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. Learn how to get the most out of your instant pot!

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 minutes
Cook 10 minutes
Total 20 minutes
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  • 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.

4.77 from 264 votes (113 ratings without comment)

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  1. 5 stars
    This dish was a huge hit with my family. Tons of flavor and so good reheated as leftovers. My only tweak was that I added fresh garlic and sautéed with the onions and felt that adding fresh garlic to the recipe gave it some added flavor. I still used the garlic powder the recipe called for. I also went a little heavier on the smoked paprika when seasoning the chicken.

  2. 5 stars
    Instantly a family favorite! I usually use 2 oz of cream cheese and I use a sun dried tomato paste to keep it toddler friendly. Everyone loves it!

  3. This tasted really good but the sauce wouldn’t thicken. Too much liquid. I used the sauté function like another reader mentioned. It didn’t work. I added a lot of extra cheese. Still watery. I even added cornstarch to thicken it. No dice. What is the minimal amount of liquid that can be used?

  4. 5 stars
    This is a staple in my household now. Everyone loves it, even my kids. Thank you so much for this recipe. Been making it for months and never disappoints!

  5. 3 stars
    I thought this would be cheesier but it was, as other reviewers said, kind of watery. And I didn’t add the complete amount of broth and milk. BUT, we did eat. The flavors were good, I just would have liked it to have been cheesy.

  6. This came out soooo good! After pressure cooking, I used the saute function to boil/thicken the sauce a bit (stuck a little bit to the bottom, so I’ll be sure to stir/scrape the bottom more next time. I also swapped out the sundried tomatoes for a can of regular diced tomatoes. I drained & mashed the diced tomatoes – sundried would have been better but this worked in a pinch!

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