Day Fix:

This recipe is totally Fix-approved. 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 6 Blue Plan Points | 8 Green Plan Points | 4 Purple Plan Points using reduced fat cheese and fat free greek yogurt with plain and unsweetened almond milk.

cheesesteak pasta in a clear bowl on a red and white napkin
4.92 from 12 ratings
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Healthy Chicken Philly Cheesesteak Pasta

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Approximate Serving Size: 1.5 cup
Servings 4 servings
This healthy Chicken Philly Cheesesteak Pasta recipe is a delicious Instant Pot recipe that can also be made in the Crock Pot or on the stove! Cheesy pasta with chicken and peppers–this simple but delicious recipe is healthy and family friendly.

Equipment

  • Kitchen Knife
  • Cutting Board
  • Instant Pot 6 qt

Ingredients 

  • 1 cup whole grain pasta penne
  • 1 cup almond milk
  • 1 lb. chicken breast or thighs diced or cut into strips
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 bell pepper green, sliced
  • 1 onion red, sliced
  • ¾ cup plain Greek yogurt
  • 1 ⅓ cup cheese thickly shredded provolone & mozzarella blend cheese, Sargento is the brand I found

Instructions

Instant Pot:

  • Add the pasta and almond milk to the bottom of the Instant Pot. Then add the chicken, pepper, garlic powder, bell pepper, and onion on top. Do NOT stir. 1 cup whole grain pasta, 1 cup almond milk, 1 lb. chicken breast or thighs, 1/2 tsp pepper, 1 tsp garlic powder, 1 bell pepper, 1 onion
  • 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 the 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 liquid left. The amount is going to depend on how much liquid your chicken released.
  • Allow the recipe to cool a bit, then stir in the Greek yogurt. Once the pasta is coated in the yogurt, mix in the cheese until melted. Garnish and serve. 3/4 cup plain Greek yogurt, 1 1/3 cup cheese

Stove top:

  • In a large skill combine all the ingredients except the pasta, yogurt, and cheese. 1 cup almond milk, 1 lb. chicken breast or thighs, 1/2 tsp pepper, 1 tsp garlic powder, 1 bell pepper, 1 onion
  • Bring the pasta to a boil then cover and reduce the heat to medium low. Let the pasta simmer for 12-15 minutes, stirring occasionally. 1 cup whole grain pasta
  • When the pasta is done, drain and excess liquid if there is any.
  • Mix in the Greek yogurt until the pasta is coated then stir in the cheese until it melted. Garnish and serve. 3/4 cup plain Greek yogurt, 1 1/3 cup cheese

Slow cooker:

  • Add the pasta and almond milk to the slow cooker. Then add the chicken, pepper, garlic powder, bell pepper, and onion on top. Do NOT stir. 1 cup whole grain pasta, 1 cup almond milk, 1 lb. chicken breast or thighs, 1/2 tsp pepper, 1 tsp garlic powder, 1 bell pepper, 1 onion
  • 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.
  • Drain any excess liquid then stir in the Greek yogurt until the pasta is coated. 3/4 cup plain Greek yogurt
  • Mix in the cheese until it is melted then garnish and serve. 1 1/3 cup cheese

Video

Notes

Weight Watchers: Each 1 1/2 cup serving is 6 Blue Plan Points | 8 Green Plan Points | 4 Purple Plan Points using reduced fat cheese and fat free greek yogurt with plain and unsweetened almond milk. 
21 Day Fix: Per 1 1/2 cup serving (there are 4 in this recipe), counts are 1 1/4 red, 1/2 green, 1/4 tsp, 1 yellow, and 1 blue. 

Nutrition

Calories: 426kcal | Carbohydrates: 26g | Protein: 43g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 467mg | Potassium: 685mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1343IU | Vitamin C: 41mg | Calcium: 417mg | Iron: 2mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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21 Comments

  1. Jessica Formicola says:

    5 stars
    My whole family loved this when I made it last night! Already can’t wait to make it again!

  2. So delicious, I can hardly believe it’s a healthy recipe. Definitely a keeper!

  3. 5 stars
    Thank you! I’ve been wanting to try to make more dinners in my instant pot. Delicious!

  4. I had to use regular milk because my child is allergic to tree nuts. Then I kept gettin a burn message. I looked it up and it said not to use milk on the bottom because it burns to easy. Any advice?

    1. Maybe try to stir it, and spray the bottom of the pot with oil :)

  5. Katie Ming says:

    I cooked this in the crockpot. I followed the directions closer than I normally do on recipes, and my noodles turned to pure mush. I cooked on low for 6 hours, but at hour 5 I went to check to see if noodles were done and to shred my chicken. That is when I realized it was pure mush. Any suggestions? I was really excited about this recipe!

    1. Hey Katie! I’m so sorry this didn’t work out for you! Did you use whole grain noodles?

      1. Anonymous says:

        I did. I used fresh chicken breast instead of frozen, but I am not sure if that would make a difference or not.

      2. I’ve never made it with fresh chicken in the slow cooker, but I can’t imagine it would make *that* much of a difference? I’m going to make this recipe once more this weekend to test it again. I’m sorry this didn’t work out for you!

  6. Hi! If i want to double the recipe, do I need to double the almond milk? Also, would unsweetened vanilla almond milk work if that’s what I have on hand or will it taste funny? Thank you! Can’t wait to try this! :-)

    1. Sara Anderson says:

      Hi Jamie, I haven’t doubled this recipe so I’m not sure, but I’d double the almond milk if I were to try it. And I would guess you’d taste the vanilla if you use vanilla almond milk- not sure if that would be complementary flavor for you or not :) Let me know if you end up making it and how it turns out!

    2. 5 stars
      I used almond on accident and it was delish!!!!!

      1. I meant vanilla almond (unsweet)

  7. How is 4-5 min in the Instapot enough time to fully cook 1lb of full-size, frozen chicken breasts? The pictures all show diced chicken. Should I be using unfrozen, diced chicken instead?

    1. Thanks for bringing this to my attention, Majelle! I just changed the wording a bit to clarify–diced chicken :)

  8. I weigh my pasta for better accuracy. Does anyone know the equivalent in grams or ounces that 1 cup of penne would be?

  9. 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:

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

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