This post contains affiliate links.
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.
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.
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.
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.
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 🙂 .
CHECK OUT MY OTHER INSTANT POT RECIPES! POPULAR ONES INCLUDE:
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
Instant Pot Tuscan Chicken Pasta
Ingredients
- 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
Instructions
- 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.
This was easily 10/10. We had no leftovers and it fed two hungry men, me, and both of our children. I didn’t change anything about this recipe except we had to leave for a bit after it was done so I put it all back in the instant pot (it was a little watery) and just left on keep warm for about an hour while I was out. It was super easy and it’s been bookmarked for our favorites list now 🙂
I made this the other night for my family & we loved it! I will make it again & thank you!
You recipe is missing the where to put in the garlic. I added with the paprika.
Great recipe but needs seasoning!!
Easy, fast, and delicious! Only thing I would change is adding the sun dried tomatoes to pressure cook with the other ingredients.
How many cups is 12 ounces?
roughly 3 cups of pasta!
I added some extra rosemary and at the end stirred in sone crushed bacon
Excellent, restaurant quality. I made the chicken separately to make veg heads happy, but it was a big hit. Thank you for the recipe!
This recipe was super easy and turned out perfect! Tastes like a dish made by a professional chef. One of my family’s favorite recipes. Thank you!
Delicious.
My sun dried tomatoes were hard so I put them in the pot for the pressure cooking. What pops of flavor!
I will make again with fresh spinach instead of frozen.
For vegetarian dish I replaced chicken with sautéd zucchini and peppers. Like the chicken I stirred the veggies in after pressure cooking.
Hi I’m excited to try this. I’d like to double the recipe. Will I need to double all ingredients including the liquid? 8 plus cups seems like a lot? Thanks! Kristi
Yes, you’ll need to double all ingredients (if you double the pasta, you’ll need double the liquid to cook it).