I’ve had so much fun recipe testing instant pot recipes, and I’m sooooooo excited to share this Instant Pot Tuscan Chicken Pasta with you all today.  A delicious pasta dish with creamy garlic sauce, sun-dried tomatoes, spinach, and chicken. My family quickly fell in love with this yummy, EASY pressure cooker meal.

Instant Pot Tuscan Chicken Pasta on a white plate with a blue dish towel in the background.

I’ve found myself using my Instant Pot more than ever in the past few weeks.

I especially love it for meals where you can throw all of the raw ingredients together, push one button, and BAM, it’s ready in 15 minutes–Like these chicken taco bowls, or instant pot spaghetti.

The key is to cook everything well, without ending up with undercooked or overcooked noodles, or chicken.

One thing I really love about this tuscan chicken pasta dinner is how flavorful it is. The chicken is seasoned, and browned before you add everything else, and the onions are sauteed also, to give everything more depth of flavor.

Instead of water, we’re cooking the pasta with chicken broth, and I’ve added milk and spices to make it creamier and extra flavorful. I hope you all love the end result as much as I do!

How to make Instant Pot Tuscan Chicken Pasta:

Start by seasoning your chicken with salt and pepper and paprika.

Turn your Instant Pot to saute, and brown the chicken on both sides. Remove it to a plate.

Add butter and chopped onion to the pot to saute.

Process photos for instant pot tuscan chicken pasta, that starts with browning the chicken in the instant pot and ten added broth and pasta.

Add the chicken broth, seasonings, milk, pasta and chicken to the pan. Cook on high pressure for 5 minutes.

When the timer beeps, quick release the pressure and open the lid.

Remove the chicken to a plate, tent it with foil and allow it to rest.

Process photos of an instant pot meal with on photo showing the cream cheese added to cooked pasta and the other showing the addition of spinach, sun-dried tomatoes and parmesan to the instant pot.

Add the cream cheese to the instant pot and gently stir it in until melted and smooth.

Stir in the fresh parmesan cheese, spinach and sun-dried tomatoes. Chop the chicken and add it as well.

A instant pot filled with the cooked meal for instant pot tuscan chicken pasta.

Give everything a little stir. Can you already smell the goodness? YUM! Perfect creaminess, and tons of flavor. And now you’re ready to enjoy! Add a little extra garnish of parmesan cheese, cracked pepper and a some crushed red pepper flakes, if you’re into that kinda thing 🙂 .

Overhead photo of a white plate filled with a tuscan chicken pasta dish that was made in the instant pot.







Instant Pot Tuscan Chicken Pasta on a white plate with a blue dish towel in the background.
Prep 10 mins
Cook 10 mins
Total 20 mins
Add to Meal Plan



  • 1 pound boneless skinless chicken breasts (about 2 breasts)
  • 1 Tablespoon olive oil
  • 2 teaspoons paprika , smoked or regular
  • salt and freshly ground black pepper
  • 2 Tablespoons butter
  • 1 cup yellow onion , chopped
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 1/4 cups low-sodium chicken broth
  • 1 cup milk
  • 12 ounces penne pasta (or farfalle)
  • 6 ounces cream cheese , softened and cut into small pieces
  • 1 1/2 cups freshly grated parmesan cheese
  • 8 ounces sun-dried tomatoes , drained and chopped
  • 4 ounces baby spinach leaves
  • salt and freshly ground black pepper


  • Turn Instant pot to saute.
  • Season chicken breasts on both sides with paprika, salt and pepper.
  • Add 1 tablespoon olive oil to the hot instant pot.
  • Add chicken breasts and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
  • Add butter and onion to the pot and sauté for 2 minutes.
  • Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
  • Close IP lid and turn release valve to sealed. Cook on manual (high pressure) for 5 minutes.
  • When the timer beeps, do a controlled quick release, to release the pressure. (Turn the valve but if any liquid sprays close it again and try again in a few seconds.)
  • Carefully open lid. Remove chicken to a plate and tent with foil. (Don’t skip this step. The chicken will continue to cook under the foil).
  • Stir in cream cheese, stirring gently until it’s melted and the sauce is smooth.
  • Stir in parmesan cheese, sun dried tomatoes and spinach. Season with salt and pepper, to taste.
  • Chop chicken and return to pot.
  • Sauce will thicken as it cools. Serve warm, garnished with extra parmesan cheese, if desired. 


Try my other popular INSTANT POT recipes.


Calories: 495kcalCarbohydrates: 54gProtein: 26gFat: 20gSaturated Fat: 10gCholesterol: 68mgSodium: 519mgPotassium: 1424mgFiber: 5gSugar: 15gVitamin A: 2775IUVitamin C: 16.9mgCalcium: 328mgIron: 4.3mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 2 stars
    Heed the comments! I make a lot of things in my IP, so figured all of the negative comments were new to the process. Nope. This turned out like absolute soup. The ingredients are promising, but even after cooling down it’s simply swimming in watery liquid. I recommend reducing, but I can’t vouch for how much because I have not tried that yet. A disappointment

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